One of the biggest challenges that Saudi retailers face is the high temperatures and humidity levels. Therefore, effective storage of fruits and vegetables is essential to minimize food waste and maintain freshness. Here are some of the best methods tailored to your situation:
Best Storage Methods for Fruits and Vegetables in Saudi Arabia
- Separate Ethylene Producers from Ethylene-Sensitive Items
Ethylene gas accelerates ripening. Avoid storing:
- Apples, bananas, avocados (ethylene producers)
- Next to: Leafy greens, cucumbers, lettuce (ethylene-sensitive)
Example: Keep bananas and lettuce in separate storage areas.
- Temperature-Controlled Storage (Cold Chain Management)
Maintain the cold chain from supplier to store:
Cold Rooms: Use walk-in coolers or fridges with different temperature zones.
Ideal temps:
Leafy greens: 0–5°C
Tropical fruits (e.g., mangoes): 10–13°C
Tomatoes: 12–15°C (cool, not cold)
Avoid over-chilling tropical items — it causes chilling injury.
- Humidity Control
High humidity (85–95%) keeps most vegetables (like lettuce, spinach) fresh.
Low humidity (65–75%) is better for onions, garlic, and potatoes.
Use humidifiers or misting systems in display refrigerators.
- Ventilation & Air Circulation
Ensure proper airflow to prevent ethylene buildup.
Avoid sealed plastic bags or containers unless perforated.
Store produce in ventilated crates or open bins.
- Rotation & Stock Management (FIFO)
Practice First In, First Out (FIFO) to sell older stock first.
Check for spoilage daily, especially in high-traffic or high-turnover sections.
- Use of Ethylene Absorbers
Use ethylene scrubbers, filters, or sachets in cold rooms and displays.
Products like potassium permanganate or activated carbon filters absorb ethylene gas.
- Localized Best Practices
Keep displays cool and shaded, especially during summer.
Use refrigerated trucks for delivery across hot regions.
Monitor for pests and Mold, particularly in humid coastal areas.
Fruit & Veg Storage Tips at a Glance
| Category | Ideal Temp (°C) | Humidity (%) | Notes |
| Leafy Greens | 0 – 5 | 90–95 | Ethylene-sensitive |
| Tomatoes | 12–15 | 85–90 | Do not refrigerate long-term |
| Bananas | 13–15 | 85–90 | Ethylene producer |
| Mangoes | 10–13 | 85–90 | Chill-sensitive |
| Potatoes a | 7–10 | 60–70 | Avoid refrigeration |
| Onions & Garlic | 4–10 | 60–70 | Low humidity needed |
