The use of biogas for apple storage offers several advantages, including low initial investment, simple operation, and significant economic returns. With proper management, apples can be stored for over 200 days, making this method ideal for long-term preservation.
When selecting the right storage system, there are four common options: container type, film cover type, crypt type, and storage room type. The container and film cover types are cost-effective, easy to manage, and suitable for small-scale or short-term storage. However, they have limited capacity and may not be ideal for large quantities. On the other hand, crypt and storage room types require higher investment and advanced sealing techniques, but they offer greater storage capacity, longer service life, and better protection from external environmental factors—making them more appropriate for long-term apple storage.
For biogas storage, the storage room type is typically preferred. After harvesting in mid-October, apples should be pre-cooled for about three days to remove field heat. Only healthy, pest-free fruits should be selected and placed into plastic baskets, cartons, or polyethylene bags. These packages are then placed in a sealed storage room lined with polyethylene film. Temperature and humidity are monitored regularly using mercury thermometers and hygrometers.
Once the fruit is packed, the door is closed and sealed with tape or another suitable material to maintain an airtight environment. Initially, biogas is introduced at a concentration of 5% to 7%. After 10 days, the level is increased to 12% to 16%, ensuring that oxygen levels stay between 3% and 10%, while carbon dioxide remains within 2% to 10%.
To maintain optimal conditions, the temperature inside the storage room should be kept between 1°C and 5°C, and the relative humidity should be maintained at 80% to 90%. These conditions help slow down the ripening process and reduce spoilage.
Daily management is essential during the first two months after storage. Apples should be turned every 10 days to ensure even air distribution and check for any signs of decay. If any rotten fruit is found, it should be removed immediately. After that, turning is done once a month, along with periodic ventilation. Ventilation is usually carried out between 10 a.m. and 4 p.m. during colder months, and at night when temperatures are high. To keep the storage area clean, 2% lime water can be used to disinfect the floor, walls, and fruit boxes on a regular basis. This helps prevent microbial growth and ensures a hygienic storage environment throughout the season.
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