Issues to be paid attention to in cold storage of fruits and vegetables.mini humidifier company

　　In order to increase the value of fruits and vegetables, increase farmers' income, ensure market supply, facilitate food processing enterprises to extend processing time, and increase the operating rate of enterprises, fruits and vegetables are generally stored in high-temperature refrigerated rooms in cold storage to maintain their freshness for a longer period of time. In order to improve storage efficiency, the following issues should be noted during the storage process.

　　1、 Fruits and vegetables should be selected and organized before being stored in the warehouse

　　The selection work should be carefully carried out one by one, with the aim of removing fruits and vegetables with mechanical damage, insect damage, or different maturity. Because fruits and vegetables contain a large amount of water and nutrients, they are a good medium for microbial life. The pathway for microorganisms to invade the body of fruits and vegetables is through mechanical or insect wounds, and fruits and vegetables contaminated with microorganisms will quickly decay and spoil. Fruits and vegetables with different maturities should not be stored together. Because more mature fruits and vegetables, after a period of storage, will form an overripe phenomenon, characterized by the fruit becoming soft and about to begin to rot. After selecting some fruits and vegetables, those of good quality that can be refrigerated for a long time should be wrapped in paper one by one and boxed or basketed. The paper used for wrapping fruits and vegetables should not be too hard or too thin. It is best to use paper that has been treated with chemicals that have no adverse effects on the fruits and vegetables. When packing fruits with handles (baskets), special attention should be paid not to press the handles onto the surrounding fruit bodies to avoid damaging the skins of other fruits. During the entire selection and sorting process, special attention should be paid to handling with care to prevent injury to the fruit due to careless work.

　　2、 After storing fruits and vegetables, it is necessary to adopt a progressive cooling method

　　After harvesting fruits and vegetables, it is best to cool them in a timely manner at the origin of the raw materials to dissipate the heat inside the fruits and vegetables. The cooled fruits and vegetables can be directly refrigerated by transporting them to a refrigerated warehouse using a refrigerated truck. If fruits and vegetables from the raw material production area have not been cooled, they should be gradually cooled down after entering the refrigeration room to prevent the occurrence of certain physiological diseases. For example, storing ruby apples at 2.2 ℃ and then lowering them to 0 ℃ can reduce the occurrence of ruby spots and tiger skin disease. For example, during transportation, high temperature pear can easily develop black heart disease if stored directly in a 0 ℃ warehouse. If a gradual cooling method is adopted, the occurrence of black heart disease can be greatly reduced and the storage life of pear can be extended.

　　3、 Different types of fruits and vegetables should be stored at their respective optimal temperatures

　　Due to different types of fruits and vegetables, their ability to withstand low temperatures varies. Inappropriate low temperatures and freezing can affect the normal physiological function of the fruit, causing changes in flavor quality or physiological diseases, which is detrimental to storage. In terms of fruits, they are generally produced in the south or mature in summer, and the suitable storage temperature is higher. For example, pineapples should be stored at around+5 ℃, while citrus should be stored at 3-6 ℃. Bananas cannot ripen if they are stored below+12 ℃ for too long. The fruits grown in the north, such as apples and pears that mature in autumn and winter, can generally be stored at a temperature of around 0 ℃. For example, golden crown and red star apples should be stored at 0.5 ℃ -1.0 ℃, cockscomb and Ralls Janet apples should be stored at -1 ℃ -0 ℃, and concanavalin and green beans should be stored at 1 ℃ -3 ℃. Therefore, when storing fruits and vegetables under high temperature refrigeration, different storage temperatures should be controlled according to different types.

　　4、 Humidity regulation

　　Fruits and vegetables contain a large amount of water, which is a necessary condition for maintaining fruit vitality and fresh quality. The harvested fruits and vegetables no longer receive water supply from their mother plants, and gradually evaporate water during long-term storage. When the dry consumption (weight loss) of most fruits and vegetables exceeds 5%, there is a clear symbol of decreased freshness such as withering. Especially for fruits, it is impossible to restore their original state after consumption reaches 5%. The water evaporation of fruits and vegetables, on the one hand, is due to Cellular respiration, which emits some water; On the other hand, the low air humidity in the storage environment causes fruit and vegetable wilt, reducing the value of the product. Therefore, the humidity of high-temperature warehouses should be well regulated, generally requiring around 85% -90%. If the humidity is too low, an automatic spray can be used in front of the blower to send the fine mist to the air in the warehouse with the cold air to humidify the air. There is no automatic spray, you can also sprinkle some clean water on the ground, or cover the wet straw mat on the packaging container to increase the relative humidity of the refrigeration room. But if the humidity is too high, the surface of fruits and vegetables is too damp, and sometimes there are water droplets that create conditions for microbial growth. Fruits and vegetables are prone to decay, so dry lime, anhydrous green calcium, or dry charcoal can be placed in the warehouse to absorb moisture.

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