Principle of Modified Atmosphere Storage
In normal air, oxygen typically constitutes 21%, carbon dioxide 0.03%, with the remainder being nitrogen and trace gases. Fresh fruits remain alive post-harvest, continuing normal metabolic activities dominated by respiration during storage. This is primarily manifested by the fruit consuming oxygen while releasing a certain amount of carbon dioxide and heat. The composition of ambient gases, particularly carbon dioxide and ethylene released by the fruit, significantly impacts respiration. Reducing the oxygen concentration in the storage environment and moderately increasing the carbon dioxide concentration can inhibit fruit respiration, thereby delaying ripening and senescence, and extending storage life. Modified Atmosphere Storage (MAS) can create an optimal environment for fruits and vegetables under suitable low temperatures by altering the gas composition and relative humidity. The effects are as follows: The low oxygen levels (usually 1% to 5% O2) and appropriate CO2 concentrations in MAS effectively suppress respiration, reduce nutrient loss in fruits and vegetables, inhibit their ripening effects, and delay post-harvest ripening and senescence. Increasing the relative humidity of the ambient gases can decrease transpiration in fruits and vegetables. In a milk refrigeration warehouse, lower temperatures combined with low oxygen and high CO2 levels can inhibit ethylene synthesis and diminish its促进作用 on fruit ripening and senescence, thus mitigating or avoiding certain physiological diseases and extending the storage and preservation of fruits and vegetables.
Equipment and materials for small cold storage
Equipment and materials for small cold storage should not be purchased in full; select the appropriate cold storage doors, panels, and units based on the storage temperature and actual conditions, rather than spending extra money on premium options.
Compared to large cold storage projects, the design, layout, and installation of refrigerated cold storage and small cold storage facilities are relatively simple and straightforward. However, attention to detail is crucial. You need to spend less money while ensuring the cold storage is well-designed, properly installed, and free of issues post-installation to earn the trust of your clients.
How long can a cold storage preserve vegetables and fruits? It's widely known that Shenzhen's cold storage is primarily used for storing fresh produce like vegetables and fruits. Due to the varying types of storage, the temperature inside the preservation cold storage also differs, as does the required humidity. The shelf life varies accordingly. The editor will share with you the preservation duration for different types of vegetables and fruits.
Section II: Fruits
Pomelos have a storage duration of 3-12 months when stored at temperatures between 0-10 degrees Celsius and humidity levels of 85-90%.
2. Oranges have a storage life of 8-10 weeks when stored at 0-1.2°C with humidity between 85-90%.
3. Apples can be stored for 2 to 7 months when the relative humidity is between 85-90% at temperatures ranging from -1 to +1 degrees.
4. Pears can be stored for 1-6 months at a temperature of +1.5 to -0.5 degrees Celsius and relative humidity between 85-90%.
Section 1: Vegetables
Potatoes can be stored at +2 to +4°C with a humidity level between 85-90%; they can last for about 90 days.
2. Fresh storage temperatures for vegetables like beans, cucumbers, and tomatoes are +7 to +13°C with humidity between 85-95%; approximately 60 days.
3. Cabbage and green garlic should be stored at -1 to +1℃ in the cold storage, with a relative humidity of 90-95%, and a storage period of 30-90 days.
