Control method for water loss of fruits and vegetables
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Sickness will cause the imbalance of metabolism of fruits and vegetables, and increase the activity of hydrolytic enzymes. If dried sweet potato is sweetened, it is the result of dehydration that results in the hydrolysis of starch into sugar. When the fruits and vegetables are seriously dehydrated, the cell fluid concentration increases, and some ions such as ammonia and hydrogen ions are too high in concentration can cause cell poisoning, and even destroy the colloidal structure of the protoplasm. Excessive tissue loss can cause increased abscisic acid levels and stimulate ethylene synthesis, accelerating organ aging and shedding. Therefore, the loss of water should be controlled as much as possible during post-harvest handling, storage, and transportation of fruits and vegetables. However, there are some exceptions, such as onions and garlic must be properly aired before storage to speed up the drying of the scales, promote product dormancy, moderately dry cabbage to make the leaves slightly dehydration, can reduce the freezing point, improve the ability to resist cold.
Dehydration and wilting destroy the normal metabolism of fruits and vegetables, and the hydrolysis process strengthens, and the decrease of cellular turgor pressure causes changes in the mechanical structure characteristics, which will inevitably affect the storage tolerance and disease resistance of fruits and vegetables. The greater the extent of tissue dehydration and wilting, the more susceptible it is to microbial infestation and the faster the disease resistance declines.
Measures to prevent water loss after harvesting fruits and vegetables
1. Packaging, waxing or coating The simplest way to reduce the loss of water in fruits and vegetables is to cover the product with a plastic film or other waterproof material. The product can also be packed in bags, boxes or boxes. Polyethylene film is a better waterproof material. However, we must note that packaging reduces the water loss of the product while also reducing the cooling rate of the product. In addition, the water absorption capacity of packaging materials can not be ignored, the use of composite wax or rosin treatment packaging can prevent the package from absorbing water, although the cost is higher, but it has practical value in the business. In addition, we can wax or paint the surface of the product, and then add appropriate packaging to prevent the product from losing water.
2. Increase air humidity Another effective way to reduce the loss of water in fruits and vegetables is to increase the relative humidity of the air. However, high humidity is beneficial to the growth of mold and can be used in combination with fungicides. Increase the humidity of the air by using an automatic humidifier to spray mist or steam into the storage area, or sprinkle water on the ground or hang the wet grass curtains in the storage area; or increase the humidity of the evaporator condensation pipes to keep them below the storage temperature. 3 °C range. In short, keeping the relative humidity in the warehouse at around 95% can prevent the product from losing water.
3. Appropriate ventilation Whether it is a mechanical or natural ventilation warehouse, adequate ventilation is necessary, it can take away the heat load in the warehouse and prevent the temperature inside the warehouse from being uneven, but try to reduce the wind speed, 0.3 to 3 meters/ The second wind speed has little effect on the moisture evaporation of the product.
4. The use of mezzanine refrigerator cold storage storehouse consists of two walls, in the middle of the cold air circulation, the outer wall is both heat and moisture, the inner wall is not insulated, the evaporator is placed between the two walls, through Conducted using heat exchange with the library. Since the evaporator is not in the reservoir, it will not capture the moisture in the product and it will be frosted. The humidity inside the reservoir is high, which prevents the product from losing water.
5. Use the breeze store The breeze in the breeze storehouse is sent to the storehouse through the multi-orifice on the top of the storehouse or after the cold air is humidified and then sent to the storehouse, which can effectively prevent the loss of water.