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By A. Keith Thompson

The transportation and garage of clean fruit and veggies is a global operation the place know-how needs to be used to make sure that produce reaches the shopper within the very best situation. using managed surroundings garage has nice strength to minimize the postharvest use of chemical substances, hold dietary caliber and organoleptic features and decrease actual losses.

This revised version contains the newest examine to supply a entire and updated assessment of managed and transformed surroundings garage. Chapters evaluate the background of the procedure, the diversity of stipulations and applied sciences at present in use for various produce and their influence on flavour, caliber and body structure. furthermore, the impression of pests and illnesses, environmental components and packaging and elements of managed surroundings delivery are thought of intimately in addition to a synthesis of strategies for a variety of plants.

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2005) that there was little effect of the CO2 removal system on fruit softening and the incidence of rots, but N2 flushing resulted in kiwifruit with the lowest incidence of physiological pitting. They concluded that different CO2 removal systems altered room volatile profiles but did not consistently affect the quality of kiwifruit. There are many scrubbing systems used commercially and these are reviewed below. 32 Chapter 3 Passive scrubbing The simplest method is to place bags or pallets of a CO2-absorbing chemical (usually calcium hydroxide (Ca(OH)2) inside the store, which can keep CO2 levels low (usually about 1%).

In the UK the average CA store size was given as about 100 t, with variations between 50 and 200 t, in Continental Europe about 200 t and in North America about 600 t (Bishop, 1996). In the UK the smaller-sized rooms are preferred because they facilitate the speed of loading and unloading. Humidity Control Most fruits and vegetables require a high relative humidity when kept in storage. Generally the closer to saturation the better, so long as moisture does not condense on the fruits or vegetables.

K. Thompson (unpublished data) has shown that the level of CO2 in a banana-ripening room can rise from near zero to 7% in 24 h. Current commercial practice can be basically the same as that described in the early part of the 20th century. The crop is loaded © A. Keith Thompson 2010. Controlled Atmosphere Storage of Fruits and Vegetables, Second Edition (A. Keith Thompson) CA Technology into an insulated store room whose walls and door have been made gas-tight. The first CA stores were constructed in the same way as refrigerated stores, from bricks or concrete blocks with a vapour-proof barrier and an insulation layer which was coated on the inside with plaster.

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