The market price for fruit and vegetables is primarily determined by quality, supply and demand. But how do you maintain the best quality in your products until the most suitable moment? Simple: by opting for storage under Controlled Atmosphere (CA) conditions. By using CA the physiological processes in the stored product are slowed down resulting in an extended storage life.
Controlled Atmosphere is a storage method in which concentrations of oxygen, carbon dioxide, temperature and sometimes relative humidity and ethylene are regulated. It is a process of creating a protective environment for fruits and vegetables.
Lowering the oxygen level slows down respiration and reduces the metabolism of important nutrients. The aim is to keep the oxygen level as low as possible in order to preserve these nutrients – hence quality. Moreover, disorders like scald can be reduced significantly. There is however a lowest limit to the oxygen level. If the level of oxygen becomes too low, fermentation will start and the quality of fruit will be reduced resulting in total loss of the fruit.
The lowest possible oxygen level differs dependent on variety, season, quality of the fresh produce, but even the throughout the storage season. How to determine this lowest level of oxygen? By using the Besseling Fruit Observer™!
The Besseling Fruit Observer™ determines the physiological condition of fruit and vegetables. Like humans, fruit and vegetables respond to changes in their environment. When it is cold we get goose bumps and if there are not enough oxygen molecules in the air, we gasp for breath. In fruit and vegetables we can see a reaction to the environment in the activity of chlorophyll, a substance which is naturally present in fruit, vegetables and plants.
We are not only looking for the lowest possible oxygen level. Changes in the chlorophyll can provide you interesting information on the quality of fruits and vegetables and helps you getting the best possible price for your valuable produce.
The Fruit Observer™ software provides continuous information about the physiological condition of the observed fruit and vegetables.
The activity is measured by chlorophyll fluorescence, a natural phenomenon. Chlorophyll fluorescence changes rapidly when anaerobic respiration has been triggered due to lack of oxygen. Once the anaerobic point has been detected, the oxygen level has to be increased to a safe level so fruit and vegetables will return to aerobic respiration. By determing the lowest level, you can store your produce above this threshold and avoid harmful stress or even worse...
Advantages of Dynamic Controlled Atmosphere with the Besseling Fruit Observer™:
• Better firmness
• Better taste
• Retaining colour
• Prevention of scald and internal browning
• Non chemical treatment
In short: our system makes it possible to perform Dynamic Controlled Atmosphere (DCA) storage: this means finding and maintaining the lowest possible oxygen percentage time after time.
Our Chlorophyll fluorescence measurements allow an early detection of tissue stress and transformation of tissue, before visual symptoms appear.
Oosterblokker 17-A
1696 BA Oosterblokker
The Netherlands
info@fruitobserver.com
+31 229 21 21 54
© Besseling Group
T H E A R T O F S T O R A G E