1, after storage to gradually cool down
No pipe fruit or a vegetable, after picking, picking the best place in a timely manner to cool the internal heat of the shed picked fruits and vegetables in general is to find a quick way to cool the sun does not shine and also ventilated space place. Fruits and vegetables cooled by refrigerated trucks to transport the refrigerator can be directly refrigerated. If, after picking fruits and vegetables without cooling down into the cold room, we should adopt a gradual cooling methods to prevent the occurrence of certain physiological diseases.
Fruits and vegetables contain a lot of moisture, which is a necessary condition to maintain the fresh fruit and quality of life activities. After picking fruits and vegetables, the supply of water can not be obtained from the mother, in the long-term storage process, gradually evaporate moisture. Most fruits and vegetables a dry consumption (weight loss) more than 5%, it will wither and so obvious symbol of freshness decline appears. Especially fruits, when consumption of up to 5% in the future can not be restitution. Evaporation of moisture fruits and vegetables, on the one hand due to respiration, emitting a part of the water; the other is the storage environment air humidity is too low, causing wilt fruits and vegetables, reducing the value of the goods. In order to ensure the freshness of vegetables, to reduce water loss wilting humidity during storage and processing control in general 80% to 95%. And during storage, according to the storage chamber and the amount of storage temperature conditions, pay attention to any ventilation.
Vegetable neatly into the library should be placed on the shelf, or playing on the stack library, palletizing prevent excessive heap pressure on the damage caused by mechanical or vegetable stack within the heat, leading to decline in the quality of vegetables.
Different kinds of fruits and vegetables, the ability to endure low temperatures it is not the same, and not suitable for low temperatures and frozen fruit will affect the normal physiological function, causing diseases or physiological changes produced flavor quality, which is disadvantageous for storage. Using cold fresh technology to control the refrigerator temperature is the key. As a short-term storage of clean vegetable products, general cold storage temperature should be controlled within 2 ~ 4 ℃ can be, vulnerable to cold damage for vegetables (such as bitter gourd, cucumber, etc.) can be placed 5 ~ 7 ℃ cold storage, or take stamped cotton are other insulation measures to prevent the vegetables cold. Garlic sprouts, broccoli and other vegetables easy to aging should be placed around 0 ℃ library. To ensure the quality of the finished dish, avoid sudden temperature changes, breathing metabolic enhancement, trimming vegetables and Film should also be carried out at 2 ~ 5 ℃ condition.
Mushrooms, onion, ginger and other surface water content greater variety, must be properly dry before storage to reduce their vegetables covered with water on the surface, to extend the storage period.
For fresh vegetables, cold storage preservation should pay attention to what matters here today to share and rational use of fresh vegetables, cold storage preservation, both to ensure the quality of vegetables, can bring significant economic benefits.
