How does controlled-atmosphere storage slow fruit ripening?

Controlled-atmosphere (CA) storage slows the ripening and senescence of harvested fruit by precisely regulating the composition of the gases in the storage environment.1

In these systems, the concentration of oxygen is typically reduced, while the level of carbon dioxide is increased. By altering these atmospheric levels, the process effectively retards the metabolic functions of the fruit, specifically slowing down the respiration process—the breakdown of carbohydrates that produces heat and carbon dioxide. Because fruit remains a living biological entity after harvest, managing these gases helps delay the transition from maturation to the degradative processes of senescence, thereby extending the fruit's shelf life and maintaining its quality.12