Common Cold - chain Storage Methods for Fruit and Vegetable Cold Storage

Cold chain warehousing is a low - temperature storage process based on cryogenic technology and using refrigeration technology as a means.

The cold chain warehousing environment suitable for the fresh - keeping and storage of fruits and vegetables mainly refers to systems such as temperature, humidity, gas composition and their control. By researching and analyzing the fresh - keeping technology of fruits and vegetables, the cold chain warehousing process and its control factors, we can improve the packaging and storage forms, storage and transportation management, temperature and humidity control, unit operation control, cold chain data management platform and other models in the cold chain warehousing process. This can effectively improve and optimize the cold chain warehousing management process, make it comply with relevant standards, find a balance in quality control, fully guarantee the quality of fruits and vegetables, and regulate production and sales.

Combined with the characteristics of fruit and vegetable products, there are mainly four methods of fresh - keeping storage of fruits and vegetables at this stage: ordinary cold storage, controlled - atmosphere storage, hypobaric storage, and ice - temperature storage.

Temperature is an environmental factor in the cold chain warehousing for fruit and vegetable fresh - keeping. It affects both the various physical and chemical processes of fruits and vegetables and the activities of microorganisms. The quality change of refrigerated fruit and vegetable products mainly depends on the variable range of controlled temperature and humidity. The temperature change of stored fruits and vegetables, and even the temperature gradient between the surface temperature and the internal temperature of fruit and vegetable items will have an impact.
Generally speaking, when the temperature rises, the respiration, transpiration, hydrolysis, ripening and aging of fruits and vegetables will all be enhanced, and the proportion of anaerobic respiration will increase. The climacteric of some fruits and vegetables will appear earlier. For respiring fruits and vegetables, suppressing or delaying the appearance can control ripening and extend storage. Under appropriate low - temperature, cooling methods and unit packaging requirements, the various metabolic links of fruits and vegetables still maintain the original coordinated balance, and a reasonable storage and fresh - keeping environment can be obtained. Frequent temperature changes are not beneficial to the fresh - keeping and storage of fruits and vegetables. They promote both fruits and vegetables and microorganisms. The change in temperature will also cause fluctuations in air humidity.

Therefore, when storing fruits and vegetables for freshness, it is necessary to strive for a suitable low - temperature and relatively stable temperature.
Ordinary cold storage, also known as low - temperature storage, refers to the method of storage in an environment between 0°C and 10°C.

This method relies on the effect of low temperature to inhibit the growth of microorganisms and weaken the activities of fruits and vegetables, so as to slow down their respiration. Cold storage is a commonly used low - temperature storage facility. There are many types of fruits and vegetables suitable for storage. It has the advantages of being unrestricted by nature, being simple and easy to implement, and being able to carry out long - term storage.