Fruits and vege produce are still “alive” after harvest by farmer cause the active metabolic processes are still occurring in the fruit and vegetable tissues, which are resistant to invasion by microorganisms.
However, when this type of living organism develops into the late stage, that is, the over-ripening stage, the metabolism slows down or even stops, and the fruit composition and the tissue undergo irreversible changes, causing them to lose their nutritional value and unique flavour, and to start to rot under the action of microorganisms.
These fruits and vegetables goods should be packaged properly and properly stacked in a cold box so that the gas in the box is well-circulated, the oxygen is evenly distributed, and the accumulation of harmful gases, moisture, and heat is reduced, ensuring a good storage environment.
High quality loading and transport of fruits and vegetables and related products begins when farmer first work to harvest the fruits and vegetables.
First of all, the fruits and vegetables should be carefully selected, sorted and cleaned, then slow down the fruit ripening process by slowing cooling down the temperature.
Finally, the correct use of packaging materials and product to quickly pack the fruit and vegetables, make sure the fruit and the vegetables are in a low temperature state and optimum condition.
The fruits and vegetables will keep fresh and maintain it quality with the correct temperature, humidity, and gas composition during the transport time to its destination.
