Shipping Container

Optimizing Gas Concentrations for Freshness During Transport

Freshness is crucial when it comes to delivering vegetables and fruits from harvest to consumers. This is because these products are alive and still breathing. Respiration breaks down accumulated sugars and organic compounds into water and carbon dioxide, affecting the taste and nutritional content. Maintaining freshness during transport involves suppressing the respiration of vegetables and fruits.
There are several methods to reduce respiration. One approach is lowering the storage temperature. Transportation of vegetables and fruits is usually under refrigeration. It’s because as temperature decreases, respiration rates slow down. Another method involves creating low oxygen and high carbon dioxide concentrations within the storage space. When there is ample oxygen, vegetables and fruits undergo aerobic respiration. By reducing oxygen levels, respiration can be restrained. However, if oxygen levels drop too low, anaerobic respiration occurs, leading to the production of undesirable odor-causing substances. This compromises flavor and quality. In essence, maintaining optimal oxygen and carbon dioxide concentrations is essential during transport.

Historically, lime has been employed for adjusting carbon dioxide concentrations in storage facilities. Lime absorbs and removes the carbon dioxide produced by the respiration of vegetables and fruits. However, due to its transformation into calcium carbonate through the absorption of carbon dioxide, lime needs periodic replacement.
To address this challenge, a technology utilizing reusable separation membranes has been developed. NAGASEP, chosen for its superior permeability to carbon dioxide compared to atmospheric components like nitrogen and oxygen, serves as this separation membrane. NAGASEP effectively eliminates excess carbon dioxide in storage, maintaining the optimal gas concentration. Moreover, NAGASEP allows for the repeated adjustment of carbon dioxide levels during extended transportation periods. This allows for maintaining the freshness of vegetables and fruits during long-term shipping by sea, ensuring they reach consumers in good condition.