In the fruit and vegetable industry, keeping fresh and extending the shelf life of food is the most important. Even if the vegetable base in the same city is supplied, the vegetables will not be erected for more than three days. Vegetables transported across provinces, after long-distance transportation, the quality of vegetables has long been greatly reduced, but also affected the price of sales.

In order to control the shelf life of fruits and vegetables, the fruit and vegetables industry generally picks when the fruits and vegetables grow to 6 maturity, so that the fruits and vegetables can mature just when transported to the sales area, but such an approach will affect the taste. There are also production bases that control the preservation period of fruits and vegetables through potions, but with the attention of the national team's food industry, this practice is not allowed.

At present, the traditional way of keeping fruits and vegetables fresh is cold storage and cold chain transportation. This method is only applicable to the storage of fruits and vegetables and can not improve the preservation period of fruits and vegetables. Fruits and vegetables stored in cold storage, the surface of the fruit and vegetables will appear intact but the inside has been rotted, this is due to the outside of the cold internal heat caused by fruits and vegetables.

But vacuum precoolers can completely avoid such problems. The cold storage is to inject air conditioning into the body of the library, and the air conditioning penetrates the fruit and vegetables to cool down. This is the reason why the fruits and vegetables are cold and hot outside. Vacuum precooler is to remove the air in the box and form a vacuum state. This rapid and natural cooling allows the temperature in the fruit and vegetable body and in vitro to be basically the same, and there will be no decomposition in the fruit and vegetable.