We use the system of active ventilation for storage of potatoes, onion and garlic. Their storage include treatment and basic periods. After harvesting, treatment period proceeds in cooling chambers. This process is very important, as during this period, the potato jacket hardens and wounds heal. In parallel, the process of after-ripening proceeds. The more mature garlic and onion bulbs are, the more effectively basic storage period proceeds. Thus, treatment period is very important for high quality and loss-free storage of the above-mentioned products.
The advantage of active ventilation is that the desired temperature is achieved gradually (not instantaneously), during certain period. Ventilation allows homogenous distribution of air currents through overall mass of product, making the completion of treatment period more effective and storage moves to cooling regime.