Thermal insulation of refrigeration chambers and the automated climate control system allow fresh fruits to be maintained for a long time. The factors that are controlled inside the refrigeration chambers: temperature, gas level (Oxygen and CO2), atmospheric humidity, and the ethylene concentration resulting from the natural “breathing” process of apples.
In the usual environment, the combination of these factors provokes the process of fruits spoilage, however, by controlling these factors, we can control the shelf life of fruits in their natural state, preserving their taste and attractive appearance.
This storage method creates an atmosphere with low oxygen content (about 1%), increased CO2 content and product-dependent temperature and humidity in the gas-tight cooling cell. This reduces maturation and thus prolongs the shelf life. Conservation takes place in gas-tight cooling cells and is used to store fruit. For a successful conservation, an absolutely gas-resistant space is required. The door is a critical part of this.