Four Points to Pay Attention to in Cold Storage of Vegetables

With the approach of summer, all kinds of ingredients and vegetables must be kept fresh in cold storage, especially meat. Once the temperature is too high, it will easily break. So what should we pay attention to in the process of cold storage and preservation of our vegetables and other agricultural and sideline products? Let's find out with Cold Storage Equipment Supplier.

1. Temperature

Using cold storage fresh-keeping technology, it is critical to control the temperature in the cold storage. As a pure vegetable product for short-term storage, the temperature in the cold room should generally be controlled at 2 ~ 4 °C. Vegetables that are susceptible to cold damage (such as cucumbers, zucchini, balsam pear, etc.) can be placed in a 5 ~ 7 °C cold room, or Cover with quilts and other insulation measures to prevent vegetables from freezing. Garlic, broccoli and other aging vegetables should be stored in the library at about 0 °C. In order to ensure the quality of the finished vegetables, avoid drastic temperature changes, and enhance respiratory metabolism, trimming and mulching of vegetables should be performed at 2 ~ 5 ° C. Vegetable cold storage-fruit cold storage-edible fungus cold storage-vegetable fresh cold storage-cold storage installation-refrigeration engineering network.

2. Humidity

In order to ensure the freshness of vegetables and reduce dehydration, the humidity during storage and processing is generally controlled between 80% and 95%. And during storage, pay attention to ventilation at any time according to the amount of storage and the temperature between the warehouses.

3. Proper drying

Mushrooms, onions, ginger and other varieties with a large surface water content must be properly aired before storage to reduce the moisture on the surface of the vegetables and prolong the storage period.

4. Prevent heap pressure

The incoming vegetables should be neatly placed on the shelves, or stacked in the warehouse, to prevent excessive damage to the vegetables caused by mechanical stacking or heat generation within the stack, leading to a decline in the quality of the vegetables.

The above are the four points that need special attention when cold storage of vegetables. The temperature must be low to maintain the level that can not only keep fresh but also not freeze the vegetables.