Root Vegetables

Ethylene Removal Solutions from White Air


Ethylene sensitivity in root vegetables

Carrots, parsnips, celeriac, chicory, sweet-potato, fennel and artichokes are all sensitive to differing levels of ethylene in the storage environment.

Chicory has high to moderate sensitivity to ethylene . When celeriac is exposed to 0.02 ppm ethylene then ripening speed can increase .

If Sweet potatoes are exposed to ethylene in store they can develop Hardcore which is a condition where the flesh becomes hard and inedible.

Root crops, when exposed to ethylene, have a tendency to increase there respiration rate which will increase dehydration. Many fungal pathogens affecting root crops can increase in the presence of ethylene as it stimulates spore production.

Ethylene removal can help extend the shelf life and promote a healthier, quality product.

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Of Using Our PCO Systems

Reduced decay

Reduced decay and discolouration of chicory by removing ethylene

Reduced ripening

Remove ethylene and reduce ripening speed by 4-10 times on celariac

Reduced disease levels

Reduced disease levels in parsnips by ethylene removal from store

Improved storage life

Improved storage life of products

Greater customer satisfaction

Greater customer satisfaction

Improved colour retention

Improved colour retention


By our valued clients

  • I most certainly would recommend the White air system in the retention of quality and of market management of the product.

    Neil Chambers Technical Manager, Commercial Flower Company
  • After a very short while we observed better air quality and the pigs were most certainly performing better.

    N Smith Pig Farmer
  • We have now been using the PCO technology for 3 years to remove ethylene gas and other fungal and bacterial pathogens from brassica crops in our cold storage rooms with positive results in terms of improved storage life and quality.

    T Shaw Technical Manager

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