Afghanistan Grape storing Technology.

In Afghanistan the grapes are stored for up to six months, kept fresh in airtight mud-straw containers. Afghans developed this method of food preservation, which uses mud-straw containers and is known as kangina, centuries ago in Afghanistan's rural north.
Mechanism
According to Associate Prof Jean Hunter of Cornell University, “From a food science perspective this would be considered passive controlled-atmosphere storage. Grapes and other fruits are composed of living cells which use oxygen and produce carbon dioxide and water vapor. Slow gas diffusion through the clay envelope supplies enough oxygen to keep the grapes alive, while the high CO2 concentration inside the package inhibits their metabolism and suppresses fungal growth. Water vapor loss is also slowed by diffusion, keeping the grapes from drying out, while the clay and straw presumably absorb any liquid water which would promote bacterial spoilage. Really interesting technology”

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