Cold Storage for Fruit and Vegetable Preservation (RXLK90)

Cold storage for fruit and vegetable preservation

L grade fresh-keeping storehouse: (2 degrees to 10 degrees Celsius), mainly used for storing fruit, vegetable, egg, crude drugs and so on.

D grade cold storage: (10 degrees below zero to 20 degrees below zero), mainly used for storing aquatic products, meat products, and other products can be stored in this temperature range.

J grade low temperature warehouse: (25 degrees below zero to 35 degrees below zero), mainly used for storing ice-cream, low-temperature food, medical supplies and so on.

Fresh-preservation storehouse (2 degrees to 10 degrees Celsius)

Mainly used for preserving fruit, vegetable, milk products, fresh egg, fresh meat products, and other products in fresh conditions. To make the food keep the lower temperature, but the temperature is not lower than 0 degree Celsius. For food low temperature storage, the temperature is not the lower the better. Not all foods can achieve good storage effect under any low temperature conditions.

Generally speaking, foods will not affect its internal organization when it is being stored inside the fresh-preservation storehouse. Fresh preservation storage can make the food keep the original flavor and freshness. At the same time, customers also should not seek the too low storage temperature, because the decrease of temperature will directly lead to increasing the initial investment and operating cost of the equipment.

Fresh preservation storage is a storage method to restrain the activity of microbe & enzyme and extend the storage period. It is also a main preservation storage method for modern agriculture. The preservation temperature range for fruit & vegetable is 0 to 15 degrees Celsius. Fresh preservation storage can reduce the incidence of pathogens and the rotting rate of fruits. It can also slow down the respiratory metabolism process of fruits, thus to stop rotting, and prolong the purpose of storage period.