Most fruit and vegetables, once harvested, start to consume their own water and give off ethylene. As a result, their temperature increases and they ripen rapidly: they suffer changes in the skin, flavour, tact and firmness. Duly regulating the temperature is necessary to reduce the respiration of the product and help it to retain its properties.
However, correct temperature control is critical, as refrigerating at too low a temperature can damage the tissue of the pieces and temperature changes can affect their flavour. If the temperature is not effectively controlled, the sell by and use by life of the product may be affected and it may even become damaged.
At Pujol Verdaguer we specialise in temperature control and place maximum importance on the needs and specifications of each product and service. This allows us to adapt ourselves to each client and always guarantee the best results.