Winter jujube: winter jujube skin is thin and smooth, tender meat, sweet and juicy, winter jujube natural fresh-keeping period is only 7 days The current preservation methods are: (1) refrigerated using 0.03 ~ 0.06 mm PE non-toxic PVC and other perforated plastic packaging or air permeability Better film storage, carbon dioxide can not exceed 5% (2) Atmosphere storage using plastic trays, temperature control at 0 °C, oxygen 3% to 5% carbon dioxide below 2%, storage for about 3 months, good fruit rate up to 85 %~90%
Cherry: Chrysanthemum is a type of fruit with rapid breathing and after-ripening effects. The main methods of preservation are: (1) Atmosphere storage in a small box lined with 0.06 to 0.08 mm polyethylene film, placed in a cherry bar and placed at -1 °C ~ 0.5 °C cold storage, so that the bag of oxygen 3% ~ 5%, carbon dioxide 10% ~ 25% (2) ionizing radiation preservation of ionizing radiation can not only interfere with the metabolism of basic substances to delay fruit maturity and aging, but also insecticidal sterilization and Disinfection to reduce fruit decay due to pest breeding and microorganisms. Cherries are typically irradiated with 0.75 to 3 Gy
Strawberries: (1) Frozen fruits should be pre-cooled to 1°C in time and then refrigerated at a temperature of 0.5±0.2°C and a relative humidity of 85% to 95%. (2) Strawberry fruits should be placed first with 0.3% peracetic acid and 50ppm red. Dilute the soaked mixture in the cooling liquid mixture for 1 minute, place the cold liquid (0°C~1°C) and dry the liquid solution, put the fruit into the packaging box, and then put it into a polyethylene plastic bag and put a proper amount into the bag. Sodium sulfite and ethylene absorbent, tightly packed in bags, for controlled atmosphere storage, carbon dioxide 6%~15% (not more than 20%), oxygen 3%~5%, storage temperature 0°C (3) 0.1% phytic acid for phytic acid soaked fruit +0.5% sorbic acid soaked with fruit, can be stored at room temperature for 1 week. (4) Sulfur dioxide treatment Place the strawberries in a plastic tray, and put in 1~2 bags of sulfur dioxide chronic release agent respectively (pay attention to keep a certain distance with the fruit). Use the seal to Plastic box seal
Toona sinensis: (1) In indoor cool storage, cool, moist and ventilated room, sprinkle a small amount of water on the ground, then lay a layer of mats, place the scented oysters on the mat, about 10 cm thick, and store them in short-term storage (2) , stand in 3~4cm water for 1 day and night, repack it in a cool and ventilated place, and store it for a short period of time. (3) Refrigerate the pre-cooled taro, and then put it in a carton lined with 0.02~0.03mm polyethylene film. Inside, add a pack of ethylene absorbent, and finally fold and cover the film and send it to the cold storage. The storage temperature is 0°C~1°C, and the humidity is 80%~85%. It can be stored for about 1 month.
Sweet peppers: (1) Small stacks and thin-film tents. Put a thin film around the plastic basket that has been disinfected with bleach in advance, place a pad at the bottom of the basket, and carefully put the sweet peppers selected, and then add the fungicide (bleaching powder, amount of sweet peppers). 1/‰ of the weight, covered with newspapers, this way can be stored for 20~30 days at 9°C~11°C at room temperature and relative humidity of 90%. (2) Refrigerated peppers are packed in plastic bags (1~2 per bag) Kg), put the pepper in the bag anti-corrosion preservatives, and then into the basket or box, into the cold storage temperature control in the 5 °C ~ 8 °C range, relative humidity maintained at 85% ~ 95% can be stored 40 ~ 60 days
Cauliflower: (1) The cellar will be mature buds, together with 2 to 3 leaves bundled together, leaving 3 to 4 cm root, placed in the cellar dish rack, given the appropriate temperature and humidity cellar temperature is high, at night Ventilate (2) Refrigerate the roots of ripe cauliflower down in the bamboo basket, cover the flowers with cotton paper, and do not make the flower ball higher than the basket edge. Place the basket in the form of a draught, and keep the temperature in the warehouse at 0.5. In the range of °C~2°C, invert the basket once a month, remove the fallen and corrupted leaves, and remove the flowers that are not suitable for continuous storage. (3) Cover the flower bulbs and bag the individual flower balls into the polyethylene film pouch, and spend the head down. Put it in a box or basket and store it for 6~8 weeks at 0.5°C~2°C
Source: China Food Quality News
