Legume vegetables are stored and transported at medium and high temperatures, with a very high respiration intensity. The grains in the pods grow rapidly, and the degree of fibrosis in the pods keeps increasing and they age. The quality of legume vegetables decreases, and in severe cases, they lose their edible value. Therefore, legume vegetables are very difficult to preserve. Even if they are stored at low temperatures, they are generally only suitable for storage for 2 to 3 weeks. Without refrigeration conditions, they can only be stored for less than one week.

1. Timely harvesting: The harvesting of leguminous vegetables should be carried out before the seeds have fully developed. When the grains in the pods have fully developed, the pods will become fibrous and tough, and cannot be used for storage. During harvesting and transportation, efforts should be made to minimize damage to the pods, especially the tips of the pods. When harvesting green beans, do not damage the remaining inflorescences and young pods.

2. Pre-cooling and packaging: The harvested pods should be removed from the field heat as soon as possible to reduce respiration. After harvest, they should be immediately placed in a pre-cooling warehouse or cold storage to lower the bean temperature to around 10℃, and then sorted, graded, and packed into baskets (bags) within the pre-cooling warehouse. Green beans and green beans can be packed in plastic baskets or corrugated cardboard boxes. Each basket (box) should be filled to three quarters of its capacity. Cover the upper part of the basket with a layer of kraft paper, then move them into the cold storage for stacking and cover them with plastic film. Sweet peas and snow peas are mostly packaged in foam frost or small polyethylene film bags for self-controlled atmosphere storage.

3. Cold storage storage and transportation: The relative humidity for leguminous vegetables should be 85% to 90%, and the storage temperature should be 7 to 10℃. The storage of green beans requires a relatively high humidity (90% to 95%) to prevent wilting, but it should not be too high either, otherwise it will cause severe rot of leguminous vegetables. During storage and transportation, it is necessary to avoid excessive temperature fluctuations. Green beans and kidney beans are prone to cold damage when stored and transported below 6℃, and the pods will quickly become fibrous and deteriorate when stored and transported above 14℃. When transporting bean vegetables, it is best to use refrigerated trucks or place crushed ice on the top of the truck and around the outside of the box to lower the temperature, and try to keep the temperature around 10℃. When using controlled atmosphere cold storage for storage, the concentration of carbon dioxide is 1% to 2%, and the concentration of oxygen is 6% to 10%.

Therefore, for refrigeration and preservation, we generally recommend choosing a 5p cold storage unit or an 8-horsepower cold storage device. The refrigeration temperature ranges from 0 to 28 degrees Celsius, and the coverage area can reach 200 to 500 cubic meters