Dynamic Pre-Cooling (High-Suction Capacity Units): Ensures uniform temperature absorption and airflow throughout the entire product mass, ideal for packed asparagus.
Natural Airflow Cold Room with Humidified Atmosphere: Advanced cold chambers combining gentle natural airflow and misting systems to maintain optimal humidity and temperature stability for highly sensitive products.
Low-Airflow Cold Room with Continuous Water Circulation: Designed for produce requiring very high humidity with fewer than 25 air recirculations per hour. Humidity is maintained by continuously circulating water.
IMPORTANT TIPS
Protect from light exposure and pre-cool immediately after harvest using Hydrocoolers to minimize quality degradation of the spears.
Pre-cool after sorting and packaging in Dynamic Pre-Cooling Units and maintain the cold chain throughout handling and transport.
Do not transport asparagus with ethylene-producing fruits, as ethylene accelerates tissue hardening and loss of tenderness.
Avoid storage temperatures above the optimal range, since excessive heat promotes fiber development, spear hardening, and tip opening.
Remove ethylene using absorbers or ventilation systems.
Install ozone generators to suppress fungal growth.
Control CO₂ concentrations to prevent physiological damage.
Use Modified Atmosphere Packaging (MAP) to prolong freshness and maintain spear firmness.
