The traditional preservation methods of cold storage, ventilation, and cave dwellings are to reduce the respiration of fruits and vegetables and reduce the freshness of fruits and vegetables by lowering the temperature inside the storehouse. However, fruits and vegetables stored in this method not only have a short shelf life but are also sometimes infected with mold. In order to achieve better preservation results, scientists have found through experiments that on the basis of refrigerating, by controlling a certain humidity and pressure in the library and reducing the concentration of carbon dioxide in the oxygen concentration in the storage environment, the respiratory intensity of fruits and vegetables can be reduced to a greater degree. Self-consumption, reduce the occurrence of pests and diseases, delay the aging process of fruits and vegetables. The preservation of fruits and vegetables using this principle is called air-conditioning storage and preservation. Through this advanced preservation method, fresh fruits and vegetables can achieve better preservation results.
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