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DCS Advantages
 
Researchers and scientists agree that DCA (dynamic controlled atmosphere) offers more benefits than regular CA storage. At dynamic oxygen-levels lower than 0,7%, the storage-results are astonishing. Of course at such a low oxygen-levels, a very accurate measuring-system to store your product safe, is essential.
 
Maximum reduction of storage-diseases
compared to regular CA
The occurence of Post-harvest diseases can be related to the type of fungal disease. Identification of the fungal disease can be found in the area of :  Wound pathogens infect the fruit by damaged cells. Fungal pathogens on the soft skin can infect the tissue and causes rot and/or spots, like Lenticel spot. But also core rot, caused by spores entering the young fruit in it's blossom. By storing at the point of anaerobic fermentation,  ACP,  the respiration of the apple is reduced to almost zero, the fruitflesh remains much more firm and the development of the present fungal pathogen is reduced to a minimum by natural immunization c.q. desinfestation. The prevention of fungal diseases during the grow-season is complicated due to the restriction of fungicides and the fungicide-resistant strains of the fungal pathogens. DCA-storage is the answer to in-activate fungal pathogens. 
                  SCALD                                       SKIN SPOTS                                              BITTER PIT
 
 
Better firmness and better shelf life
 
compared to regular CA
Research by FBR Wageningen has showed clearly that the firmness and the distribution of the firmness is improved significantly compared to regular CA-storage. Due to a lower rate of respiration the process of ripening is slowed down. Ripening causes softening of the fruit(flesh).
 
 
Non-chemical treatment
Post-harvest treatments, in particular liquid drench or dip to prevent diseases like scald, bitterpit, etc ,  are forbidden in many countries. This publication explains why many EU-countries has abandoned the post-harvest treatments.  DCA storage has proved to be the alternative to prevent / reduce storage-diseases to a minimum.
 
 
Better taste
 
ripening restarts after CA-storage
Compared to a ripening-blocker like SmartFresh, DCA storage does not disturb the process of ripening after CA-storage. As soon as the fruits are exposed to atmosferic conditions the ripening restarts. Ripening is a process in fruits that causes them to become more palatable. In general, a fruit becomes sweeter, less green and gets a better taste. Better taste results in more customer-satisfaction, increases the consumption and better price-levels can be achieved.
 
Fresh appearance and cruncy fruit
"Granny Smith and Royal Gala are two cultivars which can become greasy in storage. Greasy fruit is very unappealing to the end consumer as shown by a HortResearch consumer panel which perceived fruit with a high level of surface grease to be over-ripe. For a very greasy apple, it was the greasiness more than any other attributes (softness and size of fruit) which made the consumers consider the fruit to be over-mature. The consumer panel considered the "ideal" level of greasiness on the fruit to be no grease at all or else a very low level of greasiness.
 
Skin greasiness can develop on the tree, particularly in the upper and outer zones of the tree, or during storage in fruit of late maturities. Greasiness develops due to changes in the waxes on the surface layers of the fruit. In particular, farnesyl ester has been determined as a major component in the surface wax of ‘Granny Smith’, ‘Fiesta’, ‘Royal Gala’ and ‘Braeburn’ apples.
 
The greasy skin makes them slippery to touch and reduces the aesthetic appeal. DCA-storage reduced the greasiness, loss of greenness and firmness significantly.
 
Organic food - apples
added value to extend storage
The main difference between organic and conventional food products are the chemicals involved during production and processing. The residues of those chemicals in food products have dubious effects on the human health.  Post-harvest treatments to extend the storage of organic produced apples are not allowed. During the growing saison,  the use of fungicides is not allowed or restricted.  Compared to conventional grown apples, the organic apples are exposed more intensive to fungal pathogens.  During storage the fungal pathogens can infect the fruit and cause decay and loss of qualtity. By storing at the point of anaerobic fermentation,  ACP,  the respiration of the apple is reduced to almost zero, the fruitflesh remains much more firm and the development of the present fungal pathogen is reduced to a minimum by natural immunization c.q. desinfestation.
 
 
 
 
 
 

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