High Humidity Storage of Vegetables and Fruits1

Abstract

This paper reviews some of our work over the last 25 years in the area of vegetable and fruit storage at very high relative humidity (RH) levels. During this time, recommended levels of RH for the storage of most fruits and vegetables have increased (2). This has occurred, partly as a result of the work reviewed here and partly because recent developments in design and construction of storages (3-6,13,16) and in the use of plastic packaging have resulted in higher humidities being maintained for many stored commodities without adverse effects (2). The recommended levels are mostly, however, still below saturation (100% RH) (15). One of the reasons for this is the widely held conviction that such high levels of RH encourage and accelerate decay. The work reviewed here shows that this conviction is not valid for many vegetables and for apples.