Knowledge about the beneficial health effects of consuming fruit and vegetables is well documented, thus increasing consumer awareness of the need to deliver them in the daily diet. Fresh fruits and vegetables are readily spoilage products as a result of respiration, water evaporation (transpiration) and ripening processes. Changes during storage of raw materials could cause a significant decrease in their quality - it is estimated that 20-85% of all harvested fruits and vegetables for humans are lost due to spoilage. One of the factors limiting the losses and protecting nutritional value is cold storage. In the case of unprocessed plant products, this method is increasingly combined with the controlling of the composition of the storage atmosphere. Storage is carried out in sealed chambers equipped with a installation for controlling temperature, humidity, and gas concentrations. In this article we present an overview of selected methods and technical solutions that allow long-term storage of fruits and vegetables under optimal conditions.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.