1. Check the refrigeration system, air conditioning system, humidification system, etc.
We should find fault maintenance in time, and a few days before fruit and vegetable warehousing, open the refrigeration system to cool the cold room gradient, to meet the storage requirements of temperature.
2. Disinfection and sterilization of cold room.
Cold room health is a very important factor affecting the quality of fruit and vegetable storage, so the need for disinfection and sterilization so as not to cause fruit and vegetable rot.
3. Fruit and vegetable harvest
Grasp the maturity of fruits and vegetables and the determination of the best harvest period, is crucial to the storage of fruit and vegetable gas adjustment. Early harvest, fruit and vegetable size and weight are not up to standard, taste, quality and color are not good; Harvested too late, fruits and vegetables are ripe and cannot be stored and transported. The determination of the best harvest time of fruits and vegetables should take into account the postharvest use of fruits and vegetables, their own characteristics, the length of storage time and storage methods.
4. Pre-cooling and finishing
The purchased fruits and vegetables should be pre-cooled in time. Pre-cooling can make them rapidly cool down to a suitable temperature, effectively inhibit the growth of spoilage microorganisms, inhibit enzyme activity and respiratory intensity, reduce the water loss and ethylene release of fruits and vegetables. Pre-cooling can be used in a special pre-cooling workshop or cold room.
In the pre-cooling at the same time, remove abnormal, disabled fruits and vegetables, and classification packaging. If there is no pre-cooling room, it can be done in a cool place.