Our chlorobutyl and bromobutyl rubber stoppers are widely used in daily life especially in pharmaceutical packaging industry. We can offer various types of stopper for you as per your particular requirements including developing new style for you.Generally speaking,our rubber stoppers fall into six categories which includes transfusion bottle Rubber Stopper, antibiotic bottle rubber stopper, lyophilized halogenated Butyl Rubber Stopper,prefilled syringes chlorobutyl rubber stopper , membrane rubber stopper , tregional membrane rubber stopper and so on. According to your different needs, you can choose suitable type. For more detailed information, pls feel free to contact us. Butyl Rubber Stopper Butyl Rubber Stopper,Rubber Sink Stopper,Rubber Door Stopper,Butyl Rubber Stopper For Pharmacy SUZHOU CRH PHARMACEUTICAL TECHNOLOGY CO.,LTD , https://www.crh-health.com
It is not appropriate to store different vegetables in the refrigerator. Because of the different temperature and humidity requirements for each vegetable. Such as cucumber, bitter gourd, kidney beans, pumpkin and other wet vegetables, suitable for storage in the environment around 10 °C, but can not be less than 8 °C; most leafy vegetables like cool, suitable for storage in 0 °C to 5 °C environment, but It cannot be lower than 0°C. The humidity suitable for storing vegetables is about 85%. Vegetables such as garlic, green onions, and onions should be stored in a dry environment with low humidity. When storing vegetables, you can choose a thin fresh-keeping bag, put the fresh and intact vegetables into the fresh-keeping bag, and use a needle to tie 6 holes in the bag, and then seal the plastic bag. Store in a refrigerator at a suitable temperature. It is important to remember that the dishes you buy are packed into non-toxic and harmless food bags.
The vegetables are suitable for vertical storage instead of flat storage. The vegetables placed vertically have strong vitality. Chlorophyll, water content, and vitamins are better preserved than flat storage. Vegetables should not be cut and stored. After the vegetables are cut, the nutrients will be quickly lost, and they will be easily oxidized. At the same time, they will increase the chance of microbial invasion and are likely to cause deterioration and rot.