Fruit storage conditions

Probably, at everyone even once there was a problem of storage of fruits. It appears when you, for example, gather a crop of apples, grapes, cabbage at a dacha, and so want to keep it fresh and juicy for as long as possible! What are the conditions for storing fruits? In this case it will be useful to listen to the opinion of scientists.

What are the conditions for storing fruits? In this case it will be useful to listen to the opinion of scientists

We begin the conditions of storing fruits from apples. Apples, like all life on Earth, breathe: they absorb oxygen and release carbon dioxide. And they breathe not only on the branch, but also in the vault, being already ripped off... If there is a lot of oxygen in the storage chamber, the fetuses breathe actively and ripen too quickly, and then decay and deteriorate. The increased concentration of carbon dioxide, on the contrary, holds the breath of the fruit. However, if carbon dioxide is too much, this is also bad: the fetus is forced to maintain its vital functions at the expense of internal reserves, loses its juiciness, and soon becomes completely inedible. Fruit storage conditions will be best when some optimal concentrations of oxygen and carbon dioxide are observed. But to determine the exact ratio of gases is only half the battle. It still needs to be maintained for many months with an accuracy of tenths of a percent!

For this purpose, it is best to purchase a special installation that maintains an artificial atmosphere in cold rooms. The storage conditions for the fruit are as follows: a few days after the start of storage, apples select excess oxygen from the air and the optimum composition of the atmosphere is established in the chamber. Allotted apples an excessive amount of carbon dioxide - it will immediately be neutralized by the incoming oxygen.

The storage conditions of the fruits of the grapes are aggravated, the mold fungus, known to all wine growers, is the main reason for the spoilage of grapes during storage. To combat it using two methods: the first - the cold, the second - sulfur smoke. In the first case, the most resistant varieties of grapes are stored in the refrigerator for no more than two months. The second way until recently was considered the only way to save grapes for a long time. As in the old days, sulfur was burned, and smoke was introduced into the cold rooms. But the frequent change of the gas environment is again harmful to berries. They darken, their taste worsens. In addition, sulfur gas is chemically active and toxic, people have to work in gas masks.

But you can use potassium metabisulfite - a substance that decomposes in the air, emits sulfur dioxide. Tablets from a mixture of gelatin and potassium metabisulfite emit sulfuric gas for seven months. The environment, which is fatal for the fungus, is constantly maintained in the refrigerator chamber. At the same time, the gas concentration is negligible.

How to be with cabbage? What are the storage conditions for these fruits? In the period of storage, cabbage collapses with a "fog". The disease tends to head out from within, the middle of it darkens, the inner leaves and the stump are beginning to rot. The cause of the illness is the violation of gas exchange inside the head. Cabbage is stored in the cold, the upper leaves freeze and no longer allow air to penetrate inside. The internal leaves continue to breathe, consuming the remains of stored oxygen. Carbon dioxide accumulates inside the head, creates an atmosphere favorable for the development of foginess. Favorable conditions for storing cabbage fruits, in this case, are as follows: the head is cut to the middle, thus ensuring free access of air to the inner leaves. You can also cut the head out into two halves along the stump. That's how it turns out: until now it was believed that the whole head is preserved better than the halves, but it turned out just the opposite!