How to use cold storage to reduce the consumption of vegetables and edible fungi?

Quick-frozen cold storage is generally used for the following purposes:1Food Industry:

Quick-frozen cold storage can be used in the food processing industry for the storage of food raw materials, the storage of finished products after food processing, as well as fast freezing, deep freezing, long-term storage and other links, such as ice cream, surimi, barbecued pork, etc. 2.Biomedical industry:

Quick-freezing cold storage can be used for conventional freezing (such as frozen plasma, cell products, etc.) and deep freezing (such as freeze-desiccant, etc.) in the biomedical industry, and can also be used in the storage and transportation of biological samples and other items. 3.Seafood and aquatic industry:

Quick-frozen cold storage is an indispensable cold chain link in seafood and aquatic products, which can be used to freeze and cut fresh fish, shrimp, crab, shellfish products, etc., to extend the shelf life and transportation distance of products. Shanghai Kairan Refrigeration is a company specializing in cold storage engineering design, cold storage construction, cold storage...

Wear and tear exist all the time in the process of picking, storing, transporting and selling vegetables and edible fungi, which brings a lot of losses to enterprises. So how can you avoid the wear and tear that can occur in these processes?

Let's first take a look at the main causes of post-harvest vegetable loss:

1. Microbial infection: The microorganisms that infect vegetables mainly include fungi and bacteria, some of which are brought by vegetable farmland, such as potato late blight, carrot sclerotinia sclerotinia disease, radish black rot, etc., and diseased vegetables can continue to spread in the later stage; Some microorganisms begin to harm vegetable products in storage, transportation and even sales, and these microorganisms are mostly molds and spoilage bacteria, resulting in mold, rotting, and smelly vegetables, resulting in losses.

2. Physiological and biochemical reactions of vegetables: for a period of time after the harvest of vegetables, there are still respiration and other life activities, among which respiration is closely related to various physiological and biochemical processes, which affects the quality of vegetables in the storage process.

3. Mechanical injury: the main characteristics of vegetables are mostly fresh and brittle, when they are squeezed and collided, they will be broken, abrasive, crushed, broken, punctured, etc., almost losing their commercial and edible value, and the vegetables with minor injuries are also susceptible to the infection of germs, resulting in rot and more serious losses.

Therefore, in this link, if no timely pretreatment is carried out, the overall quality of the overall vegetable fungus will be affected, such as a certain screening of vegetables, removal of bad leaves and rotten leaves and plants of low quality, so as to prevent diseased plants from infecting healthy crops.

So, all we have to do is pre-cool! Pre-cooling! Pre-cooling! Pre-cooling is very important for vegetable mushrooms!

Vegetables are pre-cooled, can effectively prevent the occurrence of various diseases, and reduce the impact of respiration on vegetables, according to measurement statistics, pre-cooled vegetables (0 standard), than uncooled vegetables (20) attrition rate at least 40% 50%, so that vegetables can be stored for a longer time, and the quality is higher than that of vegetables that have not been colded.

Storage: Fresh cold storage.

Fresh-keeping cold storage is so far very effective commonly used vegetable edible fungus preservation equipment, a well-planned, high-quality vegetable cold storage, to extend the vegetable shelf life, shelf life, convenient peak sales, through disasters, depreciation tide is of great significance.