(1) Atmosphere storage. Atmospheric storage is commonly referred to as CA storage. It is a closed storage room that uses mechanical refrigeration. It is equipped with air conditioning equipment and refrigeration equipment to maintain a certain low oxygen, low temperature, suitable CO2 and humidity in the storage, and discharge the harmful gases generated in the storage in a timely manner. Reducing the respiration rate of stored fruits in order to delay ripening and extend the preservation period. The current commercially recommended conditioned refrigerated conditions are 0°C and 1% O2+5%CO2 or 2%O2+5%CO2. Under this condition, storage can be extended by 1 time compared with ordinary cold storage. (2) variable temperature storage. Tests have shown that the fluctuating temperature has a good effect on alleviating the cold damage of peach stored at low temperature and maintaining fruit flavor and texture of the pulp. Peach cold damage is caused by storage conditions conducive to the accumulation of acetic acid, and the reason why cold storage can reduce the occurrence of low-temperature damage is because it promotes the volatilization of some volatile substances such as acetic acid and inhibits respiration. The fluctuating temperature is better than 3°C. Above 4°C will cause browning and rot. At the same time, it was also found that the temperature fluctuations in the early stage of storage have a greater impact on the peach fruit and less fluctuations in the later period. During the process of storage at different temperatures, the hardness of the fruit gradually decreased, and the soluble solids showed a gradual upward trend. However, during the storage at a constant temperature, the fruit was prone to “return to lifeâ€. This is because the fruit hardness depends on the balance of the activities of pectin esterase (PE) and polygalacturonase (PG) which determine the pectin state. Long-term low temperatures can also lead to inactivation of PE and the fruit cannot be ripened. At the same time, it was also found that after 30 days of storage at a variable temperature, the peach epidermis is susceptible to storage diseases such as anthracnose and spoilage. Therefore, anti-corrosion measures should be strengthened during storage. (3) heat shock treatment. In recent years, heat shock treatment has attracted widespread attention as a method for pollution-free fresh-keeping fruits. According to reports, the respiration of fruits after heat shock treatment is reduced, which can delay the arrival of respiratory peaks in the transitional fruits, inhibit the production of ethylene, and inactivate the activity of EFE enzymes in fruits, thereby effectively controlling the softening, maturation, and decay of fruits. Some physiological diseases. After peaches were harvested, they were preheated to about 40°C and the treatment effect was the best. After treatment, the respiration rate, cell membrane permeability, malondialdehyde accumulation, and
Polyphenol oxidase activity of peach fruit were all decreased. To some extent, it can also maintain the hardness of the fruit, reduce the acidity, reduce decay, and make the commercial long-distance transportation of peach, a perishable fruit, safe under non-cold chain conditions. (4) Storage of chemicals. Many studies have shown that calcium (Ca) treatment can delay peach ripening, increase fruit firmness and shelf life, with a concentration of 1.5%. The effect of Ca was better at 2%. On the one hand, Ca reduced the respiratory intensity of peach, reduced the substrate consumption of the fruit, improved the storage quality of the peach, and on the other hand inhibited the lipid oxidation, reduced the free radical damage, and reduced the fruit. Ethylene content therefore effectively inhibits fruit senescence. In addition, spraying gibberellin and ethephon on peaches 21 and 24 days after flowering can inhibit the browning of fruits during storage, increase the number and types of phenolic compounds in fruits, and reduce polyphenol oxidase activity. (5) Store under reduced pressure. Use a vacuum pump to draw out the air inside the storehouse, control the air pressure in the storehouse below 13332.2Pa, and configure the low temperature and high humidity, and then use the low pressure air to circulate, the peach fruit will continuously get fresh, moist, low pressure, low oxygen air, generally every Hours of ventilation four times, can remove the field of fruit heat, respiratory heat and metabolism of ethylene, carbon dioxide, acetaldehyde, ethanol, etc., so that the fruit is in an optimal dormant state for a long time, not only to save the water in the fruit, but also to make vitamins Nutrients such as organic acids and chlorophyll also reduced their consumption. At the same time, the storage period was three times longer than that of ordinary cold stores, and the product preservation index was greatly increased. The shelf life of the products after storage was also prolonged.
Dark Tea Powder
Black tea (dark tea) is named after the black appearance of the finished tea. It is one of the six major tea groups and is a post-fermented tea. The main production areas are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi and Anhui. The traditional black tea is made from high maturity black wool tea, which is the main raw material for pressing tightly pressed tea.
The process of making black tea generally includes four steps: killing, kneading, stacking and drying. Black tea is mainly classified as Hunan black tea (Fu tea, Qianliang tea, black brick tea, Tri-tip, etc.), Hubei green brick tea, Sichuan Tibetan tea (border tea), Anhui Gu Yi black tea (An tea), Yunnan black tea (Pu'er tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea) according to geographical distribution.
The yellow powder in black tea is commonly known as golden flower, a beneficial microorganism, the so-called golden flower, is in the processing of raw materials through the flowering of this special procedure, specifically in the black tea bricks to cultivate a kind of coronary aspergillus substance called coronary scattered cystic bacteria, commonly known as the golden flower, observed under the microscope, each individual golden flower is umbrella-shaped clusters, the whole body is golden and eye-catching, ringed into a group, evenly distributed.
Yunnan black tea powder ; Hubei black brick tea powderï¼›Pu'er tea power
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