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)
| Vegetables | Cold room | With ERGOvac™ |
|---|---|---|
| Artichoke | 10 | 30 to 50 |
| Asparagus | 4 | 30 to 50 |
| Aubergine | 4 | 20 to 40 |
| Celery | 12 | 20 to 40 |
| Cauliflower | 8 | 20 to 40 |
| Cabbage | 12 | 20 to 40 |
| Courgette | 8 | 20 to 40 |
| Spinach | 4-5 | 20 to 40 |
| Green bean | 5-6 | 20 to 40 |
| Lettuce, Batavia | 5 | 20 to 40 |
| Iceberg lettuce | 8 | 20 to 40 |
| Parsley | 4 | 20 to 30 |
| Leek | 8-12 | 20 to 40 |
| Pepper | 8 | 20 to 40 |
| Radish | 6 | 20 to 30 |
| Tomato | 8 | 20 to 40 |
