Normally, the air is a mixture of 21% oxygen, 0.03% carbon dioxide, nitrogen as well as other trace gases. In the whole process of growth and development, fruits make respiration action. After being harvested, they are still living organisms and conduct metabolic activities dominated by the respiration action during storage. To be specific, fruits absorb oxygen and consume their own nutriments, resulting in the release of a certain quantity of carbon dioxide and heat.

The controlled atmosphere storage is a method which can effectively inhibit fruits and vegetables from respiration via creating an atmosphere having low O2, generally 1% to 5%, high CO2 as well as appropriate temperature and humidity. In this way, the consumption of nutrients contained in fruits and vegetables will be decreased, as well as the ripening and senescence process will be delayed. Accordingly, the fruits and vegetables can keep fresh during storage.

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