At the end of the Spring Festival holiday, what good things are your suitcases stuffed with by your parents before leaving home?
Let's take a look at netizens
It is full of the heavy love of parents.
Having said that, how to store so many things scientifically?
Bacon, bratwurst. 
If you plan to eat the bacon and sausage you bring back in two or three weeks, and the indoor temperature is lower than 20 and the humidity is lower than 60%, you can put it in the refrigerator without putting it in the refrigerator, as long as it is placed in a ventilated place that is not directly exposed to the sun.
The acid value and peroxide value of bacon stored for a long time will gradually increase, and excessive oxidation of fat will produce rancid taste, poor color, reduced quality, and reduced edible value. Bacon products contain a lot of mycotoxins, which are generally found on the surface or superficial layer of bacon, but some mycotoxins with low molecular mass or lipophilic properties may spread to the inside of bacon, and the higher the fat content and the longer the storage time, the more severe the diffusion.
Therefore, if you want to store it for a long time, you must put it in the insulation layer of the refrigerator and adjust the temperature to about 4, so that it can be stored for three or four months, and if it is placed in the freezer, it can be stored for about a year.
It should be noted that since bacon and sausage are raw meat products, care should also be taken to avoid mixing them with cooked food when storing them to prevent cross-contamination.
Fried foods.
After the fried food has cooled, wrap it in a plastic bag, which will keep the fried food crispy. Do not put it in an airtight refrigerator because it will produce moisture when stored tightly closed, which will cause fried food to become less crispy.
However, even if you use a plastic bag to store it, you should not store it for too long, and the flavor and texture will be affected.
Homemade sauce. 
Processed sauces such as ketchup and chili sauce generally contain a certain amount of salt, so they can be stored in a cool, dry place when unopened, and stored in the refrigerator after opening.
Be careful not to store in plastic bottles. Some netizens put the chopped pepper sauce in a plastic bottle, and the result was **. The low temperature environment significantly reduces the activity of microorganisms and almost completely inhibits their metabolic processes. At the same time, low temperatures inhibit various chemical reactions, further reducing gas formation and accumulation.
Starchy foods such as steamed bread and cakes.
If you can't finish one or two meals, just leave them at room temperature and put them in the refrigerator, which will speed up the rate at which they dry out and harden.
However, if it is to be stored for more than 3 days, it is best to put it in the freezer after sealing it well, and reheat it before eating, and the taste is still very good.
Dried pasta such as vermicelli and vermicelli.
Dried vermicelli and vermicelli have low water activity, which is not conducive to the growth and reproduction of microorganisms, so they should be stored in a cool, ventilated, dry and dark environment, and the shelf life can generally reach 18-24 months, and should not be placed in a high humidity environment such as refrigerator and freezer to avoid moisture absorption and deterioration.
Fruits. 
Strawberries, cherries, grapes, lychees, longans and other fruits breathe vigorously at room temperature, are easy to lose water, and can also produce a large amount of ethylene that can ripen themselves and cause overripeness; And because the skin is thin and the flesh is soft and easy to bump, microorganisms can easily spread to the inside of the fruit through the wound. Therefore, these fruits are particularly susceptible to spoilage at room temperature and need to be refrigerated at low temperature to inhibit respiration, inhibit ethylene production, inhibit the activity of enzymes and microorganisms, and prolong the shelf life.
Be careful not to open and do not seal, it is best to choose a sealed box with seams or holes. Fruits will consume oxygen to produce carbon dioxide due to respiration, and the relatively closed environment can reduce oxygen and increase carbon dioxide concentration, which not only reduces the aerobic respiration of fruits, but also does not make them enter anaerobic respiration, which is very suitable for these fruits to keep fresh.
Citrus fruits such as lemons, tangerines, oranges, and grapefruits, which are relatively resistant to storage, can be refrigerated for 10 to 21 days.
Apples, apricots, avocados, cantaloupe, honeydew melons, kiwis, mangoes, papayas, peaches, pears, plums and other fruits that can produce a large amount of ethylene can not be scattered in the refrigerator, but should be sealed and stored. Otherwise, they will release large amounts of ethylene, which will accelerate the spoilage of ethylene-sensitive fruits and vegetables.
Be careful not to wash the fruit before refrigeration, otherwise the fruit may be injured if it is too wet, which is not conducive to storage. If there are no special circumstances, try not to leave the fruit in the refrigerator for more than a week.
I hope the above can help you scientifically store the food you brought back during the Spring Festival holiday What good things do you have in your suitcase? Welcome to share your treasures in the comment area and exchange tips on food preservation!
Source**: Health News, Popular Science China, Popular Science of People's Daily Online.
Cover**: Foodie Research Institute.
Finishing: Dang Min.