Fresh keeping technology of the hottest several ch

Fresh keeping technology of several characteristic fruits and vegetables

winter jujube: winter jujube has thin and smooth skin, delicate meat, sweet and juicy taste, and the natural fresh-keeping period of winter jujube is only 7 days. The current fresh-keeping methods mainly include: (1) cold storage uses small perforated plastic packages such as 0.03~0.06mm PE non-toxic PVC or films with good permeability for storage, and carbon dioxide cannot exceed 5% (2) modified atmosphere storage uses plastic plates, The temperature ensures that the whole machine has a very high resolution and excellent repeatability, which is controlled at 0 ℃. The oxygen is 3% - 5% and the carbon dioxide is less than 2%. After storage for about 3 months, the good fruit rate can reach 85% - 90%

cherry: cherry is a respiratory climacteric fruit, which has respiratory peak and post ripening effects. The main fresh-keeping methods are as follows: ⑴ controlled atmosphere storage is lined with 0.06-0.08mm polyethylene film in a small packaging box, put it into the cherry and put it in the -1 ℃ ~0.5 ℃ cold storage, so that the oxygen in the bag is 3% - 5%, Carbon dioxide 10%~25% ⑵ ionizing radiation preservation ionizing radiation can not only interfere with the metabolism of basic substances, delay the ripening and aging of fruits, but also kill insects, sterilize and disinfect, and reduce fruit decay caused by pest breeding and microorganisms. Cherries are generally irradiated with 0.75~3 Gy

raspberries: ⑴ refrigerated fruits should be precooled to 1 ℃ in time after harvest, and then refrigerated at a temperature of 0.5 ± 0.2 ℃, Relative humidity 85% - 95% ⑵ modified atmosphere storage: soak strawberry fruits in the cooling mixture of 0.3% Peracetic Acid and 50ppm gibberellin for 1 minute, dry the solution with cold air (0 ℃ ~1 ℃), put the fruits into the packaging box, and then put them into polyethylene plastic bags. Put an appropriate amount of sodium sulfite and ethylene absorbent in the bag, tie the bag tightly, and store them in controlled atmosphere. Carbon dioxide is 6% - 15% (no more than 20%), oxygen is 3% - 5%, Storage temperature 0 ℃ (3) phytic acid soaking fruit is treated with 0.1% phytic acid +0.5% sorbic acid soaking fruit, which can be kept fresh for 1 week at room temperature. (4) sulfur dioxide treatment put strawberries into plastic plates, put 1~2 bags of sulfur dioxide chronic releaser respectively (pay attention to keep a certain distance from the fruit), and seal the plastic box with seals

Chinese toon: ⑴ indoor storage choose a cool, moist and ventilated room, sprinkle a small amount of water on the ground first, and then lay a layer of mat, spread Chinese toon flat on the mat, about 10 cm thick, It can be stored for a short time. (2) soak the stems and store the Chinese toons in bundles, stand upright in 3~4 cm water for 1 day and night, and then pack them in a cool and ventilated place. It can be stored for a short time. (3) refrigerate the bundled Chinese toons first, and then put them into cartons lined with 0.02~0.03 mm polyethylene film, and then put a package of ethylene absorbent. Finally, fold and cover the film and send it to the cold storage. The storage temperature is 0 ℃ ~1 ℃, and the humidity is 80%~85%, It can be stored for about 1 month

sweet pepper: ⑴ add a film account to the small goods pile, put a film around the plastic basket that has been disinfected with bleaching powder in advance, and a newspaper on the bottom of the basket, and then carefully put the selected sweet pepper, and then put a bactericide (bleaching powder, the amount is 1/‰ of the weight of sweet pepper), cover it with newspaper, this method can be stored in the environment for 20~30 days at a room temperature of 9 ℃ ~11 ℃ and a relative humidity of 90%. ⑵ refrigerate the sweet pepper into a plastic bag (1~2 kg per bag), Put pepper preservative in the bag, and then put it into the basket or box. Put it into the cold storage. The storage temperature is controlled within the range of 5 ℃ ~8 ℃, and the relative humidity is maintained at 85%~95%. The material also needs to have high thermal mechanical strength. Store it for 40~60 days

cauliflower: ⑴ hoard the mature flower balls together with 2~3 rounds of leaves, leave 3~4 cm roots, and put them on the vegetable rack in the cellar. When the cellar temperature is high, give appropriate temperature and humidity, It can be ventilated at night. (2) refrigerate, put the mature cauliflower roots downward in the bamboo basket, cover the flower heads with cotton paper, do not make the flower balls higher than the edge of the basket, put the basket in the warehouse in the form of ventilation stack, and the temperature in the warehouse is required to be controlled within the range of 0.5 ℃ ~2 ℃. Pour the basket once a month, remove the fallen and decayed leaves, and remove the flower heads that are not suitable for further storage. (3) put a single flower ball into a polyethylene film bag with the flower heads downward into the box or basket, It can be stored in an environment of 0.5 ℃ ~2 ℃ for 6~8 weeks

information source: China food quality news

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