Advances in Hypobaric Storage of Fresh Horticultural Produce

Authors:
Publisher website
Google Scholar
Abstract
Different types of storage atmospheres and conditions have traditionally been used for the perseveration of fresh produce, including fruits and vegetables. Each type of storage has its own advantages and disadvantages. In this, various aspects of hypobaric storage technology have been discussed in detail. On the whole, this chapter focuses on the hypobaric (low pressure of sub-atmospheric pressure) storage technology of horticultural produce. The introduction describes the concept of this technology. The hypobaric storage mechanism section describes the functioning of this technology. This chapter also describes the beneficial and harmful effects of hypobaric technology on fresh horticultural produce. The possible detrimental/negative effects and high cost of this storage technology limit its utilization at acommercial scale. In the end some of the limited impacts of hypobaric technology on the fresh produce industry are also presented.