Hypobaric Storage of Mature-Green Tomatoes

Abstract

Excerpts from the report Summary: Hypobaric storage, or refrigerated storage at less than normal atmospheric pressure, of horticultural produce may have advantages over refrigerated storages now in use. Many principles required for hypobaric storage are yet to be defined. Some of these are discussed and some suggestions are made for the development of others. A design of basic research equipment is presented. The retardation of ripening and color development of mature-green tomatoes may be more directly related to oxygen levels than to levels of total pressure and reductions of ethylene. Gas dilution rates may need to be defined for each kind of produce to be stored. Providing controlled relative humidities is stressed. Some possibilities for hypobaric storage applications are presented for consideration,