Low-pressure storage of fruits and vegetables

Use a vacuum pump to remove most of the air from the storage room, creating a low-pressure environment below 100 mm Hg. A humidifier is then used to maintain a relative humidity of around 90%, which helps prevent moisture loss in fruits and vegetables. During the pumping process, the oxygen levels are significantly reduced, which in turn minimizes CO2 emissions and limits the production of ethylene and other volatile gases. By controlling these factors, the respiration rate of the produce is kept at a minimum, greatly extending their shelf life. This method allows for long-term preservation of fresh fruits and vegetables, with only a 3-5% weight loss after approximately 200 days of storage. The combination of low pressure, controlled humidity, and reduced oxygen content creates an optimal environment that slows down spoilage and maintains quality over time. This technique is especially effective for storing perishable items without the need for chemical preservatives or refrigeration. It's a sustainable and efficient approach that can be applied in various agricultural and food storage settings.

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