Significance of Controlled Atmosphere Cold Storage for Vegetables

The development and production of vegetables are on the rise across the globe. Fresh and high-quality vegetables are the main pillars of generating business. There is a growing demand and requirement to diversify and create post-harvest storage, transportation and create a foundation for extending the use of vegetables beyond seasons and locations.

The concept of Controlled Atmosphere Cold Storage stands as one of the most remarkable innovations of the 21st century. The Controlled Atmosphere Cold Storage uses oxygen and carbon dioxide levels in the storage environment, along with refrigeration. It primarily comes in two forms: "Static Controlled Air Storage" where the product creates its atmosphere and "Flushed Controlled Air Storage," where a constant flow of gas stream maintains the environment.

The characteristics that determine consumers’ acceptance of vegetables are flavour, colour, size, shape and absence of external flaws which are influenced by various chemical and biochemical changes that occur after harvesting and during storage. Controlled Atmosphere storage of vegetables involves storing them in an atmosphere with reduced oxygen levels and relatively high carbon dioxide concentrations, at low temperature and high humidity.

Cold Storage is the oldest and most famous technique for extending the shelf life of vegetables. To ensure product quality and maximise their useful life the following factors are regulated in a controlled atmosphere cold storage:

• Ambient Temperature - Lowering the temperature in storage rooms reduces respiration and transpiration processes, preventing premature vegetable spoilage and ensuring high-quality.

Additional benefits of low temperature:

Reduced sensitivity to ethylene

Suppressed ethylene production

Slow microbial development

For long term storage, temperatures between 0 and 14