Atmosphere, fruit storage

Controlled-atmosphere (CA) storage can extend the storage life of fruits and vegetables by decreasing metabolism and suppressing postharvest decay. 

Biologically important industrial uses of infrared gas analyzers are the measurement of air pollution and the monitoring of atmospheres (fruit and crop production and storage). It is interesting to note that the use of a COj blanket inhibits deterioration of a banana cargo and apples stored in an atmosphere containing 1000 ppm v/v CO2 will keep almost indefinitely. 

Table 1836. Minimal O2 and maximtil CO2 concentrations in the atmosphere during storage of fruits (temperature 0-5 °C)...

All fruits respire oxygen and, in doing so, start to decay. If the oxygen concentration can be reduced, the rate of respiration will be slowed and the storage life maybe extended. The maintenance of a low partial pressure of oxygen requires a gas-tight structure to prevent diffusion. Such controlled atmosphere stores are carefully constructed and sealed to achieve this, and are generally termed gas stores. 

Huyskens-Keil S, Prono-Widayat H, Liidders P and Schreiner M. 2005. Postharvest quality of pepino (Solarium muricatum Ait.) fruit in controlled atmosphere storage. J Food Eng 77(3) 628-634. 

Sozzi GO, Trinchero GD and Fraschina AA. 1999. Controlled-atmosphere storage of tomato fruit low oxygen or elevated carbon dioxide levels alter galactosidase activity and inhibit exogenous ethylene action. J Sci Food Agric 79(8) 1056—1070. 

Weichmann J. 1986. The effect of controlled-atmosphere storage on the sensory and nutritional quality of fruits and vegetables. Hort Rev 8 101-127. 

Thompson, A. K. (1998). Controlled atmosphere storage of fruits and vegetables. CAB International, Biddles Ltd, Guildford and King s Lynn, UK, 201-203. 

Many investigators are seeking further improvements in the handling of fresh produce. Among methods receiving much attention are the use of postharvest chemicals, retardants of senescence, thermal treatment, controlled atmospheres, new packaging techniques, better temperature control in storage and transit, and irradiation. One method may work well with one fruit or a particular variety of fruit but not with another fruit. 

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