ATMOSPHERE CONTROLLED STORAGE

Vegetables and fruits take oxygen (O2) and give carbon dioxide (CO2), that is, they breathe.

In a gas-tight environment where vegetables and fruits are stored, the level of oxygen in the air is lowered and the level of carbon dioxide is increased.

By slowing the breathing of products, maturing and aging periods are reduced to lowest levels. In this way, the storage time of the products is extended, the tastes and qualities are preserved.

GAS-TIGHT ROOMS

Gas-tight rooms consist of gas-tight insulated special insulation panels, auxiliary equipments and gas-tight doors.

There is  window and gas-tight door on the roof or corridor of the room for observing the products.

Also there are air bumper and pressure flaps which compensate the room pressure.

CONTROL SYSTEM

It is a remote control system that helps control and manage all parameters that products in the room need.

Our warehouse is supervised by independent institutions in the Netherlands and Italy through this system.

CO2 SCRUBBERS

They are used to control carbon dioxide values in the room.

O2 SCRUBBERS

They are used to control oxygen values in the room and reset the atmospheric conditions to the default product needs.

ETHYLENE CONVERTERS

For ethyl-sensitive fruit varieties such as kiwi, pomegranate, persimmon, lemon the level of ethylene in the room must also be kept at certain values.