Vacuum cooling has the advantages：a long preservation time,Original sensory quality and best kept for edible mushrooms, can inhibit or kill bacteria and microorganisms, low operating costs and extend the shelf life of advantages.

1.Cooling speed, generally only 20-30 minutes to reach the desired temperature refrigeration, cold storage and cooling needs of ordinary 10-12 hours, or even longer. It is possible to eliminate the field heat of vegetables, fruits, flowers and fungi for the first time after harvest, field heat is deadly for fresh vegetables.

2.Uniform cooling, vacuum cooling can be rapidly cooled product inside and outside, from the table to the inside almost the same time to achieve the required temperature, to avoid the traditional refrigerated Raisin and the center temperature is difficult to quickly drop, resulting in product freshness decline phenomenon. 

3.Original and quality (color, flavor and nutrients) to keep the best, but also can improve the quality of some of the damaged items.

4.Fresh fruits and vegetables after vacuum treatment, the surface of the green and original, can effectively control the humidity and mild dehydration does not occur surface phenomenon, also inhibit flowering, cut to prevent yellowing, inhibition curved dish body and other unique effects.

5.After pre-cooling the fruit and vegetable processing, fungi freshness, color and taste will be better. Vacuum process is clean, sanitary, save for a long time, the market price is high.

6.Rainy day harvest vegetables or washing vegetables with water can also be dealt with promptly to avoid fruits and vegetables heat phenomenon, but also to remove part of the surface moisture, favorable preservation.