Ultra Low Oxygen

ULO (Ultra Low Oxygen) atmosphere

DCA (Dynamic Control Atmosphere

Is, as the name says, a process of dynamic change in the quantity of oxygen in the chamber. The process of this principle of storage, is to create a chamber which has a very low concentration of oxygen O2, even less than 0.5% and the concentrations of carbon- dioxide CO2 less than 1%. In such conditions the fruit radically changes its metabolism.

In a normal atmosphere, which about 20.8% consists of the oxygen O2, sugar C6H12O6 is stored in the fruit, due to the effect of breathing, is combined with the oxygen and in the formula that follows:

C6H12O6 + O2 = CO2 + H2O + Heat

Sugar + oxygen = Carbon Dioxide + Water + Energy

Metabolism

The essence of controlled atmosphere is to reduce the percentage of oxygen in the chamber so that the metabolism of fruit slow down and that way extend its life.

Using stress with a drastic reduction of oxygen causes on the one hand, the process of storing and on the other hand changes breathing in accordance with the following formula:

C6H12O6 + O2 (the same or less than 0.5%) = C2H5OH + CO2 + Aldehydes

Sugar + ultra low-oxygen = alcohol + carbon dioxide

Fermentation

Ovo je razlog zašto je važno da se rade analize alkohola u pulpi direktno iz uzorka soka, jer fermenaticja kreće kada procenat O2 padne ispod 1%. I ovo je jedini i najsigurniji način analize prouzrokovane stresom.

This is why it is important to do an analysis of alcohol in the pulp directly from a sample of juice, because fermentation is moving when the percentage of O2 falls below 1%. This is the only and the safest way of analyzing caused by stress.

After the end of the first stress, O2 returns to 1 – 1.2% and in these conditions the fruit begins to slowly breathe without stress and can be kept without risk. Once alcohol disappears, second stress phase starts with the same aim of overtime storage. The same principle is used as in the first phase of stress, etc… It is allowed during storage, 3 times to work stress, after which the fruit comes back into conditions where the level of O2 is back to over 1%.