From a simple request in the Citrusdal area of RSA into degreening research that spanned 6 months and initiated the DVS (Degreen Ventilation System). It started with nearly no suitable management systems or hardware available in the early days and available software and hardware was adapted for the purpose.

As for the high costs of electronic sensing and management equipment that does not have a long lifespan in the rooms, due to the circumstances they perform in, LRC is developing a static controlling system based on the breathing cycle of the fruit.

Although external colour relates more to climatic conditions and not maturity with certain cultivars palatable with a green peel, the consumers associate a green peel with immaturity and want to see the "natural" colour which is associated with ripeness as well as good taste. Ripening can be considered as a series of coordinated metabolic events and respiration is an important role-player. In short is colour break achieved by degeneration of thylakoids in the chloroplasts of the peel. Total control of the room is important in terms of constant temperature, C2O, light, oxygen, air flow, nitrogen, moisturized air and ethylene.

LRC's "DVS" gives an ethylene content of ±2.5 ppm before exhaust cycle and ±1.5 ppm on the end of an exhaust cycle. The design do not put the fruit under abnormal stress, thus preventing it to produce its own ethylene to excessive amounts, giving a crisp and stiff product and free of GR's.