 This is form of Controlled Atmospheric storage (CAS)  This was first proposed by Burg and Burgl in 1966. 3.

Who discovered hypobaric storage?

the first records of hypobaric conditions being applied to the storage of fruit and vegetables was by Workman et al. coloured fruit to turn yellow while this was delayed to 56 days in storage under 152 mmHg at the same temperature.

Why is the hypobaric concept in food storage?

Hypobaric storage involves the cold storage of fruit under partial vacuum. Typical conditions include pressures as low as 80 and 40 millimetres of mercury and temperatures of 5 °C (40 °F). Hypobaric conditions reduce ethylene production and respiration rates; the result is an extraordinarily high-quality…