The production of Kaki in Spain is increasing quickly but the market is not growing at the same speed. Therefore it is becoming more interesting to extend the Kaki-season. Currently available methods can only extend the conservation by 1 or maximum 2 months.
It is known that under controlled atmosphere storage this can be extended to 3 to even 5 months. This is possible by controlling O2, CO2, temperature, humidity and ethylene [Storage conditions UC Davis].
Van Amerongen has two systems available that make it easy for Kaki-producers to start working with CA: