Storage environment influences the quality of agricultural products, among others:
1) The temperature of the storage space
Low temperature storage space in general will slow the physiological activity of the product, inhibit microbial growth destroyer, and minimize evaporation of the product. Slowing the physiological activity of the product is due to the low temperature cell respiration rate (unloading process) these products will be suppressed or slowed to the pace of the aging process can be slowed anyway product and the product will remain in fresh condition.
Temperatures that are too low for most of the vegetables can cause chilling injury which marked the appearance of brown spots on vegetables stored resulting in lower product quality. Therefore the storage room temperature should be adjusted to the optimum temperature for storage of agricultural products.
2) Humidity storage space
Humidity in the storage space plays an important role, especially for products such as leaf vegetables daunan.Kelembaban high-for example, the relative humidity (RH) reaches 90-95% can reduce water loss due to water on products.It is of significant importance to the quality of the product so only a few percent of water loss can degrade the quality of the product. The humidity is too high even undesirable because such conditions will spur the development of microbial destroyer.
3) The air composition of storage space
The composition of the air in the storage space that is modified to have a low O2 content, while its CO2 content tinggi.Kondisi is very advantageous because it can inhibit the physiological activity of agricultural products stored so that the shelf longer. Modifying the air in the storage can be done by placing the agricultural products in a sealed container or hollow part. Modifications that result from O2 is available is used for respiration and its CO2 respiration increased due to accumulated results. O2 and CO2 levels can be maintained during storage time.
4) The air pressure storage space
Air pressure low storage space (hipobarik) will inhibit the physiological activity of the product and extend the shelf life of products due to the limited amount of O2 available. Usually storage with these conditions can be combined with low temperature storage. Not all products can be stored in conditions of high air pressure (hyperbaric) but there are only a few products that must be stored in these conditions.
Techniques save materials agricultural and fishery products
Storage of agricultural products in general aim to achieve the maximum shelf life Santoso (2006) .Cara storage of fresh horticultural products declared successful if it is able to reduce the rate of maturation process, or delaying the start of the maturation process and also prevent spoilage and irregularities thus “freshness” can always be maintained at a level that is acceptable to consumers.
The way it can be achieved by changing the environmental conditions of the horticultural products immediately after harvest, by lowering the temperature, with the use of chemicals, or by changing the composition of air, or a combination of these ways. In some crops, especially fruits and vegetables, is often an attempt to slow the ripening by slowing respiration and ethylene gas capture formed.