The moisture content of fresh fruits and vegetables can reach 65% - 96%, but the loss of moisture after the harvest, gradually lose water and wilting during storage and transportation, so that the weight of the product will continue to decrease, resulting in direct economic losses. In addition, loss of water can cause product loss, affecting the taste, crispness, color, and flavor of fruits and vegetables. Measures for prevention of water loss after harvesting of fruits and vegetables: 1. Packaging, waxing or coating: The easiest way to reduce the loss of water in fruits and vegetables is to cover the product with a plastic film or other waterproof material. It is also possible to put the product in bags, boxes or In the paper tray. Polyethylene film is a better waterproof material. However, we must pay attention to the fact that packaging reduces the water loss of the product and also reduces the cooling rate of the product. In addition, the water absorption capacity of the packaging material must not be ignored. Processing the package with compound wax or rosin can prevent the package from absorbing water, although the cost is high. , but it has practical value in business. In addition, we can wax or paint the surface of the product, and then add appropriate packaging to prevent the product from losing water. 2. Increase air humidity: Another effective way to reduce the loss of water in fruits and vegetables is to increase the relative humidity of the air. However, high humidity is beneficial to mold growth and can be used in combination with fungicides. Increase the humidity of the air by using an automatic humidifier to spray or steam the inside of the warehouse, or sprinkle the water on the ground or hang the wet straw curtain in the warehouse, or increase the humidity of the evaporator condenser to keep it below the storage temperature 2-3 Within the range of °C. In short, keeping the relative humidity in the warehouse at about 95% can prevent the product from losing water. 3. Proper ventilation: Whether it is a mechanical or natural ventilation warehouse, adequate ventilation is necessary. It can move the tropical interior of the reservoir to prevent the temperature inside the reservoir from being uneven, but it should be as low as possible, 0.3-3 m/m. The second wind speed has little effect on the moisture evaporation of the product. 4. Using a sandwich cold store: The storehouse of the sandwich cold storehouse is composed of two walls with cold air circulation in the middle. The outer wall is both heat-insulated and moisture-proof, and the inner wall is not insulated. The evaporator was placed between two walls and exchanged heat with the inside of the store. Since the evaporator is not in the reservoir, it will not capture the moisture in the product and it will be frosted. The humidity inside the reservoir is high, which prevents the product from losing water. 5. Use a breeze store: The cold air in the breeze storehouse is sent to the storehouse through the multi-holes on the top of the storehouse or the cold air is sent to the storehouse after being humidified, which can effectively prevent water loss.
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