FRUIT STORAGE

Evening Star, Issue 23563, 30 April 1940, Page 4

FRUIT STORAGE

NEW GAS SYSTEM CHAMBERS TO BE OPENED IN DUNEDIN DETERIORATION HELD IN CHECK In a month’s time a new industry will have started in Dunedin, and - it is one claimed to have a national importance, for it should mean a substantial reduction in the percentage of waste in highly perishable fruit and vegetables. This industry covers the storage of fruit and perishable produce under a new gas system which prevents deterioration of the article stored. Reference has already been made in the ‘Star’ to,this method, which was originated by Mr A. O. Nicholson, of Melbourne. In brief, produce is placed in an airtight chamber, from which the hulk of oxygen has been withdrawn, thus creating a partial vacuum. Fruit inhales oxygen and exhales carbon dioxide as any other organism, but the rarification of the atmosphere within the chamber slows down the rate of breathing. An “ anaesthetic ” is then pumped in. and this has the effect of “ putting tlio fruit to sleep.” Next, carbon dioxide replaces the oxygen withdrawn, and this further reduces the breathing process, creating a state akin to suspended animation. All this takes a matter of a few minutes. Even in the dormant condition fruit will give off moisture, though at a reduced rate, and so this will not cause mould as in the natural state, the moisture, is withdrawn to below a danger point, and is always under control. Tu the sleep-enforced state fruit, vegetables, butter, cheese, eggs, or meat can be kept for an indefinite period without loss of texture, flavour, or aroma. Mr Nicholson, who is apresent in Dunedin, where a chamber is being fitted up in Manor Place, outlined this method to the ‘Star,’ and emphasised that there was no question of its being merely an experiment. Experiments, he stated, were begun in Melbourne in 1923, hut for some years only somewhat indifferent results were obtained. It was_ not, in fact, until 1934 that the experimenters received any real encouragement: then they knew that theirs was the first gasstoring experiment in the world that was effective. Mr Nicholson quickly took out world patent rights. _ In the next year or two wide scale trials were carried out, and these were so successful that fruit stored for months on end was eventually sold in a perfectly fresh condition on a barren market. Even .a rosebud kept for several weeks burst into full bloom two days after being taken from the chamber. The gas system merely checks natural deterioration which sets in immediately after picking, and this is not resumed until after the fruit is “ awakened,” when it proceeds in the normal way.

In 1937 the method was placed on a commercial basis, and since then the expenditure of time and money in the experimental years has been more than recovered, while growers have gained considerably through being able to withhold perishable commodities from a glutted market until such time as values rose again. A large chamber was built in Melbourne, and this, because of the support, i$ to be, 1 extended to provide room for 26,000 cascskV Arrangements are in hand for the opening of 30 similar chambers throughout Australia. Mr Nicholson is to undertake a world tour in order to stimulate interest in what he considers the greatest innovation in storage ever known. He has been invited to the United States, but his first visit has been to Dunedin, where a syndicate of % business men, backed by growers, has shown a live interest. From here he will probably go to South Africa, As the experimental stage was passed long ago, the Dunedin chamber will be operated on a commercial basis from the start. Eventually, it is. felt, certain chambers will be opened elsewhere in the Dominion, but these will all be under Dunedin control, so that actually the industry will be managed from here. As the soft fruit season has now passed, the chamber will probably specialise in vegetables and general perishable commodities meanwhile. The system is not intended to clash with ordinary cool storage, although it is claimed to be 75 per cent, cheaper. Long-range fruits, such as apples, will not ueed_ this treatment, but shortrange fruits, such as apricots, peaches, cherries, etc., and others not. usually handled by cool storage, respond ideally. Advantages of the svstem are: Anything stored in the chamber may be removed at any time and replaced after removal if desired. Should a client remove too much at a time from cool storage the surplus •'cannot be replaced. but under gas storage it may be replaced as often as required. Ripe fruit coming in at the week-end too late for sale may be stored and. taken out when desired without any development of rot; Usually fruit reaching the city under such conditions is largely useless when it can be sold. Deterioration in undetected diseased fruit can he checked by an ingenious system while still in the chamber. This is of particular value in-cases of brown rot, which, though retarded, will vet pervade the fruit, for it means that the grower can be warned in plenty of time to take out the fruit and sell -t before it reaches a non-consumable stage. Finally, the/system is so economically run that storage rates are low.