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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

Swiss Chard / Collard Greens

Zucchini

    Tomatoes

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Tomatoes

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 12° – 14° C
    Relative Humidity (RH): 85%
    Duration: 2-4 weeks
    Pre-cooling: Air cooling
    Sensitivity to ethylene: High
    Ethylene Production: Medium
    Controlled Atmosphere: Not recommended

    Dynamic Pre-Cooling (High-Suction Capacity Units): Specialized study of heat absorption time and airflow velocity ensures uniform temperature reduction throughout the product mass. Used for both packed and unpacked tomatoes, pre-cooling delays ripening and significantly extends shelf life.

    Pallet Arrangement: To ensure uniform temperature during storage, maintain 5–10 cm gaps between pallets, aligned with the airflow direction of cold air circulation.
    IMPORTANT TIPS
    • Rapid pre-cooling at 14°C in Dynamic Pre-Cooling Units, followed by continuous cold chain maintenance across all stages of handling and transport.
    • Dynamic Cooling is essential for optimal preservation and extended storage duration.
    • Do not store tomatoes alongside ethylene-producing fruits such as apples, pears, peaches, or nectarines.
    • Avoid temperatures below 8°C, as chilling injury may occur — leading to surface pitting, poor color development, and internal breakdown.
    • Degreen in Dynamic Degreening Chambers, applying ethylene to maintain a steady concentration of 100–150 ppm throughout the process.
    • Control CO₂ levels to prolong storage life and preserve quality attributes.
    • Store tomatoes at the lower threshold of physiological ripeness (third green stage) before degreening for optimal post-harvest performance.

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