First, the causes and symptoms of freezing damage. Most fruits are stored at temperatures between 0°C and 5°C. However, if the ambient temperature remains below -3°C for an extended period, or if cold winter winds directly hit the fruit, freezing injury is likely to occur. The affected fruit will show browning of the skin, shriveling, and irregular water-soaked spots on the surface. This type of damage not only affects the appearance but also reduces the quality and shelf life of the fruit.
Second, the recovery methods. (1) Improve the management of storage areas by covering the fruits with insulating materials to prevent direct exposure to cold winds. (2) For slightly frozen fruits, move them to a room with a temperature of around 5°C and allow them to thaw slowly. After about two weeks, the skin should gradually expand and return to its original color. At this point, the temperature can be slowly increased to 8°C to 10°C to avoid further stress on the fruit.
Third, some important precautions. (1) Handle the fruit carefully during transportation and storage to avoid bruising. (2) Do not increase the temperature too quickly when defrosting, as this can cause severe dehydration and reduce the fruit's nutritional value. (3) Maintain proper humidity in the room during the thawing process by misting the floor or walls with water. (4) Remove any fruits that have suffered severe frost damage, as they are unlikely to recover and may affect the quality of the rest.
By following these steps, you can significantly reduce the risk of freezing damage and improve the overall quality and longevity of stored fruits. Always monitor the temperature and humidity closely, and take immediate action if any signs of damage appear.
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