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It is also important to preserve fruits and vegetables for a long time as well as keeping them in suitable conditions. All the necessary conditions for the cooling process are met from these applications, and another process used to preserve the quality as much as possible during the cold storage of fruits and vegetables in specially designed fully sealed warehouses is called Atmosphere Controlled Cold Storage. In other words, it is a cold storage room that is specially adjusted to preserve the freshness of vegetable and fruit products as they were on the first day, and to preserve them for a longer period of time and to avoid product losses during storage.
Other advantages of Atmosphere Controlled Cold Rooms are low operating and maintenance costs. The most important advantage is energy saving, because many users have to consider the cost as well as getting efficiency. Since the cold storage atmosphere is under control, there are no other harmful gases. Weight loss is very low as water loss from the product is kept to a minimum. The quality of the product stored with this system is closest to the quality at the time it is harvested. Therefore, it is preferred by the consumers. It provides the advantage of storing the products for a longer time and by preserving their quality features. The storage times of fruits and vegetables in atmosphere-controlled cold storage vary according to the product.
Since the product breathes proportionally to the temperature at which it is stored after harvest and it benefits from Oxygen at the same time, both its temperature is lowered and the respiratory rate is slowed down. As well as reducing the oxygen level of the environment, the amount it can benefit from is kept at minimum levels. Controlled atmosphere storage increases the storage time compared to cold storage by 50% to 100% depending on the product. While it ensures that the products are preserved longer than the normal storage periods, the fruits and vegetables are preserved correctly and the product is not lost by minimizing the oxygen level. In addition, the physiological process in the products is slowed down and their quality is preserved until the last moment.
In this type of cold rooms, an environment is created in which fruits and vegetables can be preserved and cannot continue to develop. According to the type of each product, the temperature should be provided and the O2 level should be reduced to such an extent that the products are stored correctly. According to the type of each product, the temperature should be provided, the O2 level should be reduced to such an extent that the products are stored correctly. The aim is to keep the oxygen level as low as possible to maintain the quality of these stored foods. Storage times of fruits and vegetables in atmosphere-controlled cold storage vary according to the product.
