The hottest fruit and vegetable fresh-keeping full

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The test bench raises the packaging innovation of fruits and vegetables fresh-keeping full contact

ten innovative fresh-keeping packaging technologies for vegetables and fruits

vegetables and fruits are fresh food, which are perishable after harvest. In order to extend the fresh-keeping period, researchers from various countries have invented a variety of fresh-keeping technologies

fresh keeping carton

this is a new type of carton developed by the Japan Food Circulation System Association in recent years. Researchers used a "ristovar stone" (a kind of silicate rock) as an additive to pulp. Because this kind of stone powder has a good absorption effect on all kinds of gases, it is cheap, does not need low-temperature and high-cost equipment, especially has a long-term preservation effect, and the amount of fresh vegetables and fruits will not be reduced, so businesses love to use it, which is unique for long-distance storage and transportation

microwave preservation

this is a Dutch company's research on fruits, vegetables and fish. 4 Build a new experimental machine to record and set the preservation method of low-temperature disinfection for the batch number, number, experimental environment, sample size and other relevant data. It uses microwave to heat it to 72 ℃ in a very short time (120s), and then puts this processed food on the market under the environmental conditions of 0 ~ 4 ℃. It can be stored for 42 ~ 45 days and will not deteriorate. It is very suitable for supplying "seasonal fruits" in the off-season, and is favored by people

edible fruit and vegetable preservative

this is an edible fruit and vegetable preservative developed by a British Food Association. It is a kind of "translucent lotion" made of sucrose, starch, fatty acid and polyester. It can not only be spray, but also painted. It can also be impregnated and covered on the surfaces of watermelon, tomato, sweet pepper, eggplant, cucumber, apple, banana and so on. It is worth mentioning that its fresh-keeping period is more than 200 days. This is because this preservative forms a "sealing film" on the surface of fruits and vegetables, which completely prevents oxygen from entering the interior of fruits and vegetables, so as to prolong the ripening process of fruits and vegetables and enhance the effect of preservation

new film preservation

this is a one-time hygroscopic and fresh-keeping plastic packaging film developed by Japan. It is composed of two pieces of translucent nylon film 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 exuded from the surface of vegetables, fruits and meat to achieve the effect of preservation

pressure preservation

is successfully developed by the Institute of food science, Kyoto University, Japan. The method of making food by pressure can prolong the preservation time and improve the fresh taste of vegetables after pressure sterilization, but acid cannot play a role under pressure. Therefore, it is best to preserve vegetables and fruits under the best eating condition

ceramic fresh-keeping bag

this is a vegetable and fruit fresh-keeping bag with far-infrared effect developed by a Japanese company. It is mainly coated with a very thin layer of ceramic material on the inside of the bag, so the infrared released by the ceramics can have a strong "resonance" movement with the water contained in the vegetables and fruits, thus promoting the fresh-keeping effect of the vegetables and fruits

microbial preservation method

ethylene can promote the aging and maturation of vegetables and fruits, so in order to keep vegetables and fruits fresh, ethylene must be removed. After screening and research, scientists isolated a "NH-1 strain with obvious advantages". This strain can be made into an "ethylene remover nh-t" material to remove ethylene, which can prevent browning, looseness and grain loss during grape storage. It can prevent water loss, discoloration and softness of tomatoes and peppers, and has an obvious fresh-keeping effect

decompression preservation method

it is a new storage method of vegetables and fruits, which has good preservation effect, and has the advantages of convenient management, simple operation and low cost. At present, some countries such as Britain, the United States, Germany and France have developed low-pressure containers with standard specifications, which have been widely used in long-distance transportation of vegetables and fruits

hydrocarbon mixture preservation method

this is a "Natural Edible Preservative" developed by a British Semper biotechnology company, which can double the storage life of tomatoes, peppers, pears, grapes and other vegetables and fruits. It uses a complex mixture of hydrocarbons. When in use, dissolve it in water to form a solution, and then soak the vegetables and fruits to be fresh in the solution, so that the surface of the vegetables and fruits is evenly coated with a layer of liquid agent. In this way, the absorption of oxygen is greatly reduced, and almost all the CO2 produced by vegetables and fruits is discharged. Therefore, the effect of preservatives is similar to that of "anesthetics" applied to vegetables and fruits to keep them in a dormant state

electronic technology preservation method

it uses negative oxygen ions and ozone generated in high-voltage negative electrostatic places to achieve its purpose. Negative oxygen ions can inactivate the enzymes that metabolize vegetables and fruits, thus reducing the respiratory intensity of vegetables and fruits and weakening the production of ethylene, a fruit ripening agent. Ozone is a strong oxidant, disinfectant and bactericide, which can not only kill and eliminate microorganisms on fruits and vegetables and their secreted toxins, but also inhibit and delay the hydrolysis of organic substances in fruits and vegetables, thereby prolonging the storage period of fruits and vegetables

reprinted from: eating words and eating words

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