Post-harvest precooling technology and fresh-keeping mechanism of fruits and vegetables: A review

Abstract

In order to meet consumers' requirements for high quality of fruits and vegetables, post-harvest pre-cooling technology of fruits and vegetables is being continuously improved by using computer technology, and with the deepening of research on pre-cooling preservation mechanism, it is found that fruits and vegetables are affected by many aspects. This review first reviews the precooling technology of fruits and vegetables, including the classification of precooling technology according to the cooling medium, evaluates the advantages and disadvantages of precooling methods, and summarizes the scope of fruits and vegetables applicable to the precooling strategy. Then the preservation mechanism of fruits and vegetables stimulated by low temperature and enzyme reaction, gene regulation and other preservation mechanisms were described, which provided technical and theoretical support for future technological updating and improvement. At the same time, the application of numerical analysis in precooling evaluation and improvement is summarized. Finally, the development direction of fruit and vegetable precooling technology is prospected, and it is proposed to combine with artificial intelligence, new energy and other technologies to provide different fruit and vegetable precooling programs and control and solve the problems of large energy consumption and environmental protection. The purpose of this review is to provide the latest information and ideas for the research on postharvest precooling of fruits and vegetables, and promote the development of fruit and vegetable preservation industry.