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Cold storage room for vegetable is a storage method that inhibits the activity of microorganisms and enzymes and prolongs the long-term storage of vegetables. Cold storage technology is the main method for low-temperature preservation of modern vegetables. The preservation temperature range of vegetables is from 0 ℃ to 15 ℃. Preservation and storage can reduce the incidence of pathogenic bacteria and the rate of fruit decay, as well as slow down the respiratory and metabolic processes of vegetables, thus achieving the goal of preventing decay and extending the storage period.