Grape

Preserves and ripens grapes in highly humidity conditions by King Son Constancy IFP Chilling Technology between 0℃ and above initial freezing point (IFP)

• Grapes that stores in traditional refrigerator or cold room normally can only maintain freshness for one week. Once over days, grapes will rot away, the taste is deteriorated due to refrigerator’s temperature fluctuation too much that appear cracking and spoiled phenomenon in grapes. In addition to this, the humidity in traditional refrigerator generally is lower that results grapes stem withered, shrivel and wrinkled in appearance.
• Preserved and ripened grapes by King Son Constancy IFP Chilling Technology at the temperature between 0℃ and above initial freezing point (IFP) with high humidity conditions that can effectively prolong grapes freshness longer for 2 months and reduce the fruit loss rate. The grapes retain elasticity and luster appearance after 2 months’ preservation, in which sweetness has improved significantly, the sour is reduced, the flavor is enhanced, due to ripening process.
• Preserves and ages grapes in highly humidity conditions by King Son Constancy IFP Chilling Technology between 0℃ and above initial freezing point (IFP) for 2 months

The New Benchmark for Grape Preservation & Ripening
The King Son Convertible IFP Aging Chiller uses precise subzero and high-humidity control to extend grape shelf life from 7 to 60 days—boosting sweetness, reducing acidity, and maintaining elasticity and luster. AIoT monitoring cuts waste and lifts profits, creating a new premium ripened grape market.
👉 Discover the full technology and application cases in the PDF report
1 - King Son Convertible IFP Aging Chiller for Grape Preservation and Ripening

The Secret to Aged Grape Ice Cream & Sorbet
With King Son IFP technology, ice cream bases are kept at -0.5°C to -1.0°C and sorbet bases at -0.8°C to -1.2°C, preserving grape aroma and color, optimizing texture, and extending pre-freeze storage. Perfect for high-end dining and gourmet retail to launch distinctive “aged flavor” creations.
👉 Explore detailed temperature settings and market strategies in the PDF report
2 - Recommended Temperature Settings for Preserving and Aging Ice Cream and Sorbet Mixes

Two-Stage Ripening: From Fresh Fruit to Gourmet Desserts
Stage 1: 49 days of high-humidity subzero ripening increases sweetness by 20–30% and improves firmness.
Stage 2: Ripened grapes are turned into ice cream and sorbet bases, aged precisely near IFP for further flavor and texture enhancement. The full process extends usability to 60+ days and delivers 20–40% profit gains.
👉 See the complete two-stage ripening solution and business value analysis in the PDF report
3 - Grapes - IFP Chilling - 2 Stages Aging Processing for Grapes Ice Cream Mixes and Grapes Sorbet Mixes at above IFP