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(1) Simple Storage Preservation
Simple storage methods include burying, stacking, cellar storage, and ventilated warehouse storage. These techniques make use of local climatic conditions to create a suitable temperature and humidity environment for fruits and vegetables, while also utilizing the insulating properties of soil to maintain quality. Regular ventilation is required to exchange air. During ventilation, ozone treatment can be applied to significantly reduce bacteria and viruses. This technique can be used for the storage and preservation of fruits and vegetables such as apples, pears, and grapes.
(2) Cold Storage Preservation
Cold storage is one of the main forms of modern fruit and vegetable preservation. It preserves fruits and vegetables by maintaining temperatures above their freezing point. This enables year-round storage even during warmer seasons, ensuring a continuous supply of produce. Low-temperature storage reduces respiratory metabolism, the incidence of pathogenic diseases, and the rate of fruit decay, thereby delaying tissue aging and extending the storage period. However, improper low temperatures during cold storage can adversely affect storage life and reduce commercial and edible quality. The key to preventing chilling injury and freezing damage is to strictly control temperatures according to the specific characteristics of each type of fruit or vegetable. For certain produce such as Yali pears, a gradual temperature reduction method is adopted during storage to minimize or prevent chilling injury. In addition, pre-cooling treatments, intermittent warming during storage, and chemical treatments can all help alleviate chilling injury.
In recent years, new developments in cold storage technology have primarily focused on cold store construction, handling equipment, and automated cold storage facilities. Computer technology has begun to be applied in automated cold storage systems. At present, developed countries such as Japan and Italy already operate around 10 world-class automated cold storage facilities.
(3) Controlled Freezing Point Storage Preservation
A new method of preserving food at temperatures near its freezing point is known as controlled freezing point storage. Fruits and vegetables preserved using this method remain as fresh as originally harvested, with no signs of bacterial spoilage or deterioration, and very limited proliferation of harmful microorganisms. This technology has already been adopted in Japan.
