Caries Detector,Dental Instrument,Dental Equipment Sofine Electric Co., Ltd. , http://www.sofine-dentistry.com
Several Fresh Fruits and Vegetables Keeping Techniques
Winter jujube: winter jujube skin is thin and smooth, the meat is delicate, the taste is sweet and juicy, and the natural preservation period of winter jujube is only 7 days. The current preservation methods mainly include: (1) Refrigeration. Use 0.03 mm - 0.06 mm PE, non-toxic PVC and other perforated plastic packaging or better air permeability film storage, carbon dioxide can not exceed 5%. (2) Modified atmosphere storage. Plastic trays are used for temperature control at 0°C and oxygen 3-5%. Carbon dioxide is less than 2% and it can be stored for about 3 months. The good fruit rate can reach 85-90%. Cherry: Cherry is a breathing metamorphic fruit with a peak of breathing and after-ripening. The main preservation methods: (1) Modified atmosphere storage. 0.06mm-0.08mm polyethylene film lined in small packing box and placed in -1°C-0.5°C cold storage after the cherry is packed, so that the bag oxygen 3%-5%, carbon dioxide 10%-25% . (2) Ionizing radiation preservation. Ionizing radiation can not only interfere with the metabolism of basic substances, delay fruit ripening and senescence, but also kill insects, sterilize and sterilize, and reduce fruit rot caused by pest breeding and microorganisms. Cherries are generally irradiated with 0.75-3.0 Gy. Strawberry: (1) Refrigerated. Fruit should be pre-cooled to 1°C in time and then refrigerated at a temperature of 0.50.2°C and a relative humidity of 85%-95%. (2) Modified atmosphere storage. The strawberry fruit was immersed in a cooling mixture of 0.3% peracetic acid and 50ppm gibberellin for 1 minute, and the liquid was dried in a cool air (0°C - 1°C), and the fruit was placed in a box and reloaded. Into the polyethylene plastic bag, put the right amount of sodium sulfite and ethylene absorbent in the bag, tie the bag mouth, and conduct atmosphere storage, carbon dioxide 6% - 15% (not more than 20%), oxygen 3% - 5%, storage Temperature 0 °C. (3) phytic acid soaked fruit. With 0.1% phytic acid + 0.5% sorbic acid soaked, can be kept fresh at room temperature for 1 week. (4) Sulfur dioxide treatment. Place the strawberries in plastic trays and place 1-2 bags of sulfur dioxide chronic release agent (note that they should keep a certain distance from the fruit). Seal the plastic boxes with seals. Shannon: (1) Indoor storage. Choose a cool, moist, ventilated room, first sprinkle a small amount of water on the ground, and then spread on a layer of mats, the camphor flat table, about 10 cm thick, can be short-term storage. (2) Storage of soaked stems. The citron shall be sorted and put into a 3 cm to 4 cm water, soaked in water for 1 day and night, and then placed in a cool and ventilated place for short-term storage. (3) Refrigeration. First, the bundles of citrons were pre-cooled, and then packed in cartons lined with 0.02 mm to 0.03 mm of polyethylene film, and a pack of ethylene absorbent was added. Finally, the films were folded and fed into the cold storage. The required temperature is 0 °C -1 °C, humidity 80% -85%, can be stored for about 1 month. Sweet pepper: (1) Small stack and thin film account. Place a bleached plastic sterilized plastic basket around the film, place the newspaper on the bottom of the basket, and then carefully place the selected sweet pepper, and then add the bactericide (bleach powder, one thousandth of the weight of the bell pepper) on the top cover. Newspapers, this way in 9 °C - 11 °C room temperature, relative humidity 90% environment can be stored 20-30 days. (2) Refrigeration. The bell pepper is packed in a plastic bag (1-2 kg per bag), and the pepper preservative is placed in the bag, which is then put into a basket or box and placed in a cold store. The temperature of the library is controlled within the range of 5°C-8°C, and the relative humidity is maintained at 85%-95%. Can store 40-60 days. Cauliflower: (1) Cellar. The mature flower balls are bundled together with 2-3 rounds of leaves, leaving 3 cm to 4 cm of roots on the vegetable racks in the cellar to give appropriate temperature and humidity. When the cellar temperature is high, it can be released at night. (2) Refrigeration. Put the roots of ripe cauliflower down in the bamboo baskets, cover the flowers with cotton paper, and do not make the flowers higher than the basket edges. Place the baskets in the form of a ventilation draught in the library. The temperature in the warehouse is controlled at 0.5°C— In the 2°C range, the basket is poured once a month, and the fallen and damaged leaves are removed and the heads that are not suitable for further storage are excluded. (3) cover flower ball bagging method. The single flower ball is placed in a polyethylene film pouch, and placed in a box or basket with its head facing downwards, and can be stored for 6 to 8 weeks at 0.5° C. to 2° C.