Due to the development of the market economy, in the process of producing, transporting, selling or storing fruits and vegetables, refrigeration is often required to ensure the freshness of fruits and vegetables. When fresh fruits and vegetables are used in the refrigerator, improper operation or failure to reach the designated location will affect the preservation of fruits and vegetables. Fruits and vegetables are not stored for a long time, and the quality or quality declines during storage, which affects later sales and profits. The following are the steps to keep fresh fruits and vegetables cold: For fresh fruits and vegetables cold storage, first of all, there must be qualified and reasonable fresh-keeping cold storage (cold storage equipment in ordinary cold storage can improve the effect of cold storage). Before using the fresh-keeping cold storage, it must be thoroughly cleaned and disinfected. Remove dust, garbage, dirt, water, and equipment surface dirt from the cold storage, and use sodium hypochlorite solution or ozone to disinfect the cold storage. Finally, there is no rubbish, no mold, no smell, no dust, no pests. The cold storage should also be ventilated, and the air in the reservoir should be fresh. Keep fresh fruits and vegetables in order. Fresh fruits and vegetables will have more calories, which is not conducive to storage. It should be immersed in cold water or blown through a cooler. Fruits and vegetables should be selected, and diseases, physical and physical injuries should be eliminated. Fruits and vegetables should also be washed. It is best to remove the leaves (the leaves will contain eggs and soil). According to later needs, use ventilated mesh bags, bamboo baskets, cartons, wooden boxes and other containers to clean fruits and vegetables. After packaging, put it in a cold storage, leaving some gaps in the stack, allowing cold air to enter the goods, and accelerating the cooling rate of fruits and vegetables. Before packaging, fruits and vegetables can be sealed and packaged with impervious and impervious plastic film to avoid drying out during storage and reducing quality. If you do not pack, you should carefully control the humidity in the cold storage, which will be explained in detail below. The refrigeration temperature should be adjusted appropriately. The fresh-keeping temperature of fruits and vegetables is generally above 0 degrees or above. The specific temperature should depend on the variety of fresh fruits and vegetables, the place of production, the harvest season, and the level of maturity. During storage, adjust the relative humidity of the air in the cold storage. When fruits and vegetables remain fresh, water will evaporate, and fruits and vegetables will also lose water and shrink. Therefore, it is necessary to vacuumize fruits and vegetables or increase the humidity in the store. The humidity of the refrigerator should be controlled between 80% and 90%. In the reservoir or when a humidifier is used, the humidification process of the cold storage can be humidified. Fruits and vegetables also release carbon dioxide, ethylene and other gases that are not conducive to keeping fresh. Fresh-keeping cold storage should be ventilated regularly. Cold storage ventilation should be selected in the temperature difference between indoor and outdoor at night. Or use air-conditioning equipment such as air purifiers, deaerators, nitrogen generators, carbon dioxide scavengers, and deaerators to eliminate harmful gases and keep beneficial gases fresh. When fruits and vegetables leave the warehouse, due to the difference in temperature inside and outside the library, the surface of the fruits and vegetables will precipitate, which may affect the later operation of the fruits and vegetables. In order to avoid this situation, we can first move the fruits and vegetables to the heating room, or slowly increase the refrigeration temperature, so that the temperature of the fruits and vegetables will slowly rise to the same temperature as the outdoor temperature. u200d
