Developed by scientists at the Leibniz Institute for Agricultural Engineering and Bioeconomics, the sensor system automatically and continuously measures the oxygen consumption and carbon dioxide production of fresh produce in the warehouses or pack houses - quickly and accurately. Real-time oxygen consumption acquisition is an important tool not only for controlling the storage environment but also for optimizing fruit and vegetable packaging systems.
Fruit and vegetables remain metabolically active after harvesting. The degradation of valuable ingredients, such as sugars and organic acids, can be slowed down by controlling the temperature, O2 and CO2 concentration during storage in gas-tight storage rooms.
