For successful cold storage and preservation of fruits and vegetables, selecting varieties with good storage tolerance is fundamental. However, living organisms cannot function without their environment, and environmental conditions constantly influence post-harvest fruits and vegetables. The gas composition environment of cold storage facilities significantly affects the storage quality of fruits and vegetables.

This is the most crucial step. Check the sealing of the ventilation fan, door gaps, and external pipes and interfaces. If the sealing is poor, use tape and plastic film to seal them to ensure the warehouse is well-sealed.

Broccoli, also known as green cauliflower, has been cultivated in my country for over a thousand years and is a specialty vegetable with high economic value. The broccoli head is a reproductive organ; it undergoes vigorous physiological metabolism during harvesting and is prone to flowering, chlorosis, and water loss at room temperature, resulting in poor storage properties.

Green bell peppers are loved by consumers for their rich nutrition and unique flavor. However, green bell peppers are perishable and are prone to dehydration, rotting, and turning red during storage and transportation, which reduces their commercial and edible value.

Okra (Abelmoschus esculentus (L.) Moench.) is an annual herbaceous plant belonging to the Malvaceae family and the Abelmoschus genus. It is also known as okra, caffeine, and lady's horn vegetable. Originally from Africa, it has been widely cultivated in my country in recent years. Okra is eaten for its tender pods, which have a soft, smooth texture, unique flavor, and certain health benefits. However, because okra is mostly harvested during the hot season for its tender pods, which have a large surface area, high water content, and vigorous respiration metabolism, it loses its commercial value after 2-3 days at room temperature due to weight loss and fibrous formation.