The temperature in controlled atmosphere storage typically ranges between 0 and 14 °C, depending on the specific fruit or vegetable being stored. This temperature range is crucial for slowing down respiration and transpiration processes, which are responsible for spoilage.
Temperature's Role in Storage
Lowering the temperature in storage rooms is essential because it directly impacts the physiological processes of fruits and vegetables.
- Reduced Respiration: Lower temperatures significantly decrease the rate of respiration, which is the process where produce consumes stored sugars and oxygen, leading to aging and spoilage.
- Minimized Transpiration: Transpiration, the loss of water from produce, is also slowed down at lower temperatures, helping maintain the freshness and quality of stored items.
Temperature Range for Different Produce
The specific temperature within the 0 to 14 °C range is determined by the particular requirements of the produce being stored.
- Cooler Temperatures (Closer to 0 °C): Generally required for fruits like apples, berries and leafy vegetables that are more prone to spoilage.
- Slightly Warmer Temperatures (Towards 14 °C): Suitable for less perishable produce like potatoes, some root vegetables, and less fragile fruits.
Benefits of Controlled Temperature
Maintaining temperatures within this range provides significant benefits:
- Extended Shelf Life: Storage at optimal temperatures prevents premature spoilage, allowing fruits and vegetables to be stored for longer periods.
- Preserved Quality: The quality of produce, including its taste, texture, and nutritional value, is maintained by reducing physiological activities and the rate of decay.
- Reduced Food Waste: By extending shelf life and preserving quality, controlled temperature storage helps in reducing food waste.
