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Fruit and vegetable preservation
The regional and seasonal production of fruits and vegetables is strong. Fruit and vegetable production plays a decisive role in rural economic prosperity. However, if fruits and vegetables do not take timely fresh-keeping measures, their color will darken and the fruit will lose water and wilt until it ages and decays. In the world, about 25% of fresh fruit and vegetables are lost due to rot during storage and transportation, and the loss of fruits and vegetables after rot is more than 30%. Fruit and vegetable producers and operators should pay attention to the following issues in maintaining the fresh nature of fruit and vegetables: The choice of planting varieties Fruit and vegetable cultivars should have extremely early, early, medium, late and very late ripeness. Very early maturing, very late maturing varieties are few, generally get better returns, as storage, late-maturing varieties should be selected. The late-maturing varieties not only have better storability, but also lasted the sales time of fruits and vegetables, and are more in line with the people's consumer psychology. If the purpose of the processing of fruits and vegetables, the processing of species should be introduced, rather than the inferior fruit as raw materials for processing. Different storage temperature of different fruits and vegetables need different storage temperature. Reducing the temperature is the most important means to preserve the fresh and live characteristics of fruit and vegetables after picking. Its role is to reduce the field heat of the product and the respiratory heat generated by its own respiratory metabolism to the lowest level. At the same time, it also inhibits the transmission of pathogenic microorganisms. Therefore, The construction of cold storage is indispensable in storage. The optimum storage temperature of fruit and vegetables varies with the variety of fruit vegetables. Fruit and vegetables grown in the north require lower storage temperatures, such as apples, peaches, and plums, up to 0°C; grapes up to 0°C-1°C. Chinese cabbage and broccoli require 0°C. Fruits and vegetables grown in the south need to have higher storage temperature, such as pineapple, which needs 7°C-13°C; bananas and sweet potatoes need 13°C; watermelons and green tomatoes need 12°C; red tomatoes and eggplants and green peppers need 8°C-12. Between °C. The dormant fresh stems, tubers, etc. need to go through a period of low temperature to germinate. If they are kept at about 25°C, they can be stored for a long time. The storage temperature is higher than the temperature required for fruit and vegetables, shortening the storage time of fruit and vegetables. If the temperature is too low, cold damage to fruits and vegetables will accelerate its decay. Therefore, we must carefully manage the cold storage, and do not mix fruits and vegetables with different temperature requirements at the same temperature. Air conditioning and film packaging When the O2 in the air is reduced to about 2% to 3%, and CO2 is increased by about 50%, the respiratory intensity of fruit vegetables can be suppressed, and the infection of pathogenic microorganisms to fruit and vegetables is also suppressed. Appropriate high concentrations of CO2 can make the fruit and vegetables crisp, green, and greatly improve the storage quality of fruit and vegetables. Can be air-conditioned storage, the need for air-conditioned storage, air-conditioning storage can greatly increase the product rate of fruit and vegetables. However, we must be cautious in choosing the target of the gas regulation, and we must understand the O2 and CO2 indicators needed for different fruits and vegetables in order to obtain better benefits. In general, sweet cherry, strawberry, and pineapple can tolerate 10% CO2; apple, pear, and green pepper have a tolerance of 5% for CO2; leek, spinach, and beet can tolerate 15% or more of CO2. Pear and Sydney are very sensitive to CO2. More than 10% will lead to black pears and snow pears. Therefore, the concentration of O2 and the concentration of CO2 vary from product to product, and inappropriate proportions can cause side effects. The atmosphere does not have to be performed in a sealed atmosphere store. Low-density polyethylene film bags (PE bags) and non-toxic PVC bags (PVC bags) are also available. Through the respiration of the product in the film bag, reducing the oxygen content and raising the CO2 content to achieve the role of regulating gas, it is called spontaneous controlled atmosphere storage (MAP storage). MAP air-conditioning storage can guarantee more than 95% of the humidity in the bag, do not worry about the wilting of the product, and economical and practical. The application of the film bag must be selected under the guidance of the experiment. If it is not properly selected, it may have no effect on the stored product, and it may also cause brown spots and depressions on the surface of the product fermentation and fruit and vegetable. Experiments have shown that a polyethylene film bag with a thickness of 0.03mm-0.04mm has a wide range of practicality. Generally, the gas CO2 in the bag can be maintained at 4%-5%, O2 can be reduced to 14%-17%, and the humidity is 95%. the above.