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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

Dill

Dry Onions

Eggplants

Fennel

Fennel Herb

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

    Fresh Onions

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Fresh Onions

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 0° – 0,2° C
    Relative Humidity (RH): 95%
    Duration: 4-6 weeks
    Pre-cooling: Air cooling
    Sensitivity to ethylene: Low
    Ethylene Production: Very low
    Controlled Atmosphere: Not recommended

    Dynamic Pre-Cooling (Low-Pressure / Wet-Bulb Chambers): Specialized pre-coolers designed for bulk, unpackaged vegetables immediately after harvest. They maintain high humidity and low atmospheric pressure, ensuring rapid and uniform temperature reduction.

    Natural Airflow Cold Room – Mist Atmosphere: A highly specialized storage chamber where gentle natural airflow combined with fine misting maintains the optimal microclimate for highly sensitive produce requiring high relative humidity.

    Low-Airflow Cold Room with Continuous Water Circulation: Advanced chamber type designed for crops requiring extremely high humidity and low air movement (<25 air exchanges/hour). Humidity is maintained through continuous water circulation.
    IMPORTANT TIPS
    • Pre-cool quickly in Dynamic Pre-Cooling chambers and maintain the cold chain throughout all transport and handling stages.
    • Maintain medium CO₂ levels (around 5%) to help preserve quality and extend storage life up to 8 weeks.
    • Wash fresh onions in basins of cool water and disinfect using approved, low-residue sanitizers.
    • Dry with cold air immediately after washing.
    • Install ozone generators to suppress fungal activity.
    • Avoid storing alongside ethylene-producing products (e.g., apples, tomatoes, or pears).