Low-pressure storage of fruits and vegetables

Use a vacuum pump to remove most of the air from the storage room, maintaining a low-pressure environment below 100 mm Hg. A humidifier is then used to adjust the relative humidity to approximately 90%, which helps preserve the moisture content of the fruits and vegetables. During the pumping process, oxygen levels are reduced, which significantly lowers COâ‚‚ emissions as well as other gases like ethylene. This controlled atmosphere minimizes the respiration rate of the produce, allowing it to remain fresh for extended periods. As a result, the storage conditions are ideal for long-term preservation. After about 200 days, the loss rate remains as low as 3-5%, demonstrating the effectiveness of this method in maintaining quality and freshness. This approach not only enhances shelf life but also reduces spoilage and waste, making it a sustainable and efficient solution for food storage.

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