Storage Condition Monitor
Monitor the temperature, humidity, and condition of your food storage areas — root cellar, pantry, shed, fridge, or any space where you keep harvested produce. Regular monitoring prevents spoilage, identifies problem areas, and builds the data you need to optimise your storage system over time. This is Principle 6 — Produce No Waste — applied to post-harvest management.
Version History
Version 1.0 Current
Effective: 2026-03-31Initial version
Procedure Details
Check for mould or gas build-up in enclosed storage areas before entering. Ensure adequate ventilation. Discard any produce showing signs of dangerous spoilage.
You will need:
- A thermometer (digital preferred)
- A hygrometer (humidity meter) or combined thermo-hygrometer
- A torch/flashlight for inspecting stored produce
- Your Libre Grow app or journal
- 10-15 minutes per storage area
Procedure Steps (Version 1.0)
Identify the storage location you are monitoring — root cellar, pantry, garage, shed, fridge, or outdoor storage.
Measure and record the current temperature in degrees Celsius. Note whether this is within the target range for the crops stored here.
Measure and record the current relative humidity as a percentage. Compare with the target for your stored crops.
Assess ventilation — is air moving through the space? Are vents open or blocked? Is there condensation on walls or ceiling?
Inspect stored produce systematically. Look for signs of spoilage — soft spots, mould, sprouting, shrivelling, or off-smells.
Note any spoilage found. Remove affected items to prevent spread. Record which crops and how much was lost.
Check for pest signs — droppings, gnaw marks, insects, or webbing.
Compare your readings with target conditions and note any adjustments needed — more ventilation, insulation, or humidity control.