First, the causes and symptoms of freezing damage in fruits. Most fruits are stored at temperatures between 0°C and 5°C. However, if the ambient temperature remains below -3°C for a long time, or if cold winter winds directly hit the fruit, it can lead to freezing injury. The affected fruit skin turns brown, becomes shriveled, and develops irregular water-soaked spots. This type of damage not only affects appearance but also reduces the quality and shelf life of the fruit.
Second, the rescue methods. (1) Improve the management of storage areas by covering the fruit to protect it from direct exposure to cold winds. (2) For slightly frosted fruits, move them to a room with a temperature of around 5°C and allow them to thaw slowly. After about two weeks, the peel will gradually expand and return to its original color. At this point, the temperature can be slowly increased to 8–10°C to avoid further stress on the fruit.
Third, important precautions. (1) Handle the fruit carefully to avoid bruising during transportation or storage. (2) Avoid rapidly increasing the temperature during defrosting, as this can cause severe dehydration and reduce the fruit's nutritional value. (3) Maintain proper humidity during the thawing process by misting the room with water. (4) Remove any fruits that have suffered severe frost damage, as they are no longer suitable for sale or consumption.
By following these steps, you can effectively prevent and manage freezing damage in stored fruits, ensuring better quality and longer shelf life. Always monitor the environment closely and adjust conditions as needed to maintain optimal fruit preservation.
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