Many factors are involved in the long-term storage of fresh vegetables. Success depends on the preparatory phase, the harvest and also on the storage technique used. The use of CA/ULO storage in the cool cells means vegetables can generally be kept up to 2-4 times longer than usual.
Controlled Atmosphere (CA) and Ultra Low Oxygen (ULO) storage prevents a deterioration in the quality of vegetables and means that they can be stored for up to 4 times longer than would be the case in simple, chilled conditions. CA/ULO storage is suitable for vegetables such as asparagus, cabbage, onions and garlic.