Vegetable’s preservation methods by using cold sprayer

 As we’ ve noticed, the fruits and vegetables contain a lot of water, which is necessary to maintain the quality of fruit and fresh life activities and condition. After fruits and vegetables being picked, they can no longer be obtained from the mother body on the water supply, in the long-term storage process, gradually evaporate moisture. Most of the dry fruits and vegetables consumption is (weight loss) more than 5%, there will occur the wither problem and other obvious symbol of freshness decline. Especially for fruits, when the consumption of up to 5% in the future it is impossible to restitution.

The evaporation of fruits and vegetables is partly because of the respiration, emit some moisture; and on the other hand, the storage environment of the air humidity is too low which causes wilt fruits and vegetables, reducing the value of the goods.Thus, high temperature and humidity library well adjusted to the general requirements in the 85% - 90%. If the humidity is too low, with the cold front in the cold sprayer, and the cold air will be fine mist into the coffers of small air, humidified air. No automatic sprayer can also sprinkle some on the ground, clean water, or wet mats cover the packaging container, to increase the relative humidity in cold room. However, if the humidity is too high, the surface of fruits and vegetables too wet, sometimes caked with drops of water, to create the conditions for microbial growth, perishable fruits and vegetables, then put some in the library dry lime green anhydrous calcium absorption or dry charcoal tide.High-temperature refrigerated temperature and relative humidity between should be as stable as possible, without more substantial fluctuations, otherwise it will stimulate the respiration of fruits and vegetables, increase consumption, in addition, fruits and vegetables will "sweat" and reduce its storability.