How to store agricultural products in cold storage, and vegetables and fruits should be kept in cold

Since many agricultural products are fresh and <>

Therefore, mildew, rodent pests, melting or agglomeration, oxidation, breakage, and leakage are easy to occur during storage

1) Regular storage. That is, the general warehouse, which is not equipped with other special technical measures for storage. This type of storage is characterized by its simplicity and ease of use, and is suitable for the storage of dry, shelf-stable agricultural products with less moisture.

Two points should be paid attention to when using this storage method, one is to ventilate, and the other is that the storage time should not be too long. Such as the storage of grain.

2) Cellar storage. It is characterized by thin oxygen in the storage environment, high carbon dioxide concentration, can inhibit microbial activities and the reproduction of various pests, and is not easily affected by changes in external temperature, humidity and air pressure, which is a simple and easy, economical and applicable storage method of agricultural products. It is more suitable for the storage of plant fresh agricultural products for a long time, such as Chinese cabbage, radish, potato, green onion, etc.

3) Cold storage storage. It can delay the activity of microorganisms and inhibit the activity of enzymes, so as to weaken the physiological and chemical changes of agricultural products during storage and maintain their due quality. This type of storage is characterized by good results, but the cost is higher. Such as the storage of meat products.

4) Dry storage. There are two kinds of natural drying and artificial drying. The purpose of drying is to reduce the humidity of the storage environment and the agricultural products themselves, so as to eliminate the conditions for the growth and reproduction of microorganisms and prevent the growth and deterioration of agricultural products.

5) Sealed storage. Although the investment in sealed storage is large, the storage effect is good, which is the direction of research and development of modern agricultural product storage. It is suitable for the storage of various agricultural products, especially fresh agricultural products (such as products, vegetables, etc.).

6) Radiation treatment and storage. The use of radiation to eliminate various microorganisms and pests that endanger agricultural products and prolong the storage time is a "cold sterilization" storage method that effectively guarantees the quality of agricultural products.

Anhui Kende refrigeration said that in order to store the agricultural products in the cold storage project for a longer period of preservation, then we must choose some complete vegetables and fruits, if there is a phenomenon of pests and diseases, then put into the cold storage project will also affect the quality, when we receive, we must remove these defective vegetables and fruits, and try to avoid high temperature when picking, otherwise it may cause sunburn or water loss. Strawberries themselves will rot when they encounter water, so we should avoid harvesting after rain, and the harvested vegetables and fruits must be stored in the cold storage project in time, so that the quality of the vegetables can be guaranteed.

Fruits should be disinfected before entering the cold storage: before the fruit is put into the fruit preservation cold storage, the cold storage should be disinfected, the disinfection is sulfur, under normal circumstances, a kilogram of sulfur can be used for 100 cubic meters of disinfection, and then use sawdust to ignite the closed doors and windows Do not open the doors and windows within two days, each time the amount of fruit into the cold storage should not be too large, and the daily purchase volume is about 10%; Screening of fruits before entering cold storage: Fruits should be screened before being put into fruit preservation cold storage, and the rotten and injured fruits should be screened out to avoid causing a large amount of decay and deterioration.

Try to make the choice of fruit storage time: the selected fruit is pre-cooled and then transported into the fresh cold storage, the selected fruit is placed on the cool, dry ground overnight, and moved to the warehouse before dawn, if you want to store the apples for a long time by using the fresh-keeping bag in batches, the loaded fruit is gently placed in the fruit cold storage, but a large number of rigorous stacking, the action should be light, to avoid the fruit in the process of handling, bump and injury; Daily maintenance and management of fruits after storage: when to check the temperature and humidity in the cold storage, strictly control the temperature and humidity in the cold storage, and timely eliminate the bad gas in the cold storage to adjust the storage temperature and humidity of the cold storage according to the different requirements of the storage environment of different fruits, if the long-term dryness will affect the color of the fruit, consider using a humidifier to adjust the humidity in the cold storage; Precautions when the fruit is out of the cold storage:

It is the same as entering the cold storage, and it is necessary to gradually adapt to it when leaving the warehouse. Avoid direct delivery of the fruit resulting in condensation on the surface of the fruit, avoid darkening the color, avoid softening and affecting the taste, resulting in rot. The heating temperature should be 2 4 per time higher than the fruit temperature, and the relative humidity is 75 80.

When the temperature rises to a difference of 4 5 from the outside temperature, it can be out of the cold storage.

Tropical fruits such as dragon fruit, mango, lychee, longan, papaya, rambutan, etc., once these fruits are bought in the refrigerator, the peel begins to sink within a few days, and black-brown spots appear, which indicates that the fruit has been frostbitten. Most tropical fruits are afraid of cold and should not be kept in the refrigerator. Frostbitten fruits are not only destroyed in nutrients, but also spoil easily.

After a few more days, the flesh will rot. Generally speaking, temperate fruits, such as grapes, apples, pears, etc., can be kept fresh in the refrigerator. Bananas and mangoes, on the other hand, will turn black when they are stored at a temperature of 10 °C; When pineapples are stored at 6 -10 years, not only the skin will change color, but the flesh will also be water-soaked; Lychee, longan, rambutan, etc. are stored at 1 -2 times, the color of the exocarp will darken, and the endocarp will appear with spots like burns, and such fruits are often no longer edible.

Tropical fruits are best stored in a cool place away from light. If you must put it in the refrigerator, it should be stored in a warm trough of vegetables and fruits, and it is best not to store it for more than two days.

Fruits and vegetables suitable for temperatures above 10: Tropical fruits are best stored in a cool place away from light. If you must put it in cold storage, it should be placed in cold storage with a high temperature, and it is best not to store it for more than two days.

The suitable storage temperature for fruits and vegetables such as bananas, lemons, and pumpkins is 13-15, and low temperature storage is easy to turn black and rot. Fruits and vegetables suitable for about 0 temperature: most of the rhizomes and leafy vegetables are cool-loving fruits and vegetables (native to the temperate and cold zones), and the suitable storage temperature is 0-2 and cannot be lower than 0.

Cabbage, spinach, cauliflower, celery, carrots, peaches, grapes, apples. When these fruits and vegetables are just purchased, it is best not to put them in cold storage immediately, because the low temperature will inhibit the enzyme activity of fruits and vegetables, so that the residual toxins cannot be decomposed. Therefore, it is best to store these fruits and vegetables at room temperature for a day before putting them in cold storage.

Personally, I think that putting vegetables and fruits in cold storage should seal them. Prevent the air inside the cold storage from getting in, making their quality worse. If you want fresh fruits and vegetables, you have to do a series of measures, you can't just leave it in the freezer, you should go over in a few days to see how it's doing.

Even if we consumers are the same, if we want to eat fresh fruits and vegetables, we should go to the plastic greenhouse to buy, not buy the kind of cold storage, although it looks very fresh, but directly on it has been put for too long. Something else will come up in between. Fresh vegetables are bought so that they can be sold at a good price, and the other is so that people can eat healthy food.

<>1. The placement of fruits and vegetables in cold storage should be stacked in accordance with the requirements of "three separations and one gap". That is, 20 30 cm away from the wall, 10 cm from the ground, 50 80 cm from the ceiling or 30 40 cm below the air outlet, and the gap between the stacks or in the stacks is conducive to the uniform flow of air and ensures that the temperature of vegetables in various positions in the cold storage is basically the same.

2. Each fruit and vegetable has a suitable storage temperature, such as cucumber, red ripe tomato and green cauliflower, the suitable storage temperature is 8 and 0 respectively. After storage, it is necessary to cool down as soon as possible, maintain a suitable and stable low temperature, defrost in time, and keep the temperature uniform. If the temperature in the cold storage is lower than the safe storage temperature of fruits and vegetables for a long time, it is easy to cause chilling injury to fruits and vegetables.

Especially in the refrigeration process of temperature-loving fruits and vegetables (such as cucumbers, eggplants, etc.), if the storage temperature is too low, it is more likely to cause chilling injury. The air humidity in the cold storage is generally low, which can easily cause fruits and vegetables to lose water and wilt. Therefore, effective measures should be taken to increase the air humidity in the cold storage to keep the relative humidity of the air above 80%.

The main humidification measures include sprinkling water on the ground, sprinkling sawdust, covering wet thin bags, or installing ultra-micro sprinklers on the roof. At the same time, it can also be covered with plastic film or wet cloth on the fruit and vegetable stack, or packaged in plastic bags, cartons or foam boxes, which has a good effect on reducing the water loss and wilting of fruits and vegetables.

Summary. Hello dear<>

Agricultural and sideline products storage and preservation of cold storage can be built in the following categories:1Industrial land:

If there is industrial land, cold storage can be built on the land. 2.Agricultural land:

If there is agricultural land, cold storage can be built on the land. 3.Commercial land:

If there is idle land on commercial land, consider building cold storage on the land. 4.Urban land:

If there is idle land on the urban land, you can consider building cold storage on the land. 5.Land for Rural Collective Economic Organizations:

If the rural collective economic organization has idle land, it can consider building cold storage on the land.

Agricultural and sideline products storage and preservation, building cold storage, what type of land can be built.

Hello dear<>

Agricultural and sideline products storage and preservation of cold storage can be built in the following categories:1Industrial land:

If there is industrial land, cold storage can be built on the land. 2.Agricultural land:

If there is agricultural land, cold storage can be built on the land. 3.Commercial land:

If there is idle land on the commercial land of Peishouguo, you can consider building cold storage on the land. 4.Urban land:

If there is idle land on the urban land, you can consider building cold storage on the land. 5.Rural collective cultivation and transportation of the number of economic groups quietly weaving land:

If the rural collective economic organization has idle land, it can consider building cold storage on the land.

What kind of land is needed to build a fruit and vegetable fresh-keeping warehouse?

Is there a legal basis?

Pro, the fruit and vegetable fresh-keeping warehouse needs to occupy a certain land area, generally requiring a land area of not less than 300 square meters, and needs to have the following properties: 1The land use right is clear and there is no dispute; 2.

The land use complies with relevant national regulations, such as agriculture, industry, commerce, etc.; 3.The surrounding environment of the land meets the requirements of building a fruit and vegetable fresh-keeping warehouse, such as convenient transportation, sufficient water sources, and suitable climate. The construction of fruit and vegetable fresh-keeping warehouses also needs to comply with relevant laws and regulations, such as the "Urban and Rural Planning Law", "Urban Real Estate Management Law", and the "Food Safety Law".

At the same time, it is also necessary to obtain approval and approval documents from the relevant departments.

1. Air natural convection straight coarse lead freezing method.

That is, a wall pipe or a top pipe is set up in the freezing room of Dingzhou cold storage, and the natural convection of air is used to freeze the food. In order to improve the heat transfer coefficient of the manifold pipe. Axial fans can be installed in the cold storage.

In order to appropriately speed up the movement speed of the air in the warehouse. When the cold storage temperature is -23. The freezing time generally takes 48-72h.

This method of freezing takes a long time. At present, it is only used in small cold storage freezers.

2. Direct freezing method of forced air convection.

That is, a floor-mounted or ceiling-mounted air cooler is installed in the freezer room of the cold storage. Accelerate the flow of air in the cold storage and enhance the efficiency of heat exchange. When the cold storage temperature is -23, the freezing time of food is about 16-20h, and its freezing speed is fast, which is widely used for the current large and medium-sized cold storage stool.

3. Semi-contact freezing method.

Install the shelving pipes in the freezer room. Fish and poultry are packed in iron trays and placed on shelves and pipes to freeze. It can also be equipped with an axial fan to speed up the flow of air.

Since the food is in direct contact with the pipe through the iron plate for heat exchange, the freezing speed is accelerated compared with the direct freezing method of natural air convection. When the temperature of the cold storage is -23, the freezing time is about 30-40h. This method is mostly used in small cold storage freezers.

4. Dingzhou cold storage quick-freezing method.

Quick-freeze food. Not only can the freezing time be shortened. It can also effectively improve the quality of freezing. It is suitable not only for freezing meat products, but also for fruits, vegetables and pasta, and has good freshness and a long storage period.