Generally moderate and late mature apples have a suitable storage temperature of 0°C and a relative humidity of 090%. After picking, the fruits are picked and placed in the open air (shady place) for precooling overnight and stored in the early morning. After the warehousing, wait until the fruit temperature drops to about 50C before stacking, and bring the fruit temperature to 0°C within 3 to 5 days. Apples in bags with plastic film packaging must also be sealed and stacked after the fruit temperature falls below 5°C. Some non-tolerant carbon dioxide species (such as Fuji) cannot be garnetted, and regular spot checks are required to prevent them. Carbon dioxide poisoning, stacking should be stable, the highest point is lower than 30 cm of the air outlet of the chiller, the stacking must be 20 cm away from the wall, and a stacking padding should be set with a height of 20 cm. There should be a gap between the basket and the box. Convection heat transfer. In the spring, autumn, and winter seasons, it is necessary to use cool ventilation at night outside the library to cool down, but to prevent frost damage and rat damage. Multiple telemeter thermometers are installed inside the library and are regularly detected. When the temperature of the warehouse deviates from the specified degree of return value by 0 5 to 1 degree, it is necessary to immediately start or shut down, and calibrate the electronic thermometer with standard temperature juice (level 2) several times each month. When the temperature in the storage tank is found to be non-uniform, it is necessary to appropriately increase the ventilation volume (cooling fan) or add an axial fan at the corner of the ventilation to intensify the convective heat transfer. In areas where the temperature is too low, cover with straws to reduce convection heat transfer. Strictly control the opening time of the cold storage, and ventilation in the warehouse should be carried out in the early morning. When not using a plastic bag, a humidifier can be installed, or water can be poured on the floor to prevent the fruit from being wasted.