How to keep fruits fresh during transportation?

Ten methods of fruit storage and preservation

Fruit is fresh food, and it will rot easily after harvest. In order to prolong the shelf life, researchers from all over the world have invented a variety of new preservation technologies, and now they have introduced 10.

1. Fresh-keeping carton: This is a new carton developed by Japan Food Circulation System Association in recent years. The researchers used a kind of "rectorite" (a silicate rock) as an additive for paper pulp. Because this kind of stone powder has a unique good adsorption effect on various gases, and its price is cheap, it does not need low-temperature and high-cost equipment, especially it has a long-term preservation effect, and the weight of fresh fruit will not be reduced, so merchants love to use it, which is more suitable for long-distance storage and transportation.

2. Microwave preservation: This is a method for a Dutch company to keep fruits fresh by low-temperature disinfection. After being heated to 72℃ by microwave for a short time (120s) and then put into the market at 0~4℃, the processed food can be preserved for 42~45 days without deterioration. It is very suitable for supplying "seasonal fruits" in the off-season and is favored by people.

3. Edible fruit preservative: This is an edible fruit preservative developed by the British Food Association. It is a "translucent emulsion" made of sucrose, starch, fatty acid and polyester. It can be sprayed, brushed, dipped and covered on the surface of watermelon, tomato, sweet pepper, eggplant, cucumber, apple and banana, and its preservation period can be as long as more than 200 days. This is because this preservative forms a "sealing film" on the surface of fruits and vegetables, which completely prevents oxygen from entering the interior of fruits and vegetables, thus achieving the purpose of prolonging the ripening process of fruits and enhancing the preservation effect.

4. New film preservation: This is a disposable moisture-absorbing and fresh-keeping plastic packaging film developed in Japan. It consists of two translucent nylon membranes with strong water permeability, and natural paste and syrup with high osmotic pressure are installed between the membranes, which can slowly absorb the water oozing from the surface of fruits and meat to achieve the effect of preservation.

5. Pressurized preservation: The method of making food by pressure was successfully developed by the Institute of Food Science, Kyoto University, Japan. After pressure sterilization, the fresh-keeping time of fruits can be prolonged and the fresh taste can be improved. But acid can't work under pressure, so it is ideal to keep the fruit in the best condition.

6. Ceramic fresh-keeping bag: This is a fruit fresh-keeping bag with far infrared effect developed by a Japanese company. It is mainly to coat a very thin layer of ceramic material on the inside of the bag, so that the infrared rays released by the ceramic can have a strong "* * * vibration" movement with the moisture contained in the fruit, thus promoting the preservation of the fruit.

7. Microbial preservation method: ethylene can promote the aging and ripening of fruits, so in order to achieve the purpose of fruit preservation, ethylene needs to be removed. Scientists isolated a kind of "NH- 10 strain" through screening and research. The strain can be made into "ethylene remover NH-T" to remove ethylene, which can prevent grapes from browning, loosening and falling off during storage, prevent tomatoes and peppers from losing water, changing color and softening, and has obvious fresh-keeping effect.

8. decompression preservation method: it is a new method of fruit storage with good preservation effect, convenient management, simple operation and low cost. At present, some countries such as Britain, America, Germany and France have developed low-pressure containers with standard specifications, which are widely used in long-distance transportation of fruits.

9. Hydrocarbon mixture preservation method: This is a "natural edible preservative" developed by a British biotechnology company, which can extend the shelf life of pears, grapes and other fruits by 1 times. It uses a complex hydrocarbon mixture, which is dissolved in water to form a solution, and then the fruit to be preserved is soaked in the solution, so that the surface of the fruit is evenly coated with a layer of liquid agent. This greatly reduces the absorption of oxygen, and almost all the CO2 produced by fruits is discharged. Therefore, the role of preservatives is similar to that of "anesthetics" acting on fruits to make them dormant.

10, electronic technology preservation method: it uses negative oxygen ions and ozone generated by high-voltage negative electrostatic field to achieve the goal. Negative oxygen ions can inactivate enzymes that metabolize fruits, thus reducing the respiratory intensity of fruits and weakening the survival of ethylene, a fruit ripening agent. Ozone is a strong oxidant and a good disinfectant, which can not only kill and eliminate microorganisms and toxins secreted by fruits, but also inhibit and delay the hydrolysis of organic substances in fruits, thus prolonging the storage period of fruits.