Dynamic Surface Drying (Essential): Before long-term storage, onions must be thoroughly dried in specialized cold rooms equipped with ventilation ducts and air-control systems.
Dynamic Cooling: Monitors and regulates all critical storage parameters at multiple points throughout the chamber 24/7, extending storage life by 15%–20% beyond conventional systems.
IMPORTANT TIPS
Dynamic Cooling is essential for preserving onion quality during long-term storage.
Avoid prolonged high temperatures during the pre-storage drying phase.
Do not store onions that were exposed to excessive humidity during cultivation.
Controlled drying can be performed directly inside the cold room by adjusting ventilation and humidity levels.
Delay the temperature drop below 10°C at the start of storage to promote the formation of additional protective skins.
Maintain drying conditions at 18°–25°C and 40% RH during the first five days after loading the cold chamber.
Use low-humidity refrigeration systems.
Remove ethylene via specialized ventilation systems.
Maintain moderate CO₂ levels to prevent spoilage and preserve onion quality.
Ensure continuous air recirculation within the chamber using independent fans, operating 24 hours a day.
