Harvested fruit, like a tree, is a living organism, and the fruit continues to breathe during storage. In order to preserve the fruit quality as much as possible and improve the fruit's ability to resist external microbial attack, the following methods and measures can effectively ensure the extension of the storage period. 2. Phytoncide treatment. The odor of garlic, onion, or anise contains bactericidal substances, which can be diluted with onions and garlic, diluted with water, or immersed in fruit, or immersed in fennel oil and packaged in fruit paper, and pine cypress leaves in the fruit basket to prevent fruit rot; The bactericidal effect of thiophanate-methyl, carbendazim and other agents is also very good; auxin 2.4-d has good effect on the preservation and preservation of citrus orange fruits, but it is currently promoting the production of pollution-free fruits, 2. 4-d should not be reused. 3. Pharmaceutical washing and fruit packaging bagging. Using 1% baking soda to store fruits, can significantly extend the storage period; fruit fruit bag or film bag single fruit bagging can reduce the fruit by stab wounds, bruises, but also play a role in insulation, to avoid rotting Infected with each other, this is the most commonly used storage method for most fruits. 4. Adjust the humidity of the storage tank. Under normal circumstances, the temperature inside the storeroom can be adjusted by opening and closing the airlock of the storage room according to different temperatures in the morning and evening. The ventilation window was closed during the colder hours in the evening and reopened in the morning to maintain the normal stable temperature. In the coldest period after the winter solstice, all ventilation windows should be closed; after the beginning of spring, ventilation and ventilation work should be done according to climate conditions to prevent the storage temperature from being too high. Humidity is an important factor in maintaining fruit storage. If the humidity is too high, lime, ash, charcoal, etc. can be used for absorption; when the humidity is too low, water tanks and ground watering can be used to solve the problem. The air humidity is 80% to 90%. . Bean products are processed foods made from beans such as soybeans, adzuki beans, mung beans, peas, and broad beans. There are mainly dried bean curd, mung bean cake, soy milk, soy milk, bean curd brain and red bean cake. we are specialize in Spicy Dry Tofu Snacks,Hand Torn Vegetarian Meat, etc.With the improvement of living standards, snack foods have been deeply loved by the masses of the people. When you walk into the supermarket, you will see snacks such as preserved fruit, sour horns, potato chips, almonds, pistachios, fish fillets, dried meat, and spiced fried meat. Snack foods are gradually upgrading to become the daily necessities of the people. As the economy develops and the level of consumption increases, consumers' demand for the quantity and quality of snack foods continues to grow. Spicy Dry Tofu Snacks Spicy Bean Peel,Spicy Dry Tofu,Spicy Dry Tofu Snacks,Hand Torn Vegetarian Meat Hangzhou Aiyomi food co.,LTD , https://www.aiyomisnacks.com
1. Reasonable harvest time and picking method. Fruit harvesting is too early or too late to be stored, and the entire harvest period should not be prolonged too long. It is generally harvested within 10 days before and after the most suitable harvest period. Handle gently when picking, avoid mechanical damage, and deal with separate injuries and illnesses.