Ethanol in fruits under dynamic controlled atmosphere

Ethanol in fruits under dynamic controlled atmosphere

The operation principle of Dynamic Controlled Atmosphere (DCA) is based on varying the percentage of oxygen, reaching very low levels (<0.5%) during the so called “stress periods”.

In DCA, ethanol production indicates that the desired stocking conditions have been reached, but after the “stress period” oxygen concentration needs to be increased, in order to allow for a complete removal of the alcohol produced inside the fruits (apples, pears, etc.).

Senzytec2 is currently implemented to monitor several DCA systems. It ensures quick, easy and reliable measurements of ethanol concentration, even at very low levels, thanks to its enzymatic biosensor based technology.

Click here to download the application note.

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