The air composition within a storage environment — specifically the balance of Oxygen (O2), Carbon Dioxide (CO2), and Nitrogen (N2) — directly affects the shelf life of stored crops. These gases regulate critical physiological mechanisms:

  • Oxidation and Fermentation: High oxygen levels fuel aerobic respiration and chemical oxidation, which break down nutrient reserves and generate unwanted heat and moisture.
  • Biochemical Suppression: Artificially lowering oxygen levels while increasing carbon dioxide or nitrogen slows down these internal biochemical reactions. This suppression preserves crop quality and prevents tissue breakdown.