As for fruits, the most advanced method that can be applied commercially now is low-temperature refrigeration and preservative. The mode of low-temperature cold storage and preservative has appeared for a long time. Perhaps this mode is not advanced, but there are still differences between advanced and backward in application. Mainly reflected in two aspects, one is the research and development of preservatives, and the other is the adjustment and determination of refrigeration temperature and humidity.

Compared with before, the preservatives in the fresh-keeping industry have made great progress, and there have been preservatives for different varieties of fruits, such as preservatives for grapes and preservatives for apples, which will be different in composition. Moreover, the use of preservatives is not that the greater the dosage, the better the effect. The dosage of preservatives per unit weight of each fruit is standard, and more or less than the standard dosage will reduce the preservation effect.

Fruit is a fresh product, which is high in water polysaccharide and perishable. To achieve the best fresh-keeping effect, it is necessary not only to use preservatives, but also to study the humidity and temperature requirements of different fruits. Take grapes as an example. In fruits, grapes have very high requirements for fresh-keeping conditions, and they are very sensitive to temperature and humidity during the fresh-keeping process. The following are the links that need to be controlled in the process of grape preservation: 1. The temperature of grapes when they enter the cold storage; 2. The temperature of the cold storage when warehousing (the cold storage must be chilled to the specified temperature in advance); 3. How many hours after warehousing, the temperature will drop to the specified temperature (the temperature in the warehouse will rise when the grapes are put into storage). 4. Stabilize the temperature and humidity in the warehouse after warehousing, and monitor and adjust at any time to ensure the stability of temperature and humidity;

At present, the research on humidity and temperature in the field of grape preservation mainly focuses on the above four aspects, and the preservation of other fruits is basically the same, and the researchers who study this aspect are mainly agricultural researchers. If you want to know the commercial application of fruit preservation, this method is the most advanced at present. If you are asking based on scientific research and development, it is suggested to discuss it in scientific research forums.