Which fruits and vegetables have display requirements?

Arrange. Placing fruits and vegetables side by side in an orderly manner is called arrangement. The focus is on aligning the rhizomes of the fruit rai separately so that the roots are smooth and the leaves are smooth, giving a beautiful and neat impression.

Piled up. Placing goods together from the bottom up is called stacking; The number of top-level goods is small, and the number of bottom-level goods is the largest, which is both stable and has a certain three-dimensional sense to reflect the pure natural color of the goods. Placed.

Placing a product in a container is called placing; Containers are generally open. Since there are partitions on the four sides and bottom of the container, the goods will not be scattered; Just place the goods on the top floor neatly. Overlap.

Will be the size not. 1. The staggered arrangement of goods of different shapes is called overlapping. The purpose of overlapping is to be beautiful and make the product look neat.

1. Circular type (round row type): suitable for apples, citrus, watermelons, Chinese cabbage, cabbage and other large stacks of platform display.

2. Square row type: green onions, celery, leek flowers and other roots are arranged in a straight line, which can be placed obliquely or flat.

3. Grid type: long and bagged goods such as radish and lotus root can be placed flat and cross-displayed.

4. Bulk type: suitable for cabbage, Chinese cabbage and rhizomes, such as potatoes and sweets, and use platform shelves to display a large number of them in bulk.

5. Input: small individual commodities, such as red, green pepper, beans, etc., can be directly poured into the turnover basket (turnover box) for display.

6. Accumulation type: overlapping accumulation of bags or boxes.

7. Oblique implantable type: suitable for leafy vegetables, oblique discharge.

8. Matching type: use more than two kinds of products for color contrast or color matching to set off the freshness.

Vegetables and fruits are one of the main commodities of supermarkets, although they are not necessarily the main commodities that generate profits in the overall products of supermarkets, but they are the main products to attract customers, so the display of vegetables and fruits is very important for supermarkets. Since vegetables and fruits cannot be as standardized as manufactured products, the following are only some of the most basic ways to display vegetables and fruits.

1.Arrange. Placing products together in a regular way is called an arrangement. The key point of the arrangement is to arrange the sides and front of the product neatly, not messy or loose.

2.Placed. Placing the product in a display container is called a placement. Since the container used for the display of vegetables and fruits is surrounded by partition supports, it is not easy to be loose or messy. The placement only requires that the top product be placed flat, and no special treatment is required.

3.Piled up. Stacking goods in order from bottom to top is called stacking. The most important thing to master the action of accumulation is to create a three-dimensional sense of the product, so it is necessary to maintain a certain height of the product.

4.The staggered combination and accumulation of commodities is called overlapping.

The overlapping method is especially for the combination of goods of different shapes or round shapes and sizes, which produces a good display effect.

Putting some other goods in some goods to play the role of embellishment, or the same kind of goods to make a special shape in the upper part is called decoration. The purpose of decoration is to improve the visibility of the product.

Put the rotten ones on the top, and put the ones on the bottom.

For leafy vegetables with severe loss and wilting, it is necessary to replenish water for resuscitation treatment. In order to provide customers with smart products, this link must be indispensable. Lite products that need to be treated include:

Spinach, rape, basil, duck celery, turnip, celery, lettuce and other raw treatment essentials: after washing the mud and dirt in the sink, in order to reduce the damage to the leaves and ears, put the basket horizontally, and put the goods horizontally in the basket. When it is placed in the 3 4 of the basket, the basket is erected and shaken lightly.

If you put too much cargo, it will affect the revival effect. In order to promote water absorption and improve the resuscitation effect, root removal in water can be performed. Among fruits, strawberries, grapes, cherries, etc., evaporation is significant regardless of temperature.

The more during the growth period, the more significant the evaporation effect of fruits and vegetables. The evaporation of ripe fruits and vegetables is not very active. Bananas, papayas, and mangoes in the tropics also evaporate more and more significantly as they ripen and do not weaken at low temperatures.

Be careful to sell them out as soon as possible at the store.

Classification principle Tsai Hong by the regional classification of a large classification, a classification of a detailed reference to the vegetable classification table, the rough classification in the operation is as follows: quality inspection principle: vegetables in the sales area before display, must carry out quality inspection procedures, to ensure that all shelves of goods meet the standard of good quality, reflecting the "fresh" purpose of vegetable management; During the business period, the quality inspection of the goods displayed in the sales area is carried out, and once rotten and spoiled vegetables are found, they must be picked out as soon as possible.

The principle of plumpness: the display of vegetables should be plump, more goods, play a role in attracting customers, good quality and low price, and resolutely put an end to the principle of out of stock and less color matching: the color of vegetables is rich and bright, and the colors of the display are appropriately combined and matched, which can fully reflect the richness and variability of vegetables, which can not only give customers a pleasing and changing freshness, but also better display the goods, which is the skill of vegetable display.

For example, the combination of green cucumbers, purple eggplants, and red tomatoes will produce a colorful color effect.

Classification of vegetables.

Leafy vegetables: bok choy, rape, pea leaves, leeks, leeks, parsley, cress, celery, spinach, lettuce.

Water spinach, watercress, mustard greens, lettuce, amaranth, chrysanthemum, fennel, shallots, green garlic, coriander fruits and vegetables: green peppers, peppers, red peppers, tomatoes, cherry tomatoes, eggplants, broccoli;

Rhizomes: lettuce, potatoes, onions, sweet potatoes, ginger, garlic, carrots, green radish, white radish, yam, taro, corn;

Melons: cucumbers, winter melons, loofahs, bitter gourds, pumpkins;

Legumes: Classification of cowpeas, edamame, green beans, green beans, snow peas, peas, lentils, broad beans and fruits.

Mushrooms: fragrant ru, pingru, straw mushroom, enoki mushroom, fungus;

Kernel fruits: apples, pears.

Citrus: mandarins, oranges, oranges, pomelo, lemons.

Stone fruits: peaches, plums, apricots, dates, cherries (cherries) melons and fruits: watermelons, melons.

Berries: strawberries, blueberries, grapes, kiwifruit, pomegranatesTropics: passion fruit, pineapple, jackfruit, soursop, lychee, guava, rambutan, dragon fruit durian, longan, mango, papaya, loquat, mangosteen, banana, bayberry, star fruit nuts: chestnut, pit.