Study On The Effects Of New Dry Fog Humidity Controlled Cold Storage Preservation For Fresh Fruits And Vegetables

Low temperature is one of the most effective methods for the prolong of fruit storage period。However, currently, the increaseing of humidity in cold room are mainly achieved by ultrasonic, because of the humidification capacities of these methods are less effective at lower temperatures. Moreover, these methods will result in wetting on crop when the relative humidity is very high, which would increase the risk of fruits and vegetables to decay. In addition, the automatic control of the cold storage humidity requires high-performance humidify sensor and electro accurate control systems. The purpose of this experiment is to introduce the advanced controlled-humidity systems from Israel and to develop ’dry fog’ technology in combination with spray treatments in quality control of Taihu Lake basin special fruits and vegetables. Development and application of’dry fog’ technology in combination with spray treatments in quality control of Taihu Lake basin special fruits and vegetables.In order to provide a reliable basis for a dry cold fog humidity control humidity control and control of the preservation of vegetables. Firstly study the changing in temperature and humidity for the cold storage of the vegetables, citrus and wild rice. Then analysising and testing the difference between dry-fog humidity control cold and common combination-type cold about the quality changes of temperature and humidity and the changing of vegetables, citrus and wild rice. The results showed that the dry cold and wet fog control common cold temperature control Combined good performance were varied between 1～4 ℃. Dry fog and humidity control have good control performance on humidity, refrigerated indoor humidity fluctuated between 94% to 98%, which is significantly higher than the ordinary combined humidity and cold small fluctuation range. Dry-fog humidity control cold performs better in reducing vegetables, citrus and wild rice dehydration, keeping vegetables and vitamin C content and maintaining hardness obviously. After 15d, water loss rate in ordinary cold storage is 2.01 times of dry fog humidity control storage. The water loss rate of citrus and wild rice in Common cold storage after 30d are 1.94 times and 1.67 times higher than dry fog humidity control storage. After 15d, vitamin C content of vegetables in dry fog humidity control storage drops by 25.8%:36.2% in ordinary cold storage; After 30 d of storage, vitamin C content of citrus and wild rice in dry fog humidity control storage decreased espectively about 26.4%,17%:common cold storage fell by 32.6%,25.5%. At the end of the storage the hardness of vegetables in dry fog humidity control storage decreased from an initial value of 16.1*105pa is 10.9*105pa and common cold library hardness decreased to 10.1*105pa. Dry fog humidity control storage and common cold hardness of wild rice from the 18.2*105pa fell 14.3*105pa, 11.5*105pa respectively. At the end of storage. Content of soluble solids in the experimental group was 12.3%,6.2%, respectively,0.7% higher than the average refrigerator,0.5%. Dry wet cold mist control the content of organic acids in the fruit dropped from the initial 1.32% 1.01%; common cold in the organic acid content of fruit is 1.32% drop of 0.89%.