Low temperature storage:

In strawberry preservation, low temperature can inhibit the decay of strawberry. Some people have done experiments. The decay rate of strawberries is 17% at room temperature (15 ℃) for 36 hours after harvest, while the decay rate is 7.3% at 1.7 ℃. In order to keep strawberries fresh better, strawberries are usually put into plastic food boxes or other non hard containers, and then stored at a temperature of 0 ° C and a humidity of 85% ~ 90%. The temperature of strawberry stored in the fresh-keeping cold storage should not be lower than - 3 ℃. If the temperature is too low, it is easy to cause cold damage. If the temperature is too low, there will be signs of frostbite after storage for three or four days.

Controlled atmosphere storage:

Strawberries have high tolerance to carbon dioxide. Therefore, the concentration of carbon dioxide in the cold storage can be controlled within 15% ~ 20%, but the concentration should not exceed 25%; The oxygen concentration is about 3% ~ 5%.

Home common save:

Put it in a ventilated place. If the weather is not hot or cold, you can put the strawberries in a relatively ventilated place, which can generally be stored for 1-2 days.

Put the strawberries in the refrigerator. If the weather is hot, you can put the strawberries in the refrigerator for storage. Put the strawberries into large plastic bags, tie the bag mouth tightly to prevent water loss, dry shrinkage and discoloration, and then store them in the cold storage at 0-3 ℃ to keep a certain constant temperature. Do not let the temperature rise or fall.

Use plastic wrap. If you can't finish eating strawberries, you can seal them with plastic wrap to ensure that they won't change color or shrink. When using plastic wrap, you should wrap them firmly without gaps, otherwise the effect will be affected.

Fresh peach?

Honey peaches should be stored at low temperature. The cold storage temperature is - 0.5 ~ 0 ℃ and the relative humidity is 90%.

The honey peach needs to undergo two pre cooling stages before the fresh-keeping treatment. After the honey peach is transported to the cold storage, it cannot be directly put into the 4 ℃ cold storage room. First, the fruit shall be quickly transported to the buffer room of the cold storage for the first precooling of the honey peach. The temperature of the buffer room is controlled at about 15 ℃. After about 20 minutes, the first precooling was completed. Transfer the fruits from the buffer room to the cold storage room, keep the container openings of all honey peaches and the lined fresh-keeping bags open, quickly close all cold storage doors, and check whether the temperature in the cold storage room is set at 4 ℃. In the next 24 hours, the peach will be pre cooled for the second time. During this precooling process, the core temperature of the honey peach will slowly drop to 4 ℃ suitable for preservation. After the second precooling, enter the refrigerating room again, fill the fresh-keeping bag with air, tie the mouth of the bag lined with the fresh-keeping bag tightly with rope or rubber band, and the mouth of the box is still open. After handling all the bags, close the door of the warehouse, check and confirm that the temperature is 4 ° C, and then start to refrigerate. In the process of cold storage, it is necessary to observe whether the temperature is kept at 4 ℃ every day and conduct regular sampling inspection to investigate the changes of fruit quality. If rotten peaches are found, take them out in time to avoid affecting the cold storage quality of other peaches.

Home common save:

Wrap the peach with plastic wrap or plastic bag, and then put it into the freezer or fresh-keeping box of the refrigerator. Generally, it can be stored for 7-15 days. Note: the peach must not be washed when it is frozen, because the peach skin will be damaged after washing. If it is put into the refrigerator, the peach skin will turn black.