The metabolism of a vegetable is any means that all fruits are live and breathe, consume oxygen, not only at maturity and after harvest.
The products of respiration of the vegetables are heat, carbon dioxide, water vapor and some aromatic compounds. The higher the rate of respiration of the fruit, the greater will be the aging and deterioration of quality. Following is the reduction in shelf life.

For a long time, the cooling was the only method used for the storage of fresh vegetables until they discovered that the metabolism of fruits and vegetables were slower when kept at low oxygen concentration.

The combination of low oxygen and high concentration of carbon dioxide storage at low temperature, significantly reduces the rate of respiration of fruits and vegetables. From a commercial perspective, this means not only preserving of fruits and vegetables for longer, and increasing product quality.

These advantages were even more apparent when they were applying more sophisticated techniques. We refer to the techniques of "fast controlled atmosphere CA", ULO, and Dynamic CA ".