Skip to main content

Almyra (Sea Fennel / Salicornia)

Amaranth Greens

Aromatic Herbs

Artichokes

Arugula

Asparagus

Beets

Belgian Endives

Broad Beans

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower

Celeriac (cerely root)

Celery

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

    Chinese Cabbage

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Chinese Cabbage

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

    Dynamic Pre-Cooling (Low-Pressure / Wet-Bulb Chambers): Specialized pre-cooling units designed for unpackaged vegetables immediately after harvest. They control relative humidity and create low-pressure conditions, ensuring a rapid and uniform drop in temperature.

    Dynamic Pre-Cooling (High-Suction Capacity Chambers): Engineered to optimize air velocity and absorption time for consistent temperature distribution throughout the product mass.

    Dynamic Cooling: Monitors and regulates all key storage parameters at multiple points in the cold chamber 24/7, maintaining ideal conditions and extending shelf life by 15%–20% beyond standard storage limits.

    Controlled Atmosphere: Optimal gas composition: O₂ 1%–2% and CO₂ 2%–6%, which has been shown to extend storage duration and preserve freshness.
    IMPORTANT TIPS
    • Dynamic Cooling is essential for preserving the freshness and extending the storage life of Chinese cabbage.
    • Pre-cool immediately after harvest in low-pressure or high-suction dynamic pre-coolers, and maintain a continuous cold chain during all handling and logistics phases.
    • Store with the outer leaves intact for added protection — remove them shortly before packaging.
    • Remove ethylene using ventilation systems or ethylene absorbers.
    • Install ozone generators to prevent fungal growth and maintain product hygiene.
    • Avoid storing with ethylene-producing products (e.g., apples, pears, tomatoes).

    • Maintain low CO₂ levels to preserve quality and prevent discoloration or tissue breakdown.