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Almyra (Sea Fennel / Salicornia)

Amaranth Greens

Aromatic Herbs

Artichokes

Arugula

Asparagus

Beets

Belgian Endives

Broad Beans

Broccoli

Brussels Sprouts

Cabbage

Cauliflower

Celeriac (cerely root)

Celery

Chinese Cabbage

Common chicory

Cretan Wild Chicory (Stamnagathi)

Cucumbers

Dill

Dry Onions

Eggplants

Fennel

Fennel Herb

Fresh Onions

Frisee (Chickory) Lettuce

Garlic

Ginger

Green Beans

Groundcherry (Physalis)

Hot Peppers

Iceberg Lettuce

Kohlrabi

Leeks

Lettuce

Mushrooms

Okra

Pak Choi

Parsley

Peas

Potatoes

Pumpkins

Radicchio

Radishes

Spinach

Sprouts

Sweet Corn

Sweet Peppers

Sweet Potatoes

Swiss Chard / Collard Greens

Tomatoes

Zucchini

    Carrots

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Carrots

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: -0,2° - 0,5° C
    Relative Humidity (RH): 92%-94%
    Duration: 2-4 months
    Pre-cooling: Hydrocooling or air cooling
    Sensitivity to ethylene: High
    Ethylene Production: Low
    Controlled Atmosphere: Not recommended

    Dynamic Pre-Cooling (High-Suction Capacity Chambers): Specialized systems that ensure uniform cooling by controlling temperature absorption time and air velocity until the product core reaches the target temperature. Applicable for both packaged and unpackaged products.

    Dynamic Cooling: Provides continuous 24-hour monitoring and adjustment of all critical parameters (temperature, humidity, airflow), maintaining ideal conditions throughout the entire cold room volume. Dynamic Cooling extends shelf life by 15–20% compared to standard storage.

    Ventilation: Requires dedicated, digitally controlled mechanisms for the removal of respiration gases.

    Ethylene Removal: Use ethylene absorption systems to prevent physiological disorders and quality loss.
    IMPORTANT TIPS
    • Dynamic Cooling is ideal for achieving long-term preservation and quality stability.
    • Pre-cool rapidly using hydrocoolers before packaging, and use air pre-cooling after packaging.
    • Maintain the cold chain during all handling and transport stages.
    • Keep CO₂ levels low — helps preserve texture and flavor.
    • Strictly manage ethylene: avoid storing carrots near ethylene-producing products.
    • Disinfect all cold rooms, equipment, and washing systems before use, including the wash water used for cleaning carrots.

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