Skip to main content

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

Potatoes

Pumpkins

Radicchio

Radishes

Spinach

Sweet Corn

Sweet Peppers

Sweet Potatoes

Swiss Chard / Collard Greens

Tomatoes

Zucchini

    Sprouts

    Recommended

    Conventional cooling

    Dynamic Cooling

    Pre-cooling

    De-greening

    Ripening

    General Tips for Sprouts

    Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
    Storage temperature: 0° C
    Relative Humidity (RH): 94%-96%
    Duration: 5-10 days
    Pre-cooling: Not required
    Sensitivity to ethylene: Low
    Ethylene Production: Medium
    Controlled Atmosphere: Not recommended

    Artificial Production: Sprouts are cultivated under controlled conditions in dedicated production lines. These facilities must maintain strict hygiene protocols, including frequent washing and disinfection with approved, low-residue sanitizing agents to prevent contamination by fungi and bacteria.

    Low-Airflow Continuous Water Circulation Chambers: Designed for products requiring high humidity, maintaining less than 25 air recirculations per hour relative to chamber volume. High humidity is ensured through continuous water flow, preventing dehydration.

    Ozone Systems: The installation of ozone generators is recommended to minimize microbial load and maintain a hygienic storage environment.
    IMPORTANT TIPS
    • Always store sprouts at the recommended temperature (0°C).
    • Thoroughly wash production facilities with chlorinated, ozonated, or other approved disinfected water to prevent spoilage and bacterial contamination.
    • High levels of CO₂ contribute to longer shelf life and slower deterioration.
    • Use ozone systems to control fungal growth.
    • Use Modified Atmosphere Packaging (MAP) to maintain freshness.
    • Store sprouts in well-ventilated packaging that allows air to pass through for effective cooling.
    • Remove ethylene using ventilation or absorbers to maintain product integrity.