The Besseling Fruit Observer determines the physiological condition of fruit and vegetables. Like humans fruit and vegetables respond to changes in their environment. When it is cold we get goose bumps and if there are not enough oxygen molecules in the air we gasp for breath. In fruit and vegetables we can see a reaction to the environment in the activity of chlorophyll, a substance which is naturally present in fruit, vegetables and plants.
The activity is measured by chlorophyll fluorescence, a natural phenomenon. Chlorophyll fluorescence changes rapidly when anaerobic respiration has been triggered due to lack of oxygen. Once the anaerobic point has been detected by the Fruit Observer the oxygen level has to be increased to a safe level so fruit and vegetables will return to aerobic respiration. By determining the lowest possible level you can store above this threshold and avoid harmful stress or even worse….
Low oxygen levels have proved their effectiveness during the storage of fruit and vegetables. The lower the oxygen level, the less the fruits respire and the less they deteriorate in quality. Moreover, disorders like scald can be reduced significantly. There is however a lowest limit to the oxygen level. The lowest possible oxygen level differs dependent on variety, season and the quality of the fresh produce.
Changes in the chlorophyll can also provide you valuable information about the quality of fruits and vegetables and helps you getting the best possible price for your produce.