The International Institute of Refrigeration (IIR) launched the fifth edition of its technical guide, Recommendations for Chilled Storage of Perishable Produce, on November 2, 2026, at the 38th Meeting of the Parties to the Montreal Protocol (MOP 38) in Kigali, Rwanda. The publication provides updated guidance on chilled storage conditions and technologies for perishable products, addressing food quality, safety and cold chain management.
First published in 1959, with subsequent editions in 1967, 1979 and 2000, the Blue Book has been revised with contributions from specialists worldwide. The update was coordinated by Judith Evans, President of IIR Section C “Biology and food technology”, with contributions from 20 lead authors and reviews by international experts.
The fifth edition includes two new chapters covering eggs and brewing and non-fruit juice drinks. Other chapters address chilling technology, modelling, food quality, fruit and vegetables, meat and poultry, fishery products, dairy products, pre-cooked ready prepared products, cut flowers and seeds. The guide includes recommendations on storage conditions and practical storage life for different perishable products.
The publication was presented during a side event titled “Cold Chain Temperature Standards, Refrigerants and Efficiency for Cutting Food Loss and Emissions for Kigali’s Next Decade”, organised by the IIR and the Climate & Clean Air Coalition (CCAC). The event marked the 10th anniversary of the Kigali Amendment and included discussions of CCAC cold chain projects supporting sustainable, energy-efficient refrigeration capacity in developing countries.
“Updating the Blue Book has been a large international initiative which has been ongoing for the past 2 years. Everyone involved has been working on this in their spare time and so I wanted to thank everyone who contributed for their expert advice, commitment, and willingness to get involved in this great initiative,” said Judith Evans, Chair of the Publication.
