New Japanese Fruit Preservation Law

Japan recently developed a new method of fruit preservation - "cold temperature and high humidity storage method." The specific approach is: the temperature of the cold storage is adjusted to 0-1 °C, the humidity is adjusted to 95%, and a mixture of negative ions and ozone is injected. The advantage of this method is that some fruits cannot withstand low temperatures, but high humidity can solve this problem. Low-level ozone can not be sterilized, but with the addition of negative ions, the bactericidal ability is obviously improved, and there is no adverse effect on the fruit. Compared with previous methods, this new preservation method can extend the freshness of peaches, grapes, pears, etc. by 5 times, and the citrus can be eaten after being removed for 5 months.

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