Abstract
A commercial scale experiment (472 tonnes total) was performed to compare the storability of Winter Green cabbages in an Atmolysair System Controlled Atmosphere (ASCA) room with those stored in a conventional cold room. In the ASCA room, the cabbages were stored for 32 weeks at a temperature of 1.3°C and in an atmosphere consisting of 5–6% carbon dioxide, 2–3% oxygen, 92% nitrogen and traces of other gases; whereas in the control regular atmosphere (RA) room, the period of storage was the same but the temperature was 0.3°C. The average trimming losses were less than 10% for the ASCA room and greater than 30% for the RA room. The cabbages stored in the ASCA room showed better retention of their green colour, flavour and texture than those stored in the RA room. The energy consumption in the ASCA room was about 30% less than that in the RA room.
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