Kneel for affordable, practical, effective and convenient vegetable preservation technology.

Hello. Long-term storage and preservation of vegetables is to give a suitable storage environment and conditions to maintain their normal metabolism according to the requirements of the biological characteristics of vegetables, so as to reduce the decline of vegetable quality and decay loss, and prolong the consumption period. In foreign countries, various methods have emerged to adapt to the characteristics of various vegetables and the needs of multi-level consumption.

Long-term storage facilities abroad are generally located in the place of production or sale. Vegetables are pre-selected and sorted before storage as well as circulation and preservation, and some are pre-cooled. There are several ways to store and preserve vegetables for a long time.

1. Moisturizing and storing at room temperature.

It is the most energy-saving and low-cost product. The earliest and most prevalent folk traditional methods are used. There is no need for additional auxiliary equipment to control temperature and humidity, and only sheds and kilns can be built to create a suitable environment by using natural conditions.

The temperature and humidity in the shed and kiln are regulated by natural ventilation. Sheds and kilns with room temperature and moisture retention are generally built in places with high terrain, low groundwater level and good ventilation. This method is suitable for Chinese cabbage, cabbage, potatoes, shallots, radishes and other root and tuber vegetables.

2. Low temperature storage.

It is one of the most well-researched methods and has been commercially promoted. This method can be divided into two types: low-temperature refrigeration with about 0 and low-temperature storage below the general temperature. Cold storage needs refrigeration devices, low temperature storage as long as ventilation devices on the line, bottom temperature storage can reduce the amount of vegetable respiration, reduce the speed of biochemistry, reduce nutrient loss, inhibit the vitality of germs.

The temperature of the low-temperature storage should be maintained at the level that can remove the heat of breathing, and the circulation of freshness, the temperature storage also needs a freezing system, that is, low temperature pre-cooling, thermal insulation transportation and freezer ** three matching, so that vegetables from the harvest processing to the hands of consumers have been kept at a low temperature. Japan is studying a stacked ventilation storage method, also known as intermittent ventilation circulation stacking ventilation storage method. This method is to use vegetable respiration and transpiration to obtain high humidity and carbon dioxide concentrations higher than the atmospheric composition under low temperature conditions, and at the same time remove harmful gases such as ethylene and prevent overhumidity through appropriate ventilation.

This method can maintain the appearance of vegetable quality and is easy to operate, so it has attracted people's attention.

Thank you. o(∩_o

Our company is the production of fresh water for fruits and vegetables, and the effect is very good. Drinking fresh water is safer and more secure.

1. When preserving the lotus root, wash the soil with clean water first, then put it in a basin or bucket full of water, submerge the lotus root, and change the cold water once every one to two days.

2. Pick the leaves of the radish when it is stored, so as to avoid the nutrients being absorbed by the leaves.

3. If you want to keep the tofu for a long time, you can first dissolve the salt in boiling water, soak the fresh tofu in it, and submerge the tofu with salt water, so that the tofu can be stored for a long time.

4. When the celery chrysanthemum is preserved, tie it up with a small rope, and put it in a basin with the roots facing down, and it will not dry and rot for a long time.

5. If you want to preserve winter melon for a long time, you must choose winter melon with intact skin and complete hoarfrost, and put it on a wooden board in a ventilated and cool place, so that it can be kept fresh for 4 to 5 months.

6. When storing the pumpkin, cut the pumpkin and dig out all the gourd parts before putting it in a fresh-keeping bag for preservation.

7. Freeze the fish in salted water when you put it in the refrigerator, which will prevent the fish from drying out.

8. When storing dried seafood such as dried fish, small whitebait, dried shrimp skin, sea rice, etc., you can put the garlic in a sealed bag (or sealed bottle) and then put it in a cool place for preservation.

Hello, the commonly used preservation methods for vegetable distribution are as follows:

1.Low-temperature storage: Put the vegetables in a low-temperature environment (usually between 0 and 5), which roller shed can extend their freshness life. In logistics and distribution, refrigerated trucks or cold storage can be used for low-temperature storage.

2.Packaging: Packing vegetables well can reduce their contact with the outside environment, reducing the likelihood of water evaporation and bacterial infection. Common packaging materials are plastic bags, plastic wrap, etc.

3.Removal of air: The freshness and shelf life of vegetables are also affected by the air. When packing vegetables, the air inside the package can be extracted to slow down respiration and oxidation reactions, thereby extending their shelf life. Li Ze.

4.Humidification: Vegetables are susceptible to dry environments during transportation. Using humidifiers or wet towels to increase the humidity in the package can effectively reduce the speed of water evaporation of vegetables and prolong their shelf life.

5.Modified atmosphere technology: Modified atmosphere technology is a method to adjust the gas composition in the package to the ratio suitable for the growth and storage of vegetables, so as to extend the shelf life of vegetables. Commonly used gases are carbon dioxide, oxygen, and nitrogen.

These methods can be used to preserve the freshness of vegetables and extend the shelf life through scientific management in the logistics and distribution process.

Refrigeration and preservation method:

1.Putting vegetables in the refrigerator with a temperature of about 0 can effectively reduce the temperature and air humidity of the dish, slow down the growth rate of microorganisms, and make plums to keep them fresh.

2.Vacuum preservation method: put vegetables into a vacuum bag, and by extracting the vacuum, the oxygen in the bag is reduced, so as to prevent the growth of microorganisms, and the color, nutrition and taste can be kept unchanged.

3.Humidity preservation method: put the vegetables washed in pure late water into a pot, cover the upper part of the dish with a layer of plastic wrap, and then coat the leaves with honey or syrup, and then cover, which can be kept fresh for about 3 5 days.

Vegetable cold storage preservation technology is the preservation and processing of agricultural products, for the continuation of agricultural production, is the secondary economy in the process of agricultural reproduction, developed countries have put postpartum storage and processing in the primary position of agriculture, in addition to the high added value brought by preservation and processing, only reduce the loss of existing fruits and vegetables, and the spine can bring economic benefits to the society. <

Vegetable cold storage preservation technology is the preservation and processing of agricultural products, for the continuation of agricultural production, is the secondary economy in the process of agricultural reproduction, developed countries have put post-production storage and processing in the primary position of agriculture, in addition to the high added value brought by preservation and processing, only to reduce the loss of existing fruits and vegetables, can bring economic benefits to the society. What's more, after China's accession to the WTO, fruit and vegetable products are one of the most promising products to enter the international market, so we should seize this favorable condition and rare opportunity.

Is it the technology that asks? It is advisable to find a teacher.

1. Leafy vegetable harvesting and preservation technology.

The preservation of leafy vegetables should mainly pay attention to low temperature and moisturizing. Watering should be strictly controlled before harvesting, and harvest should be harvested in the morning or evening when the temperature is low. Yellow leaves, diseased leaves and impurities should be removed before storage.

When loading the basket, do not squeeze too hard. Avoid direct sunlight after harvesting. It should be placed in a cool place and covered with a film or damp cloth.

2. Harvesting and preservation technology of fruits and vegetables.

The preservation of fruits and vegetables should mainly pay attention to prevent cold injury caused by too low temperature. Stop watering 3-7 days before harvest to prevent fruit cracking during harvest or transportation. The ripeness of fruits and vegetables to be stored should not be overripe.

Harvesting should be done in the morning or late afternoon when the temperature is low to avoid weight loss and the impact of high temperatures on the storage period. After harvesting, the fruit should be kept in a cool place away from direct sunlight. Where conditions permit, the fruit can be placed in cold storage or pre-cooled.

Uniform plastic baskets should be used for transportation, and bamboo baskets should not be used. Attention should be paid to controlling the appropriate temperature when using cold storage.

3. Harvesting and preservation technology of melons and legumes and vegetables.

The preservation of melons and beans and vegetables should mainly pay attention to strictly controlling the temperature to avoid chilling damage caused by low temperature. Pumpkins and cucumbers have different humidity requirements, and various legumes have stricter humidity requirements.

Fourth, the harvesting and preservation technology of root vegetables.

The preservation of root vegetables should mainly pay attention to maintaining humidity to avoid the occurrence of water loss and wilting caused by low humidity. The use of traditional burial and cellaring should be based on the climate changes in different years to grasp the cellar time, and with the temperature change to cover the soil or increase the mulching material to avoid the occurrence of frost damage.

Avoid damage to the root vegetables caused by harvesting tools during harvesting, if the moisture is too large during harvesting, it can be properly dried for 1-2 days after harvesting. When stored for a long time, it is necessary to carry out regular inspections and remove bad roots in time to avoid causing large-scale rot. Root vegetables that need to be cleaned should be washed before they are marketed.

The faster the cooling rate in the early stage of storage, the better, in order to remove the field heat as soon as possible, but some agronomic products should not be cooled too fast, and the gradual cooling method is adopted.

Maintain the stability of temperature, should not vary too much, too large amplitude will lead to aggravation of water loss, condensation on the surface of the product, unfavorable humidity management, conducive to the reproduction of microorganisms, maintain within 1, close to 0 to maintain at , 0 when 95% RH at -1 will be saturated.

Before the product is out of the warehouse, the temperature should be gradually warmed up, and the temperature should be maintained 3-4 times higher than the product temperature until the product temperature is less than 5 when the temperature of the product is less than 5, otherwise it is easy to sweat, sweating refers to the phenomenon of condensation of water vapor in the air above the temperature of agronomic products at low temperatures above 5.