A. "green" storage inhibits respiration, reduces consumption of organic matter, and maintains the excellent flavor and aroma of fruits and vegetables.

B. Maintain reasonable and stable relative humidity, restrain fruit and vegetable moisture evaporation to maintain the best freshness and good taste.

C. The interaction of low oxygen and high carbon dioxide can inhibit the breeding and reproduction of pathogenic bacteria, control the occurrence of some physiological diseases and reduce the rate of fruit decay.

D. Inhibit the activity of post-ripening enzymes in some fruits and vegetables, inhibit the production of ethylene, delay the process of post-ripening and senescence, maintain fruit hardness for a long time, and have a long shelf life.

E. In the process of regulating and storing fruits and vegetables, choose the appropriate temperature. Avoid the sensitive area of fruit and vegetable to CO2 to prevent the occurrence of CO2 damage.