What should be controlled for good results in food preservation?

There is no single answer to this question. There are different needs for each food you want to preserve. In general, it is necessary to control temperature and humidity for the preservation of fruits and vegetables. Preservation made with these two elements will be sufficient in fast consumption conditions. For medium and long-term storage needs, CO2 level (carbon dioxide) control ensures that these types of products are healthy and long-lasting. Only temperature control will be sufficient for products to be stored as packaged.