The Latest Technology of Fruit Preservation in Foreign Countries

In recent years, high-tech and emerging materials and equipment have been used abroad for fruit storage and preservation. Several new methods are introduced for reference.
(1) Edible fruit preservatives Ameri-Agricultural Foods of the United States has developed an edible fruit preservative, which is a translucent liquid made from sugar, starch, fatty acids and polyesters. The method of dipping and painting covers the surface of fruits such as apples, pears, oranges, bananas, or tomatoes. Because this preservative can form a nearly sealed film on the surface of the fruit, it can block most of the oxygen from entering the interior of the fruit, inhibiting the ripening process of the fruit, and prolonging the storage and preservation period. The freshness preservation period can be achieved. 160 ~ 220d; This preservative can also be eaten together with the fruit without harm, so it can also be used for fresh fruit after cutting and cutting.
(II) Plastic moisture permeable cling film Japan Nisin Chemical Co., Ltd. has commercialized a kind of moisture permeable fresh plastic film dedicated to fruit storage and preservation. This plastic wrap film is composed of two layers of water-permeable semi-packing machines. Target=_blank> Transparent film, a layer of polysaccharide syrup with high osmotic pressure is pressed between the two layers. The fruit packaged with this film can not only keep fresh, but also balance the water and preserve freshness.
(3) Negative Ions Preservation Method Negative ions and ozone are another new method for the preservation of fresh fruits in the gas phase. For this reason, the negative ion preservation machine has been widely used in Japan, and a large amount of negative oxygen ions and ozone are generated in the high-voltage negative electrostatic field. Negative oxygen ions can make enzyme activity in the fruit metabolism process and reduce the production of ethylene with ripening effect inside the fruit. At the same time, ozone can also sterilize and sterilize and inhibit and prolong the decomposition of organic matter, thus delaying the ripening period of fruit. Using this method to preserve fruit, it is still fresh after 75 days, and the good rate is more than 99%.
(IV) Low-pressure preservation and storage method This method uses a vacuum pump to remove most of the air in the storage room or warehouse, and controls it under a low pressure environment of 100 mm Hg (preferably 10 to 20 mm Hg) in order to use humidification. The regulator regulates the relative humidity to about 90%. Because in this low-pressure environment, the catalytic process of fruits is maintained at the lowest level, which is conducive to the long-term preservation and storage of fruits. The loss rate for general storage for 200 days is only 3% to 5%, which is the current domestic and international bulk storage and transportation of fruits. The method used.