Controlled atmosphere (CA) & modified atmosphere storage for long-hold produce
CA and ULO rooms extend apple, pear, kiwi, avocado and onion shelf life from weeks to 8–12 months by holding O₂ at 1–3% and CO₂ at 1–5% under tight ±0.2°C control. ColdMatch sources gas-tight rooms, N₂ generators, CO₂ scrubbers, ethylene converters and ripening rooms for exporters, packhouses and cold storage operators. Commercial CA programs USD 250K–40M+.
What ColdMatch delivers
- Gas-tight CA / ULO rooms (leak rate ≤1.5% chamber volume / 24h at 250 Pa)
- PSA / membrane N₂ generators, CO₂ scrubbers, ethylene converters
- Ripening rooms with ethylene dosing for bananas, avocados, mangoes
- ±0.2°C temperature and 90–95% RH control for long-hold cultivars
- Retrofit of conventional cold rooms to CA / ULO with sealed panels and doors
- Export-compliant packhouses for EU, UK, GCC and North America markets
Frequently asked questions
How much longer does CA storage hold produce vs conventional cold?+
Apples 8–12 months (vs 3–4 months conventional), pears 6–9 months, kiwi 4–6 months, cabbage 5–7 months. ULO (ultra-low O₂ ≤1%) adds another 15–25% shelf life for premium cultivars.
What CAPEX should we plan for a CA room?+
Gas-tight CA rooms typically add USD 180–320 / m³ over conventional cold — plus USD 80–180K for N₂ generation, CO₂ scrubbing and ethylene control per room cluster. A 5,000 t apple CA facility usually lands USD 3–7M turnkey.
Can existing cold rooms be retrofitted to CA?+
Yes if the envelope can be sealed to ≤1.5% leak/day — usually means new gas-tight doors, sealed panel joints, epoxy floor and a leak test. Retrofit CAPEX runs 40–60% of equivalent new CA build.
Do you handle ripening rooms as well?+
Yes — we source ethylene ripening rooms for bananas, avocados, mangoes and stone fruit, including CO₂ scrubbing and pressurized-loading configurations.
Explore every ColdMatch buying guide
RFQ checklist, cost benchmarks, and country-by-country buying guides — all in one hub.
Back to Guides Hub