Controlled Atmosphere (CA) is a storage technique whereby the level of oxygen (O2) is reduced and CO2 is increased. This reduction is achieved by using specific machines which are able to absorb oxygen.
Below you can see the storage time of some fruit and vegetables using controlled atmosphere.
(from Isolcell)
|
PRODUCT |
DURATION |
STORAGE TEMP |
HUMIDITY |
O2 |
CO2 |
CRITICAL TEMP* |
 AVOCADO |
9-10 Weeks |
6°C-8°C |
90-95% |
2% |
3-5% |
5°C |
 KIWI |
7-10 Months |
-0,3°C-0°C |
90-95% |
1-2% |
3-5% |
-0,8°C |
 PEAR |
6-9 Months |
-1°C-0°C |
90-94% |
1-2% |
0-1% |
-1,80°C |
 PLUMS |
2-3 Months |
-0,2°C-0,2°C |
85-90% |
1-2% |
3-5% |
-0,8°C |
 CHERRIES |
5-6 Weeks |
0°C |
85-90% |
3-10% |
10-15% |
-1°C |
 MANGO |
5-6 Weeks |
10°C-13°C |
90-95% |
3-5% |
5-8% |
8°C |
 APPLE |
8-10 Months |
-1°C |
90-95% |
1,5-2% |
0,5% |
-1,5°C |
 BROCCOLI |
4-5 Months |
-0,2°C-0,5°C |
90-92% |
1-2% |
5-10% |
-2°C |
 NECTARINE |
3-4 Months |
-0,5°C-0°C |
90-94% |
1-2% |
3-5% |
-1°C |
 CABBAGE |
5-6 Months |
0°C |
92-94% |
3-5% |
5-7% |
-2°C |
 POMEGRANATE |
5-6 Months |
6°C-8°C |
85-90% |
2-5% |
3-6% |
5°C |
*critical temp: under this temperature the product will be affected.