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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

Pumpkins

Radicchio

Radishes

Spinach

Sprouts

Sweet Corn

Sweet Peppers

Sweet Potatoes

Swiss Chard / Collard Greens

Tomatoes

Zucchini

    Potatoes

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Potatoes

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 6° - 7° C
    Relative Humidity (RH): 92%-94%
    Duration: 4-6 months
    Pre-cooling: Not required
    Sensitivity to ethylene: Medium
    Ethylene Production: Very low
    Controlled Atmosphere: Not recommended

    Dynamic Cooling: Maintains ideal storage parameters at multiple points throughout the chamber 24/7, ensuring uniform conditions across the entire volume. Dynamic Cooling delivers superior product quality and extends storage life by 15%–20% beyond standard conditions.

    Pallet Arrangement: Maintain 5–10 cm spacing between pallets in the direction of airflow to ensure consistent temperature distribution throughout the storage area.
    IMPORTANT TIPS
    • Dynamic Cooling is essential for long-term potato storage.
    • Ensure skin curing (suberization) before harvest — the skin must be firm and resistant before storage.
    • Do not store potatoes harvested above 25°C; they will lose moisture and become soft. Such lots should be sold immediately.
    • Cover exposed piles of stored potatoes with breathable materials (e.g., seed sacks, not tarps) to protect from light, humidity, and excess airflow.
    • Avoid light exposure during storage — it causes greening and solanine formation.
    • Potatoes stored at temperatures below the optimum may convert starches into sugars; this can be reversed by gradually warming them to 12–25°C over 10–12 days.
    • During loading, maintain 12°C until all batches are stored. Then, lower to 8°C for one week, and finally stabilize at 6–7°C for long-term conservation.
    • Use approved sprout inhibitors to prevent sprouting during extended storage.

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