How to reduce vegetable loss by cold chain transportation?
Vegetable loss happens during fruit gathering, storing, transportation and sale every time. But how to avoid loss?
1. The first way is precooling
Now we need to know the main reasons for the loss of vegetables:
Microbial infection: In infected vegetables, micro-organisms are mainly fungi and bacteria.
These micro-organisms are from some vegetables and farmland, such as potato late blight, carrot sclerotia, radish black rot, and sick vegetables can Continue to spread hazards.
Some micro-organisms in the storage and transportation or even sales began to endanger the vegetable products, these microorganisms are mostly mold and corrupt bacteria, causing vegetables to grow mold, rot, and smelly, causing losses.
Vegetable physiological and biochemical reactions: Vegetable harvest after a period of time, there are still breathing and other life activities, which respiration and a variety of physiological and biochemical processes are closely linked, thus affecting the quality of vegetables in the storage process.
Mechanical injury: the main features of vegetables are mostly fresh, and crisp, in the squeeze and collision, there will be broken, abrasions, crushing broken, stab wounds, almost lost commercial and food value, and minor injuries Vegetables are also susceptible to infection by bacteria, causing rotting and spoilage, leading to more serious losses.
Therefore, what we can do to avoid and reduce loss is remove bad leaves and low-quality leaves to prevent the disease plant infection crop. So that to reduce vegetable loss in a simple basic way.
2 The second way is transportation
Pre-cooling on vegetable edible mushrooms is very important!
Vegetables on transportation will also lose much. So here we suggest you choose the cold chain trucks to transport your vegetables.
If you haven’t installed the refrigerated units for your transportation trucks. No problem. Choose Snewang, we will choose the right model for your different trucks.
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