Method for storing fruit

Abstract

1. The method of preserving mature, but less than fully ripe, fruit .Iadd.which produces ethylene and is ripened thereby, .Iaddend.comprising enhancing the rate of diffusion of ethylene from the fruit by storing the fruit at a subatmospheric pressure in the range of 100-400 mm. Hg-.Iadd.absolute .Iaddend.in a continuously moving stream of water saturated air having a normal 21% O 2 content, said stream continuously flushing ethylene, as it is diffused, away from the vicinity of the fruit.

What is claimed is: 
     
       1. The method of preserving mature, but less than fully ripe, fruit .Iadd.which produces ethylene and is ripened thereby, .Iaddend.comprising enhancing the rate of diffusion of ethylene from the fruit by storing the fruit at a subatmospheric pressure in the range of 100-400 mm. Hg .Iadd.-absolute .Iaddend.in a continuously moving stream of water saturated air having a normal 21% O 2  content, said stream continuously flushing ethylene, as it is diffused, away from the vicinity of the fruit. 
     
     
       2. The method as claimed in claim 1 wherein the fruit .Iadd.is bananas and .Iaddend.is maintained at a temperature of about 15°C. .Iadd. 3. The method of claim 1 wherein the fruit is bananas and the pressure is maintained at about 150mm. Hg absolute. .Iaddend..Iadd. 4. The method of claim 1 wherein the fruit is green tomatoes and the pressure is maintained at about 130mm. Hg absolute. .Iaddend.