Let us first look at the main reasons for the loss of vegetables after harvesting -
1. Inoculation of microorganisms: The microorganisms infecting vegetables mainly include fungi and bacteria. Some of these microorganisms are brought by vegetable farmland, such as potato late blight, carrot sclerotinia, radish black rot, etc. Continue to spread the hazard; some micro-organisms begin to harm vegetable products during storage, transportation and even sales. These microorganisms are mostly mold and spoilage bacteria, causing vegetables to be mildewed, rotted, stinky and cause losses.
2. Physiological and biochemical reactions of vegetables: During the period after harvesting, there are still respiration and other life activities. Respiratory effects are closely related to various physiological and biochemical processes, thus affecting the quality of vegetables during storage.
3. Mechanical injury: The main characteristics of vegetables are mostly fresh and brittle. When crushed and collided, crushing, abrasion, crushing, stabbing, etc. will occur, almost losing commercial and edible value, and being slightly injured. Vegetables are also susceptible to infection by bacteria, causing decay and more serious losses.
Therefore, in this part, if the timely pretreatment is not carried out, it will affect the overall quality of the whole vegetable fungus, such as certain screening of vegetables, removal of bad leaf rotten leaves and low quality plants to prevent disease plants from infecting health. crop.
Watermarked vegetable library
Followed by pre-cooling! Pre-cooling! Pre-cooling!
Pre-cooling is very important for vegetable edible fungi!
Pre-cooled vegetables can effectively prevent the occurrence of various diseases and reduce the effects of respiration on vegetables. According to statistics, pre-cooled vegetables (0 ° C standard) are more depleted than unpre-cooled vegetables (20 ° C). The rate is reduced by at least 40% to 50%, which makes the vegetables storage longer and the quality is higher than that of the vegetables that have not been cold treated.
Storage - fresh storage
Fresh-keeping cold storage is a very effective vegetable fresh-keeping food preservation equipment to date. It is a well-planned and high-quality vegetable cold storage. It is important to extend the vegetable fresh-keeping period and shelf life, to facilitate peak sales, disasters, and devaluation. significance.
The types of fruit and vegetable cold storage that can be planned for you:
Vegetable fresh-keeping cold storage, gas storage, vegetable pre-cooling, quick-freezing (for making frozen vegetables).
When the vegetable edible fungus terminal is retailed, it must have a certain display function while ensuring freshness. Haoshuang Refrigeration plans and configures the commercial refrigeration equipment to ensure the rationality of equipment selection.