For most foods, cold storage can not prevent food from spoilage as can storage, dehydration or frozen storage, but can only slow down the deterioration speed of food. Therefore, it is actually a storage technology with relatively weak effect. However, not all foods can prolong the shelf life under cold storage conditions. For example, some tropical and subtropical fruits and some vegetables will suffer from chilling injury if stored at 3 ~ 10 ℃ above their freezing point, and the aging rate of bread will accelerate at low temperature.
Cold storage is a method to preserve the frozen food under the cold storage temperature (often above the freezing point).
Especially for fruits and vegetables, it is mainly to delay their life metabolism and maintain their freshness.Generally, the refrigeration temperature is - 1 ℃ ~ 8 ℃.
The cold storage with this temperature is often called high-temperature cold storage. By reducing the rate of biochemical reactions and changes caused by microorganisms, refrigeration can prolong the shelf life of fresh food and processed products.