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Approx.-camps are a agricultural storage engineering, particularly rarer for the core fruit storage of fruits, particularly for apples, also for vegetables. Approx.-camps have meaning in the goods customer. In a Approx.-storage system the aging process of klimakterischer fruits is slowed down.

Function mode

APPROX. "“control LED atmosphere"” stands, a controlled, steered atmosphere for the English words. In the Approx.-camps becomes the air humidity, which oxygen and carbon dioxide content and the temperature in the area measured and change. The atmosphere in the area is regulated with most modern measuring and control engineering.

The regulated atmosphere in a Approx.-camp keeps apples fresh and slows their aging and ripe process down.

Immediately necessary apples do not come immediately after the harvest into Approx.-camps and are from there gradually taken. Thus apples from domestic cultivation are the whole year over available. There is an optimal harvest time (harvest window).

Fruits from Approx.-camps have however usually not the benefit-ripe, but must only some more after-mature, usually on the way from the depot to the market.

Approx.-camps are in the comparison to the cooling storage the more expensive storage form, keep however the fruits also by far longer fresh. However the Approx.-storage is not suitable and also on the sort dependent for all fruits. Not each sort can remain under same conditions in a Approx.-camp.

The following conditions are present in Approx.-camps:

  • low temperature
  • low oxygen contents
  • high carbon dioxide content
  • constant air humidity

In the final cooling cell (with 1"°C - 4"°C) the apples "“breathe"” the oxygen of air, until this is completely used up. If a respiration is no longer possible, then the apples fall into a "“artificial sleep"”, at which only a small further dismantling of contents materials takes place. The constant air humidity ensures for the fact that the fruits do not drain. In some Approx.-camps the natural "“maturing gas"” (Phytohormon) is constantly removed for ethyls, and/or restrained the auto+catalytic emergence, which lets the camp fruit age. Thus e.g. apples remain longer fresh and keep to a large extent their nutrient content.

Background

Fruits have a metabolism. They use also after the harvest oxygen and produce thereby warmth, carbon dioxide, water vapour and aromatic connections. This tire depends on the oxidation of coal hydrates, sugars and acids in the fabric of the fruit.

There is a relationship between the respiration at fruit and vegetable and its durability. Bulbs keep normally cooled up to 250 days and produce approx. 3mg carbon dioxide per kilograms and hour. Strawberries against it keep only 8 days cooled, but produce ("“breathe"”) approx. 65mg carbon dioxide per kilograms and hour. The stronger the breathing intensity of a fruit is, the faster "“ages"” it.

The decrease of the oxygen content as well as the increase of the carbon dioxide content are for the slowing down of maturing in the stockroom of importance. The dismantling of Vitaminen and acids is reduced slowed down, production by Ethen of the fruit, which retards dismantling of the chlorophyll restrained (and thus the decreased) and the reduction of the fruit meat firmness.

With particularly small oxygen content damage can occur at the fruits. Large fruits of trees with small yield are more sensitive for camp diseases.

History and emergence

The Approx.-camps use the storage method of the cooling.

1821 discovered Jacques Etienne Berard, a researcher of the plant physiology that fruit and vegetables exhibit a decreased metabolism with a low oxygen content stored.

At the beginning 20. Century received the term APPROX. by the researchers Kidd and west an exact scientific definition. The real economic introduction of the APPROX. began at the same time in the USA and in Europe, but only at the end of the 50's.

To the technology

That oxygen content is reduced of 21% to approx. 2,5%, the carbon dioxide content is raised of 0.25% on 2 to 5%.

Advancements

A variant of the Approx.-camps are the ULO camps in such a way specified (English Ultra Low Oxygene), which contain extremely little oxygen. The apples remain here fresh until far in the next year inside and knackig.

See also

  • Protective atmosphere
  • Approx.-cell

Literature

  • Robert Smock and the diffusion OF control LED atmosphere technology into the U.S. apple industry, 1940-1960 (Cornell agricultural economics staff PAPER) Dept. OF Agricultural Economics, Cornell University Agricultural experiment station, New York State college OF Agriculture and Life Sciences, Cornell University, 1988
  • with the apple places Braeburn as stage storage with Niedrigst (ULO) - oxygen conditions: Revue Suisse Vitic.Arboric. Hortic. Volume. 34 (6), 357 - 364, 2002 JEAN PIERRE SIEGRIST AND PIERRE YVES COTTER, Agroscope - RAC

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