Fruit Types

An apple is a type of fruit cultivated from the Rosaceae family. It is believed that the apple tree first appeared in Northern Anatolia, the South Caucasus, in the regions of southwestern Russia and the region of Central Asia (east of Kazakhstan). According to many sources, the species has spread throughout the world precisely from Central Asia, where the wild-growing ancestor of the domestic apple tree, the Sievers apple tree, still grows.

Most commercial apple cultivars thrive in cold, humid climates where cold winters are followed by cool springs and summers. The apple tree withstands frost down to -36°C, dislikes drought and heat. The soil where it grows should be loamy, sandy and at least 1 m deep. It likes soil with a pH of 6-7. Groundwater should not be closer than 1 m. It does not like stony and calcareous soils.

An apple is a fruit with a very high nutritional value. It is one of the most popular fruits due to its high vitamin content. Apple fruits contain malic, tartaric, citric and other organic acids, sugars (glucose, sucrose and others), vitamins C, A, B1, carotene, tannins and pectin, trace elements (iron, copper), macronutrients (potassium, calcium, magnesium and others), essential oil and other substances.

Medical sources claim that people who regularly consume apples have reduced mental disorders, respiratory diseases, and the incidence of tooth decay. According to some studies, eating apples can reduce the risk of bowel, prostate, and lung cancer. Compared to other fruits and vegetables, apples do not contain as much vitamin C, but they are rich in other antioxidants. The fiber in an apple, although less than in most other fruits, stimulates intestinal motility, which may reduce the risk of cancer. Fiber can also be helpful in preventing heart disease, losing weight, and lowering cholesterol levels.

Valuable types of apples suitable for long-term storage

There are over 30 commercial varieties of apples, including Fuji, Gala, Golden, Granny Smith, Starking, Breaburn, Elstar, Jonagold, Red Delicious, Red Chief, Starkrimson, Pink lady.

Harvesting

Picking apples is done by hand. It is easy to pick an apple from a branch if you gently take it in the palm of your hand, turn it slightly and push it up. Collected apples are placed in buckets or boxes. Care must be taken not to damage the fruit during harvesting and transport. Harvesting fruits from dwarf varieties is easier and cheaper, and there is no mechanical damage to trees during harvesting.

The measures to be taken into account when determining the harvest time for apples are as follows:

– Number of days from full bloom to maturity

– Hardness of fruit pulp

– Fruit skin color

– Condition of the fruit detaching from the branch

– Starch level

An apple is a very delicate fruit with a thin skin. When collecting fruits, they should be taken in the palm of your hand, and not squeezed with your fingers. Care must be taken when stacking and transferring fruit in buckets or collection boxes. A small wound (such as a nail scar) or a bruise can cause not only rotting during storage, but can also lead to fungal growth.

The most important moment for achieving and maintaining a high commercial value of fruits is the correct determination of the timing of harvesting. Fruits harvested on time have the highest quality characteristics of this variety. The problems of apple storage start first of all with the harvest and continue along the entire cold chain (harvest – pre-storage operations – storage – transportation – marketing). If issues related to pre-harvest and post-harvest processing are not controlled, product losses can reach 30-40%.

With the picking of apples, the process of respiration in the fruits begins, which should be slowed down as soon as possible.

Suitable storage conditions for apples

Like all fruits, apples, immediately after harvest, should be brought to the cold store as soon as possible and placed in the cold chain by lowering the internal temperature with pre-cooling. The golden rule for long-term storage of apples, as well as other fruits, is to lower the internal temperature as soon as possible. This will reduce the respiration rate of fruits that begin to respire immediately after picking, and thus store apples with an acceptable loss of commercial value / quality in a cold store for about 4-5 months. The maximum storage time of this product depends on this item. Apples should be stored at 0 to 5°C and 90 to 95% humidity. Also, one of the most important factors in determining the storage suitability of fruit species is the sugar content of the fruit. The high sugar content of the fruit is a feature that speeds up fermentation. Therefore, it can be said that with different sugar content, even for two apples of the same variety, the storage time is reduced in inverse proportion to the amount of sugar contained in the fruit. For the same reason, even in species suitable for long-term storage, the time of collection is very important. This situation is related to the amount of sugar accumulated during maturation. To extend the shelf life, the sugar content must be optimal. In this regard, the time of harvesting fruits for storage should be made not earlier, not later than the optimal time, but on the right days as expected.

Apples and the Controlled Atmosphere system

There are more than 30 commercially valuable types of apples. Although the storage conditions in each type of CA system are unique, it can be said that in general they should be stored at approximate values ​​of 1-1.5% for O2 and 1-1.5% for CO2. An apple can be stored in a refrigerated store with an RHS system for an average of 10-11 months in almost the same quality as it was received at the cold store. At the same time, it is necessary to maintain the temperature regime from 0 to 5 ° C and the humidity regime from 90 to 95%. When planning to store for longer periods, the temperature should be kept slightly higher to avoid damage to the apples from freezing.

However, net storage protocol values ​​(O2, CO2, temperature and humidity) can vary depending on many conditions, such as when the fruit is harvested in a particular season, the climate of the year in which the fruit is grown, the variety of apple, the type of soil/irrigation/harvest, and characteristics of the garden. In order to select the correct protocols for the CA system, information and professional support must also be obtained from expert institutions, relevant university departments of horticulture and experienced private consultants.

We direct our clients who prefer us as a solution partner for the use of CA systems only to specialized organizations or specialists who will provide the most accurate and appropriate solution on this issue.

The pear tree (Latin name – Pyrus communi) is from Rosaceae family. Its white flowers, which open early in spring, resemble roses. The skin of the fruit can be green, yellow, red or dark red. The tree grows vertically. The crown generally develops in the form of a pyramid. Body color is dark gray. Its wood is quite hard. The root of the pear goes deep. It has a pile root structure.

Its branches are hairless. There are three types of branches: Gluttonous branches, Wood branches and Fruit branches. Pear is a temperate. Its resistance to cold is less than apple’s. It can withstand up to -30^oC.. The pear blooms 7-10 days before the apple. Therefore, it can be affected by late spring frosts. Pear orchards should not be established in pits where cold air settles. Pears like places with plenty of sun and hot summers.

Commercially valuable species suitable for long-term storage

Mainly species such as Santa Maria, Conference, Abate Fetel, Deveci, Nashi, Williams, Ya Li, Starkrimson, Chojuro, Doyene Du, Comice, Etrusca, Hosui, Kosui

Pear Harvest

The average pear tree is ready for harvest about 110-115 days after flowering. In most parts of the USA, the pear harvest is done in late summer and fall (August-October). As with all fruit trees, knowing exactly when to harvest takes years of experience and constant “trial and error” effort. Alternatively, commercial fruit tree growers regularly check the sugar content of fruit to determine the optimal harvest time. As a general rule, we do not allow pears to fully ripen on the tree, as this adversely affects fruit quality (when the fruit is fully ripe on the tree, the seed area inside the fruit will be sandy – except for Ya Li pears). Pear harvesting is done only by hand, because it is very sensitive to bruises. After the harvest, the fruits are sorted and then the fruit is classified because damaged fruits produce ethylene and this can damage other fruits.

When long-term storage is planned for pears, it should be harvested a little earlier than the normal harvest time. However, this is a sensitive subject that requires experience. It will also risk the tonnage to be obtained from the product and the ripening of the fruit after storage and reaching the taste and characteristics that will create commercial value.

In general, except for one or two species of pears, they do not reach the maturity level that will create their commercial value in the tree. This only occurs in storages.

Suitable conditions for pear storage

As with all fruits, the product should be brought to the cold store as soon as possible after harvest, and it should be put into the cold chain by lowering the core temperature with pre-cooling. As with all other fruits, for pears, reducing the core temperature as soon as possible is the golden rule for long-term storage. This condition is crucial to maximize the storage time of this product. Generally, the cold storage conditions of pear varieties are 1-3 months at -1°C to 2°C and 90-95% humidity. These values vary depending on the type of pear, the geography where the harvest is done and the climate. Since pears are extremely sensitive to moisture loss, it is recommended to use humidifiers for storage. Otherwise, softening is seen in the neck of the pear and long-term storage becomes risky.

Pear in Controlled Atmosphere Storage Conditions

In controlled atmosphere pear storage, pears are usually stored at 1.5% – 4% of O2. Although the level of CO2 is quite low in most pear species, its approximate average values are in the range of 0.5 – 5%. Most pear types can be stored in a controlled atmosphere for longer periods than in normal conditions, but pear types such as Comice can be stored for up to 11 months. Deveci pear, which is the geographical brand of Turkey, almost doubles the storage time with controlled atmosphere compared to the storage in normal cold stores conditions.

However, the net storage protocol values (O2, CO2, Temperature and Humidity) may vary due to many conditions such as the harvest time of the fruit in that season, the climate of the year in which the fruit is grown, the type of pear it is, soil / irrigation / garden characteristics etc. For full controlled atmosphere protocols, information and professional support should be obtained from expert institutions, related horticultural departments of universities, and experienced private consultants.

We direct our clients who prefer us as a solution partner for the use of CA systems only to specialized organizations or specialists who will provide the most accurate and appropriate solution on this issue.

Quince (Cydonia oblonga) is a fruit tree from the Rosaceae family, 4–5 m tall, with a red brown body. It has a shallow root system that does not go deep. It can be grown in almost any region at altitudes between 10 and 1000 m. It grows in sandy-loamy warm and permeable soils. It is resistant to cold. The temperature around 7°C is ideal for quince. Its propagation is done by seed, root shoots and hardwood cuttings. It is understood from historical research that quince cultivation passed from Anatolia to Greece and Italy. It was grown in Greece in 650 BC and spread to other European countries from there. Quince can be found in all countries of the world except Australia today.

Commercial Quince species suitable for long-term storage

Esme Quince, Bread Quince, Lemon Quince

Harvest of Quince

Quince harvest is usually done in the second half of September or October, although it varies according to varieties and regions. Harvesting should be done by hand and carefully in order to prolong the storage life of the fruit. In addition, late harvest of quince has a direct effect on shortening the storage life of the fruit. Therefore, timely harvesting is important.

Yield per tree is between 60-100 kg and Turkey average is 25 kg/tree. Although it varies from grower to grower, some criteria that determine the plucking time of the cultivars at harvest can be given as: fruit size, skin color, fruit flesh firmness, water soluble, sugar content, number of days from full bloom to harvest, resistance of fruit to breaking off from the branch, etc.. Only after taking these considerations into account it can determined whether this variety of quince should be harvested or not. If the harvest is done early, the desired color, taste and size cannot be obtained from the fruit, the duration of the storage is shortened, and the risk of water loss of the fruit increases. If the harvest is done late, pre-harvest shedding may occur as well as quality losses.

Harvesting must be done by hand and the collected fruits must be carefully placed in collection containers. Otherwise, the rate of damage to the fruits will increase. Harvested fruits should be taken to the market as soon as possible after being separated in the grading process, or to storage environments where it is treated with some chemicals (to reduce storage losses).

Suitable conditions for the cold storage of Quince

As with all fruits, the product should be brought to the coldstore as soon as possible after harvest, and it should be put into the cold chain by lowering the core temperature with pre-cooling. As with all other fruits, for quince, reducing the core temperature as soon as possible is the golden rule for long-term storage. This condition is crucial to maximize the storage time of this product. Quince’s freezing point is -2°C. The optimum storage conditions for quince are 0/2°C and 90% relative humidity. The conditions of quinces in storage is similar to apples. The storage period is 2-3 months and the fruits to be further processed are ripened at 20°C. To be stored 3-4 months, Quince needs 1°C temperature, 90-95 humidity.

Controlled Atmosphere Storage of Quince

When suitable conditions are provided with approximately 2% O2 and 3% CO2, quince can be stored in controlled atmosphere for up to 7 months. In general, one of the most important factors in terms of storability of fruit types is the sugar content of the fruit. High sugar content in the fruit is a feature that accelerates fermentation. Therefore, it is possible to say that even in different sweeter types of the same fruit, storage periods are shortened in inverse proportion. Apart from this, even in species suitable for long-term storage, harvest time is very important for a similar reason. The harvest time of the harvested fruits should be done neither before nor after the time the fruits have collected the optimal amount of solids and sugar from the tree. Therefore, in order to prolong quince storage period, it should be harvested in time on exact days.

Citrus fruits come from a large region that stretches from the east of Arabia to the east of the Philippines and from the Himalayas and India to Australia, but they mostly originate from Southeast Asia. Citrus fruits belong to the botanical category of grape fruits. They are also part of the Hesperidum group of grape fruits, which have a common characteristic of having a fragrant, thick and well-developed fruit peel. The fruits are arranged in clusters and each cluster can contain 10-15 fruits. Citrus fruits start to grow when the air temperature is at least 12.8°C. They grow the fastest at 18 -19°C and the best at 26-28°C.

Valuable species suitable for long-term storage

Black lemon – Zagara bianca, Blunt thorn lemon, Lamas lemon, Valencia orange

Citrus Harvesting

It is very important to determine the most appropriate harvest time in order to maintain fruit quality, preservation and shelf life in the whole process from the producer to the consumer. Citrus fruits can stay on the tree for some time after ripening. However, the sugar/acid balance in the fruits is disturbed, quality decreases, puffing and peel thickening occurs. In addition, wind, hail, frost damages and pre-harvest drop may happen. The durability of the storage of the fruit that remain on the tree too long also decreases. Moreover, the trees which fruits are harvested late give less product next year.

Harvesting is usually one of the stages where injuries are the most frequent as well as pathogens contamination. That is why, in order to prevent them, it is importent to harvest citrus on time following appropriate methods of collecting. Also, to prevent the fruit injuries, the workers must have trimmed nails. Harvesting requires maximum care and attention. It not only affects the value of the fruit at the time of collecting, but the injuries and bruises that happen during this process and the molds that follow can significantly shorten the storage time of the fruit.

Suitable conditions for citrus storage

As with all fruits, the citrus fruit should be brought to the cold store as soon as possible immediately after harvest, and it should be put into the cold chain by lowering the core temperature with pre-cooling. As with all the other fruits, for citrus, reducing the core temperature as soon as possible is the golden rule for long-term storage. This condition is crucial to maximize the storage time of this product. However, cirtus storage temperatures are slightly higher than for other fruits. Lemons are stored at an average of 7 °C and oranges are stored at 5.5 – 6 °C with around 90 – 95% humidity levels. With lower temperatures the product can face the chilling injury. The differences between storage temperatures may vary according to the citrus types, maintenance conditions, soil and climate characteristics, maturity at harvest and storage time.

Citrus in Controlled Atmosphere Storage Conditions (lemons and oranges)

Citrus fruits that can be stored in controlled atmosphere can be stored for 6-7 months with almost no product waste. In controlled atmosphere citrus storage, the average level of 14 – 16% O2; 2 – 3% CO2.

In general, one of the most important factors in terms of storability of fruit types is the sugar content of the fruit. High sugar content in the fruit is a feature that accelerates fermentation. Therefore, it is possible to say that even in different sweeter types of the same fruit, storage periods are shortened in inverse proportion. Apart from this, even in species suitable for long-term storage, harvest time is very important for a similar reason. The harvest time of the harvested fruits should be done neither before nor after the time the fruits have collected the optimal amount of solids and sugar from the tree. Therefore, in order to prolong citrus storage period, it should be harvested in time on exact days.

Fig is native to Turkey, from where it spread to Syria, Palestine and then to China and India via the Middle East. The fact that fig is a fruit that requires special fertilization and unique drying conditions makes the regions where it grows limited. Although fig is a subtropical fruit, it is grown commercially in all coastal regions of our country due to its wide ecological adaptability. It needs warm winters, hot summers and dry conditions. It grows where the average annual temperature is 18-20°C. Higher average temperatures are required in May-October, from fruit emergence to the end of harvest, and average temperatures up to 30°C. are especially required during the fruit ripening and drying.

Fig harvesting

Fig harvesting is done by hand, figs are picked by grasping them with a palm of a hand in a way that does not cause bruising, turning them left and right and then pulling them. Buckets or special containers should be used to prevent damage and bruicing of the plucked fruits. The product should be collected early in the morning, when it is cooler without being exposed to the sun and heat. Scissors should be used for early harvested fruit. As with every fruit, it should enter the cold chain as soon as possible after harvest to extend its storage life.

Suitable storage conditions for figs

Figs can be stored for 1-2 weeks at 0°C and 90-95% humidity. Figs planned for long-term storage should be harvested relatively early and should be harvested with scissors and the fruit stalk should be harvested in such a way that the required length of the fruit stalk remains on it.

In general, one of the most important factors in terms of storability of fruit types is the sugar content of the fruit. High sugar content in the fruit is a feature that accelerates fermentation. Therefore, it is possible to say that even in different sweeter types of the same fruit, storage periods are shortened in inverse proportion. Apart from this, even in species suitable for long-term storage, harvest time is very important for a similar reason. The harvest time of the harvested fruits should be done neither before nor after the time the fruits have collected the optimal amount of solids and sugar from the tree. Therefore, in order to prolong fig storage period, it should be harvested in time on exact days.

Fig cold stores should be designed smaller than other fruit stores in order to control air circulation in the room to ensure temperature homogeneity in the room.

Bursa Black Ficus Carica in controlled atmosphere

In cold stores with controlled atmosphere systems, storage time is extended to 6 weeks at 0°C, 90-95% humidity, 3-5 O2, 12-15 CO2 values. Small rooms and controlled atmosphere pallet systems are used for fig storage.

*Black Mission’ ‘Calimyrna’ species can be stored for 1-2 weeks in normal atmosphere, while these species can be stored for 3-4 weeks in controlled atmosphere.

Harvest time should be adjusted according to the targeted storage length.

Its homeland is Southwest Asia, South Asia, Near East, Middle East, Iran, Afghanistan, South Caucasus and Anatolia. It spread from its homeland to Iran, Syria, Palestine and Mesopotamia, and in 1500 BC it was introduced to Egypt, North Africa, Cyprus, Crete, Spain and Italy, and in 1521 it was taken to the American continent. Pomegranates are resistant to drought. It can grow in regions with a Mediterranean rainfall regime, between the Tropics and 40th latitudes, with an altitude of up to 1000 meters. It can withstand cold temperatures down to -10°C. Annual rainfall of 500 mm is sufficient. The plant likes plenty of sun and if it is watered intermittently in summer, the yield increases. In wetter regions, they may also face root rot caused by botyritis fungal diseases.

Valuable species suitable for long-term storage

Wonderful (California and Israel), Mollar and Tendral (Spain), Schahvar and Robab (Iran), Hijaznar and Beynar (Turkey), Zehri and Gabsi (Tunisia).

Pomegranate Harvest

Fruits reach harvest ripeness in September-November, 4.5/5.5 months after full flowering. Scissors are usedto rarvest the fruits. Pomegranate is a non-climacteric fruit. Maturity criteria are usually variety-specific sugar/acid ratio, peel and grain color. Early harvest reduces the quality of the fruit. Waiting for full maturity may expose the grower to the fruit cracking.

For pomegranate, pre-harvest and near-harvest rainfall while the fruit is on the tree causes cracking of the peel, which also reduces the commercial value and is very unfavorable for long-term storage. It can also bring the grey mould (a disease caused by the fungus Botrytis cinerea) that will rot the fruit, especially at the crown.

Suitable conditions for pomegranate storage

As with all fruits, the product should be brought to the cold store as soon as possible after harvest, and it should be put into the cold chain by lowering the core temperature with pre-cooling. As with all other fruits, for pomegranate, reducing the core temperature as soon as possible is the golden rule for long-term storage. This condition is crucial to maximize the storage time of this product. Generally pomegranate storage temperature should be ± 5°C and humidity should be in the range of 90-95%. Under normal atmospheric conditions, it can be stored for 3-4 months, although it gradually loses its quality.

In general, one of the most important factors in terms of storability of fruit types is the sugar content of the fruit. High sugar content in the fruit is a feature that accelerates fermentation. Therefore, it is possible to say that even in different sweeter types of the same fruit, storage periods are shortened in inverse proportion. Apart from this, even in species suitable for long-term storage, harvest time is very important for a similar reason. The harvest time of the harvested fruits should be done neither before nor after the time the fruits have collected the optimal amount of solids and sugar from the tree. Therefore, in order to prolong pomegranate storage period, it should be harvested in time on exact days.

Pomegranate in Controlled Atmosphere Storage Conditions

Controlled atmosphere conditions for pomegranate are 3% and above for O2 and 8-12% for CO2. With the controlled atmosphere, it is possible to control the contamination in the cold store, especially botrytis coming from the garden, and to control the inner membrane darkening. With appropriate temperature and gas values, the storage period of pomegranate can be prolonged up to 7 months. During this period, the fruit can be stored with almost the same quality as when it entered the cold store. When a long period of 7 months is targeted, it is necessary to increase the temperature to about 7 degrees to prevent the chilling injury due to the juicy and sugary structure of the pomegranate. However, the net storage protocol values (O2, CO2, Temperature and Humidity) may vary due to many conditions such as the harvest time of the fruit in that season, the climate of the year in which the fruit is grown, which type of pomegranate it is, garden characteristics in terms of soil / irrigation / harvest method. For fully controlled atmosphere protocols, information and professional support should be obtained from specialized organizations, relevant horticulture departments of universities, and experienced private consultants.

We direct our customers who prefer us as a solution partner for the use of CA systems only to specialized organizations or specialists who will provide the most accurate and appropriate solution on this issue.

Its homeland is China. Its culture started in the 5th-6th century. From there it spread to Japan, where it was produced on a large scale (Japanese apple). Later it spread to India, Ceylon, Australia and other countries. Although it grows in the subtropical climate zone, it has also spread in the temperate climate zone. It has been cultivated in our country since ancient times. It is rich in vitamin A and carbohydrates but low in calories. Generally, wild types have higher nutritional value. It is rich in fiber. It is a deciduous species and since it can withstand temperatures as low as -12°C and some varieties as low as -18°C, it is cultivated as scattered trees in some inland regions with mild climates as well as in regions near the sea.

Valuable species suitable for long-term storage

Hachiya, Saijo, Tamopan, Tanenashi, Hıratanenashi, Fuyu, Hanafuyu, Izu, Matsumoto Wase Fuyu, O’Gosho, Jiro, Suruga, Maekawa Jiro, Ichikikei Jiro, Kaki Tipo

Persimmon Harvesting

It is important to harvest persimmon fruits at the appropriate time. The fruits should be picked when they are firm, when they have reached their full size and when the green color of the fruit peel disappears and the variety-specific orange or dark orange color appears. During picking, the fruits should not be pulled off the branch. Since the branches are very brittle, they may break or the sepals of the fruit may remain on the tree and cause the fruit to rot before ripening. To avoid these undesirable situations, the branch with the fruit is held with the left hand and the fruit is carefully plucked from the branch with the other hand. If the fruit stem is long, the stem should be cut over the sepals.

Suitable conditions for persimmon storage

As with all fruits, the persimmon should be brought to the cold store as soon as possible immediately after harvest, and it should be put into the cold chain by lowering the core temperature with pre-cooling. As with all the other fruits, for persimmon, reducing the core temperature as soon as possible is the golden rule for long-term storage. This condition is crucial to maximize the storage time of this product. Most persimmon varieties can be stored in cold storage at -1 and 1°C and 80-90% humidity for 2-4 months.

Originated from South and East Asia. Kiwi species have spread from Siberia and Japan to China, Thailand, Malaysia and Indonesia. Here the fruits were harvested from the wild and consumed. Actinidia deliciosa was first brought to Europe in 1847. The fruit, which has a refreshing and pleasant taste, can be consumed fresh or used in fruit salads and desserts, especially in fresh cakes. It is rich in vitamin C – a kiwi fruit is enough to meet approximately one day’s need. It is rich in potassium and a good source of Mg. It has a laxative (bowel relaxant) effect. It is damaged at temperatures between -6.5^oC and -10^oC in winter, 0.5^oC for buds in spring and -2^oC for fruits in fall. It is sensitive to frosts. A temperature drop in ½ -2 hours to -1^oC or -2^oC kills the buds.

Commercially valuable species suitable for long-term storage

Hayward, Burano, Allison, Abbott, Monty, Matua, Tomourı

Kiwi Harvest

Kiwi is a climacteric fruit. The fruits do not ripen on the shoulder. It comes to eating maturity after a certain period of time after harvest. Harvest ripeness is understood by measuring the water-soluble dry matter content with a refractometer. Although the fruits are hard during harvesting, they are very delicate and should not be damaged.

When harvesting kiwifruit, it is very important that the weather is seasonally dry at harvest time. For example, the harvest should take place after rainfall. Any dampness for any reason can cause the botrytis fungus to develop in the fruit.

Suitable conditions for kiwi storage

As with all fruits, the kiwi fruit should be brought to the cold store as soon as possible immediately after harvest, and it should be put into the cold chain by lowering the core temperature with pre-cooling. As with all the other fruits, for kiwi, reducing the core temperature as soon as possible is the golden rule for long-term storage. This condition is crucial to maximize the storage time of this product. After harvest, fruits lose water rapidly. After rapid pre-cooling, they should be taken to the cold room. Kiwifruit produces very small amounts of ethylene even during the ripening period, but it is an extremely sensitive fruit to ethylene. For this reason, it should not be kept together with other fruit types such as apples that produce ethylene. It is critical that the cold store is specially designed so that the fruits are not mixed with other fruits even during transportation. Fruits are stored at 0°C and 95% relative humidity. Fruits are sensitive to frost. therefore the temperature should not be below 0°C.

Kiwi in Controlled Atmosphere Storage Conditions

Under controlled atmosphere conditions, low oxygen delays the ripening of kiwifruit, adding 3-4 months to normal storage periods. High carbon dioxide helps to maintain the firmness of the kiwifruit. However, too low oxygen or too high CO2 causes internal rotting of the fruit.

Since kiwifruit is extremely sensitive to ethylene, ethylene converters are needed for controlled atmosphere storage of kiwifruit. In combination with ethylene converters, controlled atmosphere cold store (0°C temperature, 2% O2, 5% CO2) are successfully used for long term storage of kiwifruit. For example, Hayward variety can be stored for 6-7 months under these conditions.

Grape is the fruit of a flower-bearing plant of the vitis genus that belongs to the family Vitaceae and grows on  deciduous woody vines. Grapes are one of the oldest cultivated fruits in the world. White grapes are actually green in color and descended evolutionarily from purple grapes. Grapes are 81% water, 18% carbohydrate, 1% protein and a negligible amount of fat. 100-grams of grapes provide 288 kilojoules of food energy, a moderate amount of vitamin K and other micronutrients. The average daily air temperature should be 10°C, below which the vine stops growing. In order for the grape fruit to develop, the total annual temperature must be at least 1600°C. This rate varies according to different varieties and can reach up to 3000°C.

Commercially valuable species suitable for long-term storage

Red Globe, Pink Gemre, Thrace Ilkeren, Yalova Pearl, Sugraone, Cardinal, Hamburg Muscat, Merlot, Bornova Muscat, Syrah (Shiraz), Mevlana, Ugni Blanc Macabeau, Kabarcık

Grape Harvest

Table grape varieties are not suitable for mechanical harvesting and can only be harvested by hand. This is because mechanical harvesting causes problems such as injury and bruising of the fruit. Grape clusters are mostly harvested by hand. Harvesting is done using knives, scissors or other cutting tools. After all the bunches have been cut, the workers place the bunches in baskets, which are then stored in special storages (table grape varieties). 

Suitable conditions for grapes storage

As with all fruits, the grapes should be brought to the cold store as soon as possible immediately after harvest, and it should be put into the cold chain by lowering the core temperature with pre-cooling. As with all the other fruits, for grapes, reducing the core temperature as soon as possible is the golden rule for long-term storage. This condition is crucial to maximize the storage time of this product.

Grapes are one of the fruits where botryitis fungus is most commonly fought with. For this purpose, when it is brought to storage after harvest, it should be fumigated with SO2 – sulfur dioxide and then crated with sulfur pads. Special MAP – modified atmosphere packages with perforated perforations in the crate and sulfur pads placed underneath are among the commonly used storage methods.

Sulfur used in grape storage is a highly abrasive gas. For this reason, cooling components and room accessories should be selected from stainless steel materials.

In general, one of the most important factors in terms of storability of fruit types is the sugar content of the fruit. High sugar content in fruit is a feature that accelerates fermentation. Therefore, it is possible to say that even in different sweeter types of the same fruit, storage periods are shortened in inverse proportion. Apart from this, even in species suitable for long-term storage, harvest time is very important for a similar reason. The harvest time of the harvested fruits should be done neither before nor after this time, and should be done on the days exactly on time as it should be. This is associated with the amount of solids and sugars that the fruit has taken from the tree before harvest in order to prolong its storage period. 

Grapes in Controlled Atmosphere Storage Conditions

In a controlled atmosphere, grapes are stored with high carbon dioxide, which in its turn suppresses botrytis fungus. Low oxygen and high carbon dioxide also delay stem drying. Storage times under controlled atmosphere are the same as normal storage times. It is applied in the range of 6 – 11% of O2 and 10 – 15% of CO2. It is an alternative method to sulfur pad + MAP bags. However, since the fruit cannot produce the carbon dioxide gas required for grape storage, it must be injected into the CA cold store or into the CA pallets via carbon dioxide source and automation.

It has a wide distribution area. It is found in the Pyrenees, Alps and Caucasus; in Asia in Japan and China and also in North America in the Sierra Nevada and Rocky Mountains. In Turkey, it is found in the northeast of the Black Sea. It grows in wet acidic soils in steppe, tundra, heathland and under coniferous forests at elevations of 1700-3400 m above sea level. It is a deciduous shrub with brown stems averaging 10-75 cm, sometimes up to 1 m in height. The rounded oval leaves with full leaf margin are 4-30 mm long and 2-15 mm wide with blue-green reticulate veins. It has 4-6 mm long vase-shaped pale pink drooping flowers. The sweet, small, juicy and fleshy fruit ripens in late summer and is 5-8 mm in diameter and dark blue-black.

Commercially valuable species suitable for long-term storage

Bluecrop, Chandler, Spartan, Elliott, Bluegold

Blueberry Harvest

Since blueberries ripen at different times, harvesting should be done at least once a week during the ripening period. In the fruits to be stored for a long time, ripe fruits should be separated from the cluster with the help of thumb and index finger and rounded towards the palm of the hand. Thus, unripe berries remain in the cluster and the harvested berries are collected without getting bruises and wounds. It is useful to use containers that can be worn on the back or waist so that both hands can move freely during harvesting. Blueberries are not harvested in rainy weather and the temperature of the fruits must be reduced by pre-cooling after harvest. Thus, the shelf life of the fruits is increased.In addition to this classical harvesting method, special hand tools developed for blueberries – harvesting combs – are also used. These picking methods are not very suitable for harvesting for long-term storage.

Today, harvest control automation systems are used for such valuable berries. This control system consists of the harvester using a barcode device to barcode the crates of the harvested products in their own name and send them to the storage. Within this information, it easily brings together all data such as who harvested the relevant crate, the date and time of harvest, and the harvest speed compared to other crates of the same harvester. If there are harvest-related problems as a result of storage, they are detected in this way and the personnel is prevented from repeating this mistake.

Suitable conditions for blueberries storage

As with all fruits, the blueberry should be brought to the cold store as soon as possible immediately after harvest, and it should be put into the cold chain by lowering the core temperature with pre-cooling. As with all the other fruits, for blueberry, reducing the core temperature as soon as possible is the golden rule for long-term storage. This condition is crucial to maximize the storage time of this product. Blueberries can be stored for about two weeks at -0.05°C – 0°C with 90-95% relative humidity.

Controlled atmosphere pallets that can condition each pallet separately are used for the storage of berries, especially blueberries. These pallets provide flexibility in storage technique and sales operation of valuable berries. In these fruit groups, pallet system or normal cold storages can be used. However, they should be on a much smaller scale than other fruit stores. The reason for this is the need to guarantee cooling circulation for homogeneous temperature inside the room.

Blueberries in Controlled Atmosphere Storage Conditions

Blueberries can be stored in controlled atmosphere up to 10-12 weeks in specially covered pallets. Average atmosphere values are in the range of 2.5 – 3.5% O2 and 9-11% CO2. Higher carbon dioxide is used to suppress mold and botrytis fungus in the berry, although even higher carbon dioxide applications are available in practice depending on the species of berry.

In general, one of the most important factors in terms of storability of fruit types is the sugar content of the fruit. High sugar content in fruit is a feature that accelerates fermentation. Therefore, it is possible to say that even in different sweeter types of the same fruit, storage periods are shortened in inverse proportion. Apart from this, even in species suitable for long-term storage, harvest time is very important for a similar reason. The harvest time of the harvested fruits should be done neither before nor after this time, and should be done on the days exactly on time as it should be. This is associated with the amount of solids and sugars that the fruit has taken from the tree before harvest in order to prolong its storage period. 

It grows naturally in Western Europe (Belgium, France, Germany, the Netherlands, Northern Italy, Northern Spain and Portugal. It is a deciduous shrub and normally grows up to 1,1,5 meters tall, rarely reaching 2 meters. The flowers are yellow-green, the 4-8 cm inflorescences turn into transparent red edible berries 8-12 mm in diameter when ripe. Each cluster has 3-10 berries. Between 3-4 kilos of fruit can be obtained from each bush from mid to late summer. Currant bushes, which generally like semi-shade or full light, can grow in many soils. Since it has little need, it can be easily grown as a garden plant. The total annual active temperature of the region where the orchart will be established should be at least 16°C degrees. In order to be able to make profitable viticulture, the average annual temperature should be 9-21°C degrees and the average of hot months should be 17-20°C degrees.

Suitable conditions for currant storage

In general, one of the most important factors in terms of storability of fruit types is the sugar content of the fruit. High sugar content in fruit is a feature that accelerates fermentation. Therefore, it is possible to say that even in different sweeter types of the same fruit, storage periods are shortened in inverse proportion. Apart from this, even in species suitable for long-term storage, harvest time is very important for a similar reason. The harvest time of the harvested fruits should be done neither before nor after this time, and should be done on the days exactly on time as it should be. This is associated with the amount of solids and sugars that the fruit has taken from the tree before harvest in order to prolong its storage period.