Introduction to the method of storage and preservation of cold storage

After being harvested by air-cooling and pre-storage, the sputum is placed in a plastic basket of the outer PE bag, and the fresh-keeping agent, decompression, low temperature and other technical measures are applied to keep fresh for 45 days, the water loss rate is almost zero, and the good fruit rate is 100%. The food consumption period has been extended and the market supply has been adjusted.

Store the stalks while picking the fruit stalks, select the fruit orange-yellow, pest-free and damaged fruits in a clean, ventilated and cool place, use an exhaust fan for 1.5-2 hours of air cooling, and then put into the jacket PE (ie polyethylene film) The plastic basket of the bag) contains 22.5-25kg of fruit per basket. Quantitative preservative on the fruit surface (can be self-adapted preservative, the main component is potassium permanganate and alkaline carrier containing Fe, K, C, etc., the ratio of the two components is potassium permanganate: carrier = 1:2) Cover the plastic basket cover and immediately transport it into the cold storage room that has been pre-cooled for 24 hours. When the temperature of the storage falls below 5 °C, use a vacuum pump to pump the polyethylene bag (thickness 40-60, if there is heat sealing condition, 80 m is better), and pump it to the film bag and tightly press the fruit basket. The rubber band is tightly tied to the mouth of the bag, beware of air leakage; then orderly smashing; then lower the temperature of the library to 1.5 0.5 °C for constant temperature storage.

Before the fruit is released from the warehouse, the cold storage is gently heated (from 1.50.5 ° C to near normal temperature), and the PE bag and preservative are removed when shipped. Practice has proved that after the fresh-keeping fruits are shipped to the market, the freshness of the fruit color remains basically unchanged .