Temperature and humidity design requirements for fruit and vegetable cold storage construction

Temperature and humidity design requirements for fruit and vegetable cold storage construction

Fruit and vegetable cold storage is constructed by means of cold storage technology. Then the storage of fruits and vegetables for cold storage is mainly related to temperature and temperature. What should be paid special attention to the construction of fruits and vegetables using fruit and vegetable cold storage? Shanghai Xueyi Refrigeration Xiaobian introduced to everyone.

(1) Temperature and vegetable cold storage construction As a fresh-keeping storehouse for storing fruits and vegetables, it is a key to control the cold storage in the fresh-keeping cold storage. The temperature of the cold storage of fruits and vegetables is generally about 0~5 °C. Of course, this is also based on the different storage conditions of vegetables to adjust the temperature of the construction of cold storage of fruits and vegetables, such as some vegetables that are vulnerable to cold storage: the temperature of potatoes stored in the fresh-keeping cold storage is generally controlled at 3~6 °C; the lentils are built in the cold storage of fruits and vegetables. The temperature of the internal storage is generally controlled at about 1~7.5 °C; the temperature of storage of cucumber in the fresh-keeping cold storage is generally controlled at about 2~7 °C. Vegetables such as carrots, celery, lettuce, green peas, broccoli, etc. are generally kept at a temperature of about 0 °C in the construction of fruit and vegetable cold storage. In order to ensure the quality of vegetables, try not to control the temperature fluctuation in the cold storage to be too large, so as not to increase the respiratory metabolism of vegetables and affect the quality of vegetables. Temperature and humidity design requirements for fruit and vegetable cold storage construction

(2) Humidity of fruits and vegetables to store vegetables In order to maintain their fresh quality, the water of vegetables itself must not be reduced, resulting in the loss of vegetables due to water loss. The temperature of fruit and vegetable cold storage construction is generally controlled at 80% to 95%, but some vegetables should not be too high in the storage of fruit and vegetable cold storage, such as: storage humidity of cucumber is 75-85%; dry garlic storage humidity is 75- 80%; dry beans are stored at a humidity of 75%. During the storage of the fresh-keeping cold storage, ventilation and ventilation should be carried out according to the temperature and humidity of the stored vegetables and the cold storage.

(3) Some vegetables need to be aired before storage in the cold storage of fruit and vegetable, because too much water is not stored for a long time, such as: ginger, garlic, onions, mushrooms, potatoes, etc. should be appropriate before the construction of the fruit and vegetable cold storage Drying.

(4) When the vegetables are stored in the cold storage of fruits and vegetables, special attention must be paid to the stacking. When the vegetables are placed on the shelves, they should be neatly stacked or stacked in the warehouse, but there must be a chassis 10 cm above the ground to isolate the vegetables. . Preventing the vegetable stacking from being too high, causing damage caused by vegetable heap pressure, and uneven temperature and the temperature of the vegetable heap center can not fall down and the high-heated vegetables appear to rot, which directly affects the storage quality of vegetables. Temperature and humidity design requirements for fruit and vegetable cold storage construction