Controlled atmosphere (U.L.O) coldrooms

It is well-known that fruit continue to breathe and consume oxygen even after harvest (Kader et al., UC Davis site reference). The higher the rate of respiration, the more rapid is the rate of maturation and decay of the fruit in the postharvest stage. After utilizing cold temperature as the only means of conserving fresh produce, it was discovered during the 19th century that the fruit can be preserved for even longer time under reduced oxygen conditions and reduced respiration rate. 

We offer projecting and mounting of various cold rooms with U.L.O (Ultra Low Oxygen) system for fruits and vegerables.


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Manager: +370 699 21592

Accountant: +370 699 11897