ERGOvac™: a cost-effective way to keep your vegetables fresh…

Vegetables are living organisms which continue to evolve even after their harvest. This evolution is characterised by different processes:

  • Advantageous: maturation of the product
  • Negative: the loss of water (softening, wilt), colour’s degradation, stains, putrid smelling, altered organoleptic qualities.

The evolution varies according to different external physical factors such as the moisture in the air (hygrometry), temperature or light.

Pre-cooling and cooling for a better preservation of vegetables

Pre-cooling and cooling for a better preservation of vegetables

Comparative table on the length of preservation of vegetables (in days)

VegetablesCold roomWith ERGOvac™
Artichoke1030 to 50
Asparagus430 to 50
Aubergine420 to 40
Celery1220 to 40
Cauliflower820 to 40
Cabbage1220 to 40
Courgette820 to 40
Spinach4-520 to 40
Green bean5-620 to 40
Lettuce, Batavia520 to 40
Iceberg lettuce820 to 40
Parsley420 to 30
Leek8-1220 to 40
Pepper820 to 40
Radish620 to 30
Tomato820 to 40

Conservation légumes

Carrots

Natfresh® Process technology is marketed under the industrial brand name ERGOvac™ Major issues related to [...]

Oak-leaf lettuce

Natfresh® Process technology is marketed under the industrial brand name ERGOvac™ Major issues related to [...]

Lamb’s lettuce

Natfresh® Process technology is marketed under the industrial brand name ERGOvac™ Major concerns related to [...]

Leek

Natfresh® Process technology is marketed under the industrial brand name ERGOvac™ Major issues related to [...]

Rocket lettuce

Natfresh® Process technology is marketed under the industrial brand name ERGOvac™ Major concerns related to [...]

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