Product features:

a. Green storage inhibits respiration, reduces the consumption of organic matter, and maintains the excellent flavor and aroma of fruits and vegetables.

b. Maintain a reasonable and stable relative humidity, suppress water evaporation of fruits and vegetables to maintain optimal freshness, and have a good taste.

c. The interaction between low oxygen and high carbon dioxide inhibits the growth and reproduction of pathogenic bacteria, controls the occurrence of certain physiological diseases, and reduces fruit decay rate.

d. Inhibit the activity of certain fruit and vegetable ripening enzymes, inhibit ethylene production, delay ripening and aging processes, maintain fruit hardness for a long time, and have a longer shelf life.

e. In the controlled atmosphere storage of fruits and vegetables, choose the appropriate temperature. Avoid sensitive areas of fruits and vegetables to CO2 to prevent CO2 damage.