date:Jan 13, 2020
n produce during vacuuming. Vacuum cooling is considered a very efficient approach to extending the shelf life of fresh produce in terms of decay reduction and physiological disorder control through efficient storage temperature management .
Vacuum cooling is essential to fresh produce quality. it can rapidly and uniformly remove the field heat after harvest, reduce the respiration of fresh produce, thereby significantly extending the freshness period and improving the freshness quality, as we