Hydro cooling is only one part of the preservation process. Once the produce has been harvested, before hydro cooling begins, some items need to be cured. Curing reduces water loss and decay in tubers and roots by storing the crop in a hot, humid room. This allows for harvesting wounds to heal and for a protective skin to form which prolongs its shelf life. Bulb crops have a different curing process. Bulb crops dry by hanging them upside down in a dark, dry, well ventilated area allowing the outer leaves to dry. Curing can occur using a number of methods known as, field, hot air, bulk, and emergency curing. The latter is used if heavy rain or floods have occurred. Items like onions, sweet potatoes, cassava and potatoes need to be cured in order to preserve and salvage the crop.
Packaging and storage of produce is extremely important. Packaging is available in various materials, each with pros and cons. Packaging materials include cardboard boxes, paper, plastic, glass, and metal. Cardboard and paper material is the least expensive, and is considered the original packaging material. Problems with this porous and flexible material is its permeability to water, and how easily it can be crushed or torn. Plastic is the best quality for packaging. It is easily manipulated to match the needs of the crop being transported. Characteristics include structural strength, form fitting, light weight, ventilation and is generally cheaper to transport. There are even chemicals that are infused into plastic produce packaging that consume oxygen and decrease produce respiration rate. Plastics are not bio-degradable, which can be harmful to the environment. Glass material is typically used for liquids. It breaks easily in transport and is impermeable to gas, moisture, and microorganisms. Metal is rarely used due to its susceptibility to corrosion.
To properly store produce special consideration must be made to match the appropriate temperature needs of the crop. The temperature of storage depends on the characteristics of the produce. Apples, garlic, and kiwi for example, are not sensitive to cold. They can be safely stored from 32⁰F to 37.4 °F. Potatoes, olives, and kumquats are somewhat sensitive and should be stored at 39.2⁰F to 51.8°F. Sensitive fruits such as watermelon, avocados, and tomatoes are super sensitive to cold and should be stored at 53.6°F and higher.
 Packaged Chillers Non-expandable (integrated pump tank) 1.5Ton – 20Ton Single / Dual Circuits Single / Dual Pumps |
 SAE Series Modular Chillers Expandable (pump & tank on separate skid) 1.5Ton – 200Ton Single / Dual Circuits |
 SAR Series Split Chillers Expandable (Outdoor Condensing Unit) (pump, tank, evaporator on indoor skid) 1.5Ton – 200Ton Single / Dual Circuits |