Ordinary cold storage: suitable for short-term fresh-keeping storage of vegetables.
Controlled atmosphere refrigeration: By controlling the oxygen, carbon dioxide and humidity in the air, the shelf life of vegetables can be extended. This kind of cold storage is especially suitable for vegetables that need long-term storage and are sensitive to gas environment.
Vacuum refrigeration: by reducing the pressure in the warehouse, the water on the surface of vegetables can evaporate quickly, so as to achieve the effect of preservation. This kind of cold storage is suitable for vegetables with too much water and easy to rot.
Slightly frozen refrigeration: freezing vegetables to a slightly frozen state, so that the water in vegetable cells is frozen, thus delaying the decay process of vegetables.
Combined refrigeration: the above refrigeration methods are combined to meet the fresh-keeping needs of different vegetables. This kind of cold storage has greater flexibility and adaptability.
In addition to the above common types of vegetable cold storage, there are cold storage classified by temperature range, such as high temperature cold storage, medium temperature cold storage, low temperature cold storage and ultra-low temperature cold storage. The design temperatures of these cold storages are different, and the items suitable for storage are also different. For example, high-temperature cold storage is suitable for storing tropical fruits and high-temperature vegetables, such as mangoes, bananas and tomatoes. Medium temperature cold storage is suitable for storing grapes, apples, cabbages, carrots, etc. Low temperature cold storage is more suitable for storing meat, seafood and other foods.