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As the third technological revolution of food preservation technology, decompression storage is non-polluting and simple to operate. High security advantages. VC is an indispensable nutrient in human life activities, and the human body cannot synthesize it by itself, but can only source and food. The vitamin C content of red pepper ranks first in vegetables, because it is ripe in summer, it is not resistant to storage, so it is necessary to extend the storage time of red pepper through certain methods. To study the effects of hypobaric storage treatment on the postharvest storage of red pepper, the experiment of red pepper was carried out. The effects of hypobaric storage on the appearance, water loss rate and VC content were analyzed. 2,6-dichloroindophenol standard solution was involved, and the content of VC in red pepper was collected. Three methods, that is, 48h hypobaric storage+ refrigerator refrigeration, 24h hypobaric storage+ refrigerator refrigeration and refrigerator refrigeration were taken. The VC contents were 109mg/100 g, 138 mg/100 g and 96 mg/100 g respectively after the experiment. However, after boiling water treatment, the content were 99mg/100 g, 129g/100 g and 90g/100 g, respectively. 24h hypobaric storage+ refrigerator refrigeration was much better in the comparison. Hypobaric storage can significantly maintain the appearance of red pepper, delay the reduction of VC

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This study presents a comprehensive multiphase porous media model with thermohydro-mechanical (THM) bi-directional coupling for hypobaric storage of porous food. Agaricus bisporus is used as a case study, and the proposed model is compared to the thermo-hydro (TH) coupling model, which does not consider product shrinkage. The results indicate that the THM model is more sensitive to pressure changes, accurately simulates the development of the evaporation front, and considers the edge gradient effect. The model is validated through experiments and provides a deeper understanding of the mechanism of heat and mass transfer of porous food under low pressure. Increasing humidity reduces product shrinkage. The model's average relative errors for pressure, temperature, weight loss, and shrinkage are 3.64%, 0.06%, 6.07%, and 4.76%, respectively. This model can be used to optimize the hypobaric storage process and improve product quality. Practical applicationsIn this manuscript, a multiphase porous media model with THM bi-directional coupling for the process of hypobaric storage was developed. Taking A. bisporus as an example, pressure, temperature, weight loss, and shrinkage were predicted. In addition, the effect of humidity on shrinkage of porous food during hypobaric storage has also been studied. In engineering practice, the model can be used to optimize the hypobaric storage process and evaluate product quality.