First, the temperature (a) choose a thermal insulation and temperature control effect of a good storage. (b) Before the storage, reduce the temperature of the reservoir and reach the required temperature. (3) The vegetables must be pre-cooled prior to storage, including water pre-cooling, air pre-cooling, vacuum pre-cooling, and ice pre-cooling. (D) timely storage, to prevent vegetables staying too long. (e) Select the appropriate storage temperature. (six) choose the appropriate temperature detection methods, such as computer multi-point detection, precision mercury thermometer detection. (7) Reasonable palletizing for air circulation. (8) Keep the temperature in the warehouse as uniform as possible to prevent sudden temperature fluctuations in the warehouse. Second, the humidity (a) select the appropriate storage humidity. (b) Humidifiers can be used to increase humidity. (c) The dehumidifier can be used to lower the temperature. (d) ventilation, reduce the temperature. (e) Ground water or ice to increase humidity. (f) Use plastic packaging to maintain humidity. Third, the gas composition (a) has a gas tight and well-regulated gas storage. (b) Choose a plastic film with good air permeability and moisture permeability. (c) Select suitable gas indicators. (d) Use gas regulators. (E) Use physiological regulators. (six) choose the right way to adjust the atmosphere of the plastic film. Fourth, preservation and preservation (a) the use of CT1 preservatives, can control pepper, beans, tomato storage diseases. (b) The use of CT—Fruit and Vegetable Anti-corrosion Fumigants can prevent the storage of garlic sprouts, wax gourds, sweet potatoes, garlic, green onions, and potatoes. (C) Use of CT-garlic vinegar special preservatives, can control the storage of garlic pods disease.
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