Refrigeration technology and quality requirements:
1- Warehouse preparation
The warehouse is sterilized and ventilated in time before storage.
2- The temperature of the warehouse should be lowered to 0--2C in advance when entering the warehouse.
3- Incoming volume
4- Reasonably arrange the location, stacking form and height according to different packaging containers. The arrangement, direction and clearance of cargo stacks should be consistent with the direction of air circulation in the warehouse.
5- According to the variety of warehouses, stacks, and stacking levels, in order to facilitate the air circulation and cooling of the goods, the storage density of the effective space should not exceed 250kg per cubic meter, and the stacking of pallets for box packing is allowed to increase by 10%-20% storage capacity.
6-In order to facilitate inspection, inventory and management, the stack should not be too large, and the label and plane map of the storage should be filled in time after the warehouse is full.
7-The storage of apples after pre-cooling is conducive to quickly entering a new storage environment with a suitable temperature. During the storage period, the temperature of the warehouse should avoid fluctuations as much as possible. After the warehouse is full, it is required that the temperature of the warehouse enters the technical specification state within 48 hours. The optimum temperature for storage of different varieties of apples.
8- Determination of temperature, warehouse temperature can be measured continuously or intermittently. Continuous measurement of temperature may be done with a recorder with direct reading, or manually observed when no recorder is available.
9-Instruments for measuring temperature, the accuracy of the thermometer shall not be greater than 0.5c.
10-Selection and recording of temperature measurement points
Thermometers should be placed where they are free from condensation, abnormal drafts, radiation, vibration and shock. The number of points depends on the storage capacity, that is, there are points for measuring the temperature of the fruit body and points for measuring the temperature of the air (should include the initial return point of the jet). Detailed records should be made after each measurement.
Temperature
Thermometer inspection
For accurate measurements, thermometers should be calibrated at least once a year.
Humidity
The optimum relative humidity during storage is 85%-95%.
The instrument for measuring humidity requires an accuracy of ±5%, and the selection of the measuring point is the same as that of the temperature measuring point.
Air circulation
The cooling fan in the warehouse should maximize the uniform distribution of the air temperature in the warehouse, reduce the spatial difference of temperature and relative temperature, and bring out the gas and volatile substances produced by the metabolism of stored products from the packaging. The wind speed in the cargo room is 0.25-0.5m /s.
ventilation
Due to the metabolic activities of apples, harmful gases ethylene and volatile substances (ethanol, acetaldehyde, etc.) will be discharged and accumulated. Therefore, in the early stage of storage, proper ventilation can be used at night or in the morning when the temperature is low, but it is necessary to prevent large fluctuations in temperature and humidity in the warehouse.
Post time: Dec-14-2022