New Technology for Keeping Fresh Fruits and Vegetables Overseas

The preservation of fresh fruits and vegetables is a practical and urgent problem that needs to be solved. Foreign scientists who are dedicated to the technology have recently introduced a number of new technologies for keeping fruits and vegetables fresh. Edible fruit and vegetable preservatives developed in the United Kingdom into an edible fruit and vegetable preservative. It is a translucent emulsion formulated with sucrose, starch, fatty acids and polyesters. It can be applied to the surface of citrus, apple, watermelon, banana, tomato and eggplant by spraying, brushing or dipping. The freshness can reach 200. Days or more. Because this preservative forms a layer of sealing film on the surface of the fruit, it can prevent oxygen from entering the interior of the fruit, thus prolonging the ripening process of the fruit and serving as a preservation effect. This preservative can be eaten with fruit. A new type of plastic cling film developed by Japan was successfully developed. It consists of two translucent translucent nylon membranes with high osmotic sugar syrup between the two layers. The packaging of fruits and vegetables with this plastic film can slowly absorb moisture that has exuded from the surfaces of fruits and vegetables, thereby achieving the purpose of preservation. Decompression and Preservation Preservation Method In recent years, a decompression-storage fruit and vegetable preservation technology has been rapidly and widely used abroad. The principle of this preservation method is not complicated. The main application is to reduce air pressure, cooperate with low pressure and high temperature, and use low-pressure air to circulate and other measures to create a favorable storage environment for fruits and vegetables. The low pressure in the storage room is generated by vacuum pumping the room air, controlling the low pressure below 100 mm Hg and the lowest 8 mm Hg. The relative humidity in the air is controlled by the humidifier installed in the room, which is generally more than 90%. Since the exhaust gas reduces the oxygen content in the room, the respiration of the fruits and vegetables is maintained at the lowest level, while also eliminating the indoor Some of the gases such as carbon dioxide and ethylene are conducive to long-term storage of fruits and vegetables. High-temperature treatment preservation method Britain has invented a bulb vegetable storage technology. This technology uses high temperature to inhibit the germination of bulb vegetables. The storage room temperature is controlled at 23 °C, relative humidity of 75%, so that long-term storage purposes can be achieved. However, vegetables are prone to produce saprophytic fungi and cause lesions under these conditions. At present, the United Kingdom is studying how to control this saprophytic fungus. According to reports, onions can be stored under these conditions for 8 months.