Storing or packaging vegetables or fruit in a controlled atmosphere can considerably improve their storage life and flavour.
Abnormalities, decay and related damage claims are inextricably linked to harvested fresh produce. The production of vegetables and fruit receives plenty of attention, but there is less focus on the quality process after harvesting despite the fact that this is where most losses occur, and where most profits can be made. Wageningen Food & Biobased Research can help extend the storage life of vegetables and fruit, for example through the use of controlled atmosphere and ultra low oxygen technology. In addition, Wageningen Food & Biobased Research uses the latest innovations such as dynamic control systems to minimise quality losses and energy consumption. A better shelf life provides enhanced opportunities for sales distribution, longer display times and increased operational safety.
Physiology and storage
Achieving optimal results requires knowledge of the physiology of the harvested product. Based on this information, Wageningen Food & Biobased Research finds the best suitable storage and/or packaging technology to achieve the desired quality. Wageningen Food & Biobased Research has a thorough understanding of the dynamic system related to product, environment and applied technology. Factors such as the chosen variety, cultivation method and harvesting time are used to optimise the many adjustments in the storage system, including temperature, oxygen & carbon dioxide levels, and humidity.
We also provide state-of-the-art facilities for testing controlled atmosphere, ultra low oxygen and dynamic controlled storage on a research scale. This proven combination of technical knowledge and product-specific expertise has resulted in new insights and the application of CA technology, including the non-chemical control of pest organisms (CATT).