Some Science Improvements with DCA
Why Controlled Atmosphere?
There is still debate about the exact mechanism of Controlled Atmosphere storage (CA). What is clear is that maintaining the Oxygen (O2) level in a refrigerated apple store at approx. 1.5% can increase the commercial storage life by around 400%. While there may be quality deterioration during storage of up to 12 months in conventional CA the fruit is generally of acceptable eating quality.
Why Dynamic Controlled Atmosphere (DCA)?
By reducing the Oxygen level further than conventional CA and storing at levels as low as 0.5% Oxygen, significant improvements in fruit quality can be achieved. To store at these low Oxygen levels while ensuring that there is no anaerobic damage to the produce the HarvestWatch Fluorescence System is used.
What is HarvestWatch Fluorescence Technology?
The HarvestWatch Dynamic Controlled Atmosphere system measures the fluorescence intensity of the Chlorophyll in the skin of the fruit to indicate low oxygen stress. This enables low risk storage at Oxygen levels slightly above the anaerobic level. The anaerobic point may change during storage and can be dynamically compensated for.
The primary benefits of Dynamic Controlled Atmosphere (DCA) are:
Quality improvements compared to conventional CA.
To store scald sensitive organic grade apples longer term, HarvestWatch Dynamic Controlled Atmosphere is the lowest risk answer. Superficial scald is often considered an oxidation process which can be virtually eliminated by using the HarvestWatch system to store at the lowest practical oxygen levels.
Dynamic Controlled Atmosphere To Date
During the 2009/2010 season approx. 45 000 bins were stored using the HarvestWatch DCA technology in Washington USA and more than 130 000 bins in Europe.
Cost savings using Gas At Site Controlled Atmosphere Systems
Broadly the costs savings possibilities are determined by the current methods used for creating and maintaining the Controlled Atmospheres
