Pre-cooling:
Hydrocooling, vacuum cooling, or air cooling
Sensitivity to ethylene:
Very high
Ethylene Production:
Very low
Controlled Atmosphere:
Not recommended
Dynamic Pre-Cooling (High-Suction Capacity Units): Specialized airflow and temperature control ensure uniform and deep cooling through the entire product mass. Suitable for both packaged and unpackaged spinach.
Dynamic Pre-Cooling (Low-Pressure Wet Bulb Systems): Ideal for unpackaged leafy vegetables immediately after harvest. These systems regulate humidity and reduce atmospheric pressure, achieving rapid temperature drop.
Natural Airflow Cold Room with Humidified Atmosphere: Advanced chambers using controlled natural airflow and fine misting to maintain high humidity and stable temperature for delicate, air-sensitive products.
Low-Airflow Cold Room with Continuous Water Circulation: Maintains very high humidity with fewer than 25 air recirculations per hour through continuous water flow.
IMPORTANT TIPS
Rapid pre-cooling in Dynamic Pre-Cooling Units is crucial, followed by strict cold chain maintenance during handling and transport.
Install ozone generators to prevent fungal growth.
Use Modified Atmosphere Packaging (MAP) to preserve freshness and reduce moisture loss.
Manage CO₂ levels — moderate concentrations significantly slow down leaf yellowing and extend storage life.
Avoid storing spinach near ethylene-producing fruits such as apples, pears, peaches, or nectarines.
For longer transport, store in MAP bags to retain turgidity and color.
