Advancing Food Preservation: The Role of Controlled Atmosphere Storage

Controlled atmosphere (CA) storage has been a groundbreaking innovation in the fruit and vegetable industry, significantly transforming the storage and distribution of perishable goods since the 20th century. This technology meticulously adjusts the levels of oxygen (O2) and carbon dioxide (CO2) within storage environments, often incorporating additional measures such as ethylene removal and, in some cases, the introduction of carbon monoxide. The continuous monitoring and precise regulation of these gases ensure the storage atmosphere meets optimal conditions for preserving product quality.

The principle behind CA storage lies in its ability to manipulate the metabolic rates of fruits and vegetables. By lowering O2 levels and increasing CO2, the respiration rate is reduced, thereby delaying ripening and senescence. However, incorrect levels can lead to physiological damage, such as tissue browning, off-flavors, or cell death, with the severity and type of damage varying by product and exposure duration.

Apples and pears are the most common beneficiaries of CA storage, with the technology allowing these fruits to maintain their freshness for up to 10 months. This capability has enabled year-round availability, stabilized market prices, and reduced food waste. Advances in mechanized handling, including the use of bulk bins and pallets, have complemented this technology, while innovations in sensors and automated control systems have made it easier to maintain precise conditions of temperature, humidity, and gas composition.

CA storage also plays a critical role in grain preservation. Here, the focus is on lowering moisture content to below 12% before sealing the grain in airtight silos or structures. Aeration fans are used to dry and cool the grain, ensuring that temperature and humidity remain within safe ranges throughout the storage period. This method prevents spoilage from mold, pests, and oxidation, enhancing food security and extending shelf life.

Recent developments in CA storage technology include the use of machine learning algorithms and IoT-enabled sensors for real-time monitoring and predictive adjustments. These advancements have further improved efficiency and reduced operational costs. Additionally, the integration of renewable energy sources for powering storage facilities has made the technology more sustainable.

In conclusion, controlled atmosphere storage remains a cornerstone of modern post-harvest management, ensuring the extended preservation of fresh produce and grains while contributing to global food supply chains and sustainability efforts.
Advancing Food Preservation: The Role of Controlled Atmosphere Storage

Proper Food Storage: Ensuring Quality, Safety, and Nutrient Retention

Proper food storage is essential for maintaining quality, safety, and nutrient content. When handled and stored appropriately, food remains safe for consumption while minimizing waste and preserving its original nutritional value.

Freezers play a crucial role in long-term food storage. To ensure food safety, freezers must operate at -18°C or lower. This temperature inhibits bacterial growth and maintains food quality over extended periods. A freezer thermometer is highly recommended to monitor the temperature and ensure consistent cold conditions.

Refrigerators, on the other hand, should operate at 5°C or below, with perishable items ideally kept at or below 8°C. These temperatures slow microbial activity and prevent food spoilage. To ensure accurate temperature readings, a refrigerator thermometer can be used. For precision, a food probe inserted into items such as cooked or reheated food helps confirm their internal temperature is safe.

Efficient refrigerator use also plays a role in maintaining proper storage conditions. Opening the refrigerator door can cause up to 30% of cold air to escape. To mitigate this, strategically placing closed food storage containers in empty spaces helps retain cool air when the door is opened. It’s also essential to keep the refrigerator full but not overcrowded. Ample airflow ensures that all areas maintain a uniform temperature, and there should be space between containers to allow proper circulation.

Food should always be stored in wrapped or sealed containers to prevent moisture loss, odor absorption, and contamination. If the store packaging is intact, it’s best to leave food in its original wrap. When transferring food to other containers, ensure they are airtight and suitable for cold storage.

Incorporating these practices not only ensures food safety but also reduces waste, saves energy, and retains nutrients. According to the Food and Agriculture Organization, about 1.3 billion tons of food are wasted annually, partly due to improper storage. Proper refrigeration and freezing can play a significant role in addressing this global issue.

In conclusion, consistent temperature monitoring, effective storage strategies, and proper container use are essential for preserving food’s quality, safety, and nutritional value while contributing to a sustainable future.
Proper Food Storage: Ensuring Quality, Safety, and Nutrient Retention

Properties of glycogen

In mammals after feeding, ingested glucose is converted into glycogen in liver and muscle, quantitatively the two major glycogen deposits in the body. Besides maintaining stores of the polysaccharides this conversion also serves to reduce blood glucose levels after a meal, part of the mechanism of blood glucose homeostasis.

Glycogen is the only homopolysaccharides of important in human metabolism. Glycogen presence in liver was first detected in 1856 by Claude Bernard, who recognized the relationship between the glycogen of the liver and the sugar present in the blood.

For the process of transformation of glycogen into sugar and its secretion into the bloodstream, he coined the term ‘internal secretion’. Subsequently other researcher proved that the common monosaccharides give rise to liver glycogen.

Glycogen is branched polysaccharide storage for glucose of 6,000 to 30,000 glucose units. Each molecule is unique in structure. It is similar to amylopectin in structure but is more highly branched.

It contains two types of glycosidic linkages, extended chains of alpha 1- 4 linked glucose residues with alpha 1-6 branches spaced every four to six residues along the alpha 1 – 4 chain.

The average chain length is only 10 to 24 glucose units with 3 to 4 glucose units between branching points. The size of the molecules varies with its source and with the metabolic state of the body.

From unicellular to plants and mammals the primary role of glycogen and starch is the storage of glucose during times of nutritional or energetic plenty for retrieval during times of deprivation.

This carbohydrate is a glucose storage molecule that when necessary can be quickly broken apart to release glucose.

Liver and skeletal muscles are the major organs of glycogen storage. Muscle glycogen is estimated to have a molecular weight of about 1000000 where as the liver of glycogen molecule is much larger, approximately 5 x 1000000. Both molecules, however, constantly change in size as glucose molecules are added or removed.

Glycogen plays an important role in the glucose cycle. The most common disease in which glycogen metabolism becomes abnormal is diabetes, in which, because of abnormal amounts of insulin, liver glycogen can be abnormally accumulated or depleted. Glycogen storage disease are categorized either chronologically by discovery or by type of tissue involved: primarily liver, muscle and/or cardiac.
Properties of glycogen