Horticultural Logistics

Uninterrupted Refrigeration from In-Field Postharvest to Final Destination

PRS developed cutting edge Thermal Storage Technology maintains the internal temperature in accordance with Class A for 25 days* enabling an uninterrupted cold chain from In-Field Postharvest to the markets, independently from the logistic carrier chosen (ship, train, truck, airplane).

* Thermal Autonomy within (0 to +4°C) in ATP conditions after Full Thermal Charge (ATP: Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for such Carriage)

Weight Loss

The weight-loss affects all the steps along the fresh foodstuff supply chain:

  • in-field postharvest to packinghouse;
  • pulldown in the packinghouse;
  • storage in the packinghouse;
  • transport to destination;
  • storage at destination

PRS’s patented Technology uniformally maintains the internal optimal preservation conditions (temperature, relative humidity) without any forced air ventilation. The Officially Certified weight loss reduction exceeds 50% versus conventional reefers. 

Ripe Organic Peaches After 44 Days

Conventional Reefer Container
Conventional Reefer Container
PRS Reefer Container
PRS Reefer Container

Tests carried out at Slow Food Presidium “La Carcassola” Italy.

Typical average weight loss of fresh products stored without packaging in a conventional reefer and in a PRS Reefer Container:

Product Average weight loss per day
Conventional reefer PRS Reefer
Horticultural 2,10% 0,30%
Fruits 0,70% 0,21%
Meat (half cow) 0,20% 0,04%
Mushrooms 2,04% 0,26%

Source: Results of tests executed in cooperation with Research Centers and Major Clients.

Product Overall average weight loss for fresh products
Duration Conventional reefer PRS Reefer
From postharvest to packing house 1 day 3% < 1%
In packing-house for product pull down 2 days 2% <0,75%
In packing-house for preservation before shipment 4 days 2% < 0,75%
During transport 20 days 3% < 1%
Preservation at the arrival 20 days 3% < 1%
Total average weight loss for fruits    11,5% 4,5%

Quality of Preservation

The following tests have been performed by a professional agronomist in cooperation with a Major Client.

Radish After 19 Days Preservation

Conventional reefer container 1

Conventional reefer container

  • Original weight: 2.520 g  
  • Weight after 19 days: 1.325 g
  • Weight loss: -47,4%
PRS Thermopallet 1

PRS Thermopallet

  • Original weight: 2.470 g  
  • Weight after 19 days: 2.320 g
  • Weight loss: -6,1%

Rocket Salat After 19 Days Preservation

Conventional reefer container 2

Conventional reefer container

  • Original weight: 1.190 g  
  • Weight after 19 days: 720 g
  • Weight loss: -39,5%
PRS Thermopallet 2

PRS Thermopallet

  • Original weight: 1.130 g  
  • Weight after 19 days: 1.050 g
  • Weight loss: -7,1%

PRS storage not only provides better quality preservation for unpackaged fruits and vegetables but also when packaging process using modified atmosphere.

While the products stored in the modified/controlled atmosphere have a higher deterioration rate after the exposition to the natural ambient, the products stored in PRS Reefer Containers always show a longer shelf life after the extraction from the PRS Reefer Container.

Zucchini flower packed in PRS reefer containers.
Zucchini flowers packaged without modified atmosphere, stored for 18 days in PRS Reefer Container
Zucchini flower packed in conventional reefer containers.
Zucchini flowers packaged with modified atmosphere, stored for 18 days in conventional reefer containers

Storage Life

Average storage life (with same product deterioration and without packaging)

Product Average storage life without packaging
Conventional reefer PRS Reefer
Salad (baby leaf) 4 days > 30 days
Ripe peaches 7 days > 30 days
Cow meat - sub-primal cuts 15 days > 30 days
Wild mushrooms 5 days > 20 days

Further Effects of Optimal Preservation Conditions of PRS

  1. Elimination of secondary packaging, which results in the major reduction of costs and environmental pollution
  2. Elimination of chemical preservatives
  3. Are of particular relevance for organic and chemical free products where the differences in preservation vs. conventional reefer technology is even more impressive