The main reason for the spoilage and deterioration of water products in refrigerated trucks is the microorganisms carried by the water products themselves or contaminated during storage and transportation. Under suitable conditions, they grow and reproduce, decomposing fish protein, amino acids, fats and other components to produce odorous and toxic substances, leading to the spoilage and deterioration of water products

On the other hand, the enzymes contained in aquatic products themselves can promote fish spoilage and deterioration under certain environmental conditions. In the process of refrigerated truck storage and transportation, it is necessary to ensure the quality of aquatic products to achieve the purpose of preservation, and to control these two factors well.

The environmental temperature and moisture conditions are closely related to the growth and reproduction of microorganisms. Water is an essential substance for microbial life activities and a basic component of the body. The more water in aquatic products, the easier it is for microorganisms to reproduce.

It is generally believed that microorganisms can only grow and reproduce when the water content is above 50%; When the moisture content is below 30%, microbial reproduction begins to be controlled; When the moisture content is below 12%, microbial reproduction becomes difficult.

The temperature of refrigerated containers is an important condition for the growth and reproduction of microorganisms. Different microorganisms have different suitable growth temperatures, and if they exceed their suitable growth temperature range, they will stop growing or die. The action of enzymes is also closely related to temperature.

At around 37 ℃, the undergraduate decomposition ability is strong and the chemical reaction rate is fast. As the temperature rises, the decomposition ability of the enzyme increases, and when the temperature exceeds a certain range, the enzyme begins to be destroyed. So lowering the temperature of the container can cause microorganisms to stop reproducing or even die, weaken or lose enzyme decomposition ability, and prolong the freshness of aquatic products.