Function of cold storage for vegetables & fruits
After purification, the surface tissue cells of fruits and vegetables are destroyed, the area of microbe infection is increased, the respiration of the wound is enhanced, and the nutrition consumption is increased. Respiratory intensity and microbial status are the main factors that determine the shelf-life quality of clean vegetables, while temperature is the main external factors that affect respiratory intensity and microbial propagation speed.
The higher the temperature, the higher the respiratory intensity, the stronger the respiratory metabolism of fruits and vegetables, and the faster the consumption of various nutrients. The result is to accelerate the decomposition of cells and seriously reduce the storability and disease resistance of fruits and vegetables. Low temperature is the most effective and safe way to inhibit the growth of microorganisms. In the temperature environment below 5 ℃, the propagation of various microorganisms will be obviously inhibited, to effectively ensure the quality and freshness of clean vegetables.
But not all vegetables are suitable for low temperature. Many vegetables are sensitive to low temperatures and are prone to cold damage. For example, cucumber, zucchini, balsam pear and so on are easy to suffer from cold damage below 7 ℃. The symptoms of cold damage are as follows: the surface is boiled, the tissue is soft rotten, the edible part becomes bitter or the flavor drops rapidly, and the edible value is lost. Therefore, for those vegetables that are vulnerable to low temperature and cold damage, they can be harvested
Take the form of batch purchase or postpone purchase time, packing while packing, or take heat preservation measures such as individual storage to prevent cold damage.
Although many vegetables are sensitive to low temperatures, the problem of product cold damage can be ignored in practical operation when the production is small and the goods can be sold in the time since the vegetables are very perishable and the storage period is short.