关键词: 冰箱, 果蔬, 温湿度控制, 长效保鲜, 营养品质, 生理变化

Abstract: By introducing the change law of temperature and humidity in the refrigerator, the physiological change process of fruit and vegetable, and the influence mechanism of fruit and vegetable storage quality under different temperature and humidity fluctuations. Select spinach and blueberries as the test object, in the refrigerator of different temperature and humidity and fluctuation, the water loss rate, rotten fruit rate, vitamin C content, sensory, the results show that: the packaging of fruits and vegetables in the refrigerator storage, temperature between 2~4℃, temperature fluctuation is less than ±0.5℃, relative humidity about 70%, can obtain good storage effect. The temperature and its fluctuation of the refrigerator storage space are strictly controlled, and the appropriate reduction of the average humidity is conducive to the long-term storage of packaged fruits and vegetables.

Key words: Refrigerator, Fruits and vegetables, Temperature and humidity control, Long-term preservation, Nutritional quality, Physiological changes