The presence of field heat in harvested produce is responsible for high respiration rates and metabolism, which result in the rapid spoilage of fruit and vegetables. It is therefore critical that field heat is removed immediately after harvest and prior to the application of our packaging or processing technologies.
We have designed postharvest protocols which describe best practice for the postharvest handling and management of a series of product commodities. They also serve as invaluable guidelines.
Whereas these protocols are universally accepted and drawn from a wealth of experience, it is always recommended that local trials are undertaken before placing a commercial order.
CCA packaging technology has been tailored to meet the needs of individual products and packaging requirements. Please liaise with your local representative for more details.
Modified Atmosphere System
CCA packaging creates an optimum modified atmospheric regime. This is achieved by simultaneously taking advantage of the natural respiration of the product and the control of gas composition within the enclosed environment. The key gases being controlled are oxygen, carbon dioxide and ethylene. The modified atmospheric system serves two main functions:
Breathable System
CCA packaging is breathable, allowing a controlled gas exchange ratio. The breathable system controls carbon dioxide levels and prevents anaerobic conditions [caused by the lack of oxygen] to occur by allowing ambient oxygen to diffuse into the packaging. This avoids the development of odours and off-flavours.
Removal of Ethylene, the Ageing Hormone
Fresh fruit and vegetables produce ethylene gas after harvest. Ethylene has been scientifically proven to be a critical ageing factor in most fresh produce. Exposure to ethylene accelerates the ripening process and subsequent senescence, deterioration and susceptibility to microbial disease.CCA packaging absorbs the released ethylene gas from within the enclosed environment to inhibit the ripening process.
Moisture Control
CCA packaging controls the level of relative humidity within the enclosed environment. This is either achieved by water vapour absorption or the adoption of robust anti-fogging properties. Moisture control serves two main functions:
An advanced range of CCA packaging has been developed to facilitate the rapid establishment of a modified atmosphere within the enclosed environment. The active system has been tailored to meet the needs of perishable products with limited ability to create an optimum modified atmospheric regime.
Antimicrobial System
An advanced range of CCA packaging impregnated with antimicrobial agents has been developed in order to disinfect the enclosed environment. The antimicrobial system has been tailored to meet the needs of products particularly susceptible to postharvest losses caused by spoilage organisms.
Natural Alternative Fungicide
Spoilage organisms associated with produce are typically aerobic fungi or bacteria. They are living organisms, requiring air, water and nutrients to survive and grow. The conventional approach has been to adopt chemical control of spoilage organisms. This blanket approach is relatively effective, although many consumers are beginning to shun excess chemical loading on their food.
CCA processing technology has developed an effective and natural alternative fungicide range based on the sound application of crop science and food microbiology.