Generally, large fruit and vegetable supermarkets use freezers for storage?

Vegetables and fruits should be classified when refrigerated.

Many families like to keep the leftover fruit in the refrigerator when they eat it in the summer. In the traditional belief, only low temperatures in the freezer can keep the fruit from rotting due to the high temperature. So is that really the case?

In fact, not all fruits and vegetables are suitable for refrigeration in the freezer.

1. Tropical fruits are not suitable for long-term refrigeration.

Generally, when refrigerating fruits in the refrigerator, such as watermelon and grapes, these seasonal fruits in summer, are only to make the fruits more refreshing, and are not suitable for long-term storage, because tropical fruits are generally difficult to withstand low temperatures, which will lead to frostbite and deterioration of tropical fruits, which will affect the taste and nutritional value of fruits.

2. It is best not to put green leafy vegetables in the freezer.

Fresh vegetables are best eaten in time, do not be refrigerated in the freezer for too long, generally refrigerated green leafy vegetables are easy to spoil and rot. At the same time, in order to avoid the loss of moisture from the food placed in the freezer, it is best to wrap the food in plastic wrap and then put it in the refrigerator.

Attached: Precautions for food storage in the home refrigerator.

1. The raw food and cooked food in the refrigerator should not be mixed, and it is best to seal it with plastic wrap, especially the cooked food should be placed in a covered container, so as to avoid cross-infection between foods. Fruits, vegetables and raw foods in the refrigerator should be rinsed with water, drained before putting them in the refrigerator.

2. The food in the refrigerator should not be stored for a long time. Generally, the food in the refrigerator should not be more than three days in summer, and the food after more than three days is best not to be eaten to avoid problems such as food poisoning.

3. Clean and disinfect the refrigerator regularly. In summer, due to the high temperature, problems such as mixing food in the refrigerator can easily cause the growth of bacteria, so it is best to clean the refrigerator regularly. Available bleach scrub.

Pay special attention to scrubbing the cracks, corners, and shelves of the box, and then wipe them clean with a clean, damp cloth.

4. It is advisable to place raw meat products in the freezer. Generally, meat foods need to be stored at low temperatures. However, for meat products that do not need to be frozen, they are generally placed in the upper layer of the refrigerator, while vegetables and fruits are placed in the middle layer, and other cooked products are placed in the middle layer of the refrigerator.

Because of the great demand for fruit and vegetable preservation, large fruit and vegetable supermarkets generally use commercial freezers such as air curtain cabinets to store and preserve them. Haier has a special**called Haier cold chain**, which has a detailed product introduction, and you can also feel your needs to develop solutions, I recommend you to take a look.

Yes, but not all of them can be put. Everyone likes to put food in the refrigerator to keep it fresh, but not all foods can be put in the refrigerator, especially the following common foods:

1. Bananas: Stored in an environment below 12 will make them black and rotten.

3. Cucumber: If you put it in the refrigerator for three days, the skin will be soaked in water and lose the flavor it holds.

4. Tomatoes: After freezing, some or all of the fruits will be soaked in water and soft and rotten, showing brown round spots.

5. Bread: During the baking process of bread, the starch straight chain part of the flour has been aged, which is why the bread has an elastic and soft structure. With the extension of the storage time, the amylopectin part in the bread slowly associates, and the soft bread gradually hardens, this phenomenon is called, aging, and the speed is related to the temperature.

It ages faster at low temperatures (above the freezing point), while bread hardens faster when it is stored in the refrigerator.

6. Cucumber and green pepper: Cucumber and green pepper will freeze, turn black, soft, and change flavor if they are stored in the refrigerator for a long time. Cucumbers also grow sticky hair.

Because the temperature stored in the refrigerator is generally about 4 to 6, while the suitable storage temperature for cucumbers is 10 to 12, and green peppers are 7 to 8. Therefore, it is not suitable to exist for a long time.

7. Ham: If stored in the refrigerator, the moisture in it is easy to freeze, which promotes the oxidation of the fat in the ham, and the quality of the ham will be significantly reduced, so that the retention period will be greatly shortened.

8. Chocolate: The indoor temperature is generally around 25 in summer, at this time, if the chocolate is taken out of the refrigerator, the surface of the chocolate will immediately frost, and after a long time, the chocolate will become mildew or insects due to moisture.

9. Leafy vegetables: It is best not to store them in the refrigerator, but to eat them as you buy them.

A list of how long you can keep various foods in the refrigerator.

Fresh eggs: refrigerate for 30-60 days.

Cooked eggs: refrigerate for 6-7 days.

Milk: refrigerated for 5-6 days.

Yogurt: refrigerate for 7-10 days.

Fish: refrigerated for 1 2 days frozen for 90 to 180 days.

Beef: Refrigerated for 1 for 2 days and frozen for 90 days.

Steak: refrigerated for 2 days for 3 days, frozen for 270 days.

Sausages: refrigerated for 9 days, frozen for 60 days.

Chicken: refrigerated for 2 3 days, frozen for 360 days.

Canned food: Refrigerated unopened for 360 days.

Peanut butter, tahini: open and refrigerated for 90 days.

Coffee: Refrigerated after opening the can for 14 days.

Apples: refrigerate for 7 to 12 days.

Citrus: Refrigerate for 7 days.

Pears: refrigerate for 1 to 2 days.

Ripe tomatoes: refrigerate for 12 days.

Spinach: refrigerate for 3-5 days.

Carrots, celery: refrigerate for 7 to 14 days.

All other foods are suitable for keeping fresh and freezing in the refrigerator.

Generally not placed. Freezing vegetables can cause dehydration and rot when taken out.

However, some vegetables, such as toons, beans, and wild vegetables, can be scalded with boiling water in advance in order to keep them fresh, and after cooling, they should be wrapped in plastic bags, frozen and kept fresh, and they should be eaten as much as they want, and they should be frozen with tap water after thawing.

【Vegetables】

Tomatoes: After tomatoes are frozen at low temperature, the flesh is blister-like, soft and rotten, or there are spallation phenomena, there are black spots on the surface, undercooked, no umami, and in severe cases, it is rotten.

Cucumber and green peppers: Cucumbers and green peppers that have been stored in the refrigerator for a long time will cause frostbite "injury" - blackening, softness, and taste. Cucumbers also grow sticky hair.

Because the storage temperature in the refrigerator is generally about 4 to 6, while the suitable storage temperature for cucumbers is 10 to 12, and green peppers are 7 to 8, so it should not be stored for a long time. Cucumbers, eggplants, tomatoes, etc. should be stored at a temperature between 10 and 10 °C.

Leafy vegetables are more likely to rot after being refrigerated. It is best not to keep it next to the refrigerator. The suitable storage temperature for cabbage, celery, onions, carrots, etc. is about 0. Pumpkins should be stored above 10 °C.

Three to five days, in the safe there is no need to think about the season.

The freshness temperature is generally 2-8 degrees Celsius, and the freezing temperature needs to be below zero. Celery preservation Both celery and celery can be kept in this way: put celery or celery in a basin with a little water and store it in the refrigerator for a long time.

Ordinary celery can also be preserved separately by putting the leaves and stems in a plastic bag.

Coriander preservation It is best to choose a large, root-oriented coriander, and then bundle it into a small bundle, put it into a plastic bag after wrapping paper, loosely tie the bag, let the coriander root face up and put the bag in a cool place, eat and take it as you go, to ensure that the coriander is fresh within 7 to 10 days. You can also prepare a cup with water, soak the roots of the coriander in the water, and change the water every day, which will also keep it fresh for a few days.

Supermarket freshness note: keep it fresh when you buy it, and put it neatly on the shelves. Staff need to dress neatly, wear film gloves, and handle fresh and vegetables with care.

The temperature in the supermarket needs to be controlled at the right temperature to avoid the high temperature and the spoilage of fresh food and vegetables. Fresh and vegetable counter staff need to clean up the items that start to deteriorate in time to avoid affecting the good items.

The time for which vegetables can be kept fresh is not the same, generally speaking, it is stored for 3 to 7 days, depending on the no.

If you want to keep the right fresh for a long time, we also have to classify different vegetables, put them together that are easy to ripen, and do not put them in it that will produce ripening substances to avoid ripening other vegetables.