in vegetables stockage we pay attention in the way the produce can be conditioned for longer freshness. Most important is to keep flavour and tast of the vegetables when cooling them. So special conditions for different veggies can be actuall in cooling them. Controlled atmosphere is what it's all about
Awareness in working procedures, sanitairy, cleaning...
How to do your work in the greenhouse, in the warehouse and logistic area, to avoid hygienic problems is something to learn from experienced growers and greenhouse managers. Working procedures and protocols are set up as guidance and tool for workers, visitors and suppliers.