How does controlled-atmosphere storage slow fruit deterioration?

Controlled-atmosphere (CA) storage slows fruit deterioration by precisely regulating the levels of oxygen and carbon dioxide within the storage environment. By generally reducing oxygen levels and increasing carbon dioxide concentrations, this technique effectively retards senescence and the overall degradation of fruit tissue.1

This process is particularly effective when combined with refrigeration and the removal of ethylene gas, a substance naturally emitted by fruits that accelerates the ripening process. By managing these atmospheric gases, the metabolic activity of the fruit is suppressed, which helps maintain quality, texture, and nutrient content for an extended duration.23

Commonly used for crops like apples and pears, CA storage conditions are often maintained by allowing the fruit's own respiration to generate carbon dioxide, which is then managed by removal systems such as wet scrubbers or hydrated lime. In other systems, nitrogen is used to displace ambient air, or oxygen is converted to carbon dioxide through catalytic burning.1