If you know us, you already know that ‘quality’ could be our second last name. It would look like this: Vicente Peris Quality.

We like it! 😆

Joking aside, it is very true that the quality of our products is the hallmark of Peris.

But it is of little use to take maximum care of the varieties and field management, if when the product arrives at our production plants it is not further pampered.

In our case, for our fresh-cut products (melon, watermelon, pumpkin and white celery), the product as it arrives is sorted, packed, labeled and distributed. We do not store, we work with minimum stocks to always provide maximum freshness. From the field to the table.

And if for any reason it has to be stored, we do it in the shortest possible time, quickly modifying our cuts and loads.

In the case of
pre-prepared convenience food products
The process is different for fresh-cut and peeled fruit, as some fruits and vegetables remain in our warehouses for several days before they can be processed. There are several reasons for this. One is due to the need to comply with the pre-cooling process before being able to work with them.

Another reason is ripening, since when we receive fruit destined for pre-prepared convenience food at our facilities, the point of ripeness is not always homogeneous. This forces us to separate them by point of maturity and manage them efficiently so that they reach their best organoleptic qualities and are at their best when they reach the consumer.

Chambers adapted to the temperature required for each fruit

We have several refrigerated chambers, whose temperature is adapted to the type of product to be stored, to ensure that the fruit is preserved properly during these periods.

For example, we have three chambers for raw material storage.

Chamber 1 is between 5 and 7ºC, where we store coconut, pomegranate, pineapple, peas and beans.

Chamber 2 is between 2 and 5ºC, the ideal temperature for kiwis, strawberries, apples, grapes, celery, onions, blueberries, oranges, grapefruit and locust beans.

Chamber 3 is between 6 and 9ºC, ideal for melon, watermelon, pineapple, mango, pumpkin and papaya.

In addition, we have three more cameras. Two of them are for finished product. In them we keep the tubs before shipping them to their destinations through refrigerated logistics, so that the cold chain is not broken.

The third chamber is where we store the waste, i.e., the skins and parts of the fruit that we discard. There, they await further management, which can be very diverse: some by-products are sent to livestock farms and
are sent to livestock farms
and others are used to generate new products
new products
products or to participate in
research studies.

In addition to the chambers, our entire fresh-cut installation is refrigerated, including the work or walk-through areas.

Benefits of cold storage of fruits and vegetables

As we have seen, each product has its own thermal requirements to preserve its freshness, flavor and nutritional value. But, be careful, many fruits and vegetables can also be damaged by overcooling. By knowing the products very well and adapting to all these requirements, we obtain the quality results we are looking for at Peris.

Fruits and vegetables preserved at the optimum temperature will maintain their freshness without compromising their nutritional value. In addition, their organoleptic qualities will also be preserved: flavor, aromas, textures… And by arriving in this optimal state of freshness, they are also better adapted to processing (peeling and slicing), which leads to better conditions of the fruit also after packaging.

And of course, with temperature control we also ensure compliance with food safety protocols, as proper temperature management prevents the proliferation of bacteria and pathogens and ensures that our products meet the strictest food safety standards.

At Peris, freshness is more than a requirement, it is a total commitment to our customers.