How to reduce the loss of water and vegetables after harvest

1. Packed in plastic film or crisper such as polyethylene.

2. The surface of the vegetable is waxed and coated to block the evaporation of water from the surface of the vegetable to the atmosphere.

3. Increase the environmental humidity and control the relative humidity of the storage and storage warehouse to 85%~95%.

4. Control the ventilation and control the wind speed of the storage and storage warehouse from 0.3m/s to 3m/s.

5, using low temperature storage, on the one hand to inhibit the physiological metabolism of vegetables, reduce water loss; on the other hand, low environmental saturation at low temperatures, vegetables lose water slowly.

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