Preservation and decomposition of pesticide residues in fruits and vegetables

A new technology for preservation and storage of melons, fruits, vegetables, and edible fungi, as well as the decomposition of residual pesticides, has recently been formally approved by the Science and Technology Department of Henan Province. The results of technical investigation showed that: The level of this technology has reached the leading domestic level, and some of the achievements have reached the international advanced level. Experts believe that this new technology can significantly prolong the preservation time of fruits and vegetables, and overcome the key technologies in the field at home and abroad have not been resolved: the first rapid removal of field heat, rapid sterilization and decomposition of residual pesticides. It can be used for the preservation of more than 60 varieties of fruit and vegetable edible fungus, and has reached the international advanced level in the removal of residual pesticide technical indicators. This compound new technology possesses several national patents. Experts have verified the seven varieties of fruits and vegetables and edible fungi: long preservation time, significantly prolonged preservation time compared to air-conditioning and cold storage, and fruit and vegetable products basically retain color and taste. In addition, the weight loss is only 1%, while the normal cold storage is 15%-20%, and the air-conditioning storage is 2%-3%. The more crucial aspect is that the new technology can remove field heat within 20-30 minutes (minutes), while ordinary cold storage and air conditioning libraries take 2-3 days (days). Vacuum and plasma treatment can quickly discharge and decompose harmful substances such as ethylene and acetaldehyde to inhibit metabolism of the body. At the same time, plasma can effectively decompose residual pesticides and bactericides in fruits and vegetables. Experts believe that these have obvious innovations, and their technical characteristics can meet the preservation requirements of unique environments and achieve three economic and technical indicators of fruit and vegetable product requirements. This new technology not only can effectively prolong the time for fresh-keeping of edible fungus of fruits and vegetables, but also proves that the effective decomposition of residual pesticides has reached international and domestic standards after reducing the number of fruit and vegetable products and more than 10 kinds of pesticides. The export costs of related products and the resolution of the "green barrier" restrictions on exports will play an important role. The appraisal experts agreed that this technology is not only technologically advanced, but also has low technology cost, easy operation, and can be widely used and promoted.

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