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New Technology for Preserving Fresh Fruits and Vegetables (1)
Vegetables and fruits are fresh foods, and perishable after harvesting. In order to prolong the preservation period, scientists from various countries have invented a variety of preservation technologies. They are introduced as follows: 1. Fresh-keeping carton: This was developed by the Japan Food Circulation System Association in recent years. A new type of carton. The researchers used a "Ristoval" (a type of silicate) as an additive to pulp. Due to this kind of stone powder, it has unique adsorption effect on various gases, and the weight of preserved fruits and vegetables will not be reduced. Therefore, businessmen love to use it, and it is unique to carry out long-distance storage and transportation. Second, the microwave preservation: This is a Dutch company for the preservation of fruits, vegetables and fish-meat foods at low temperatures. It uses microwaves to heat it up to 72°C in a short time (120s), and then this treated food is listed at 0-4°C and can be stored for 42-45 days without deterioration. Suitable for the off-season supply of "seasonal fruits," favored by people. Third, edible vegetable and fruit preservatives: This is an edible vegetable and fruit preservative developed by a British food association. It is a "translucent emulsion" formulated with sucrose, starch, fatty acids and polyesters. It can be sprayed, brushed, and impregnated into watermelons, tomatoes, bell peppers, eggplants, cucumbers, apples, Bananas and other surfaces can be stored for up to 200 days. This is because this preservative forms a layer of “sealing film†on the surface of fruits and vegetables, which completely prevents oxygen from entering the interior of fruits and vegetables, so as to achieve the purpose of prolonging the ripening process of fruits and vegetables and enhancing the preservation effect. Fourth, the new film preservation: This is a one-time consumption of moisture absorption and preservation of plastic packaging film developed in Japan, which is composed of two pieces of translucent nylon membrane with strong water permeability, and natural Sugar syrup with high osmotic pressure and osmotic pressure can slowly absorb moisture leaching from the surface of vegetables, fruits and meat to achieve freshness preservation. Fifth, pressure preservation: It was successfully developed by the Institute of Food Science and Technology of Kyoto University in Japan. It uses pressure to make foods. After the sterilization of vegetables, it can prolong the preservation time and improve the fresh taste, but the acid can not play a role in the pressurized state. Therefore, it is best to keep pickles and fruits under the best conditions.
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