**3. Food storage**

Food storage is an important part of food preservation, and many reactions during the storage cause quality degradation. Improper storage can adversely impact nutrient contents. For example, vitamin C and thiamine may be lost from foods during storage, especially at elevated temperatures [8]. Also, during storage, the food changes color, loses texture, and develops off-flavors. Therefore, the proper food storage system should be designed to avoid fresh foods with undesirable changes while retaining the maximum quality. One of the important parameters to consider in designing the food system is the

temperature [7]. Lower temperature storage is considered to reduce most of the reactions and results in minimum quality losses. In terms of storage environments, careful control of atmospheric gases such as oxygen, carbon dioxide, and ethylene of storage environments can extend fresh food storage [9]. For example, in North America, the apple industry utilizes controlled-atmosphere storage facilities to preserve the fruit's quality.
