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The Latest Technology of Fruit Preservation in Foreign Countries
In recent years, the United States and Japan have used high technology and emerging materials and equipment for fruit storage and preservation. The following are some of the new methods they use: 1. Edible Fruit Preservatives Edible fruit preservatives. It is a semi-transparent liquid made from sugar, starch, fatty acids and polyesters. It can be sprayed, impregnated or brushed to cover the surface of apples, pears, oranges, bananas, tomatoes and other fruits and vegetables. Because this preservative can form a nearly sealed film on the surface of the fruit, it can block most of the oxygen from entering the interior of the fruit, inhibiting the ripening process of the fruit, and has the effect of prolonging the storage and preservation period. 160-220 days, this preservative is not toxic to humans. 2. Plastic moisture permeable fresh-keeping film Japan's Nishiro Chemical Co., Ltd. has commercialized a moisture-permeable fresh-keeping plastic film dedicated to fruit storage and preservation. The cling film is composed of two translucent films with excellent water permeability. A layer of polysaccharide syrup with high osmotic pressure is pressed between the two layers. The fruit packaged with this film can both keep fresh and can Make water balance, better preservation effect. 3. Anion Preservation Method Negative ions and ozone are another new method for keeping fruits fresh in the air. In Japan, negative ion preservation machines have been widely used to generate large amounts of negative oxygen ions and ozone using high-voltage negative electrostatic fields. Negative oxygen ions can inhibit the activity of enzymes in fruit metabolism, and reduce the production of ethylene with ripening effect in fruits. At the same time, ozone can also sterilize and inhibit and prolong the decomposition of organic matter, thus delaying the ripening period of fruit. Using this method to preserve fruit, it is still fresh after 75 days, and the good rate is more than 99%. 4. Low-pressure storage and preservation method This method uses a vacuum pump to remove most of the air in the storage room or warehouse, and controls it in a low-pressure environment of 750 kPa or less (preferably 75-150 kPa) with a humidifier. Adjust the relative humidity to about 90%. Because in this low-pressure environment, the catalytic process of fruits is maintained at a minimum level, which is conducive to the long-term storage of fruits. Generally, the loss rate for storage for 200 days is only 3% to 5%, which is the current international bulk storage and transportation. The method used when fruit.