Hi Swati,
Again, its great to be curious about a range of factors that will potentially impact your design and the questions your asking are great. We really encourage that students – as part of the Challenge – conduct their own research and make reasonable assumptions based on what they uncover. This applies not only for the Challenge but is common practice in industry too.
Perishables will likely include fresh fruit and veg, as well as protein sources like dugong and fish. Instead of focussing on how long these products need to be refrigerated for, perhaps a better way to approach this is to figure out what the optimal storage time is with the resources available before compromising on quality? In terms of location, again this is for you and your team to decide.
Hope that helps.
Cheers,
Anthony
Anthony Brady