Even after being harvested, the vegetables and fruits are still alive. They absorb oxygen from air as well as release carbon dioxide, water and heat. Meanwhile, the nutrient substances are consumed.

CA storage is a kind of method that substantially reduces the respiration intensity and self consumption of fruits and vegetables, water loss and disease occurrence possibility by regulating the storage environment in terms of temperature, relative humidity as well as concentrations of some gases, such as oxygen, carbon dioxide and so on. Thus, the senescence process of vegetables and fruits will be delayed, as well as the items can be stored and preserved for a longer time. On the basis of above features, the CA storage is an optimal method to store fresh fruits and vegetables as well as raw materials used for deep processing of fruits and vegetables.

The respiration of fruits and vegetables can be illustrated as follows.
(Enzyme)
C6H12O6+6O2 → 6CO2+6H2O+Heat

Application Effects
Varieties Cold Storage Period CA Storage Period
Apple 5-6 months 8-12 months
Navel Orange 3 months 6 months
Winter Jujube 1-2 months 3-4 months
Korla Bergamot Pear 3 months 6-8 months
Kiwifruit 2 months 6-8 months
Peach 3-4 weeks 6-8 weeks
Cherry 20-30 days 60-80 days
Blueberry 1-3 months 3-5 months
Castanea Mollissima 3-5 months 8-1 0months
Garlic Sprouts 3-4 months 8-10 months
Tomato 1 months 6 months

Controlled Atmosphere Storage Principle Diagram 1

Controlled Atmosphere Storage Principle Diagram 2

Controlled Atmosphere Storage Principle Diagram 3

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