Fruits
Fruits are seasonal in a temperate climate, and a good harvest can be accompanied by a shortage if no method of preservation. Hard fruit, apples and pears, traditionally stored in a cool place, and then can last for several months, depending on the variety. Refrigeration extended shelf-life and made it more reliable.
Artificial cooling allowed the fruit grown anywhere in the world, to be brought to any market. Climacteric fruit, such as bananas harvested green and pass controlled ripening on the ship. Conditions of refrigerated depends on many factors, and the temperature and relative humidity are shown in Table 16.1 common ranges specified. More precise information should be used for the operation for a particular product. A large volume of perishable food now travels by air and temporary protection against low temperatures may be necessary in case the cargo is not under pressure.
Storage of fruit requires careful monitoring of the atmosphere in the shop, as well as temperature. Shops were built to support such a controlled atmosphere, in addition to temperature control, generally referred to as the gas storages.
They have a gas-tight structure to prevent the spread. Fruits can be downloaded and store sealed. Within a few days they consume share of free oxygen, and traces to maintain the correct proportions chemical removal or ventilation system. Climacteric fruit also require control eth-ylene since the gas effects of the ripening process. Considerable research over the last 60 years, mainly in the UK, has determined the correct balance of gases extend the shelf life of various varieties of apples and pears, both home-grown and imported.
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Cold storage