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

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

Pak Choi

Parsley

Peas

Potatoes

Pumpkins

Radicchio

Radishes

Spinach

Sprouts

Sweet Corn

Sweet Peppers

Sweet Potatoes

Swiss Chard / Collard Greens

Tomatoes

Zucchini

    Okra

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Okra

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 7° - 10° C
    Relative Humidity (RH): 90%
    Duration: 1-2 weeks
    Pre-cooling: Not required
    Sensitivity to ethylene: High
    Ethylene Production: Low
    Controlled Atmosphere: Not recommended

    Natural Airflow Cold Room – Mist Atmosphere: Specialized chamber ensuring natural air movement combined with fine misting, ideal for sensitive products that require gentle airflow and high humidity.

    Ventilation: Custom-designed, digitally controlled system for removing gases produced during respiration.

    Controlled Atmosphere (optional): Optimum composition — Oxygen (O₂) 3%–5%, Carbon Dioxide (CO₂) 4%–10%.

    Ozone System: Recommended installation of an ozone generator to reduce microbial load and prevent fungal growth.

    Pallet Arrangement: Maintain 5–10 cm spacing between pallets to allow even temperature distribution and airflow within the chamber.
    IMPORTANT TIPS
    • Moderate CO₂ levels help maintain quality and preserve the green color of okra pods, reducing discoloration and surface damage.
    • Remove ethylene using absorbers or ventilation.
    • Use modified atmosphere packaging (MAP) to extend freshness and prevent dehydration.
    • Install ozone devices to control mold and bacteria.
    • Avoid storing okra alongside ethylene-emitting products such as tomatoes, melons, or bananas.