General Tips for Cretan Wild Chicory (Stamnagathi)
Storage temperature
Relative Humidity (RH)
Duration
Pre-cooling
Sensitivity to ethylene
Ethylene Production
Controlled Atmosphere
Storage temperature:
4° - 6° C
Relative Humidity (RH):
90%–95%
Duration:
6-10 days
Pre-cooling:
Vacuum cooling or air cooling
Sensitivity to ethylene:
Medium
Ethylene Production:
Very low
Controlled Atmosphere:
Not recommended
Dynamic Pre-Cooling (High-Suction Capacity Units): Ensures uniform temperature distribution and rapid heat removal throughout the product, suitable for both packaged and unpackaged greens.
Dynamic Pre-Cooling (Low-Pressure Wet Bulb Systems): Ideal for unpackaged products directly after harvest. These systems maintain optimal humidity while lowering atmospheric pressure for accelerated cooling.
Natural Airflow Cold Room with Humidified Atmosphere: Provides stable cooling through natural airflow combined with specialized misting systems, ideal for highly sensitive leafy products.
Low-Airflow Cold Room with Continuous Water Circulation: Designed for produce requiring very high humidity with limited air circulation (<25 recirculations per hour). Humidity is maintained through continuous water flow.
IMPORTANT TIPS
Rapid pre-cooling in Dynamic Low-Pressure (Wet Bulb) Units is essential, followed by strict cold chain maintenance during handling and transport.
Alternatively, pre-cool and store in a Reinforced Cooling Chamber combining pre-cooling and storage functions.
Maintain gentle air circulation to avoid dehydration or physical stress on the leaves.
Install ozone systems to prevent fungal growth.
Use Modified Atmosphere Packaging (MAP) to preserve texture and freshness.
Remove ethylene using absorbers or ventilation systems to delay senescence.
