Optimum Relative Humidity: 85-90%
Benefits of CA: Low O2can reduce respiration and ethylene production rates as well as retard ripening and retain firmness. Elevated CO2delays ripening. Cherimoyas can be kept for up to 6 weeks in 5% O2 at 10°C, then ripened with good flavor at 20°C.
Benefits of Ethylene Removal: Cherimoyas are climacteric fruits and are sensitive to ethylene. Ethylene removal may, in some cases, retard ripening and reduce respiration.
Mixed Loads: Cherimoyas are sensitive to ethylene and also produce large quantities of ethylene. Do not ship with other ethylene sensitive or ethylene producing commodities. Avoid chilling temperatures (less than 8°C).
Cautions: O2 less than 1% can cause off-flavors. The upper limit of CO2 tolerance is not known. Chilling injury can occur if fruit are held at less than 8°C for extended periods.
ООО «Транстек» - Рефконтейнеры.рф ®
