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Collect  |   Report 2021-02-26 15:38   Attention: 45   Answer: 0

How do fruits in the fruit wholesale market be preserved?

Unsolved Reward points: 15 - From the end of the problem as well
 Fresh carton
This is a new type of carton developed by Japan Food Circulation System Association in recent years. Researchers used a "Ristobalite" (a silicate rock) as an additive to pulp. Because this stone powder has a good adsorption effect on various gases, and it is cheap without low temperature and high cost equipment, especially has a long-term fresh-keeping effect, and the fresh fruit content will not be reduced, so the merchants love to use it, especially for long-distance storage and transportation.
Microwave preservation
This is the preservation of fruits by a Dutch company with low temperature disinfection. It uses microwave to heat it to 72 C in a very short time (120s). Then the processed food can be put on the market at 0 ~ 4 C. It can be stored for 42 ~ 45 days without deterioration. It is very suitable for off-season supply of "seasonal fruit" and is very popular.
Edible fruit preservative
Edible fruit and vegetable preservative, which is made from sugar, starch, fatty acid and polyester, has a semitransparent emulsion covering the surface of fruit, forming a sealing film to prevent oxygen from entering the fruit and vegetable interior, extending the curing process, keeping freshness, and the shelf life of fruit can be extended to more than 200 days. The most valuable is that edible preservatives can also be eaten with fruits and vegetables.
Temperature Controlled Storage and Fresh-keeping Method
Temperature-controlled storage can be divided into simple storage, refrigeration and freezing point control. Burial, storage, cellar storage and ventilation storage are simple storage methods. The utilization of refrigerated fruits is lower than the freezing point of fruit tissue, which reduces the respiratory metabolism of fruits, the incidence of pathogenic bacteria and the decay rate of fruits, and realizes the storage and preservation of fruits. It is the main form of modern fruit storage. However, in the preservation of refrigerated fruits, attention should be paid to controlling the temperature according to the different habits of fruits, preventing the occurrence of chilling injury and freezing, and avoiding the loss of edible value of fruits. Controlled freezing point storage technology has been popularized in Japan to preserve fruits under freezing point humidity. 4. Storage and Fresh-keeping Method of Origin
Storage and Fresh-keeping Method of Origin
Origin preservation is a traditional method of fruit preservation in China. The cellars in Sichuan, Hubei and the Loess Plateau are all good storage places. Fruit preservation method of origin has the advantages of less investment, simple management, in-situ storage and less energy consumption. It has been widely used in daily life, supplemented by mechanical refrigeration, ambient temperature two-phase dynamic air conditioning and other technologies.
New Film Preservation
This is a one-time consumable moisture-absorbing and fresh-keeping plastic packaging film developed in Japan. It is composed of two translucent nylon membranes with strong water permeability. There are natural pastes and high osmotic pressure granulated syrup between the membranes, which can slowly absorb the moisture from the surface of fruits and meat to achieve the fresh-keeping effect.
Pressure fresh-keeping
It was developed by the Institute of Food Sciences, Kyoto University, Japan. It uses pressure to make food. Pressure sterilization can prolong the preservation time and improve the fresh taste of fruits, but acid can not play a role under pressure. Therefore, under the best condition, preservation of fruits is the best.
Ceramic Fresh-keeping Bag
This is a fruit preservation bag with far infrared effect developed by a Japanese company. It is mainly coated with a very thin ceramic material on the inside of the bag. The infrared radiation released by the ceramic can produce a strong "resonance" movement with the water contained in the fruit, thus promoting the fruit to be preserved.
Microbial Preservation
Ethylene can promote fruit aging and ripening, so in order to keep fruit fresh, it is necessary to remove ethylene. Scientists have screened and studied a strain of NH-10, which can be made into the ethylene-removing agent NH-T, which can prevent the grape from browning, loosening and peeling during storage. It can also prevent the loss of water, discoloration and softness of tomatoes and peppers, and has obvious fresh-keeping effect.
Decompression Preservation Method
It is a new fruit storage method with good fresh-keeping effect, convenient management, simple operation and low cost. At present, some countries such as Britain, the United States, Germany and France have developed low-pressure containers with standard specifications, which have been widely used in long-distance transportation of fruits.
Preservation of hydrocarbon mixture
This is a "natural edible preservative" developed by a Sampey biotechnology company in the UK, which can prolong the storage life of pears, grapes and other fruits by one time. It uses a complex hydrocarbon mixture, dissolves it in water to form a solution state, and then immerses the fresh-keeping fruit in the solution, so that the fruit surface is evenly coated with liquid agent. This greatly reduces the amount of oxygen absorbed, so that almost all the CO2 produced by fruits is discharged. Therefore, the effect of preservatives is similar to the application of "anesthetics" to fruits, so that they are in a dormant state.
Electronic Technology Preservation Method
It uses the negative oxygen ions and ozone produced in the high-voltage negative electrostatic field to achieve its purpose. Negative oxygen ions can inactivate the enzymes that metabolize fruits, thus reducing the respiratory intensity of fruits and the survival of fruit ripening agent ethylene. Ozone is not only a strong oxidant, but also a good disinfectant and fungicide. It can not only kill and eliminate microorganisms and Toxins Secreted by fruits, but also inhibit and delay the hydrolysis of organic matter in fruits, thus prolonging the storage period of fruits.

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