新鲜果品的含水量一般在８５％～９０％，蔬菜含水量在９０％～９５％，果蔬保鲜的目的从一个角度来理解，可认为是“保水”，水分散失越多，鲜度降低越快。通常当果蔬的水分散失量大于５％时，就会表现出明显的萎蔫皱缩。因此，多数果蔬贮藏期间要求较高的相对湿度。主要果蔬 Fresh fruit moisture content is generally 85% to 90%, vegetable water content of 90% to 95%, the purpose of preservation of fruits and vegetables from a perspective to understand, can be considered “water”, the more water loss, the faster the freshness reduction . Usually when the water loss of fruits and vegetables more than 5%, it will show significant wilting shrinkage. As a result, most fruits and vegetables require higher relative humidity during storage. The main fruits and vegetables