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Fresh fruit pre-cooling and fresh-keeping technology
With the increasing cultivation area of ​​strawberry in greenhouses, the market share of strawberry in the winter fruit market has been increasing, but the flavor is often very light, not as sweet and delicious as strawberries in May. This is mainly due to the fact that strawberries can be harvested prematurely without damage and rot. In order to solve this problem, the strawberry can be harvested after ripening and maintain freshness for a certain period of time. Nowadays, strawberry pre-cooling and preservation technology is widely used, which can effectively postpone the post-harvest ripening process and achieve better results. Fresh effect. The technical points are as follows. A note when harvesting 1. Master suitable maturity. Currently, winter strawberries are often harvested at the age of 70%. This type of winter strawberry is ripe after transport, and the flavor is naturally light. If the strawberries are fully ripe and then harvested, the amount of respiration increases, and the storage and transportation process is in progress. Strawberry not only loses its luster and its weight is reduced, but also the peel becomes soft, which can easily cause loss of rotten fruit. Generally, the strawberry varieties listed on the January-February period such as female bee and fragrant can grasp the maturity of 90%-95% (that is, the fruit surface is basically fully colored, but there is no partial dark red color), and the softer Mingpo and other fruit can be picked. Grab about 90% maturity. After the temperature rose in March, the female bees and Fengxiang had a maturity of 85%-90%. Mingbao et al. harvested about 85%. In April, the temperature is higher, and female bees and Tomoka are at about 85% maturity, and Mingpo and others are harvested at about 80%. 2. Adhere to the early morning harvest. When the temperature is low, the pericarp is hard. After the sun comes out, the temperature in the greenhouse increases, the peel becomes soft, and the harvesting process is easy to be injured. Therefore, it cannot be kept fresh. Therefore, efforts should be made to achieve the basic fruit collection operation when the sun shines into the greenhouse. 3. Try to use a special strawberry harvester. A thin foam sponge is placed on the bottom of the box, and the height of the fruit in the box is not more than two layers of strawberries to prevent pressure loss. 4. Place the special strawberry harvester box in a cool place away from direct sunlight. 2. Precautions when precooling After harvesting, it should be put into the cold storage as soon as possible. 2. The special containers for harvesting in the warehouse shall be stacked and discharged. The distance between the two columns shall be greater than 15 cm. It is not advisable to place the harvesting box in the area where the cold air from the library is directly blown to prevent the strawberry fruit from freezing. 3. The humidity in the store should be kept above 90%, and the temperature should be maintained at about 5°C. Do not fall below 3°C. During April-May, the temperature will increase, and the temperature inside the storeroom will be maintained at 7-8°C. Increasing the temperature can reduce the amount of strawberries. Dew condensation. 2h after storage, try not to open and close the library door. 4. When harvesting, such as strawberry fruit temperature of about 15 °C, generally placed in the pre-chilled storage more than 2h, in order to make the strawberry fruit down to about 5 °C. If the strawberry fruit temperature reaches 20°C, it should be placed in the pre-cooling room for 2-4h. When the three-packed boxes are used to remove the strawberry fruit from the pre-chilled storage, they must be batched several times in small quantities, and then loaded into the warehouse immediately after being packed. Strawberry small packaged foods with a plastic box, the general diameter of 15Cm X 10cm, depth 5Cm, can hold 2 layers of strawberry fruit. When the fourth time is stored in the warehouse again, it is stacked according to the size of the strawberry fruit. The distance between the trays should be greater than 10cm. After the warehousing again, wait until the strawberry fruit drops to about 5°C, and then place it for 2-3 hours. 5. Check whether the temperature of the strawberry fruit reaches 5°C when it is out of the warehouse. Pay attention to cover the insulation and avoid direct sunlight after loading and leaving the warehouse. The best condition to use a warm car or refrigerated truck transport.