If batch production is used to keep vegetables fresh, it will involve many technical problems, mainly including temperature, processing equipment, pretreatment before preservation, fresh-keeping warehouse, preservative and so on. Let me briefly introduce yam as an example (please leave a message if you have detailed requirements).
The first is temperature,
The refrigeration temperature of most vegetables is 0~ 10℃, too low will cause frostbite.
Second, processing equipment, vegetable cutting equipment is available in many domestic manufacturers. After my experiment, the cutter of vegetable cutting equipment has a great influence on the fresh-keeping effect after cutting vegetables. Compared with stainless steel cutter, a special material cutter can be extended for several days (please forgive me if the patent right cannot be deepened here), especially for vegetables that are easy to brown, such as yam and potatoes.
3. Pretreatment before preservation, and removal of abnormal individuals such as knife wounds, scratches and decay,
Fourth, cold storage,
Picking domestic vegetables when they are 6 ~ 7 ripe. When they reach our mouths, the taste must be discounted. One of the reasons is that we didn't wait until they were mature, then refrigerated and transported to the cold chain.
Verb (abbreviation for verb) preservative
Proper preservatives can also prolong the shelf life,
The more effective varieties are chitosan and potassium sorbate.
In my comparative experiment, fresh-cut with a special knife and fresh-keeping agent were used to keep fresh at 5 ~ 7 degrees Celsius, so that the cut of Chinese yam (thicker) did not mildew, that is, it did not turn green. The fresh-keeping time is 10 day, and the iron stick yam reaches 23 days.
Welcome your advice and communication.