Abstract: The control system includes a sealed chamber for storing products such as food products in a desired condition until scheduled for delivery. The conditions may be cooling, freezing, heating, dehydrating, rehydrating, etc., of fruit, bakery products, meat, or other products requiring rapid and controlled changes in temperature, humidity, or gases to preserve them. Alignment structure within the chamber floor spaces rows of product such as supported pallets apart from the sidewalls to define high and low pressure plenums. A sealing member extends from the chamber ceiling to one side of each row to form a seal therewith. The sealing member and palletized product, along with other seals within the chamber, divide the chamber into multiple volumes. One or more movable sealing baffles may be constructed for selectively forming a seal between a sidewall and the palletized product for a partially filled chamber.

Abstract: Raw fruits and vegetables are treated with an aqueous solution having a pH between about 4 and 7.5 and containing a selected ascorbate ion concentration in order to maintain desirable color, texture, odor and flavor characteristics when the fruit and vegetables are stored at aerobic refrigeration conditions for extended periods.

Abstract: Fruit tray is covered with plastic film that is pressed by overlying tray into engagement with each fruit to prevent bouncing and rotation of the fruit.