Flender/Flender Gear Units/Bevel-helical gear reducer B4
The recommended levels of thesegases vary from product to product, and some produce may not benet from such changes.The decision

to use modied or controlled gas compositions also depends on the economicfactors involved. These systems require well sealed storage rooms

and the necessary equip-ment to produce the desired levels. Hence, for short-term storage they may not be econom-ical. REFERENCES 1.

AA Kader (ed.). 1. Postharvest Technology of Horticultural Crops, 2nd ed. Cooperative Extension University of California, Davis, CA, Publ. No

3. 2. Wills, McGlasson, Graham, and Joyce. 1. Postharvest: An Introduction to the Physiology and Handling of Fruits, Vegetables, and Ornamentals, 4th ed. CAB International, New York. 3. GSV Raghavan, Alvo, Gariepy, and Vigneault. 1. Refrigerated and Controlled Atmosphere Storage. In: Processing Fruits: Science and Technology. Vol. 1. Biology, Princi-ples, and Applications. (ed. LP Somogyi, HS Ramaswamy, and YH Hui). Technomic, Lan-caster, PA. 5 Rennie et al. 4. Dennis. 1. Effect of storage and distribution conditions on the quality of vegetables. Acta Hortic. 8. 5. LL Morris. 1. Chilling injury of horticultural crops: An overview. HortScience 1 1. 6. AL Ryall and WJ Lipton. 1. Handling, Transportation, and Storage of Fruits, and Vegeta- bles. Vol. 1. Vegetables and Melons. Avi, Westport, CT. 7. KLB Gast and Flores. 1. Precooling ProduceFruits and Vegetables. Cooperative Ex- tension Service, Kansas State University, Manhatten, Kansas. 8. Boa and RT Lindsay. 1. Vegetable preparation, cooling and storage. ARC Res. Rev. 2(: 8. 9. American Society of Heating, Refrigeration and Air Conditioning Engineers. 1. Methods of precooling of fruits, vegetables and ornamentals. In: Refrigeration Systems and Applications Handbook. ASHRAE, Atlanta. 1. JF Thompson. 1. Hydrocooling fresh market commodities. Perishables Handling Newslet- ter. University of California, Issue 8: 2. 1. SA Sargent, MT Talbot, and JK Brecht. 1. Evaluating Precooli