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Almyra (Sea Fennel / Salicornia)

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

    Amaranth Greens

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Amaranth Greens

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 1° – 2° C
    Relative Humidity (RH): 90%-92%
    Duration: 10-14 days
    Pre-cooling: Vacuum cooling or air cooling
    Sensitivity to ethylene: Medium
    Ethylene Production: Very low
    Controlled Atmosphere: Not recommended

    Low-Pressure Pre-Cooling Chambers (Wet-Bulb Type): Specialized chambers suitable for unpackaged amaranth greens immediately after harvest. These systems control relative humidity and create a low-pressure environment, ensuring rapid and uniform temperature reduction.

    Dynamic Pre-Cooling (High-Suction Capacity Chambers): Precisely engineered to regulate temperature absorption time and airflow speed for both packaged and unpackaged produce. Ensures uniform cooling throughout the product mass.

    Natural Airflow Cold Room with Mist Atmosphere: A highly specialized cold room combining natural airflow with fine-mist humidification. Ideal for delicate products that are sensitive to air velocity and require high humidity stability.
    IMPORTANT TIPS
    • Prefer Natural Airflow Cold Rooms with Mist Atmosphere for optimal preservation.
    • Pre-cool within one hour of harvest.
    • Use high-capacity Dynamic Pre-Cooling systems for uniform temperature distribution.
    • Maintain the cold chain throughout all stages of transport and handling.
    • Remove ethylene using professional absorbers.
    • Install ozone generators to control fungal and microbial growth.
    • Wash the produce using a low-residue disinfectant solution before storage.