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Storage of carrots and roots

The roots (carrots, parsley, parsnips, celery, beets, radishes) are stored in cold storage. Storage must be done within a maximum of two days after harvesting.

Before storage, the roots will go through the conditioning stage, the stage which consists in the qualitative sorting and shaping of the roots (their cleaning of leaves).

Roots are stored in wooden or plastic crates. Vegetables should not be washed and should be stored in light-free warehouses. The optimum storage temperature is around 0 ° C and relative humidity of 90-95%. Shelf life is between 5 and 6 months.