Pepper is one of the most popular vegetables, and it is rich in nutrients and spicy. It is widely planted. Capsicum is native to the tropical regions of South America. It is sensitive to low temperatures and is not resistant to low temperatures. The general storage temperature is 8-12 ° C. If it is less than 6 ° C for a long time, it will easily cause cold damage. Symptoms of cold damage, watery immersion or decoloration of round water spots, and then infected by bacteria and rot. The following Hui Nong network Xiaobian will introduce the storage and preservation technology of pepper.
First, suitable harvest
The storage of pepper should be fully expanded and ripe, and the fruit is shiny. It is not suitable for harvesting red pepper. This pepper quickly turns into deep red and softens, and the storage life is short. Mature pepper, this water content is more, less dry matter, easy to dehydrate and wilting during storage, poor storage. The appropriate picking time of the day is when there is no dew in the morning or evening, when the fruit temperature is low and the fruit itself has less heat in the field. When picking, the fruit stalk should be taken together and the fruit stalk should be cut to about 2 cm long before being stored.
Second, anti-corrosion treatment
The disease of pepper during storage is mainly the fruit rot caused by Pythium lucidum, followed by gray mold and anthracnose. At the cutting edge of the picking handle, it is necessary to pay attention to sterilization and disinfection. When using the modified atmosphere, it can be fumigated with strong chlorine or sec-butylamine which accounts for 0.05% of the fruit weight.
Third, packaging
The short-term storage and transportation of peppers can be directly packaged in baskets or boxes, lined with kraft paper, etc., and the fruit packaging for medium and long-term storage should be stored with a vinyl film (0.015 mm thick). Closed packaging tends to cause excessive humidity and condensation, which leads to increased decay. Pay attention to ventilation or punching holes in the bag.
Fourth, storage and transportation conditions
1. Temperature: Capsicum is very sensitive to low temperature. When stored below 9 °C, it is prone to chilling injury. The storage temperature of pepper is 9-12 °C, and the sweet pepper is suitable for 10-12 °C. The fruit senescence is higher than 12 °C.
2. Humidity: Green pepper fruit is very easy to lose water. Keeping fruit moisture is a key to preserved pepper. It can not be exposed for a long time during storage or transportation. It should be filled with breathable film during storage and transportation to maintain relative humidity of 85%- 90%.
3. Gas: During the storage of pepper, CO2 will be released continuously due to respiration. When the concentration of CO2 in the environment is higher than 2%, CO2 poisoning is likely to occur, resulting in smashing and rot. The slaked lime or anhydrous calcium chloride can be used as absorbent at the bottom of the package. .
The above is the storage and preservation technology of pepper, which is for your reference only.
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