Method and device for increasing the shelf life of vegetables and fruit

摘要

The method for increasing the storage stability of fruit and vegetables through direct absorption of ethylene and/or through absorption of ripening gases from fruit or vegetables, comprises introducing ozone into a chamber in which the fruit and/or vegetables are stored, for absorbing the ripening gases. The ozone regenerates under decomposition of the ripening gases. The chamber is formed as a cool area (1). The ozone is introduced in the form of a gas mixture with oxygen to the fruit and/or vegetables and decomposes the ripening gas (ethylene) under formation of carbon dioxide and water. The method for increasing the storage stability of fruit and vegetables through direct absorption of ethylene and/or through absorption of ripening gases from fruit or vegetables, comprises introducing ozone into a chamber in which the fruit and/or vegetables are stored, for absorbing the ripening gases. The ozone regenerates under decomposition of the ripening gases. The chamber is formed as a cool area (1). The ozone is introduced in the form of a gas mixture with oxygen to the fruit and/or vegetables and decomposes the ripening gas (ethylene) under formation of carbon dioxide and water in oxidative manner. Nitrogen is additionally introduced to the fruit and/or vegetables and/or the chamber. The ozone is produced in an ozone generator (17) through the supply of oxygen from the atmosphere and the nitrogen additionally present in the atmosphere is separated through molecular sieve before introducing the air in the ozone generator. The separated nitrogen is guided in the chamber with the fruit and/or vegetables. An independent claim is included for a device for increasing the storage stability of fruit and vegetables through direct absorption of ethylene and/or through absorption of ripening gases from fruit or vegetables.