In traditional persimmon processing, in order to prevent persimmon from mildew and browning, it is necessary to fumigate persimmon, but there is a certain amount of sulfur dioxide residue in the fumigated persimmon, which has food safety hazards.
In order to find a processing technology that can replace the traditional sulfur fumigation technology, Zhang Wenyuan, chairman of Aiqin Yang Yang Persimmon Professional Cooperative in Fuping County, cooperated with Yong Yang, a professor at Northwest A&F University, and finally put forward a 1% persimmon rack after long-term systematic research. Spraying citric acid and 1% Vc compound solution to protect the color can effectively prevent browning and ensure the red and bright appearance of persimmon.
When the air humidity is more than 60%, 2% chlorine dioxide mother liquor is used for closed fumigation instead of sulfur fumigation to prevent mildew, which improves the safety of products. Apply the principles of agricultural system engineering.
Through reasonable selection of processing plants:
Independent patented technologies such as cross-hanging persimmon and wide and narrow ventilation duct were adopted, which effectively improved ventilation conditions, inhibited persimmon mildew and improved product quality and production efficiency.
The research results are scientific, advanced, practical and easy to operate, and have been applied in the production of persimmon professional cooperatives. Persimmons processed by this technology not only ensure the quality, but also ensure the safety and health of consumers, which is of great significance to promote the development of persimmon industry and increase farmers' income.