Four steps to solve the preservation problem
Run Share: Today is the hot summer, vegetables are essential for everyone's every day, in the hot summer, the preservation of vegetables is a big problem, the arrival of the vegetable cold storage is very good for everyone to solve this One question, what needs to be noticed in vegetable preservation?
First: Picking and sorting of fruits and vegetables before they are put into storage
The selection work should be carried out carefully and one by one. The purpose is to remove the fruits and vegetables with mechanical injury, insect injury or maturity. Because fruits and vegetables contain a lot of water and nutrients is a good medium for microbial life. Microorganisms invade the fruits and vegetables in the way that the fruits and vegetables that are contaminated by microorganisms in the wounds of the mechanical or vegetable wounds or insects will soon be completely rotted and deteriorated. Fruits and vegetables of different maturity are also not suitable for preservation. Because mature fruits and vegetables will be over-aged after being preserved for a period of time, their characteristics are that the fruit becomes soft and will start to rot. Some fruits and vegetables that have been selected for good quality and can be refrigerated over a long period of time should be wrapped in paper one by one, and be packed or basketed. The paper used for wrapping fruits and vegetables should not be too hard or too thin. It is best to use paper that has been treated with chemicals that do not have any adverse effects on fruits and vegetables. Fruits with handles should pay special attention when packing and baskets. Do not press the fruit on the surrounding fruit so as to avoid breakage of other fruit peels. During the entire selection process, special attention should be paid to the prevention of injuries due to careless work.
Second: The way to cool down after the storage of fruits and vegetables
After harvesting, fruits and vegetables are best cooled in the raw material production area in time to dissipate the heat inside the fruits and vegetables. The cooled fruits and vegetables can be directly refrigerated when they are transported to a refrigerator by a refrigerated truck. If the uncooled fruits and vegetables from the raw material production area enter the cold room, gradual cooling measures should be taken to prevent certain physiological diseases from occurring.
Third: humidity regulation
Fruits and vegetables contain a lot of water, which is a necessary condition to maintain the fruit's life activities and fresh quality. After picking, fruits and vegetables can no longer obtain the supply of moisture from the mother, and gradually evaporate water during long-term storage. Most fruits and vegetables have a clear symbol of the decline in freshness such as withering when their dry weight and weight loss exceeds 5%. In particular, it is impossible for fruit to be restored to its original state after equivalent consumption of 5%. The evaporation of fruits and vegetables on the one hand is due to the respiration of a part of the water, the other is the storage environment, the air humidity is too low causing the fruits and vegetables withered, reducing the value of the goods. Therefore, the humidity of the high-temperature library needs to be well adjusted, and it is generally required to be around 85% - 90%. If the humidity is too low, the automatic sprayer can be used in front of the blower and the fine mist can be sent into the air in the storeroom to humidify the air with the cold air. Without an automatic sprayer, sprinkle some clean water on the floor or place a wet mat on the packaging container to increase the relative humidity in the freezer. However, if the humidity is too high, the surfaces of fruits and vegetables are too moist, and sometimes there are still water droplets to create conditions for the growth of microorganisms. Fruits and vegetables can easily rot. At this time, dry lime, waterless green calcium, or dry charcoal can absorb moisture in the warehouse. The temperature and relative humidity of the high-temperature freezer should be kept as stable as possible without large fluctuations, otherwise it will stimulate the respiration of fruits and vegetables to increase consumption, and the "sweating" of fruits and vegetables will reduce its storage.
Fourth: Different types of fruits and vegetables should be controlled at their optimum temperature for storage
Because the ability of different types of fruits and vegetables to tolerate low temperatures is not the same as the unsuitable low temperature and freezing, it will affect the normal physiological function of the fruit caused by the change of flavor quality or the occurrence of physiological diseases, which is unfavorable for storage. Therefore, high-temperature storage of fruits and vegetables should be controlled according to different types of storage temperature.
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