Li's Scientific Storage and Fresh-keeping Technology

1, Li Guo's best harvest period; Li Guo's maturity is characterized by a gradual decline in green, showing the inherent color of the varieties, most varieties have fruit flour fruit surface, and some have obvious fruit spots, slightly softer meat. Red varieties in the fruit coloring area is nearly half of the whole fruit for the hard maturation period, ninety-nine when the coloring is semi-soft ripe period. The yellow cultivar was hard-ripening when the peel turned green from green to white, and it was half-soft ripe when the peel was pale yellow-green. Li Guo harvest must be timely, usually before harvesting. If it is harvested too early, it will lead to poor flavor; if it is too mature, the fruit will be soft and the flavor will be reduced, which is not conducive to storage. Under normal circumstances, generally fresh food varieties are harvested near the ripening period of the fruit; the processing varieties are suitable for harvesting during the hard ripening period; the brittle plums are harvested during the hard ripening period; the plums and plums should be 3-4 before ripening. The days of batch picking. Li Guoyi picks when it is cool in the morning. If it is harvested in the afternoon, it should be spread out at night to reduce the fruit temperature and sell it the next day. Harvested during the hard maturation period, it can be stored for a few days to make it suitable for export. 2. Li Guo's scientific method of harvesting: Li Yi, who eats fresh food, picks by hand in batches, picks the fruit handle and removes fruit powder as much as possible. In this way, the appearance of a relatively fresh and attractive product can be maintained, and the opportunity for invasion of pathogenic bacteria can be reduced. Li Guo matured in the same tree sooner or later, picking in batches is beneficial to improve the quality of Li Guo. Lee used for dried fruit, all bamboo shoots can be shot down at one time. 3, Li Guo's pre-cooling and packaging: before being exported or stored, the fruit needs to be pre-cooled to 4 ~ 5 °C. Li Guo is easily damaged by machinery. In order to prevent mechanical damage and bruises, it is better to use small bottles as packaging containers. Each armored 3 layers, 2 to 3 kg. Then put the small oysters into the fruit box, and each box is loaded with 8 to 12 kilograms. Prior to packaging, Li Guo should be precooled as quickly as possible. The precooling method is better at cooling down with cold water at 0.5-1°C. 4. Li Guo’s scientific storage conditions; Li’s fruit is small and it is a respiration-changing fruit. Therefore, Li Guo's storage is mainly frozen. Lee's cold spot temperature is -2.2 °C, storage temperature should not be less than -1 °C, storage temperature is about 0 °C, Li's storage environment humidity is 85 ~ 90%. 5. Liguo Science Storage Method: (1) Low-temperature and low-temperature storage of plastic packaging: Packed in a 0.025 mm thick polyethylene film bag, about 5 kg per bag, and then stored in a tightly closed pocket at 0 to 1°C. . It can be stored for 10 weeks at 1 to 3% oxygen and 5% carbon dioxide, and the decay rate is low. (2) Cold storage: The storage temperature is 0 to 1°C and the humidity is about 90%. When stored at -1°C for 45 to 60 days, Li Guo will experience browning caused by low temperature, and it can only be stored for a short time at this temperature. Intermittent temperature rise can reduce the occurrence of browning. The practice of intermittent warming is to store at about 0°C for 2 weeks, and then warm up to 18°C. After 2 days, refrigerated. In order to avoid the pathogenic bacteria infection caused by moisture condensation on the fruit surface after the fruit is released from the store, the storage temperature should be gradually increased at the end of storage. The cold storage should be disinfected before Li Guo enters the warehouse, fumigation with formaldehyde or sec-butylamine fumigant, the effect of using sec-butylamine is very significant.

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