(I) How to adjust the temperature and humidity of fresh-keeping warehouses During summer and autumn, it is during storage of vegetables that the temperature in the warehouse is high. Generally, it is necessary to turn on the cooling of fruit and vegetable coolers 5 to 7 days in advance. If it is a new warehouse, it is necessary to dry thoroughly before the warehouse starts to cool down. If the humidity is too high, use lime to reduce the humidity. (b) how to properly harvest and transport vegetables and vegetables should be harvested before the next frost, harvested to avoid early morning dew and noon high temperature, it is best after the dew dew at 8 o'clock or 5 o'clock in the afternoon temperature Harvested when low. In case of rain, wait 3 to 4 days after the rain to harvest. When harvesting, it is necessary to go deep into the field and choose to grow robustly. Pest-free plots should be plucked at the end of the plot, or they should be cut with scissors at the stalks to remove the wilted petals. They should be sterilized and lined with clean plastic film. Dish baskets. Take care when picking and transporting to avoid mechanical damage caused by collision or extrusion. After vegetables are harvested, they should be promptly placed in shade, ventilated and cooled to pre-cool the heat. (3) Do a good job in vegetable processing before storage (1) Pharmaceutical treatment. Fruit and vegetable vegetables such as eggplant, pepper, and green pepper should be cut with a pair of scissors and the handles and bracts of the tomatoes should be cut. The fruit can then be cut and dried. (2) Bagging. The pharmaceutical-treated vegetables are packed in fresh-keeping bags and “three consistents†are obtained, ie the batches are the same, the varieties are the same, and the maturity is the same. After bagging, the cotton balls impregnated with anti-moulding agent are dispersed into the fresh-keeping bags (0.1 to 0.2 ml per kilogram of vegetables, and the anti-mildew spirit liquid is injected into the cotton balls with a syringe), and plastic is used. The rope is tied tightly to the bag and placed on a shelf. (3) Fumigation treatment. For vegetables that should not be bagged and stored, fumigated with anti-mold aerosols. The method is to ignite the moldy aerosol for 24 hours in a confined space.