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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

Tomatoes

    Zucchini

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Zucchini

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 7° - 10° C
    Relative Humidity (RH): 85%-90%
    Duration: 10-20 days
    Pre-cooling: Air cooling
    Sensitivity to ethylene: Low
    Ethylene Production: Medium
    Controlled Atmosphere: Not recommended

    Dynamic Pre-Cooling (High-Suction Capacity Chambers): Designed to ensure even temperature distribution by regulating air velocity and cooling rate until the core temperature of the product is reached. Suitable for both packaged and unpackaged zucchini.

    Reinforced Cold Room: A flexible system that allows the same refrigeration chamber and its mechanical equipment to be used for light pre-cooling and subsequent storage.

    Low-Airflow Cold Room with Continuous Water Circulation (for zucchini with blossoms): Specialized design for products requiring high humidity and gentle air circulation (less than 25 recirculations per hour), maintained through continuous water flow.
    IMPORTANT TIPS
    • Low-airflow water-circulated cold rooms are ideal for zucchini with blossoms. Alternatively, protect blossoms from direct cold air by placing crates as air buffers.
    • Pre-cool rapidly in Dynamic Pre-Cooling systems and maintain the cold chain throughout all handling and transport stages.
    • Pre-cool in a reinforced cold room and continue storage in the same chamber to maintain product quality and prevent fungal or bacterial decay.
    • Keep CO₂ levels at moderate levels to help preserve freshness.
    • Use modified atmosphere bags to extend shelf life.
    • Avoid storage with ethylene-emitting products.
    • Disinfect equipment and cold rooms before each use.