CO2 TECHNOLOGIES AS AN AID TO
CARBON DIOXIDE AND
REFRIGERATION
STRAWBERRIES
When perishable products are exposed to
For more than 25 years, the industry has
warm temperatures the deterioration and
been using carbon dioxide (CO2) to control
CO2
spoilage starts immediately. A truck
refrigeration system must have sufficient the growth of botrytis (gray mold) not only
capacity to remove heat generated by: on Strawberries but also on raspberries and
residual heat, exterior heat, infiltration heat, blackberries. Carbon dioxide is an anti-
Technologies
excess heat, and heat of respiration. Our microbial gas and it has been proven to be
CO2 has heat absorption characteristics that
an effective inhibitor to the growth of
act as an aid to refrigeration systems which
helps to assure that the product does not get bacteria.
abused by cold chain. Carbon Dioxide
CO2 Technologies offers a new delivery
absorbs 60% more heat than ice, and the CO2
“Open Bag” system helps to modify the inside system that will not only inhibit the growth of
of the trailer with heat absorbing molecules of bacteria, but will deliver a more wholesome
carbon dioxide. Strawberry pulp temperatures berry with a longer shelf life for the retailer
will be lower with the CO2 concept vs. the and consumer.
“old system” assuming the temperatures were
the same when loaded.
HOW DO WE DIFFER FROM THE “25
YEAR OLD SYSTEM?”
We deliver the precise amount of CO2
Perishable
required on a continuous basis with a CO2
Technologies vapor that keeps the surface of the berries
smooth and bright, yet with enough carbon
dioxide in the bag to control the growth of
botrytis. This is done with a computer
PO BOX 14740 calculation of the hear space of the pallet
San Luis Obispo, CA and the gas release required.
93406
The original 25 year-old system for subjecting
Office Number: (805) 545-7676 pallets of berries to CO2 uses a tank of CO2,
Fax Number: (805) 543-7676 which subjects the berries to a very dry, low
temperature gas that dehydrates the
Danny Brigham
Cell: (805) 714-8305 surface of the berries.
dannysmpm@yahoo.com Fresher,
.
Greg Sabosky
longer-lasting berries…
Cell: (805) 748-2728
greg@santamariaproduce.com
from field
Mark Wortham WWW.CO2TECHNOLOGIES.COM to fork!
Cell: (760) 801-0225
Co2worthamsales@aol.com
“DELIVERING MOLD-FREE QUALITY STRAWBERRIES IS THE
BENEFITS TO THE INDUSTRY
GOAL OF THE GROWER, THE SHIPPER AND FOOD
SERIVE AND RETAIL OUTLETS.”
The new CO2 System requires less handling by
the shipper during the “gas process”, which
results in fewer rejects because of bruising.
Color Averages
CO2 West Technologies was Avg “A” Avg “B” Avg “L”
The berries will arrive at the distributor or retail
warehouse with a firmer, brighter
asked by our customers to provide a appearance because of our gas vapor
CO2 -.79 .38 -1.29
third party audit by comparing our approach (versus the harsh, low
product with the existing technology Tectrol -.52 .87 -1.47 temperature, dry gas applied by the old
(tectrol). Cal Poly State University Slight loss of red
system).
conducted the test under the direction CO2 color Consumers buy fresh food with their eyes.
of Dr. Wyatt Brown—Professor of Post Tectr Slightly less red color loss than CO2 The berries will look better and sales will
increase.
Harvest technologies. ol but probably not significant
The test was divided into four
Shrink loss due to berry spoilage before being
sold will go down. It is a win-win for the
parts: the firmness, decay rate, Slight increase in yellowness of
grower, shipper, retailer, and consumer.
CO2 berries
color of the berry, and temperature. AND: This new technology, with its benefits to
Tectr Twice the increase in yellowness of berries,
ol but increase not really great the industry, is available at no increase in
Firmness Values cost.
CO2
Berries became slightly
TOP .72mm CO2 darker To prove the effectiveness and benefits of
MIDDLE 1.70mm Tectr Berries became slightly more dark than CO2 the new CO2 delivery system, we accepted
BOTTOM 1.43mm ol berries but difference not significant
a challenge from the company of the old,
AVGERAGE 1.28mm original system to do a comparative test.
Tectrol Overall, the visual quality of the berries changed
They spelled out the protocol for the test. IT
TOP 2.84mm very little in storage
was a three shipment test to a Midwest
MIDDLE 2.05mm retailer.
BOTTOM 2.65mm Temperature
AVERAGE 2.51mm Effe ct of CO2 Tre atme nts on Te mperature within Strawbe rry Palle ts: RESULTS
37.0 Location Data Av e rage d
36.5
Discarded Berries
Decay Rates 36.0 CO2 Technologies 0.3%
Per Per Ph Avg 35.5 Tectrol 0.6% (50% higher!)
Clamshell
Tectrol Bag
Removal
35.0
CO2 1.76 8.60 Berries requiring trimming for wet spots
Temperature (F)
34.5
Tectrol 1.75 8.55 34.0
CO2 Technologies 5.5%
Tectrol 6.5% (18% higher!)
33.5
33.0
CO2 Pulp Temps Tectrol Pulp Temps
32.5
Top 38.8 39.6
32.0
Middle 41.4 42.2
CO2
31.5 Tectrol Bottom 41.1 42.9
Air
31.0
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