The storage of vegetables and fruits in plastic bags is a scientific preservation method commonly used by people in winter. The principle is to reduce the concentration of oxygen, increase the concentration of carbon dioxide, so that fruits and vegetables are in dormant state and extend the storage period. However, the storage time should not be too long.
Because fruits and vegetables are organic foods, the moisture content is high (60% - 95%), and contains water-soluble nutrients and enzymes. There is still strong breathing activity throughout the entire storage period. In general, every 10 degrees Celsius increase, the respiratory intensity doubles. Under aerobic conditions, sugars or other organic substances in fruits and vegetables are oxidized and decomposed to produce carbon dioxide and water, and a large amount of cooked material is released; Under the conditions, the sugar cannot be oxidized and can only decompose to produce alcohol, carbon dioxide, and emit a small amount of heat.