Vegetables and fruits are stored in plastic bags, which is a scientific preservation method commonly used in winter. The principle is to reduce the concentration of oxygen, increase the concentration of carbon dioxide, make the fruits and vegetables in a dormant state, and prolong the storage period. However, the storage time should not be too long.
Because vegetables and fruits are organic foods, the water content is high (60~95%) and contains water-soluble nutrients and enzymes. There is still a strong breathing activity throughout the storage period. In general, for every 10 °C rise, the breathing intensity is doubled. Under aerobic conditions, sugars or other organic substances in fruits and vegetables are oxidatively decomposed to produce carbon dioxide and water, and a large amount of ripening is released; in the absence of oxygen, sugars cannot be oxidized and can only be decomposed to produce alcohol and carbon dioxide. And release a small amount of heat.
However, the concentration of carbon dioxide cannot rise indefinitely, only 10%, and the drop in oxygen concentration should not exceed 5%. Otherwise, in order to obtain sufficient energy for life activities in the absence of oxygen, it is necessary to decompose more. nutrition. At the same time, the alcohol produced by hypoxic respiration remains in the fruit sparse, which will cause fruit rot and deterioration, so the storage time of fruits and vegetables in plastic bags should not be too long.
If you want to store the fruits and vegetables in a plastic bag, it is best to open the plastic bag mouth every 2~3 days, release the carbon dioxide and heat, and then tie the mouth, which will reduce the occurrence of decay and deterioration.