Small low-temperature cold storage the unique secret to extend the storage time of fruits and vegetables by 10 times

Small low-temperature cold storage the unique secret to extend the storage time of fruits and vegetables by 10 times

With the requirements of industry density and specialization, the production areas of fruits and vegetables are mainly concentrated in several places. In order to meet the needs of the national market and even the global market, the cold chain logistics of fruits and vegetables is particularly important, and the requirements for freshness of fruits and vegetables are increasing. The higher the coming, how to dilute the seasonal and regional characteristics of fruits and vegetables, extend the storage time, and maintain the original deliciousness of fruits and vegetables have become the most important considerations for fruits and vegetables.

　　Traditional refrigeration and freezing is to reduce the temperature in the cold storage below the freezing point, and achieve the preservation effect by inhibiting the activity of microorganisms. Frozen food needs to be thawed before eating, so it will greatly damage the freshness, quality, taste and nutrition of the stored goods. When the stored goods are out of the refrigerated freezing environment, the maturation and spoilage process will be accelerated and must be eaten as soon as possible. The use of traditional cold storage methods not only destroys the original flavor of fruits and vegetables, but also has a limited storage time and a high spoilage rate.

　　The human beings who are tirelessly pursuing food on the road have created a modified atmosphere preservation cold storage, which prolongs the storage time of fruits and vegetables by 10 times! 10 times! 10 times! The important thing is said three times.

Fresh-keeping cold storage is on the basis of refrigeration, adding gas composition adjustment, through artificial control of the proportion of oxygen, nitrogen, carbon dioxide, ethylene and other components in the storage environment, temperature (above the freezing point), humidity and air pressure to inhibit fruit and vegetable cells. Respiration delays its metabolic process and makes it in a near-dormant state instead of a cell death state, so that the texture, color, taste, nutrition, etc. of fruits and vegetables can be kept basically unchanged for a long time, and the real "preservation" is achieved . Modified atmosphere storage strongly inhibits the aging process of fruits and vegetables after harvest, so that the above indicators can be well preserved. After long-term storage of modified atmosphere, many fruits still have gorgeous color, green stalk, plump appearance, and pure flavor. The closing time is almost the same. Modified atmosphere cold storage is also the most environmentally friendly and healthy way to keep fresh. Because the air is used as the "raw material" during the controlled atmosphere storage and without any chemical treatment, the measures adopted are all physical factors, such as O2, N2, CO2, H2O and other factors that fruits and vegetables come into contact with They are all indispensable physical factors in people's daily life, so they will not cause any form of pollution, and they are fully in line with the green food standards. Has good social and economic benefits.

　　 In addition to extending the storage time, modified atmosphere preservation can effectively extend the shelf life. Shelf life refers to the time when fruits and vegetables are placed on store shelves after they have finished storage, which is very important for operators. Since fruits and vegetables have been subjected to low oxygen and high CO2 for a long time, there is still a long time lag effect after the air-conditioning state is lifted, which maintains the freshness and commerciality of fruits and vegetables, and provides a basis for extending shelf life. Generally, the shelf life of fruits and vegetables after being shipped from the warehouse can be extended by 21-28 days.