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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

Chinese Cabbage

Common chicory

Cretan Wild Chicory (Stamnagathi)

Cucumbers

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

    Dill

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Dill

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 0° C
    Relative Humidity (RH): 90%-95%
    Duration: 2-3 weeks
    Pre-cooling: Air cooling
    Sensitivity to ethylene: High
    Ethylene Production: Very low
    Controlled Atmosphere: Not recommended

    Dynamic Low-Pressure Pre-Cooling (Wet Bulb Type): Specialized pre-cooling systems ideal for unpackaged herbs immediately after harvest. They regulate humidity and reduce atmospheric pressure, ensuring a rapid and uniform temperature drop.

    Natural Airflow Cold Room with Mist Atmosphere: Advanced storage chamber combining gentle natural air circulation with fine mist humidification — ideal for sensitive products that require high humidity and minimal airspeed.

    Low-Airflow Cooling Chamber with Continuous Water Circulation: Designed for products requiring very high humidity and limited air circulation (less than 25 air exchanges/hour). Maintains moisture through continuous water flow, preserving product texture and freshness.

    Ethylene Removal: Recommended installation of ethylene absorption systems to prevent yellowing and decay.

    Ozone Treatment: Use of ozone generators helps control microbial and fungal contamination.

    Modified Atmosphere Packaging (MAP): Use of MAP bags is strongly recommended — they significantly extend shelf life and maintain product quality.
    IMPORTANT TIPS
    • Store dill in low layers, not exceeding 1/5 of the cold room height, to allow even air distribution.
    • For small harvest volumes, place bunches upright in buckets of chlorinated cold water, keeping stems submerged.
    • Maintain high CO₂ levels within safe limits to prolong storage life.
    • Avoid high air velocities — dill is highly sensitive to dehydration and mechanical damage.