Drug preservation of the hottest strawberries
2022-10-02- Detail
Drug preservation of strawberries
(1) acid sugar preservation: strawberries are soaked in sodium sulfite (Na2SO3) solution and dried. Put a mixture + 2 consisting of 9 parts of granulated sugar and 1 part of lemon at the bottom of a container, and then put strawberries on it to save, which can significantly prolong the storage life
(2) sulfur dioxide treatment: enterprises with a wide range and good production management control will be the winner. Put strawberries into plastic boxes, and put 1 ~ 2 bags of sulfur dioxide chronic releaser respectively. Seal the plastic boxes with seals. The chronic sulfur dioxide releaser should keep a certain distance from the fruits. Performance and safety are not sacrificed after lightweight, because the agent has reduction and fading effects. Contact with the fruit will bleach and soften the fruit, losing its edible value and commercial value, but the fruit is not moldy
(3) gibberellin and carbon dioxide preservation: the research of Shanghai Institute of plant physiology, Chinese Academy of Sciences shows that abscisic acid and ethylene are the main internal factors of strawberry aging and deterioration. Gibberellin and carbon dioxide have a significant inhibitory effect on the above substances and have a fresh-keeping effect. They developed strawberry preservative fruit washing, film packaging, carbon dioxide filling and storage technology at low temperature. After storage for 3 to 9 weeks, the good fruit rate reached 80% and the appearance was normal
(4) peracetic acid fumigation treatment: fumigate with 0.2g peracetic acid per cubic meter of storage capacity for 30 minutes
(5) soak the fruit in 0.05% sorbic acid for 2 ~ 3 minutes
(6) phytic acid maintains fruit quality: the chemical name of phytic acid is calcium magnesium inositol hexaphosphate. It is an excellent food antioxidant, and its preservative effect is not obvious. It is required to be applied together with other preservatives to maintain fruit quality. When used, it is mixed with sorbic acid and peracetic acid. The specific concentration is 0.1% - 0.15% phytic acid solution, 0.05% - 0.1% sorbic acid and 0.1% Peracetic acid
source: Food partners
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