Biological factors which affect the fresh produce

Biological factors which affect the fresh produce:

  • Respiration
  • Ethylene production
  • Transpiration - water loss
  • Physical damage
  • Pathological breakdown

To retain peak condition, harvested produce must be cooled rapidly to reduce its field heat. This fast cooling should be followed by storage at a constant temperature, high humidity (90%-98%), suitable air movement and atmospheric composition.

We offer expertise and know-how to enable you to enjoy better produce and a better profit.

We are a world wide leader in this field through designing and installing ultra high-tech systems.

Our expert team prides itself on its innovative approach to client problem solving. We work closely with the clients to understand their individual needs therefore, a solution in custom designed.

Our systems can be designed to suit almost all type of produce, every size of operation, cooling, ripening and storage needs.

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Each system is well researched, purpose designed and accurately engineered.