Preliminary steps for fruit preservation and processing
Fruit processing and preservation - Preservation of the initial structure

From the moment of harvest, protective measures must be taken to ensure that the fruit remains alive and preserves its qualities (in particular, its state of hydration). These are particularly important when the whole fruit is to be marketed fresh, or in the form of ready-to-use plants.

To preserve the original qualities of our products, we need to control harvesting, handling and distribution conditions, as well as storage parameters combining a cold chain and control of relative humidity.