Often, we will never think about the fruit or vegetable we are going to eat after bringing fruits or vegetables from the online or vegetable market. The question can be a few weeks to several months. At the same time it is not always like that. The shelf life of fruits and vegetables is very low. At the same time, the risk of their rot, heat and fungus remains intact. These fruits and vegetables are what is seen from new ones nowadays.
Refrigeration is a good way
Dry foods such as rice and lentils, onions and potatoes are in the form of automatic cold storage made by nature that can be kept for a long time. These dishes are inactive. At the same time, cooling is a good way to keep fruits and vegetables safe. Reduces cold respiratory rate or reduces product contacts with oxygen. This prevents the rotting of fruits and vegetables. Providing low oxygen can prevent the fruit from breaking quickly.
3 special technology to save
Apart from this, there are 3 special techniques to store fruits and vegetables, which are very popular these days:
Storage of Controlled Environment (CA)
In this technique, the yield is stored in an environment or atmosphere, where the amount of oxygen is 21 percent to 1 to 3 percent. It is replaced by nitrogen or carbon dioxide. Temperature and humidity are carefully controlled. It creates a ‘suspended animation’ status for yield. With this, apple can save a year and butter fruit for nine weeks.
Changed Environmental Packaging (Map)
Map technology is usually used for salads, greens and front -to -front vegetables. Under this, the yield is closed in a packaging filled with a specific gas mixture. It reduces the respiratory rate. Once the package is opened, the product can deteriorate quickly by revealing normal air. For this reason, after opening such things, they will fade quickly.
Security packaging
Defeated ingredients such as berries and salad greens are often sold in a clilichell container. Similarly, foam network is used around fruits such as papaya and mangoes to reduce the risk of injury during transport.
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