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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

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Groundcherry (Physalis)

Hot Peppers

Kohlrabi

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Lettuce

Mushrooms

Okra

Pak Choi

Parsley

Peas

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Radicchio

Radishes

Spinach

Sprouts

Sweet Corn

Sweet Peppers

Sweet Potatoes

Swiss Chard / Collard Greens

Tomatoes

Zucchini

    Iceberg Lettuce

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Iceberg Lettuce

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 0° - 0,5° C
    Relative Humidity (RH): 92%-96%
    Duration: 4-6 weeks
    Pre-cooling: Vacuum cooling or air cooling
    Sensitivity to ethylene: High
    Ethylene Production: Very low
    Controlled Atmosphere: Not recommended

    Dynamic Vacuum Pre-Cooling (Low Atmospheric Pressure – Wet Bulb Type): Specialized systems ideal for unwrapped vegetables immediately after harvest. They regulate relative humidity and create low atmospheric pressure, achieving a rapid temperature drop throughout the product mass.

    Dynamic Pre-Cooling (High Suction Capacity Chambers): Detailed study of air velocity and temperature absorption ensures uniform cooling to the product core. Suitable for both packaged and unpackaged produce.

    Dynamic Cooling: Multi-point real-time monitoring maintains ideal preservation parameters throughout the storage chamber 24/7. Dynamic Cooling extends product shelf life by 15%–20% compared to conventional storage methods.

    Enhanced Cold Storage Chamber: A flexible system allowing the use of an existing refrigeration room for both light pre-cooling and subsequent storage.

    CO₂ Management: Requires specialized design and installation of a control mechanism to regulate the concentration of carbon dioxide produced during respiration.

    Ethylene Removal: Recommended use of ethylene absorption units to prevent degradation and discoloration.
    IMPORTANT TIPS
    • Dynamic Cooling is essential for maintaining iceberg quality and minimizing losses.
    • Pre-cool within one hour after harvest to ensure freshness and reduce microbial activity.
    • Modified atmosphere packaging (MAP) has shown good results in maintaining quality of cut iceberg lettuce.
    • Use electric pallet trucks (clark-type forklifts) during handling to reduce mechanical damage and contamination.