How to keep fresh vegetables in storage How to adjust the temperature and humidity of the fresh food warehouse? In the summer and autumn seasons, when the vegetables are stored and stored, the temperature in the warehouse is high. Generally, it is necessary to start the cooling of the fruit and vegetable coolers 5 to 7 days in advance.

The most suitable temperature for ethylene production in most garden products is between 16 and 21°C, and it can be stimulated by a specific ethylene concentration. Therefore, after harvesting, the product will be quickly cooled and maintained at an appropriate low temperature. Durability: To have excellent impact resistance, it is not easy to crack during heavy pressure or impact, it will not leave scratches, and it can be used for life. Baked foods The deterioration of barbecued foods is mainly mildew. Preservation requires mildew and maintains flavor. Fresh air is composed of CO2 and N2. The rice cake foods such as cakes and breads have a shelf life of 15-60 days at room temperature. N2 is an inert gas and does not work with foods. As a filling gas, it is combined with CO2, O2, and specialty gases to form a composite preservative gas. Different foods and fruits have different compositions and proportions of fresh gas. 5. Versatility and diversity: In addition, the fruit preservation bags made of natural activated clay and polyethylene plastic have also been introduced. The fresh-keeping period has been increased by more than 1 times, and the packaging bags can be reused. The enzymes in the fish degrade the fish and soften the fish. Body surface bacteria (aerobic Escherichia coli, anaerobic Clostridium) produce toxic toxins and endanger human health. The purpose of cleaning is to wash away dirt, dirt, microbes, parasite eggs, and residual pesticides on the surface of vegetables. It must be carefully cleaned before processing. Cleaning with water containing chlorine or citric acid in an amount of 100-200 mg/L can effectively extend the shelf life.

Excluding CO2 produced by respiration slows ripening and aging of fruits and vegetables to achieve preservation effect. The modified atmosphere packaging gas for fruits and vegetables is composed of O2, CO2, and N2, which are packed with air-permeable film and filled with low O2 and high CO2 and mixed gas to seal them.