Hypobaric Storage Chambers and Containers
Vastly Extend Storage
Life of Fresh Fruits, Vegetables, & Meats Organically
Atlas Advanced Atmospheres®
| Highly
Controlled Low Pressure Atmosphere Slows Metabolism
Atlas
Advanced Atmospheres® preserve the quality
of meats and fully mature fruits and vegetables for months (3-10x
that of conventional refrigeration or controlled atmosphere). It
prevents bacterial and fungal decay, desiccation, ethylene-induced
responses, physiological disorders, epinasty and geotropic bending,
and high-CO 2 injury. It also allows storage / shipment and
of mixed commodities that normally cannot be transported together
in the same intermodal container.
It works by
maintaining produce in a 10 to 15 Torr vacuum regime with restricted
airflow providing 0.13 to 0.2% oxygen, 0% carbon dioxide, no ethylene,
and nearly 100% relative humidity at optimal constant temperature.
Under these conditions, production and retention of the ripening
hormone, ethylene and commodity respiration are drastically reduced,
thus preventing bacterial and fungal decay, ripening, wilting, and
other causes of produce deterioration. This process is completely
chemical free with nothing added and environmental sustainable.
This condition also kills insect eggs, larvae, and adults hitchhiking
on fruit and vegetables.
Atlas
is working with Stanley Burg the inventor and pioneer of the hypobaric
storage technology to develop lightweight 40' and 20' ISO intermodal
hypobaric (vacuum) shipping containers as well as Hypobaric chambers
for research and specific applications. In addition we are
working with Tom Davenport at the University of Miami to qualify
hypobaric storage for insect quarantine.
Please
contact us to learn more about our hypobaric chamber products. |
|
Commodity |
Maximum
Storage Time (days) |
Hypobaric
Benefit
Factor
|
| Standard
Refrigeration |
|
|
| spinach
|
14-Oct
|
slight
benefit |
50
|
5
x |
| avocado
(Lula) |
30
|
42-60
|
>102
|
3.5
x |
| banana
|
14-21
|
42-56
|
150
|
11
x |
| cherry
(sweet) |
14-21
|
28-35
|
56-70
|
4
x |
| lime
(Persian) |
14-28
|
juice
loss, peel thickens |
90+
|
6.5
x |
| mango
(Fla. varieties) |
14-21
|
little
or no benefit |
>50
|
3.5
x |
| papaya
(Solo) |
12
|
12+
(slight benefit) |
28
|
2.3
x |
| pear
(Bartlett) |
60
|
100
|
200
|
3.3
x |
| strawberry
|
7
|
7+
(off-flavor) |
21
|
3
x |
| asparagus
|
14-21
|
slight
benefit - off odors |
28-42
|
2
x |
| cucumber
|
14-Sep
|
14+
(slight benefit) |
49
|
3.5
x |
| green
pepper |
14-21
|
no
benefit |
50
|
3.5
x |
| mushroom
|
5
|
6
|
21
|
4.2
x |
| apples
(various) |
200
|
300
|
300+
|
1.5
x |
| carnation
(flower) |
21-42
|
no
benefit |
140
|
6.6
x |
| protea
(flower) |
<7
|
no
benefit |
30+
|
4.2
x |
| rose
(flower) |
14-Jul
|
no
benefit |
42
|
6
x |
| Meats |
| beef
(hind quarters) |
12
|
no
benefit |
>42
|
3.5
x |
| veal
(hind quarter) |
12
|
no
benefit |
>42
|
3.5
x |
| pork
(butts) |
8
|
no
benefit |
>28
|
3.5
x |
| lamb
(carcass) |
12
|
no
benefit |
>42
|
3.5
x |
| horse
meat (hind quarters) |
<13
|
no
benefit |
>22
|
1.7
x |
| chicken
|
<15
|
no
benefit |
>21
|
1.4
x |
| duck
|
<15
|
no
benefit |
28
|
1.9
x |
| salmon
(steaks) |
2
|
no
benefit |
8
|
4
x |
| shrimp
|
<10
|
no
benefit |
42
|
4.2
x |
The above data from S.P. Burg
in Postharvest Physiology and Hypobaric Storage of Fresh Produce,
CABI Publishing, 2004, ISBN 0 85199 801 1 and private correspondence.
|
