Sanitization Process Before Fruit Inventory

Before placing fruit in the fruit preservation cold storage, the storage must be disinfected. Disinfection is carried out using sulfur, and typically, one kilogram of sulfur is sufficient for disinfecting 100 cubic meters. Then, use sawdust to ignite and seal the doors and windows for two days without opening them. It's advisable not to stock too much fruit at a time; a daily intake of around 10% of the total is recommended.

2. Daily maintenance and management of fruits upon arrival and storage

Regularly inspect the cold storage for temperature and humidity control, promptly eliminate any harmful gases. Adjust the cold storage temperature and humidity according to the varying storage requirements of different fruits. If prolonged dryness affects the fruit's color, consider using humidifiers to adjust the humidity within the cold storage.

3. Important Notes for Fruit Shipment: Similar to the process of receiving inventory, gradual adjustment is necessary during shipment. Avoid direct shipment that can lead to condensation on the fruit surface, darkening of color, softening that affects taste, and ultimately rotting. Increase the temperature by 2 to 4 degrees Celsius above the fruit's temperature each time, maintaining a relative humidity of 75% to 80%. The shipment can be made when the temperature difference between the fruit and the outside environment reaches 4 to 5 degrees Celsius.