Duration:
(a) 3–5 months without leaves (b) 3–4 weeks with leaves
Pre-cooling:
Air cooling
Sensitivity to ethylene:
Low
Ethylene Production:
Very low
Controlled Atmosphere:
Not recommended
Dynamic Pre-Cooling (High-Suction Capacity Chambers): Custom-designed system ensuring uniform temperature absorption and airflow throughout the product mass, applicable for both packaged and unpackaged produce.
Dynamic Cooling: Maintains optimal storage parameters through continuous, multi-point monitoring across the entire chamber volume 24/7, extending storage life by 15–20% beyond standard conditions.
Enhanced Cold Room: Enables existing refrigeration chambers and systems to perform light pre-cooling before switching to storage operation.
CO₂ Management: Requires specialized design and installation of ventilation or scrubbing systems to regulate carbon dioxide accumulation within the chamber.
IMPORTANT TIPS
Dynamic Cooling is essential for beet storage.
Perform rapid pre-cooling in Dynamic Pre-Cooling Units and maintain the cold chain throughout handling and logistics.
Monitor CO₂ levels: excessive carbon dioxide can cause physiological damage and off-flavors.
Cure the roots for 1–2 days in a ventilated area below 30°C to allow skin suberization and reduce moisture loss.
Avoid irrigation shortly before harvest to prevent root cracking, which significantly shortens storage life.
