The relationship between temperature and the preservation and storage of agricultural products

The relationship between temperature and the preservation and storage of agricultural products
After harvesting agricultural products, they remain living organisms. During storage, they must consume their stored nutrients to maintain their life, gradually losing their nutritional value and vibrant quality. Additionally, pests can treat the storage nutrients of agricultural products as a delicacy, leading to spoilage and loss of freshness and edible value. How to ensure that live agricultural products retain their nutritional value and vitality after harvesting, temperature is the most important influencing factor.
Generally, lower temperatures result in less nutritional consumption, lower pest and disease risk, and longer durations of maintaining fresh quality. The smaller the temperature change, the better the preservation effect. The preservation temperature is not unlimitedly low, as cold damage or freezing can occur even when the product can no longer tolerate it. So preservation and storage require a relatively stable suitable low-temperature condition. The optimal preservation temperature for most agricultural products is around 0°C.
Optimal temperature for preserving agricultural products: Temperatures vary throughout the year and throughout the day. Most agricultural products are typically cultivated and harvested at higher temperatures with significant day-night variations, making them highly unsuitable for preservation.
Many simple methods involve storing agricultural products in locations with relatively low natural temperatures, such as caves, cellars, or shaded areas, to extend their shelf life. These methods cannot be arbitrarily controlled, have poor preservation effects, and are also relatively short. To truly meet the long-term storage temperature requirements for products, the ultimate solution lies in artificially creating a relatively stable low-temperature condition, where temperatures can be controlled within a certain range through mechanical and electronic equipment. Common cold storage facilities are such facilities.