In terms of fruits, the most advanced method that can be commercialized now is low-temperature refrigeration. The mode of low-temperature refrigeration has been around for a long time. Perhaps this model 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.

Nowadays, preservatives in the fresh-keeping industry have made great progress compared with before. There are preservatives for different varieties of fruits, such as grape preservatives and apple preservatives, and the ingredients will be different. Moreover, the use of preservatives is not the greater the dosage, the better the effect. There is a standard dosage of preservatives per unit weight of each fruit. Exceeding or falling below the standard dosage will reduce the preservation effect.

Fruit is a fresh product with high water content and perishable. To achieve the best fresh-keeping effect, we should not only use preservatives, but also study the requirements of humidity and temperature for different fruits. Take grapes for example. Among fruits, grapes have very high requirements for fresh-keeping conditions, and are very sensitive to temperature and humidity during the fresh-keeping process. The following links 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 at the time of storage (the cold storage must be refrigerated 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 so does the preservation of other fruits. 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 it is based on scientific research and development, it is suggested to discuss it in the scientific research forum.