1. Fruits and vegetables should be selected and sorted before being put into cold room for fruits
The selection should be carried out carefully one by one. The purpose is to remove the fruits and vegetables with mechanical injury, insect injury or different maturity. Because fruits and vegetables contain a lot of water and nutrients, it is a good medium for microbial life. The way of microorganism invading into fruits and vegetables is at the mechanical injury or insect injury of fruits and vegetables. The fruits and vegetables polluted by microorganisms will all rot and deteriorate soon. Fruits and vegetables of different maturity should not be preserved together. Because more mature fruits and vegetables, after a period of storage, will form over the mature phenomenon, which is characterized by soft fruit body, and will start to rot. Some fruits and vegetables, which are of good quality and can be refrigerated for a long time, should be wrapped with paper one by one and packed in boxes or baskets. The paper used for wrapping fruits and vegetables should not be too hard or too thin. It is better to use the paper treated with chemicals that have no adverse effects on fruits and vegetables. When packing fruit with handle, pay special attention not to press the handle on the surrounding fruit body, so as not to break the peel of other fruits. In the whole process of selection and finishing, special attention should be paid to handle with care to prevent the fruit body from being injured due to careless work.
2. Measures of progressive cooling should be taken after fruits and vegetables are put into cold room for fruits
After the fruits and vegetables are harvested, it is better to cool them in time in the origin of raw materials to dissipate the heat inside the fruits and vegetables. The cooled fruits and vegetables can be directly refrigerated when they are transported to the refrigerator by refrigerated trucks. If the raw materials of uncooked fruits and vegetables come into the cold storage room, the method of gradual cooling should be adopted to prevent the occurrence of some physiological diseases. For example, the storage of ruby apple at 2.2 ℃ and then at 0 ℃ can reduce the occurrence of ruby spots and tiger skin disease. Another example is the pear with high temperature during transportation, which is stored directly in the 0 ℃ warehouse, and it is easy to suffer from blackheart disease. If the method of gradual cooling is adopted, the occurrence of blackheart disease can be greatly reduced and the storage period of Yali pear can be prolonged.
3. Different kinds of fruits and vegetables should be stored at their optimum temperature
Because different kinds of fruits and vegetables, their ability to bear low temperature is different. Unsuitable low temperature and freezing will affect the normal physiological function of fruits, cause changes in flavor quality or physiological diseases, which is not good for storage.