As an indispensable ingredient in daily life, the freshness and quality of vegetables are essential to the health of consumers. In order to prolong the shelf life of vegetables, reduce losses and improve economic benefits, vegetable fresh-keeping cold storage came into being. This article will introduce in detail the temperature and humidity requirements of vegetable preservation cold storage and the storage time of various vegetables in cold storage.
Temperature and humidity requirements for vegetable fresh-keeping cold storage.
The temperature control of vegetable preservation cold storage is a key part of preservation. In general, the temperature of the cold storage should be maintained between 0°C and 10°C, and the specific temperature should be fine-tuned according to the type and characteristics of the vegetables. For example, leafy vegetables such as spinach and lettuce should be suitable for temperatures ranging from 0°C to 5°CFor fruit vegetables such as tomatoes and cucumbers, the suitable temperature is 5°C to 10°C. By precisely controlling the temperature, the respiration of vegetables can be slowed down, and water evaporation can be reduced, thus extending the shelf life.
In addition to temperature control, humidity is also an important factor affecting the preservation of vegetables. The relative humidity of the cold storage should be maintained between 90% and 95% to slow down the evaporation and wilting of vegetables. For some specific vegetable species, such as onions, garlic, etc., the humidity should not be too high to avoid causing mildew. Therefore, in the management of cold storage, the humidity should be reasonably adjusted according to the characteristics of vegetables.
Under suitable temperature and humidity conditions, the storage time of various types of vegetables in cold storage will be different. Here are some common vegetable storage time references:
Leafy vegetables: such as spinach, lettuce, etc., the storage time is generally 2 weeks to 1 month. These vegetables have a high moisture content and are susceptible to mechanical damage and microbial infestation, so special attention needs to be paid to keeping the cold room clean and ventilated.
Rhizomes: such as carrots, potatoes, etc., can be stored for 2 to 3 months. These vegetables are shelf-stable, but care should be taken to avoid germination and frostbite in cold storage.
Fruits: such as tomatoes, cucumbers, etc., the storage time is generally 1 to 2 weeks. These vegetables are prone to water loss and softening in cold storage, so it is necessary to maintain suitable humidity and ventilation conditions.
Legumes: such as peas, green beans, etc., the storage time is about 1 month. Beans and vegetables should be kept in cold storage to prevent mildew and aging.
By precisely controlling the temperature and humidity conditions, the vegetable preservation cold storage can significantly extend the shelf life and quality of vegetables. However, in order to achieve the best preservation effect, it is also necessary to combine the characteristics of vegetables with reasonable storage and management. Therefore, in the process of cold storage operation, we should pay close attention to the changes in temperature and humidity, and regularly clean and maintain the cold storage to ensure that the freshness and quality of vegetables meet the market demand.