The preservation of fresh fruits and vegetables is an important way to reduce the loss of fruits and vegetables and improve economic efficiency. However, at present, the preservation of fresh fruits and vegetables is based on low-temperature storage, which requires large investment and high costs, and it is difficult to popularize and popularize. This article describes the preservation of fresh fruits and vegetables at room temperature, low cost, easy operation, long life cycle, both small and medium enterprises and self-employed can apply. 1. Raw material selection Choose fresh fruit and vegetable products that are not spoiled, damaged, or just picked. After picking, wash the dirt and pesticide residue on the epidermis with clean water. 2. Sterilization Treatment Fruits and vegetables are affected by microbes in the surface soil and air during the growth process. There will be a large number of harmful germs on the surface. During the storage of fruits and vegetables, a large number of germs will multiply and promote deterioration of the fruits and vegetables. Sterilize the fruits and vegetables before storing them. It is worth noting that most of the fungicides sold on the market today are toxic and residues are harmful to the human body. This technology uses non-toxic safe and efficient fungicide - peroxyacid, the washed fruits and vegetables, placed in a 0.2% to 0.3% solution of the bactericidal agent soak for about 1 minute (soaking time will make the fruits and vegetables fade), remove the Clean cold water or clean tap water, remove the sterilizing liquid from the appearance of fruits and vegetables, and place it in a cool, ventilated place to drain the surface moisture. 3. Selection of preservatives During the storage of fruits and vegetables, ethylene or carbonic acid gas will be emitted. These gases are the root causes of the physiological changes of fruits and vegetables, and promote the early maturation and aging of fruits and vegetables, as well as the deterioration and deterioration of fruits and vegetables. In order to eliminate the impact of fruits and vegetables such as ethylene and carbon dioxide emitted by fruits and vegetables, there are many kinds of preservatives used. However, as far as ethylene is concerned, it is nothing more than adsorption type represented by activated carbon and represented by potassium permanganate. The two major types of oxidative decomposition. Although the former has a high removal rate, it loses its capacity after adsorption saturation, and it even has the possibility of desorption. The latter has the disadvantages of slow removal rate and no obvious preservation effect. This technology selects “Hongyu No.1†fruit and vegetable preservative with functions of adsorption, oxidation, and water resistance. It completely overcomes the above shortcomings, has good preservation effect, and has a long cycle, and is widely applicable to the preservation and storage of various fruits and vegetables. 4. How to use preservatives 1 Put the powdery preservative into a cloth bag with good air permeability. Load 10 grams per bag and seal it. 2 Take 3 kilograms of sterilized fruits or vegetables and preserve it with a bag. The agent is incorporated into a plastic bag with good gas barrier properties, and the seal is tightly sealed (the effect of vacuum sealing is better). The product can be stored in a cool house or in a cellar and can be stored freshly. The shelf life is generally up to 3 months or more.
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