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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

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

Tomatoes

Zucchini

    Swiss Chard / Collard Greens

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Swiss Chard / Collard Greens

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 0,2° – 0,8° C
    Relative Humidity (RH): 94%-96%
    Duration: 12-16 days
    Pre-cooling: Vacuum cooling or air cooling
    Sensitivity to ethylene: Very high
    Ethylene Production: Low
    Controlled Atmosphere: Not recommended

    Dynamic Pre-Cooling (Low Atmospheric Pressure – Wet Bulb Chambers): Specialized systems for unpackaged leafy vegetables immediately after harvest. These units regulate relative humidity and create low atmospheric pressure, ensuring rapid and uniform cooling.

    Low-Airflow Cold Room with Continuous Water Circulation: Designed for products requiring high humidity, maintaining moisture with continuous water flow and limited air recirculation (<25 air changes per hour).

    Pallet Arrangement: Maintain 5–10 cm gaps between pallets along the airflow direction to ensure uniform cooling and temperature balance inside the chamber.
    IMPORTANT TIPS
    • Perform rapid pre-cooling in Dynamic Pre-Cooling Units and maintain the cold chain throughout handling and transport.
    • Install ozone generators to prevent fungal growth.
    • Use Modified Atmosphere Packaging (MAP) to extend freshness and reduce moisture loss.
    • Avoid storing Swiss chard or collard greens near ethylene-producing fruits (e.g., apples, pears, peaches, nectarines), even for short periods.
    • Use crushed ice in transport packaging to preserve product temperature and crispness.
    • Remove ethylene using ventilation systems or ethylene absorbers.