Product Description:

Vegetable fresh-keeping cold storage

Vegetable fresh-keeping cold storage is a storage method that inhibits the activity of microorganisms and enzymes and prolongs the long-term shelf life of fruits and vegetables. Fresh-keeping cold storage technology is the main method of low-temperature preservation of modern fruits and vegetables. The fresh-keeping temperature of fruits and vegetables ranges from 0°C to 15°C. Fresh-keeping storage can reduce the incidence of pathogenic bacteria and the rotten rate of fruits, and can also slow down the process of respiration and metabolism of fruits, thereby achieving the purpose of preventing decay and prolonging the storage period. The emergence of modern refrigeration machinery enables fresh-keeping technology to be carried out after rapid freezing, which greatly improves the quality of fresh-keeping fruits and vegetables.

The modified atmosphere preservation warehouse is a relatively advanced facility for preservation of fruits and vegetables at home and abroad. It can not only adjust the temperature and humidity in the warehouse, but also control the content of oxygen, carbon dioxide and other gases in the warehouse, so that the fruits and vegetables in the warehouse are in a dormant state, and the original quality is still maintained after being out of the warehouse.

1. Extend the storage period of fruits and vegetables, generally 0.5 to 1 times longer than ordinary cold storage. When stored to the most expensive price, they will be sold on the market, and the highest profit will be obtained.

2. It can keep fruits and vegetables fresh and crisp. After leaving the warehouse, the moisture, vitamin C content, sugar, acidity, hardness, color and weight of the fruits and vegetables can meet the storage requirements. The fruits are crispy and the vegetables are tender and green. They are almost the same as the newly picked ones, which can provide high-quality fruits and vegetables to the market.

3. It can inhibit the occurrence of fruit and vegetable diseases and insect pests, and minimize the weight loss of fruits and vegetables and the loss of diseases and insect pests.

4. The shelf life of fruits and vegetables out of the warehouse can be extended to 21 to 28 days, while the shelf life of fruits and vegetables in ordinary cold storage can only last for about 7 days before they deteriorate.　The so-called modified atmosphere preservation is to achieve the effect of preservation through gas regulation methods. Gas conditioning is to reduce the oxygen concentration in the air from 21% to 3%. 5%, that is, the fresh-keeping warehouse is based on the high-temperature cold storage, plus a set of air-conditioning system, using the combined effect of temperature and controlling the oxygen content, in order to inhibit the respiration of fruits and vegetables after harvest.