Apple preservation
This is amazing! This may be the most complete secret of fruit preservation!
This is amazing! This may be the most complete secret of fruit preservation!
Controlled atmosphere storage temperature: 2~8℃,
Storage time: 4~6 months
Oxygen content: 2%-4%
Carbon dioxide content: 3%-5%
The rest is nitrogen and trace inert gas.
Humidity: 85%-95%
When warehousing, the warehouse should be lowered to 0~5 degrees in advance, and the humidity is 85%-95%. After precooling, apples can quickly adapt to the new storage environment. Try to avoid the fluctuation of warehouse temperature during storage.
Family preservation: choose healthy apples with high hardness, high acid content, heavy fruit powder, good coloring and no pests and diseases, wrap them separately with a layer of white paper, put them neatly in cartons or wooden cases, and put them in ventilated and low temperature places. They can be kept for 1-2 months. Families with refrigerators can wrap apples in plastic bags and tie them tightly, and put them in the lower layer of the refrigerator in turn, which can be kept for half a year.
Grape preservation
This is amazing! This may be the most complete secret of fruit preservation!
This is amazing! This may be the most complete secret of fruit preservation!
Because grapes have no post-ripening process, grapes used for storage should be harvested after the fruit is fully ripe, and the maturity is not enough to withstand storage. Grapes should not be stacked. If some grapes are found to have gone bad, they should be thrown away separately. If stacked together, grapes will also deteriorate and deteriorate.
Storage conditions:
(1) The warehouse (room) should be disinfected thoroughly twice 2-3 days before the fruits are put into storage.
(2) During grape storage, the temperature should be strictly controlled at-1-2℃ and the air relative humidity should be controlled at 87%-95%. Low temperature can reduce the respiratory intensity of fruit, but it should not be too low to prevent freezing injury. The air humidity is too low to keep fresh. If it is too high, the fruit surface is prone to water droplets.
Family common protection:
Refrigerate in the refrigerator. If the grapes are washed clean, they must be refrigerated to slow down the deterioration as much as possible. The temperature should not be too low or too high, just around zero.
Seal it with plastic wrap. Grapes don't need to be washed, put them directly on the plate and seal them with plastic wrap to prevent a lot of air from slowing down oxidation.
Banana preservation
This is amazing! This may be the most complete secret of fruit preservation!
This is amazing! This may be the most complete secret of fruit preservation!
Banana is a tropical and subtropical fruit, which belongs to a typical jump fruit. After the fruit was harvested, respiratory jump appeared rapidly at room temperature; In the process of banana ripening, the peak of ethylene release appears before the respiratory peak, which accelerates the arrival of respiratory peak and ethylene release, and promotes the fruit to turn yellow, sweet, soft and astringent. Pathogens and mechanical injuries will promote physiological maturity and shorten the storage life of fruits. Therefore, delaying fruit ripening means delaying the emergence of respiratory peak, reducing the stimulation of ethylene and eliminating diseased fruit. At the same time, bananas are very sensitive to low temperature and prone to freezing injury.
(1) refrigeration
After harvest, bananas mature by autocatalysis because of their own production of ethylene. In the process of ripening, more ethylene is produced to stimulate the surrounding bananas to ripen, so that a large number of ripe bananas cannot be stored for a long time. Cold storage of green hard (immature) bananas can reduce the arrival of respiratory peak and delay the production of ethylene in large quantities, thus achieving the purpose of prolonging storage life. According to the experiment, bananas with 75% ~ 80% fullness are stored at 1 1 ~ 12℃, and the effect is good. When the temperature is lower than 10℃, cold damage will occur. The symptoms of banana chilling injury are as follows: first, the peel turns dark gray, and in severe cases it turns gray-black. When most peels turn gray-black, the skin becomes darker and darker after maturity, and soon white mold appears. It is difficult to separate the skin with your fingers, and the pulp is still solid. Sometimes some pulp becomes soft and tasteless within a finger, and tastes like raw starch. Another key measure during banana cold storage is ventilation, because only a very small amount of ethylene is enough to make the stored bananas turn yellow in a short time, so we should pay attention to frequent ventilation to reduce the ethylene concentration. When the cold storage is dry, the humidity can be increased by soaking and spraying. When bananas are produced in cold storage, the temperature of the fruit should be gradually raised to room temperature before banana production, otherwise the surface of the fruit will sweat, the breathing will be greatly increased, and it is easy to soften and rot.
(2) Modified atmosphere storage
1. Spontaneous modified atmosphere storage: Bananas are packed in polyethylene film bags, and their storage life is prolonged by changing the gas composition in the bags. This technology works well. At room temperature, the contents of CO2 and O2 in polyethylene bags are 0.5%-7.0% and 0.5%- 10.0% respectively. The concrete methods are as follows: the thickness of plastic film is 0.04 ~ 0.06 mm, each bag 100 kg of banana soaked with 100 times of liquid thiophanate, 200 g of brick or vermiculite soaked with saturated potassium permanganate solution, and 100 g of slaked lime, which are semi-sealed at the initial stage and fully sealed at the middle and late stages to ensure CO2. During storage, the temperature was kept at 1 1 ~ 13℃ and the relative humidity was kept at 90% ~ 95%. After storage for about 100 days, the peel was still green.
2. Controlled atmosphere storage: Experimental report: Controlled atmosphere storage is adopted to ensure that 5% CO2 and 3% O2 are stored at 20℃, and single fruit is stored for 65,438 0.82 days until it is transferred to natural air. If proper storage temperature is adopted, it can be expected that the storage period can be extended. In the process of modified atmosphere, ethylene production increases with the increase of oxygen content and decreases with the increase of CO2 content. Therefore, ventilation must be done to reduce the ethylene concentration.
Family common protection:
Suitable for storage at about 65438 02℃. If stored at a temperature below 12℃, it will turn black and rot. Just put it in a cool place at room temperature. If put in the refrigerator, it will make them suffer from cold damage and deteriorate in advance.
You buy a bunch of bananas, then separate them, and then wrap a small part of plastic wrap around the stem of each banana. Plastic wrap helps to suppress ethylene gas produced when bananas are ripe. If there is no plastic wrap, ethylene gas will spread to other parts during banana ripening, and the whole banana will ripen quickly.