Fruit transportation and preservation methods

Fresh keeping carton, Xiaobian reminds that this fresh-keeping method has a long-term fresh-keeping effect, and the amount of fresh-keeping fruit will not be reduced. Microwave preservation uses microwave to heat it to 72 ℃ in a very short time, and then the processed food is put on the market at 0~4 ℃ and can be stored for 42~45 days.

Edible fruit preservative is a kind of "translucent lotion" made of sucrose, starch, fatty acid and polyester, which can be spray or painted, completely preventing oxygen from entering the interior of fruits and vegetables, so as to prolong the ripening process of fruits and enhance the fresh-keeping effect.

The new film is composed of two translucent nylon films with strong water permeability, and natural paste and sugar syrup with high osmotic pressure are installed between the films, which can slowly absorb the water seeping from the surface of fruits and meat to achieve the fresh-keeping effect. The method of making food by pressure. Pressurized sterilization of fruits can prolong the preservation time and improve the fresh taste, but acid can not play a role in pressurized state.

Notes for long-distance fruit transportation:

① The fruits shall be pre cooled in advance before transportation, and the pre cooling shall be carried out in the place of origin as far as possible, so as to prolong the fresh-keeping period of the fruits as much as possible.

② The fruit shall be transported by cold chain from the origin to the destination as far as possible, and the refrigerated truck shall be used for transportation to ensure the temperature control of the fruit during transportation.

③ If the refrigerated truck cannot be used during transportation, the fruit can be refrigerated with ice.

④ Fruits of good quality shall be selected for long-distance transportation, so as to avoid the transportation of fruits of poor quality and prevent the spread of mildew during transportation.

Fresh keeping methods for vegetable transportation

It is suitable for Chinese cabbage, cabbage, potato, onion, radish and other root and tuber vegetables. Low temperature storage can be divided into low temperature storage at about 0 ℃ and low temperature storage below the general temperature. Refrigerators need refrigeration devices, and refrigerators only need ventilation devices.

Plastic packaging storage: a storage method that uses the air permeability of plastic film to inhibit the evaporation and respiration of vegetables during storage. Irradiation preservation has the advantages of less investment and low energy consumption. It is suitable for potato, onion, garlic and other root and tuber vegetables. Controlled atmosphere storage is a cold storage method that can keep fresh by adjusting the gas components in the storage environment.

Chemical fresh-keeping storage: when vegetables are stored, various chemicals are used to fumigate or directly coat the warehouse to achieve the purpose of anti-corrosion and fresh-keeping. Low pressure storage can make all kinds of vegetables mixed storage, which is an advanced storage method so far. By discharging 90% of the air, the air pressure and oxygen concentration are reduced to one tenth of the normal.

Precautions for vegetable transportation:

① Maigoo editor suggested that the vegetables before transportation and distribution should be properly treated to remove the spoilage and disease products.

② The vegetables shall be cleaned, disinfected and sterilized before distribution and loading, and the vehicle itself shall ensure that the food meets the hygiene standards.

③ Vegetables are stacked in the carriage. Anti collision packaging and stacking methods are adopted to give priority to ensuring the quality of vegetables while taking into account the principle of space use.

④ The vegetables shall be protected from heat, frost, sun and rain. The convertible shall be covered with canvas.