Preservatives for fruits and vegetable

Let's take a look at the freshness of fruit!

1, citrus fruit preservatives. Oranges, oranges, and other citrus fruits often use sodium bicarbonate as an antistaling agent. Sodium bicarbonate is white crystals or white powder. Odorless and salty. Sodium bicarbonate has no direct bactericidal action. Its role is that it is soluble in water and is alkaline. Can make the PH value of water reach 7.66 ~ 8.6. Fruits treated with sodium bicarbonate for a certain period of time can increase the PH value of the fruit surface, inhibit the growth and reproduction of penicillium and green mold fungus, and reduce the pathogenic factors of microorganisms. At the same time, the alkali liquor is washed when the fruit is washed. The residual dirt on the fruit surface and the bacteria that it carries, reduces the density and quantity of mold in the storage environment, and indirectly reduces the decay rate. Sodium bicarbonate can also be used as an alkaline detergent for washing fruit and vegetables. Generally cannot penetrate fruit peels.

2, pear fruit preservatives， as Food Additives, Pear commonly used anti-fresh agent is tiger Pi Ling (ethoxy quinoline), antioxidant fruit preservatives. Hard to dissolve in water, soluble in ethanol. Tiger Pi Ling can be a good prevention and cure of Yay pear's physiological disease - the occurrence of black skin disease. Pear disease can easily occur in cold storage conditions, affecting the appearance of the fruit. When the disease is severe, the disease is spotted and the whole fruit peel is dark brown, which reduces the commodity value and shortens the fruit storage period. At present, the commonly used preservation method is to control dermatosis with tiger skin lining paper and packaging boxes. That is, the use of tiger Pi Ling into 2000 ~ 4000mg/kg of liquid medicine, spray the liquid directly on the packaging paper, made of plastic wrap.

3, Apple fruit preservatives. The preservative commonly used in apple preservation is called thiophanate methyl. The original drug is a colorless crystal, insoluble in water, soluble in organic solvents and stable to acids and bases. The drug is benzoimidazole broad-spectrum fungicide. It is commonly used in apples and can also be used for preserved storage of bananas, oranges, pineapples, cantaloupes, and sweet potatoes. Dipping or coating is generally used. In addition, the agent has low toxicity to humans, animals, bees and fish and is safe to crops. It can also be used to prevent fungal diseases such as Sclerotinia, Botrytis, powdery mildew and other fungal diseases on fruits and vegetables.

4, peach fruit preservatives. Peach is sweet, soft and juicy, with thin and tender skin at maturity. During peach storage, peach rot is often caused by brown rot. The commonly used fresh-keeping method is anti-corrosion fresh-keeping method, which is soaked in a suspension of benomyl at a mass fraction of 0.1% at a temperature of 40°C. 25

In minutes, it can prevent peach rot, and like Defoaming Agents.

Strawberry fruit preservative. Strawberries are popular with people because of their vivid color, delicious taste and special taste. They have high moisture content, thin skin, and are easily damaged by rot and spoil. Therefore, they are not resistant to storage and transportation, and usually have a storage period of 1 to 2 days. Seriously limit sales and processing. The hardness of strawberry after harvest determines the length of fruit storage. Generally, post-harvest hardness of strawberries decreases rapidly, and high carbon dioxide, low oxygen, and modified atmosphere can maintain hardness to varying degrees. Therefore, it is usually adopted 0.5% calcium lactate or 0.5% calcium lactate + 1% citric acid soaked fruit preservative preservation method or the removal of the shell coating film to maintain the hardness of the fruit.

The main component of the fruit preservative is the film preservative agent, also called the preservative preservative agent, which is usually an aqueous solution or emulsion of suitable concentration made of wax, natural resin, lipid, gelatin, starch and other film-forming substances. Immersion, smearing, spraying and other methods applied to the surface of fruits and vegetables, after drying to form a thin layer of transparent film, in order to achieve the purpose of inhibiting the respiration of fruits and vegetables are all a certain hazard, when used to pay more attention to .