该技术是利用水在固液相变时可释放或吸收大量潜热的特点,以水为基质将冬季的冷资源以冰的形式贮存,同时释放出大量潜热维持库内一定的温度,保证果蔬不受冻害:暖季再以冰为冷源维持果蔬贮藏所必要的低温和高湿条 The technology is the use of water in the solid-liquid phase change can release or absorb a lot of latent heat characteristics of the water as a substrate in winter cold resources in the form of ice storage, while releasing a lot of latent heat to maintain a certain temperature in the library to ensure that fruits and vegetables are not Frost damage: ice and cold again in the warm season to maintain the necessary storage of fruits and vegetables low temperature and high humidity