Friday, 16 October 2015 05:44

Storage Technology

Storage technology begins 14 days prior to harvesting. Specialist team starts monitoring fields of potential suppliers, conducting product sampling, gathering information about PPP application. Selected samples are taken for comprehensive phytopatological examination and the received results give the insight into condition of the product during preparation and long-term storage.

It must be stressed that phytomonitoring of the vegetable fields is carried out throughout the growing season.  

Green Team storage facility is designed for simultaneous storage of 50 000 tons of vegetables and consists of 16 cold-storage cells. Products are stored in wooden containers according to Dutch technologies. The boxes are stacked in seven layers; storage capacity of one box is up to one ton.

Storage capacity of the largest cold-storage cell is 4 500 boxes. The main products used for long-term storage are onions, carrots, beets, white and red cabbage.

Proper vegetable preparation and meeting storage requirements using proper storage technologies are vital for storing large volumes. We have such an opportunity owing to a modern ventilation system and cooling equipment, which is controlled by powerful software.


Onion Storage Technology

Storing onion is challenging because the product has a very high temperature (above 30°C) upon harvesting, and very often, it happens that onion necks are not closed yet which causes infection penetration. Technologist’s task is to prepare the product and dry it until the neck is closed. This period lasts 5-14 days, depending on onion condition. The drying process is provided by ventilating the product in specially equipped cooling cells designed by Dutch company Omnivent.

Air circulation in cooling cells is up to 450 m3 per hour. During ventilation small mechanical damages and onion necks are closed up and moistened onion skin is dried as well. Important factors to ensure quality of this process is the length of onion dry tops, which must have a size of ± 10 cm. Foreign matter content such as soil, dry onion skin prevent the air flow to pass through the product. 

The next step is loading the cooling cell. Since storage cells contain 1,400 boxes, it is very important to load them very quickly. It shouldn’t take more than 3 days. A gradual temperature decrease to 1°C ± 1°C while maintaining absolute humidity of 80% ± 5% provides long-term onion storage up to 8 months (provided that onion hybrid is suitable for long-term storage).

Carrot, Beet And Cabbage Storage Technology
Only late crops are used for long-term storage.
Harvesting begins in the middle of October and finishes in early December, when
temperature differences or a great drop in temperature to or below zero occur.
IT IS CRUCIAL! that only varieties suitable for long-term storage are used to store carrots, beets and cabbage. 
Loading the cooling cell with product for further storage is carried out during not more than 10 days. Afterwards the temperature is gradually dropped to 10°C ± 1°C with a relative humidity of 90% ± 5%.
Growing low-quality products is risky, but storing poor quality vegetables implies even a much greater risk.

That is why Green Team’s team builds its cooperation with farmers basing on long-term partnerships, introducing the practice of sharing experience and innovative approaches to reduce the possible risks.

Last modified on Monday, 16 November 2015 08:57

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