From ULO to SWINGLOS

ULO
In the '80's Fruit Control Equipments started applying ULO (Ultra Low Oxygen) systems for fruit storage, particularly on apples. These systems, which foresee low oxygen levels, around 1-1,5%, represented a milestone in traditional controlled atmosphere storage, increasing the possibility to maintain the products initial qualities over a longer period of time.

ILOS
Towards the end of the '90's, Fruit Control Equipments was the first company on the market, together with Research Institutes, to start applying ILOS (Initial Low Oxygen Stress) techniques for apple storage, with the intent to improve the results already obtained with ULO technologies and to prevent superficial scald damage, without using post harvest chemical treatments (particularly DPA, still allowed and available on the market).

ILOS technology is based on rapid lowering of the oxygen level inside the cell and its' maintenance for about 15 days below 0,5% (in combination with low CO2 levels).

ILOS is limited to the initial storage phase, followed by the ULO storage phase , and allows :

• - To maintain unchanged the characteristics of pulp firmness and acidity
• - To maintain the colour of the apples skin
• - To prevent superficial scald
• - To guarantee better shelf-life after storage.

During the '90's only laboratory experiences had been applied (Dilley in Michigan, Truter in S. Africa etc), but until that moment nobody had gone from laboratory research to commercial application. Our company collaborated with the Istituto San Michele all'Adige to improve the system at the fruitgrowers' Association AVN, part of the Melinda Group in Casez, Trento province (the first structure where FCE made tests). Following these results other cooperatives and storage facilities followed the same example, with great benefits.

Meanwhile, taking advantage of the experience gained, and improving the initial technology, our company has patented the SWINGLOS^TM method.

The SWINGLOS^TM method corresponds to a cycle repeated over time (variable) of the initial oxygen stress phase followed by the ULO phase, placing great attention on the variations of the CO2 concentrations inside the cell, depending on the variety of fruit, in combination with quality control tests on the stored product. Naturally, all this foresees the realization of a more sophisticated plant with the use of specific generators (PSA) to rapidly reach the stress values and with specific control of temperature in the core of the produce stored inside the cell. The installed power of the CO2 absorbers must be obviously suitable for the needs of the varieties. The SWINGLOS^TM application requires above all optimal gas tightness (checked with special gas tightness tests) and should be applied in cells containing the same variety of apples (Red Delicious or Granny Smith or others); when loading the fruit into the cells, a representative sample of the various lots inside the cell of 8-10 crates must be placed in front of the doors' window each containing 3-5 apples from each lot . During the stress periods quality control checks should be carried out on these samples; the following gas stress periods and their conditions are decided on the basis of analytical results with particular reference to the apples' ethanol content (samples of at least 8-10 fruits) which may be carried out with an easy to use kit by the fruit warehouse technician or Fruit Quality Control manager The SWINGLOS^TM system has a dedicated management programme that our company has developed with the GAC 5000 with specialized sensors. The programme, based on specific input regarding the fruits and other cell parameters, manages the plant machinery automatically.

WHY SWINGLOS^TM?
Excellent results can be obtained with this method in the prevention of scald damage over the long term (8 months and more of storage) and with a reduction of 20-25% of fruit firmness loss, maintaining top organoleptical qualities even during the shelf-life period. SWINGLOS^TM application also represents "clean" technology, without the use of any chemical product in the post-harvest phase and hence safeguarding the final consumers' health.

THE SWINGLOS^TM SYSTEM AND SAFETY
The SWINGLOS system is unanimously considered a safe system, capable of avoiding the risks connected to uncontrolled accumulation of alcohol in the fruit (altering flavour), typical of those "dynamic atmosphere" systems which are based on other forms of monitoring. It is fundamental that before placing the goods on the market, on opening the stores, the alcohol content is eliminated. A controlled formation of alcohol during the O2 stress phase is a condition necessary for scald prevention. The San Michele all'Adige Research Centre bases their "know-how" on this principle and have developed highly tuned quality control techniques in order to safeguard the wholesomeness of the produce for the Customers' guarantee and satisfaction.