Vegetables
Most vegetables contain very high percentage of water and realize how quickly they dry out. Storage conditions demand a high humidity level 90-98% saturation and temperatures close to their General freezing point 0C as possible. Some leafy vegetables sprinkled with pieces of ice to keep the damp, cold condition. Cold storage for fruits, not very large, evaporators for provision of these conditions of high humidity. In addition to the conservation of plant substances, growths mould and insect pests, are also subject to low temperature.
Several products, such as cucumbers and some potato crop, better keep at higher temperatures. These conditions differ depending on the species, state of maturity, when he took and the required storage period. Onions and garlic are exposed to wet conditions, which favour the formation of mould, and stored at a relative humidity of 65-70%. Can not be stored together with other vegetables for a short time.
The convenience of having a high-quality production, aligned and ready for cooking resulted in high demand for frozen vegetables in the UK.
Peas, carrot, beans, and some leafy vegetables, frozen in the air. There are slight changes in the texture, but the texture was subsequently altered by cooking.
A few points, strawberries, other soft fruits and pieces of cauliflower, frozen using liquid nitrogen. Frozen vegetables and fruits, Packed in polyethylene bags and stored at a temperature of -18C or below. Humidity at temperature not important.
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Cold storage