How to preserve the freshness of fruit without spoiling?

1. Wrap the fruits before putting them in the refrigerator, pack them separately with white paper, then put them in a plastic bag and put them in the refrigerator for refrigeration. Be careful not to seal the plastic bag completely, and it is best to prick a few holes to ensure that it has good air permeability, which will help avoid damage to the skin of the fruit with condensation.

2. Fruits that can be put in the refrigerator, durian, mango, shakya, passion fruit, persimmon, papaya, etc. can be put in the refrigerator, but they must be ripe to be placed, and those that are not ripe can not be placed in the refrigerator.

3. Fruits that must be put in the refrigerator, how to store fruits are not easy to spoil, such as peaches, mulberries, plums, lychees, longans, rambutan, cherries, chestnuts, guavas, grapes, pears, strawberries, mangosteen, dragon fruit, etc., such fruits must be stored in the refrigerator.

4. Most of the tropical fruits such as bananas and mangoes are afraid of cold and cannot be refrigerated in the refrigerator. Otherwise, it will speed up the deterioration, and this kind of fruit can be kept in a cool place away from light.

If you want to keep fresh fruits from spoiling, you need to use things such as refrigerators, and at the same time, you should use fruits as soon as possible, because the freshest fruits are the best ones.

First of all, if you want to store fruits, you can use the refrigerator to store them. The fruit is placed in the refrigerator in a refrigerated place, then its temperature is relatively low, which can be conducive to the preservation of the fruit, preserving his freshness and good flavor and moisture.

Second, use fruit as soon as possible. Fruit is used as soon as possible because it is prone to spoilage, and fresh fruit is the most delicious, it has the highest nutritional value, and it tastes the best, except for unripe bananas, of course.

Third, fruits, such as watermelon, can be stored on top of ice water. In the countryside, there is a way to preserve the fruit is to put it in the well water, and then the temperature of the well water is relatively low, you can also save some fruit, and at the same time, it can make it taste better.

Finally, to preserve some fruit, you can use some preservation techniques that can be used, such as some water to keep fresh. Because the current level of technology is relatively well developed, there are some chemical ingredients that can be preserved, so they can be used appropriately, but not excessively.

Sometimes I also like to save fruits, because sometimes I buy too many fruits and I can't eat them all at once, but try not to buy too much at once, because fruits are not easy to preserve.

1.Physical cooling.

For those with short shelf life, easy to deteriorate, and sensitive to temperature, we can use physical cooling method to extend its freshness time, and we can use cold storage or freezer to reduce the temperature to achieve the preservation effect. Fruits such as lychee and bayberry are afraid of water loss, but they also need to breathe, so they can be wrapped in paper and then put in a plastic bag, which prevents the refrigerator from absorbing the moisture of the fruit, and the paper helps absorb the moisture to prevent water vapor from condensing and breeding bacteria and mold. Remember that as long as the mouth of the plastic bag is slightly knotted, it does not need to be tied to death, and it is necessary to maintain ventilation and not let the fruit suffocate.

2.Fresh-keeping bag preservation method.

For some fruits that are afraid of "cold" and afraid of air, such as bananas, they can not be kept fresh at low temperature, if they are placed in the freezer, they are easy to turn black, we can wrap them in a fresh-keeping bag, put them in a carton, and then put them in a cool and ventilated place, so that they can extend their freshness time.

3.Plastic wrap to keep it fresh.

For fruits that are easy to keep fresh, generally just wrap them in plastic wrap and put them at room temperature, if the store is large enough and the cold storage is large enough, you can also put it in the cold storage after wrapping it with fresh-keeping wax, so that the freshness time is longer.

4.Edible preservatives.

If you don't want to use plastic wrap, then buy some edible and harmless preservatives to spray on the surface of the fruit, which can form a protective film isolated from the air on the surface of the fruit, and can also achieve the effect of preservation.

1. Plastic cartons.

This is a new type of carton developed by the Japan Food Distribution System Association in recent years. The researchers used a type of "Ristoval stone" (a type of silicate rock) as an additive for pulp. Because this kind of stone powder has a good adsorption effect on various gases, and it is cheap and does not need low-temperature and high-cost equipment, especially has a long-term preservation effect, and the amount of fresh fruit will not be reduced, so businesses love to use it, and it is unique for long-distance storage and transportation.

2. Microwave preservation.

This is a low-temperature sterilization method for fruit by a Dutch company. It is the use of microwave in a very short time (120s) to heat it to 72, and then the processed food in 0 4 environmental conditions on the market, can be stored for 42 45 days, will not deteriorate, very suitable for the off-season ** "seasonal fruit", highly favored by people.

3. Edible fruit preservative.

Edible fruit and vegetable preservative, a translucent emulsion made of sugar, starch, fatty acids and polyesters, is coated on the surface of the fruit to form a sealing film to prevent oxygen from entering the inside of fruits and vegetables, prolong the ripening process, play a role in preservation, and the shelf life of the fruit can be extended to more than 200 days. The most valuable thing is that edible fruit and vegetable preservatives can also be eaten together with fruits and vegetables.

4. Temperature-controlled storage and preservation method.

Temperature-controlled storage and preservation methods can be subdivided into simple storage and preservation, refrigeration and controlled freezing point storage and preservation. Buried, stacked, cellared and ventilated storage are all simple storage methods. Refrigerated fruit preservation uses the lower than the freezing point of fruit tissue to reduce the respiratory metabolism of fruits, the incidence of pathogenic bacteria and the decay rate of fruits, and realize the storage and preservation of fruits.

It is the main form of modern fruit storage. However, in the preservation of refrigerated fruits, it is necessary to pay attention to the different habits of fruits, control the temperature, prevent the occurrence of chilling injury and freezing, and avoid the loss of edible value of fruits. The technology of controlling freezing point storage and preservation has been promoted in Japan to achieve the preservation of fruits at freezing point humidity.

Put it in the refrigerator with plastic wrap and eat it early.

Most of the fruits are kept fresh by refrigeration, and the common method is to put them in a ventilated place.

Wrap it in plastic wrap and put it in the refrigerator, or you can try sealing it with soil.

The method of long-term preservation is as follows, after the fresh fruit is bought, do not wash it before preservation, if possible, you can put it in the cold storage, and adjust the temperature to about 10 degrees, which can better ensure the freshness of the fruit.

If you don't have a refrigerator, you can also use a fresh-keeping box or a foam box to seal and store the purchased fruits to reduce the oxidation rate.

It is better not to take more than 2 to 3 days for the fruit, because the longer the time, the worse the taste of the fruit.

1.Fungicide preserves freshness. Fungicides can effectively inhibit the reproduction and growth of pathogens, and if the flora on the surface of the fruit can be killed, then it can prevent the flora from multiplying on the fruit and causing rot.

Fruits that have been sterilized with fungicides can not only extend the storage period, but also extend the shelf life by one week. Commonly used fungicides are Tekto, Tobuzin, borax, etc.

2.Calcium salt preserves. Calcium is an essential element in our daily life, and calcium can delay the ripening of fruits and vegetables.

For example, the use of calcium chloride, under the condition of vacuum and low pressure, can delay the ripening of fruits and extend the shelf life of about 20 days. In addition to using calcium chloride, we can also use calcium oxide to preserve calcium oxide, and the concentration can be maintained at 8% to 16%, which can ensure that the fruit will not turn yellow for 30 days and will not cause pesticide damage.

1.Keep the bag or sleeve of each fruit to prevent rubbing. 2.

Wrap in plastic wrap: Oxygen is needed during the ripening of the fruit, and where there is a lot of oxygen, the decay of the fruit will be accelerated. After wrapping in plastic wrap, the amount of oxygen can be properly controlled to reduce the rate of fruit decay.

3.The temperature should not be too high: too high temperature will cause the reproduction rate of destructive microorganisms to accelerate, and aggravate the rot and deterioration of fruits.

4.Don't stack it intensively: the fruit will produce ethylene during the ripening process, ethylene has the effect of ripening the fruit, if the fruit is stacked together, the ethylene produced will gather, the fruit will ripen quickly and rot quickly, so it should be scattered a little.

5.Wash before eating: The pectin on the skin of the fruit has the effect of repelling microorganisms, and cleaning will remove it, making the fruit lose water and perish.

The key to fruit preservation is to isolate the air, seal it with a plastic bag, squeeze out the air in the bag, and then put it in the refrigerator freezer, lowering the temperature will also help the fruit to keep it fresh. Do not put tropical fruits in the refrigerator, lest it form low-temperature frostbite, which is counterproductive.

If you want to keep the fruit for a long time, the first thing is to touch the surface of the flat fruit with your hands as little as possible when picking, so that a layer of wax on the surface of the fruit can protect the fruit more, the second is not to put it in a cool and dry place with water, and the third is to put it in the refrigerator.

In the hot summer, fruit-loving girls always buy a lot of fruits, but their preservation becomes a problem, and putting them in the refrigerator does not seem to be the solution, and some fruits will spoil faster when they are put in the refrigerator. Here's a guide to the best way to store all kinds of fruits.

Category 1: Do not put in the refrigerator, otherwise you will get frostbite. Such as: banana, star fruit, loquat, etc.

Category 2: It can be put in the refrigerator, but it must be ripened first (i.e. unripe fruits cannot be put in the refrigerator). Such as: durian, mango, shakya, passion fruit, persimmon, papaya, etc.

Category 3: It must be put in the refrigerator to be stored for a long time. Such as: peach, mulberry, plum, lychee, longan, rambutan, cherry, chestnut, guava, grape, pear, strawberry, mangosteen, dragon fruit, melon, grapefruit, etc.

Category 4: Store at room temperature or refrigerate. Such as: lemon, pineapple, grape, orange, olive, date, apple, watermelon, orange, coconut, grapefruit, sugarcane, etc.

Can you still eat fruit if it's spoiled?

Mechanical damage. It may be damaged due to bumps and bumps in the process of picking, storage, and transportation. Some parts that become soft and darker are due to the damage of the cells due to bumps, and the cytoplasm, that is, the liquid in the fruit, flows out, and this kind of fruit is edible.

Frostbite. As a simple example, when a banana is put in the refrigerator, the skin turns black, but when the peel is opened, there is no discoloration (blackening) and deterioration on the inside, so it is edible.

Place in the refrigerator, or in a cool place, away from direct sunlight. In this way, the fruit can be kept for a longer period of time.

The first thing to look at is what kind of fruit it is, no matter what kind of fruit you want to keep for a longer time, don't get wet. Make sure the fruit is dry, then wrap it in plastic wrap and put it in the refrigerator. If you don't have a refrigerator, don't use plastic wrap and put it directly in a cool place, so that it can be stored for a little longer.

But remember not to get wet.

Is it hot in summer? Some fruits are easy to spoil, but some fruits should be stored in the refrigerator, but some fruits cannot be stored in the refrigerator like bananas, so he can't put them in the refrigerator. There are fruits, small strawberry sticks, how does he preserve?

It's not a long time, is he just prone to breakage? So, it depends on the variety of the fruit, some fruits have to be bought and eaten first, and the varieties that can't be kept for too long have a relationship, what kind of fruit do you want to ask?

Avoiding moisture loss is key to refrigeration. This kind of fruit is afraid of water loss, but it also needs to breathe, so it can be wrapped in paper and then put into a plastic bag, the plastic bag prevents the refrigerator from absorbing the moisture of the fruit, and the paper helps to absorb the water to avoid water vapor condensation and breeding bacteria and mold. Remember that as long as the mouth of the plastic bag is slightly knotted, it does not need to be tied to death, and it is necessary to maintain ventilation and not let the fruit suffocate.

1. Pick fresh fruits. 2. Put it in a ventilated and cool place. 3. Put it cooked first and then refrigerate. 4. Refrigerate and do not wash.

Is it in the fridge? It shouldn't be broken, or it can be stored for a long time.

This is difficult to explain one by one, because the fruits in summer are not easy to preserve, because the weather is too hot, many fruits can not be put for a long time, I will briefly say a few! For example, watermelon, it is not easy to preserve, and it can't be put in the refrigerator, so you can only use plastic wrap, seal the watermelon tightly with plastic wrap, it's okay, and there is a banana, it can't be put in the refrigerator, and it can't be sealed with plastic wrap, it must be minus 12 degrees to be not easy to bar, so when you buy it, you still buy it raw.

Keep temperate fruits in the refrigerator, and tropical fruits not refrigerated. The focus of storing fruit is to reduce its respiration, evapotranspiration and ethylene production, and to pay attention to the growth of microorganisms. Many tropical fruits such as bananas and mangoes cannot be kept in the refrigerator, otherwise they will spoil faster, and such fruits can be kept in a cool place away from light.

Most temperate fruits should be refrigerated, such as apples, peaches, pears, strawberries, etc. Unripe fruits should not be refrigerated immediately. Fruits remain unripe due to cold temperatures, and even if they are moved to room temperature, they will quickly spoil.

There is no permanent way to not spoil only the way to extend the shelf life of the fruit by a few months You should choose fresh fruits that are not spoiled and rotten, not damaged, and freshly picked. After the fruit is picked, wash the dirt and residual medicine on the skin with clean water. Sterilization treatment At present, most of the fungicides sold on the market are toxic, and the residues are harmful to the human body.

This technology uses a non-toxic, safe and efficient biocide - peroxy acid. The operation and use method is: soak the washed fruit in a sterilization aqueous solution containing peroxy acid for about 1 minute, wash off the sterilization solution on the surface of the fruit with clean tap water after taking it out, and then place the fruit in a cool and ventilated place to remove the surface moisture.

Selection of preservatives During the storage process, the fruit itself will release ethylene or carbonic acid gas, which is the root cause of physiological changes in the fruit, resulting in premature aging of the fruit and even decay and deterioration. In order to eliminate the influence of ethylene or carbon dioxide gas released from fruits, although there are many kinds of preservatives currently used, most of them are adsorption type represented by activated carbon and oxidative decomposition type represented by potassium permanganate. Although the removal rate of the former is high, it will fail after adsorption saturation, and there is even a danger of desorptionThe latter has the disadvantages of slow removal speed and insignificant preservation effect.

The technology selects the "Y 1" type fruit preservative with adsorption, oxidation, water resistance and other full-function effects, which can completely overcome the above shortcomings, has good preservation effect and long cycle, and is widely used in the preservation and storage of various fruits. How to use the preservative Put the powdered preservative into a well-ventilated cloth bag, with a weight of 10 grams per bag, and seal it for later use. Take 3 kg of sterilized fruit and put it in a plastic packaging bag together with a bag of preservative, seal it firmly, and put it in a cool house or cellar to keep it fresh and store, and the shelf life can be up to 3 6 months.