How long can various fruit and vegetable cold storages keep fresh?

　　After picking, fruits and vegetables lose root supply and will gradually consume their own nutrients, resulting in rot, deterioration, dehydration, and wilting. This is not friendly to companies that need long-term transportation and segmented sales. Therefore, many agricultural companies will choose to build fresh-keeping cold storage and atmosphere-controlled cold storage for long-term preservation of fruits and vegetables, extending the shelf life and increasing sales turnover. Cold storage can effectively maintain the original quality and taste of fruits and vegetables, and is a more common preservation method on the market.

　　How long can various types of fruit and vegetable cold storage be kept fresh?

　　Common storable fruits have a relatively long shelf life and relatively simple storage methods. For example, apple cold storage temperature is 0℃, pear cold storage temperature is 5℃, orange cold storage temperature is 0℃, etc., which can be stored for several months or even more than half a year, and there are no special storage requirements. However, if it is a controlled atmosphere cold storage, the storage method not only needs to follow the standards, but also a series of matters that need to be paid attention to in order to achieve the ideal storage effect. Below, Lengdi Refrigeration has sorted out the storage temperature and time of several different types of fruits and vegetables, as well as some conventional storage methods for your reference.

　　1. The storage temperature of kiwifruit controlled atmosphere cold storage is 0-1℃, the relative humidity in the storage is 90%-95%, the oxygen concentration of the controlled atmosphere cold storage is 2%-4%, and the carbon dioxide cold storage is 5%. The storage time is about 1-5 months.

　　2. The temperature of grape cold storage and gas conditioning cold storage is 0-1℃, the relative humidity in the storage is maintained at about 85%~95%, the oxygen concentration is 2%-5%, the carbon dioxide concentration is 3%-5%, and the storage time is about 1-5 months.

　　3. The temperature of apple cold storage is 0-2℃, and the temperature of different varieties of apples will be slightly different. The relative humidity in the storage is 85%-90%, and the storage time is about 1-6 months.

　　4. The temperature of coconut cold storage is 0℃~-3℃, the relative humidity in the storage is about 75%, and the temperature below -2℃ is prone to frost damage. The storage time is 1-2 weeks.

　　5. The temperature of mango cold storage is 11~12℃, the relative humidity in the storage is 80~85%, and the skin will turn black when the temperature is below 8℃. The storage time is about 1 month.

　　6. The temperature of the orange cold storage is 0℃～1℃, and the relative humidity in the storage is 80%～90%. When the temperature is lower than -2℃, it is easy to get cold. The storage time is about 1-2 months.

　　Storage technology sharing of fruit and vegetable cold storage

　　Storing fruit and vegetable in cold storage is not just about stacking the goods. It is also necessary to pay attention to a series of processes such as harvesting, selecting, sorting, precooling, warehousing, stacking, inspection, and outbound delivery of fruits and vegetables. Especially when storing in a controlled atmosphere cold storage, the requirements for various indicators are relatively high. Any non-standard will affect the storage effect.

　　1. Precautions for picking fruits and vegetables: choose sunny days to harvest, avoid rainy weather, harvest in the early morning after the dew has dried, and select and grade them in time after harvesting, and put forward damaged, deteriorated, and rotten fruits.

　　2. Precautions for fruit and vegetable packaging: The selected fruits and vegetables should be packaged. The bottom and four walls of the harvesting basket should be padded with soft cloth and paper, and in principle, a layer should be laid flat. When harvesting and packing, you can put a clean carton in a large plastic bag and seal it tightly.

　　3. Pre-cooling precautions for fruits and vegetables: Pre-cool the selected and graded fruits and vegetables. It is recommended to transport the picked fruits and vegetables to the cold storage within 12 hours and pre-cool them in an open place at -2~-1℃. The storage volume should not be too large, and two to three layers can be placed. The pre-cooling time is about 10 hours, and the relative humidity is 85%~95%.

　　4. Disinfection and storage of fruits and vegetables in cold storage: After the cold storage is built, disinfection work should be carried out. The machine should be turned on for cooling 3-5 days before storage. The amount of fruits and vegetables stored each time should not exceed 15% of the storage capacity. Reasonable stacking, fruit and vegetable boxes are stacked in a Chinese character. Stacking principles: firm, safe, neat, ventilated, easy to enter and exit and check. The main air duct direction of the stacking should be consistent with the air outlet direction of the cold air blower in the warehouse. The distance between fruits and vegetables and the wall should be more than 20 cm, more than 50 cm from the bottom of the air duct, more than 1.5 meters from the cold air blower, and the distance between stacks should be 0.2 to 0.4 meters. A certain width of the main channel should be left according to the situation in the cold storage, usually 0.8 to 1.0 meters.