"There are many reasons for this enormous waste of food, such as the distribution of information, long-distance transport, and vegetable-preservation technologies."
"The preservation practices of Chinese farmers and vegetable traders is not yet up to standard. Keeping food fresh is not a priority. This is the reason that the damage rate of vegetables during transport is relatively high, which leads to both a waste of good food and economic loss. The majority of vegetable farmers currently use traditional refrigeration methods. After the harvested fruit comes off the fields, it is pre-cooled in large volumes or directly transported to the market in refrigerated trucks. The pre-cooling process in refrigerated warehouses takes at least 4-6 hours, which means that the vegetables initially continue to respire and go through other changes. Furthermore, the harvested vegetables carry residual heat from the field. This accelerates decomposition. The same goes for the cooling process in refrigerated trucks. The vegetables continue to spoil during long transport and the product quality deteriorates."
"Therefore, after the vegetables are harvested, their temperature must quickly be lowered. To achieve this it is vital that vegetable respiration is restrained in a short amount of time, while the freshness of the vegetables is largely preserved."
"Of course, vacuum cooling also has other advantages over traditional cooling methods, for example: vacuum coolers can improve the efficiency of farm work. It only takes 25 minutes to cool the vegetables, which is 12 times faster than traditional cooling methods. Furthermore, vacuum coolers are not limited by harvest time and weather conditions. Vegetables can still be harvested under poor weather conditions and quickly cooled with the vacuum cooler, then transported in refrigerated trucks to the market and sold. This will further increase economic efficiency."
