Increasing the concentration of carbon dioxide will greatly reduce the decay rate, but the final concentration of carbon dioxide should not exceed 20%, otherwise strawberries will have an alcoholic taste.
(2) cold storage. After infected with botrytis cinerea, the fruit itself breathes vigorously, which leads to strawberry aging and rot. Water evaporation causes water loss and drying shrinkage, and strawberries lose commercialization when they lose 5% water. Strawberry loses water quickly at room temperature, losing 2. 17%-2.65% daily, and losing commercial value in 3-4 days.
The discoloration of fruits caused by oxidation is the main reason that affects the fresh-keeping effect of strawberries. Among them, lowering the temperature should effectively prolong the storage time. Put the strawberries to be stored in a big plastic bag with a basket, tie the bag mouth tightly to prevent water loss, shrinkage and discoloration, and then store them in the cold storage at 0-3℃ to avoid the temperature rising and falling.
(3) The freezing temperature of strawberries stored near freezing point is -0.77℃. Strawberry is a fruit whose water evaporation has nothing to do with temperature. Even near the freezing point, the moisture evaporation of unpackaged strawberries is very strong.
Therefore, small packaging with plastic bags can improve the humidity of the surrounding environment, reduce air convection, inhibit evaporation and reduce weightlessness loss. The respiratory intensity is greatly influenced by the ambient temperature, and the respiratory intensity near freezing point is 1/6 at room temperature.
The specific storage conditions close to the freezing point are: 0.5 0.2℃, relative humidity 85%-90%, strawberry stored in 0.04 mm thick 30 cm× 32 cm polyethylene film bag, and the bag mouth is tightly tied.
Extended data:
Preservation means keeping fresh, including storage, transportation, sales and so on. Generally speaking, preservation refers to the storage and preservation of vegetables and fruits.
The internal and external causes of fresh-keeping The internal quality of fruits and vegetables is the internal nature of their freshness, and the internal nature of varieties is the internal cause. Taking various measures to restrain aging and keep fresh is the external cause. ?
The quality and non-damage of fruits and vegetables are the basis of good preservation. Storage technology is an external cause, which can only supplement and modify some biological characteristics of fresh-keeping products.
No matter which advanced preservation technology is adopted, its storage life is limited. Only the pre-harvest production and cultivation and post-harvest preservation technology complement each other can the best storage effect be obtained.
Chemical Composition of Fruits and Vegetables and Its Changes in Postharvest Maturation and Senescence The chemical composition of fruits and vegetables can be divided into two parts, namely water and solid.
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