Management of atmospheric emissions
The management of atmospheric emissions in a citrus company is divided into two main areas: Greenhouse Gas (GHG) emissions related to climate change and emissions of specific compounds (such as ethylene and fungicides) typical of post-harvest.
1. Greenhouse Gas (GHG) Emissions
Greenhouse gas emissions are the company’s main contribution to climate change. Managing them involves calculating and reducing the carbon footprint of its operations.
| Company Area | Main Source of Emissions | Type of GHG | Mitigation Strategies |
| Field (Agriculture) | Use of nitrogen fertilizers | Nitrous Oxide () | Optimization of fertilization (precise doses), use of biofertilizers, and promotion of conservation agriculture (minimum tillage). |
| Field (Machinery) | Diesel fuel consumption (tractors) | Carbon Dioxide () | Use of efficient machinery, optimization of routes and tasks, and potential use of biofuels or electrification. |
| Packaging Plant (Post-harvest) | Electricity consumption (refrigeration and machinery) | (indirect) | Implementation of photovoltaic solar self-consumption, energy efficiency in industrial refrigeration (efficient compressors), and procurement of green energy. |
| Transporte | Flota de camiones y distribución | Optimización logística, uso de vehículos de menor emisión y, en el futuro, migración a vehículos eléctricos o de hidrógeno. |
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2. Specific Post-Harvest Emissions
These emissions are related to the treatments applied to the fruit for the market and directly affect the air quality inside and outside the plant.
A. Ethylene ()
Ethylene is a gaseous plant hormone used in degreening chambers to break down the chlorophyll in early citrus fruits and give them an orange or yellow color.
- Emission: It is introduced in a controlled manner into airtight chambers. The risk of external emission occurs if the gas is not managed correctly during chamber ventilation.
- Management:
- Rigorous Control: Constant monitoring of ethylene concentration and exposure time to prevent damage to the fruit.
- Control of: During degreening, the fruit respires and produces [unspecified substance]. If the air is not renewed, [unspecified substance] accumulates and slows down the degreening process. Ventilation of this air is a source of emission.
- Removal Technologies: Using ethylene absorption filters and air purification systems (such as Airocide technology) in the chambers to break down the gas without generating harmful byproducts (such as ozone), improving post-treatment air quality.
B. Volatile Organic Compounds (VOCs) and Fungicides
Citrus fruits naturally emit volatile compounds, such as limonene, especially if the peel is damaged.
- VOC emissions: Limonene (a VOC) and other volatile compounds can promote the germination of mold spores, such as Penicillium digitatum (green mold). The concentration of these VOCs in the plant must be managed.
- Fungicide Emission: During post-harvest treatments (e.g., Imazalil, Orthophenylphenol) applied to prevent rot, aerosols or vapors may be produced.
- Management:
- Controlled Ventilation: Ensure an efficient ventilation and extraction system in the treatment application areas to capture and filter these compounds before releasing the air to the outside, complying with local air quality legislation.
- Efficient Application Systems: Use closed and controlled shower or spray systems that minimize the dispersion of chemicals into the environment.
- Migration to Biopesticides: Reducing dependence on synthetic fungicides in favor of biological treatments or physical methods (such as temperature) to decrease the risk of chemical emissions.
In summary, emissions management requires a holistic approach that encompasses everything from low-carbon agricultural practices to investment in efficiency and filtration technologies at the packaging plant.
sustainable competitiveness.
