Low-temperature cold storage preservation technology
Low temperature not only can suppress the respiration intensity of fresh-cut vegetables, reduce the speed of various physiological and biochemical reactions, delay aging and inhibit browning, but also can inhibit the growth of microorganisms. Therefore, from selection, washing, packaging, storage, transportation to sales, fresh-cut vegetables need to be carried out under low-temperature conditions to achieve better preservation effects. Experts believe that after packaging fresh-cut vegetables, they should be stored in cold storage, and the temperature of the cold storage must be ≤ 5℃ to obtain sufficient shelf life and ensure product safety for consumption. And the cold chain (temperature ≤ 5℃) should be used for transportation and sales.

2 Modified Atmosphere Preservation Technology
Fresh-cut vegetables are prone to browning, microbial contamination and vigorous metabolism in the air. Modified atmosphere packaging is used for the preservation of fresh-cut vegetables, placing them in a low-oxygen and high-carbon dioxide environment. This can reduce their respiratory intensity, inhibit ethylene production, delay the aging of fresh-cut vegetables, and extend their shelf life. At the same time, it can also inhibit the growth of aerobic microorganisms and prevent the spoilage of fresh-cut vegetables. Research has found that a modified atmosphere environment with 5% to 10% CO2 and 2% to 5% O2 can significantly reduce the respiratory rate of vegetables, inhibit enzyme activity, and extend the shelf life of fresh-cut vegetables. The main method of modified atmosphere preservation for fresh-cut vegetables is modified atmosphere packaging (MAP). MAP is achieved by using appropriate permeable packaging materials to passively create a modified atmosphere environment, or by actively generating a modified atmosphere environment using specific gas mixtures in combination with permeable packaging materials.