|
Technically, -1C and 3% CO2 and low humidity are used commercially.
Part of the chemistry is to reduce certain gases such as O2 to about 3%
and eliminate the naturally produced ethylene, which accelerates ripening.
This mainly done by physically replacing most of the air with nitrogen.
I have no idea about the storage of different kinds of apples, but I
think some kinds are also/instead (?) coated with a thin layer of non-toxic wax.
|