Hi Guys
I need some advice concerning CA stores used for the long term storage of Apples/Pears regarding the Humidity during storage and or Pull down time of fruit, as well as temperature during these stages.
My question is what should the humidity be during pull down and then during storage time to insure that the product ends up top quality after storage.
I am not sure how many of you are involved with CA NH3 cold stores but any info is better then none.
We erect about 80 to 100 x 1000-1500 bin stores per year in SA and is also the local Van Amerongen CA technology agent.