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Second, the rescue method (1) to strengthen the management of storage sites, covering the cover to avoid cold wind directly attack the fruit. (2) Move the slightly frosted fruit to a room with room temperature of 5°C and let it thaw slowly. After half a month, the peel gradually stretched to restore the original color. At this time, the room temperature can be gradually increased to 8 ~ 10 °C.
Third, pay attention (1) When the fruit is handled, avoid bruising. (2) The temperature cannot be increased too fast during defrosting, otherwise it will cause severe dehydration of frozen fruit and loss of food value. (3) Maintain proper air humidity during thawing (sprinkle water in the room). (4) Pick out the frostbite serious fruit.
Frozen fruits after storage
First, the cause of the occurrence and performance Most of the fruit storage temperature is 0 ~ 5 °C. When the ambient temperature is maintained at -3 to 5°C for a long time, or cold winter wind directly attacks the fruit, it is easy to cause freezing damage. The skin turned brown and shrivelled, with irregular water-soaked patches.