First of all, I want to explain to you that, generally speaking, fresh olive fruits are mainly processed after harvest, and a small part is used for fresh eating. Fresh fruit is usually stored at room temperature, and the preservation method is simple and easy to implement by combining chemical preservation.
1, collecting
As the saying goes, "peaches, plums, four olives and seven", what does "seven" stand for? In other words, olives need to be cultivated for up to seven years to bear fruit, and the maturity is generally around October every year. At first, the new olive tree produced few fruits, each tree was only a few kilograms, and after 25 years, it increased significantly, reaching more than 500 kilograms. Every time the olive tree bears fruit, the yield will be reduced in the following year, and the dormancy period will be one to two years. Then the harvest time of olives varies with regions, varieties and uses. Processing preserved fruits and preserves, and harvesting green fruits in July and August; As fresh food, it should be harvested when the fruit is fully mature and the peel color is good. At this time, the fruit is of good quality and can be stored. In Chaoshan area, early-maturing varieties are harvested around Mid-Autumn Festival, and late-maturing varieties are mainly used for fresh food in Spring Festival, and should be harvested at10-1at the latest, combined with storage and preservation. However, the harvest period of black olive is September-165438+1October, which varies with varieties. When the fruit is fully mature and 90% of the fruit in the whole tree is purple-black and shiny, it can be harvested. When harvesting, try to pick the fruit by hand, avoid beating the fruit with bamboo poles, reduce mechanical damage, keep the appearance of the fruit clean and ensure the storage capacity of the fruit.
2, bamboo basket storage
This method is a popular storage method, so be careful when you operate it. After the fruits are harvested, they should be selected first, and bad fruits, damaged fruits and diseased fruits should be removed, then they should be properly preserved and put into bamboo baskets. The bamboo basket is lined with toilet paper and then with incense and banana leaves. After the fruit is filled, spread incense, banana leaves or toilet paper on it and cover it. If stored properly, after 1 month, the color, shape and taste of the fruit remain basically unchanged, and the pulp is crisp and refreshing.
3. Cylinder storage
The storage method of this jar is a traditional fresh-keeping method, so when storing, you should first lay a layer of pine needles, green bamboo leaves or fresh olive leaves with a thickness of about 2 cm on the bottom of the jar, then put in olives, and when it is nearly full, lay pine needles, green bamboo leaves or banana leaves on the fruit surface, then cover it tightly, check it every 7- 10 days, remove rotten fruits, and continue to store good fruits.
4, plastic film bag storage
This method is a common fruit preservation method, and it takes a long time to preserve. Then, when you operate, first put the selected and preserved olive fruits into plastic film bags, and at the same time add a small amount of vermiculite packed with breathable materials to absorb potassium permanganate solution as ethylene absorbent. Store at room temperature (10-17℃) and check regularly. If the weather is warm and there is a lot of water vapor in the bag, open the bag mouth for ventilation for 5 minutes, then tie the bag mouth tightly and continue to store it. This method can keep fresh for 4-5 months.
5. Preserved fruits can be stored.
This method belongs to the preservation method of fruit processing, and it is also a popular method. Then the specific operation is to take 500 grams of yellowed olives and rub the epidermis with a small amount of salt. When the olives are slightly soft, knock them flat with a wooden hammer and rinse them with clear water. Dissolve 250g of white sugar in 250g of water, add olives after boiling, cook with slow fire for 30min, then add150g of white sugar, stir while cooking, and drain the syrup until the sugar solution is concentrated to about 70%, thus obtaining honey olives. Must be soaked in syrup and stored in a cool and ventilated place.
6. Frozen storage
Freezing is also a very common way to preserve fruits, and we can also see some frozen olive products. Then, using fresh olives as raw materials, the frozen olives were peeled by advanced enzymatic hydrolysis technology, combined with low-temperature sugar infiltration and quick-freezing technology, which well solved the technical problems that the olive peel was not easy to remove, high-temperature sugar infiltration was easy to cause flavor deterioration, and slow freezing caused the frozen olives to have too large ice crystals and serious soft shrinkage, thus retaining the nutritional components of olives to the maximum extent and maintaining the fresh taste of olives. This technology has applied for a national patent.
7. Family storage
All the above methods are professional methods to keep olives fresh in large quantities, while the domestic methods are relatively simple. You can put it in bottles and jars with a small amount of rice. Olives are afraid of being wet, but rice absorbs moisture. Don't wash them when they are stored, and wash them when they are eaten.