Preservation

Storing your goods in this low oxygen environment creates many opportunities. Seasonal products can now be stored longer for sale after the harvest season, when the prices are generally higher. As icing on the cake, this process is completely natural and maintains the freshness and crispiness without any weight loss.

• Fruits (apple, pear, blackcurrant, blueberry, cherry, chestnut, kiwi, plum, redcurrant, table grapes…);
• Vegetables (asparagus, cabbage, Swiss chard, bean, leek, lamb’s, new potato, lettuce, turnip, cauliflower, broccoli, sugarloaf, spinach, black radish, cardoon, Brussel sprout, red beetroot…);
• Mushroom (chanterelle);
• Flowers (rose, tulip).

• The CA modules have six patented membranes that reduce the penetration of O2 inside the modules and easily let CO2 out. Product data can be found below or download here