Fresh vegetables, frozen fresh-keeping technology knowledge



Fresh vegetables, frozen fresh-keeping technology knowledge

Purification processing of vegetables the main problems is easily decomposed to prevent the key technology of its preservation measures. Under 5 years of excellent agricultural production center experience, the rational use of cold storage and preservation technology, can guarantee the quality of clean vegetable cartons, can bring significant economic benefits.

Fresh vegetables to extend the period of

Processed fruit and vegetable products after purification, the surface cells are destroyed, increase the size of microbial infection, wound respiration increased nutrient consumption increased. Respiration and microbial status is to determine the shelf life quality of clean vegetable main factors, while the temperature is affecting respiration and microbial propagation speed of the main external factors. The higher the temperature, respiration rate greater fruit and vegetable respiration on behalf of the Xieyue Jiang, the faster the consumption of various nutrients, resulting in accelerated cell decomposition, seriously reduce fruit storability and disease resistance. Inhibition of microbial growth at low temperature is the most effective and safest method, the temperature below 5 ℃ environment, a variety of microbial propagation is inhibited will be to effectively guarantee quality and freshness of clean vegetables. However, not all of the clean vegetables are suitable for low temperature, there are many vegetables on the low temperature sensitive, prone to chilling injury. Such as cucumber, squash, bitter melon at 7 ℃ these very susceptible to cold injury, the chilling injury symptoms of the surface was boiling like, Organization of soft rot, edible part of the bitterness or flavor rapidly lost, loss of food value, and therefore vulnerable, low-temperature Chilling vegetables, can take partial purchase or deferred purchase of time, side side packing in the form of packaging, or storage of such individual insulation measures taken to prevent cold damage occurred. Although many vegetables and more sensitive to low temperature, but due to extremely clean vegetable rot, storage period is short, so small in production, but also timely sale of goods cases, in practice the problem can be neglected product chilling.

Use fresh cold storage should note

A temperature

Cold storage preservation techniques used to control the temperature in cold well is the key. As a short-term storage of clean vegetable products, general refrigerator temperature should be controlled within 2 ~ 4 ℃ can be, vulnerable to cold damage for vegetables (such as cucumbers, squash, bitter gourd, etc.) may be placed on 5 ~ 7 ℃ cold storage, or to increase Gaimian Pi and other insulation measures to prevent the vegetables cold. Garlic, broccoli and other vegetables should be placed prone aging 0 ℃ and the library. To ensure the quality of finished dishes, to avoid drastic temperature changes, increased respiration, vegetables, dressing and mulching should be in the 2 ~ 5 ℃ conditions.

2 humidity

To ensure the freshness of vegetables, reduce water loss wilting, general control humidity during storage and processing of 80% to 95%. And in the storage process, according to storage capacity and the Treasury between temperature conditions at any time pay attention to ventilation.

3 due to dry

Mushrooms, onions, ginger, and other surface water content of greater variety, proper drying before storage to reduce its surface covered with water in the vegetables, to extend the storage period.

4 to prevent the reactor pressure

Into the bank vegetables should be placed neatly on shelves, or playing on the library stacks, to prevent the stacking high piles pressure on the pile of vegetables caused by mechanical damage or heat inside, leading to decline in the quality of vegetables.

Fresh vegetables, frozen fresh-keeping technology knowledge

Purification processing of vegetables the main problems is easily decomposed to prevent the key technology of its preservation measures. According to excellent agricultural center known 5 years production experience, rational utilization of cold storage and preservation technology, can guarantee the quality of clear vegetable cartons, can bring significant economic benefits.

Fresh vegetables to extend the period of

Processed fruit and vegetable products after purification, the surface cells are destroyed, increase the size of microbial infection, wound respiration increased nutrient consumption increased. Respiration and microbial conditions in determining the quality of clean vegetable shelf-life factors, while the temperature is affecting respiration and microbial propagation speed of the main external factors. The higher the temperature, respiration rate greater fruit and vegetable respiration on behalf of the Xieyue Jiang, the faster the consumption of various nutrients, resulting in accelerated cell decomposition, seriously reduce fruit storability and disease resistance. Inhibition of microbial growth at low temperature is the most effective and safest method, the temperature below 5 ℃ environment, a variety of microbial propagation is inhibited will be to effectively guarantee quality and freshness of clean vegetables. However, not all of the clean vegetables are suitable for low temperature, there are many vegetables on the low temperature sensitive, prone to chilling injury. Such as cucumber, squash, bitter melon at 7 ℃ these very susceptible to cold injury, the chilling injury symptoms of the surface was boiling like, Organization of soft rot, edible part of the bitterness or flavor rapidly lost, loss of food value, and therefore vulnerable, low-temperature Chilling vegetables, can take partial purchase or deferred purchase of time, side edge packaging in the form of packing, storage and other insulating or take individual measures to prevent chilling injury. Although many vegetables and more sensitive to low temperature, but due to easy clean vegetable rot, storage period is short, so small in production, but also timely sale of goods cases, in practice the problem can be neglected product chilling.

Use fresh cold storage should note

A temperature

Cold storage preservation techniques used to control the temperature in cold well is the key. As a short-term storage of clean vegetable products, general refrigerator temperature should be controlled within 2 ~ 4 ℃ can be, vulnerable to cold damage for vegetables (such as cucumbers, squash, bitter gourd, etc.) may be placed on 5 ~ 7 ℃ cold storage, or to increase Gaimian Pi and other insulation measures to prevent the vegetables cold. Garlic, broccoli and other vegetables should be placed prone aging 0 ℃ and the library. To ensure the quality of finished dishes, to avoid drastic temperature changes, increased respiration, vegetables, dressing and mulching should be in the 2 ~ 5 ℃ conditions.

2 humidity

To ensure the freshness of vegetables, reduce water loss wilting, general control humidity during storage and processing of 80% to 95%. And in the storage process, according to storage capacity and the Treasury between temperature conditions at any time pay attention to ventilation.

3 due to dry

Mushrooms, onions, ginger, and other surface water content of greater variety, proper drying before storage to reduce its surface covered with water in the vegetables, to extend the storage period.

4 to prevent the reactor pressure

Into the bank vegetables should be placed neatly on shelves, or playing on the library stacks, to prevent the stacking high piles pressure on the pile of vegetables caused by mechanical damage or heat inside, leading to decline in the quality of vegetables.