LONG TERM STORAGE OF PERISHABLE VEGETABLES

The ‘filacell’ system for fresh vegetable storage, sold under the trade name of ‘Humi-Fresh’ by its manufacturer in the United States, allows storage at temperatures near 0°C, while maintaining relative humidity in the range of 97 – 100 %, with continuous flow through ventilation.

The Alberta Horticultural Research Center, was the first research institution in North America to use the system in vegetable storage research and since has been used in tests for the storage of pears, various nursery stocks, bedding plants and fresh meat.
The system has been used in Alberta since 1966. Results indicate its suitability for the long term storage of root vegetables such as carrots, rutabagas, red beets, parsnips and for leafy vegetables such as cabbage.
Its advantages over conventional refrigeration systems include less product dehydration, a greater practical control of storage atmospheres and thus better quality product at time of removal.

Fresh market carrots (Imperator type) have been stored for periods up to eight months, with weight losses from dehydration ranging from 3 – 5 %, and with less loss caused by disease pathogens than in conventional storages, a result largely due to the fact that no free water is present in the storage atmosphere.
Maintenance of green color by cabbage varieties is also greatly improved.

Symposium on Vegetable Storage

R. Krahn

https://doi.org/10.17660/ActaHortic.1974.38.35