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Vegetable preservation technology

The purpose of vegetable preservation is to reduce the breathing of vegetables, keep the nutrients of the vegetables themselves, and extend the shelf life of vegetables! The basic principle of vegetable preservation: inhibit the respiration after picking vegetables, reduce the heat generated by the respiration of vegetables; simultaneously avoid the damage caused by the growth of bacteria to vegetables. The preservation technology is mainly processed from two latitudes: time and vegetables themselves; time latitude: reduce the temperature of the vegetables themselves in the fastest time to reach the best storage temperature of different varieties of vegetables. The main processing method is to pre-cool after picking (pre-cooling). According to different varieties of cold, the methods used include vacuum pre-cooling, water pre-cooling, and strong air pressure difference pre-cooling) and then the whole process of cold chain processing; deliver fruits and vegetables to consumers in the fastest time, in exchange for the freshness of vegetables. Vegetables themselves: Respiration can be suppressed, which can be achieved through vacuum packaging that isolates the air or injecting inert gas that cannot be breathed, while replacing the oxygen inside the vegetables to reduce the respiration of the vegetables; the main processing method is modified atmosphere packaging. Waterproof and moisture-proof, use strong wind or other solutions to remove water on the surface of vegetables to avoid the growth of bacteria. Chemical treatment plan: that is to reduce the breathing of vegetables through relevant chemical accelerators or surface wax coatings; (this method must strictly comply with the requirements of the relevant national food safety regulations). All fresh-keeping technologies are processed around the above two latitudes, and the specific operation schemes adopted are implemented in a targeted manner according to different varieties. Bingquan’s proposed fresh-keeping process: vegetable picking---pre-cooling (vacuum pre-cooling, water pre-cooling, pressure difference pre-cooling)---cold storage and processing---cold chain transportation---modified atmosphere packaging--- market. The following is the specific preservation operation of vegetables: general vegetable preservation Put the vegetables in a plastic bag, tie the bag tightly, and place it in a cool and dry place. This method has a better effect on the preservation of cucumbers, peppers, lettuce, coriander and immature tomatoes, and can generally be kept fresh for 10-15 days. Garlic yellow and green garlic can be wrapped with leaves of fresh Chinese cabbage and placed in a cool place without water, which can be kept fresh for several days; fresh leeks can be tied up with a small rope and placed in a water basin , Do not dry or rot, can be stored for a long time; cucumber, tomato should not be stored in the refrigerator for more than 3 days, otherwise it will accelerate the decay. Coriander, eggplant, leeks, green peppers, tomatoes, fresh-keeping tips 1. Fresh-keeping cilantro Choose large, bright green, rooted coriander, and bundle it into a small bundle of about 50g, and wrap it with a layer of paper (no green leaves are better). Put it into a plastic bag, tie the bag loosely, let the coriander root face down and leaf up, put the bag in a cool place, and take it as you eat. Using this method to store coriander can make the coriander leaves fresh and tender within 7-10 days. For long-term storage of coriander, the roots of coriander can be cut off, old leaves and yellow leaves are removed, and they are spread out to dry for 1-2 days, then braided and hung in a cool place to air dry. Soak it with warm water when eating, the coriander is green and not yellow, and the fragrance is still there. 2. Eggplant preservation The skin of eggplant is covered with a layer of wax, which not only makes the eggplant shine, but also has the function of protecting the eggplant. Once the wax layer is washed away or mechanically damaged, it is easy to be attacked by microorganisms and rot and deteriorate. Therefore, the eggplant to be preserved generally cannot be washed with water, but should be protected from rain, bumps, and heat, and stored in a cool and ventilated place. 3. Keep the leeks fresh. The fresh leeks bought are tied up with a small string and placed in a basin with the roots down. Celery, artemisia, green onions, etc. can also be kept fresh in this way. 4. Keep the green peppers fresh. Place the green peppers in the jar with the handle facing upwards. One layer of green pepper and one layer of sand. The thickness of each layer of sand is based on the invisible green pepper. In the shade. Green peppers can be stored in a jar at 0°C for 2 months. 5. Keep tomatoes fresh. Choose tomatoes with intact fruit, good quality, and half or half ripe, put them in a plastic food bag, tie them tightly, and place them in a cool place. , Open the bag mouth once a day, ventilate for about 5 minutes. If there is water vapor in the plastic bag, wipe it dry with a clean towel, and then tie the mouth tightly. The tomatoes in the bag will gradually mature and generally last for about a month.
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