1. Pressurized preservation is a method developed by the Food Science Department of Kyoto University in Japan that uses pressure to make food. After pressure sterilization, the fruit can be kept fresh for a longer period of time to improve the fresh taste, but acid can not play a role under pressure, so it is best to keep the fruit in the most delicious state.
2. Microwave preservation This is a method for preservation of fruits by low temperature disinfection by a Dutch company. It uses microwave to heat it to 72 ℃ in a short time (120s), and then put this processed food on the market under the environmental conditions of 0 ~ 4 ℃, which can be stored for 42 ~ 45 days without deterioration. It is suitable for the supply of "seasonal fruits" in the off-season, which is very popular among people.
3. Fresh-keeping carton This is a new type of carton developed by the Japan Food Distribution System Association in recent years. The researchers used a "Ristovallite" (a type of silicate rock) as an additive to the pulp. Because this kind of stone powder has a good adsorption effect on various gases, it is cheap and does not require low-temperature and high-cost equipment, especially has a long-term preservation effect, and the weight of the preserved fruit will not be reduced, so businesses love With it, it is unique in carrying out long-distance storage and transportation.
4. Temperature-controlled storage and preservation method The temperature-controlled storage and preservation method can be subdivided into simple storage and preservation, refrigerated preservation and controlled freezing storage and preservation. Buried, stacked, cellar and ventilated storage are all simple storage methods. The fresh-keeping utilization of refrigerated fruits is lower than the freezing point of fruit tissues, which reduces the respiratory metabolism of fruits, the incidence of pathogenic bacteria and the decay rate of fruits, and realizes the storage and preservation of fruits. It is the main form of modern fruit storage. However, in the preservation of refrigerated fruit, it is necessary to control the temperature according to the different habits of the fruit, to prevent the occurrence of cold damage and freezing, and to prevent the fruit from losing its edible value. The control of freezing storage and preservation technology has been promoted in Japan to achieve the preservation of fruits under freezing temperature and humidity.
5. Storage and preservation method
6. Edible fruit preservatives Edible fruit and vegetable preservatives, a translucent emulsion made of sugar, starch, fatty acids and polyester, cover the surface of the fruit to form a sealing film to prevent oxygen from entering the fruits and vegetables. Extend the ripening process to play a role in keeping fresh, the shelf life of fruit can be extended to more than 200 days. The most valuable thing is that the edible preservatives for fruits and vegetables can also be eaten together with fruits and vegetables.
7. New-type film preservation http://www.wfzifengdai.com/cp/ This is a disposable consumer hygroscopic plastic packaging film developed by Japan. It consists of 2 translucent nylons with strong water permeability The membrane is composed of natural paste and granulated sugar syrup with high osmotic pressure between the membranes, which can slowly absorb the water oozing from the surface of the fruit and meat to achieve the preservation effect.
8. Storage and preservation method of origin The storage and preservation method of origin is the traditional method of fruit preservation in China. The cellars in Sichuan, the caves in Hubei, and the caves in the Loess Plateau are good storage facilities. The fruit preservation method in the production area has the advantages of less investment, simple management, in-situ storage and low energy consumption, supplemented by technologies such as mechanical refrigeration and normal temperature two-phase variable atmosphere adjustment, which have been widely used in daily life.