New technology: Vacuum pump to create a new method of low pressure fruit preservation
In recent years, the United States and Japan have adopted advanced technologies and innovative materials to improve fruit storage and preservation. One particularly effective method is the low-pressure fresh-keeping technique. This approach involves using a vacuum pump to remove most of the air from the storage room or warehouse, maintaining a pressure of 750 kPa or lower—ideally between 75 and 150 kPa. A humidifier is then used to keep the relative humidity around 90%. The low-pressure environment significantly slows down the fruit's natural ripening process by reducing the activity of enzymes involved in decay. As a result, fresh fruits can be stored for up to 200 days with only a 3% to 5% loss rate. This method has become one of the most widely used techniques in international fruit storage and transportation due to its efficiency and effectiveness in preserving quality and minimizing waste. It represents a major advancement in extending shelf life while maintaining freshness, making it a preferred choice for global supply chains.
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