What the cold chain is
The cold chain is the unbroken line of controlled temperature that follows a product from the moment it is picked until it reaches the person who will eat it. Fresh fruit and vegetables are alive, they keep breathing after harvest, and the warmer they are, the faster they age.
Why temperature matters so much
As a rule of thumb, produce deteriorates two to three times faster for every 10 degrees of extra warmth. That is why a few hours in the sun on a loading dock can cost more shelf life than many days in a well-kept cold room.
A broken cold chain is not only a question of quality. Warmth also helps microorganisms to multiply, so keeping the temperature under control is part of food safety.
Colder is not always better
This surprises a lot of people. Many products come from warm climates and are injured by cold, a problem called chilling injury. A tomato kept too cold loses flavour and firmness, a courgette develops pits on its skin, and a watermelon softens. Each product has its own comfortable range, and the job is to find it, not simply to make everything as cold as possible.
A rough guide by product
| Product | Comfortable range (approximate) |
|---|---|
| Berries | Close to freezing, around 0 degrees |
| Leafy greens | Just above freezing, around 0 to 2 degrees |
| Peppers and courgettes | Around 7 to 10 degrees |
| Tomatoes and eggplants | Around 10 to 12 degrees |
| Watermelon | Around 10 to 15 degrees |
| Citrus | Cool; lemons like it a little warmer than oranges |
These are general figures. The right temperature also depends on the variety and on how ripe the fruit is, so we always prefer to talk about the product you have in mind.
Keeping track
Many buyers like to receive the temperature records of a shipment, so that if something looks wrong on arrival there is a clear answer about what happened. If this matters to you, tell us when you ask for your quote and we will tell you what is possible.
Want to talk about how your own goods should travel? Ask us.
