Controlled atmosphere


Systems supporting refrigeration prolong the storage of fruits and vegetables preserving high quality.

Conservation of the organoleptic characteristics of the product, but also reduction of losses caused by pathogens (fungi) and the known physiological disorders such as burns, aging and losses caused by frost.

Employment of new and improved Rapid CA (Controlled Atmosphere ) and "ULO " (Ultra Low Oxygen - a very low concentration of oxygen).

New storage technology called "dynamic", based on further reduction of the oxygen content in the storage chamber until the tolerance threshold is reached by the fruit.