各类水果蔬菜冷库保存温度.pdf

Wholesale Distribution Center Storage James F. Thompson1 and Adel A. Kader2 1Biological and Agricultural Engineering Department, University of California, Davis, CA 2Department of Pomology, University of California, Davis, CA Most produce is shipped from the point of production to regional or local distributors, such as terminal markets, independent wholesalers or chain store distribution centers. Produce orders are assembled at these sites and then shipped to retail stores, restaurants, or institutions such as schools or hospitals. Produce and floral items lose quality during these marketing steps, and the amount of quality loss accumulates at each step. The consumer will receive good quality produce only if each operation in the handling chain minimizes abuse caused by mechanical damage, improper temperature and RH, moisture loss, ethylene damage, odor contamination, and excessive storage time. Large wholesale distribution facilities, whether independently owned or integrated with a retail chain, strive to receive only the amount of produce that can be shipped the following day. A few fruits such as mature-green avocados, bananas, mangos, and tomatoes are ripened before shipment to retail stores and may be held in special ripening rooms for several days. Products should be received at their proper long-term storage temperature and then stored at that temperature. Fruits and vegetables can be divided into three categories according to their optimum temperature requirements (Table 1). The RH of the storage atmosphere should be 85 to 95%, however, for vegetables stored at low temperatures it should be 90 to 98%. The lowest temperature range of 0 to 2 °C (32 to 35.6 °F) should be used for the majority of the green, non-fruit vegetables and temperate fruits and melons. If there is enough capacity in the facility, the fruits should be stored separately from the vegetables. This allows installing equipment to maintain highe