Ten kinds of fresh-keeping technology for fruits and vegetables

Vegetables and fruits are fresh foods, which are perishable after harvesting. In order to extend the preservation period, researchers from various countries have invented a variety of fresh-keeping techniques. First, preservation carton: This is a new type carton developed by the Japan Food Circulation System Association in recent years. The researchers used a "Ristoval" (a type of silicate) as an additive to pulp. Due to this kind of stone powder, it has unique adsorption effect on various gases, and the weight of preserved fruits and vegetables will not be reduced. Therefore, businessmen love to use it, and it is unique to carry out long-distance storage and transportation. Second, the microwave preservation: This is a Dutch company for the preservation of fruits, vegetables and fish-meat foods at low temperatures. It uses microwaves to heat it up to 72°C in a short time (120s), and then this treated food is listed at 0-4°C and can be stored for 42-45 days without deterioration. Suitable for the off-season supply of "seasonal fruits," favored by people. Third, edible vegetable and fruit preservatives: This is an edible vegetable and fruit preservative developed by a British food association. It is a "translucent emulsion" formulated with sucrose, starch, fatty acids and polyesters. It can be sprayed, brushed, and impregnated into watermelons, tomatoes, bell peppers, eggplants, cucumbers, apples, Bananas and other surfaces can be stored for up to 200 days. This is because this preservative forms a layer of “sealing film” on the surface of fruits and vegetables, which completely prevents oxygen from entering the interior of fruits and vegetables, so as to achieve the purpose of prolonging the ripening process of fruits and vegetables and enhancing the preservation effect. Fourth, the new film preservation: This is a one-time consumption of moisture absorption and preservation of plastic packaging film developed in Japan, which is composed of two pieces of translucent nylon membrane with strong water permeability, and natural Sugar syrup with high osmotic pressure and osmotic pressure can slowly absorb moisture leaching from the surface of vegetables, fruits and meat to achieve freshness preservation. Fifth, pressure preservation: It was successfully developed by the Institute of Food Science and Technology of Kyoto University in Japan. It uses pressure to make foods. After the sterilization of vegetables, it can prolong the preservation time and improve the fresh taste, but the acid can not play a role in the pressurized state. Therefore, it is best to keep pickles and fruits under the best conditions. 6, ceramic preservation bags: This is a Japanese company developed by a company with a far-infrared effect of fruit and vegetable preservation bags, mainly in the inner side of the bag coated with a thin layer of ceramic material through the ceramic released by the infrared and vegetables and fruits The water contained in it undergoes a strong "resonance" movement, which promotes preservation of fruits and vegetables. VII. Microbial Preservation Method: Ethylene has the effect of promoting the aging and maturation of fruits and vegetables. Therefore, if fruits and vegetables are to be preserved, they must be removed. Through screening research, the scientists isolated a "NH-9 strain" strain that can produce ethylene-removing "NH-T" substances that prevent browning, loosening, and grain loss during storage of grapes. Tomatoes and peppers play a role in preventing loss of water, discoloration, and looseness, and they have a clear effect on freshness. 8. Decompression and Preservation Method: This is an emerging vegetable and fruit storage method, which has good preservation effect, and has the advantages of convenient management, simple operation, and low cost. Currently, some countries such as the United Kingdom, the United States, Germany, and France have developed Out of a standard specification of low-pressure containers, has been widely used in long-distance transport of fruits and vegetables. Nine, hydrocarbon mixture preservation method: This is a British “Seppei Biotechnology Co., Ltd. developed a kind of tomato, pepper, pear, grape and other fruits and vegetables, storage life doubled the "natural edible preservative." It uses a complex mixture of hydrocarbons. When in use, it is dissolved in water to be in a solution state, and then the fruits and vegetables to be preserved are soaked in the solution so that the surface of the fruits and vegetables is uniformly coated with a liquid agent. This will greatly reduce the amount of oxygen absorbed, so that almost all of the carbon dioxide produced by fruits and vegetables is discharged. Therefore, the effect of preservatives is exactly like giving “anesthetics” to fruits and vegetables to make them sleep. X. Electronic Technology Preservation Method: This is the use of negative oxygen ions and ozone generated by high-voltage negative electrostatic fields to achieve the goal. Negative oxygen ions can passivate the enzymes that cause metabolism of fruits and vegetables, thereby reducing the respiratory intensity of fruits and vegetables, and reducing the production of ethylene as a fruit ripening agent. Ozone is a strong oxidant, and it is also a good disinfectant and fungicide. It can not only eliminate microorganisms on fruits and vegetables and secrete toxins, but also can inhibit and delay the hydrolysis of organic matter in fruits and vegetables, thereby prolonging the storage period of fruits and vegetables.

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