Fruit and vegetable mildew-proof storage device

Abstract

The invention discloses a fruit and vegetable mildew-proof storage device. The storage device comprises a storage jar, a total flow controller for controlling the total fresh gas flow, a cooling device, a distributor for distributing the fresh gas into a plurality of parallel fruit and vegetable storage devices as required, a gas detection device for detecting the concentration of each component in the gas discharged from each fruit and vegetable storage device at the real time, and a pump for providing a cycle power for the fresh gas, which are sequentially communicated by pipelines, wherein the pump is respectively communicated with the upper part and the lower part of the storage jar by the pipeline to form a cycle loop; the storage jar is selectively communicated with a plurality of gas generators by the pipeline. The fruit and vegetable is kept at low-concentration antibacterial state for a long time, so as to achieve the antibacterial effect, and also reduce the medicament residues, and different fruits and vegetables are processed by various preservatives and physiological regulators.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a mildew-proof and fresh-keeping device for fruits and vegetables. Background technique [0002] Rot is one of the main reasons for the postharvest loss of fruits and vegetables. The tissues of fruits and vegetables are tender, with high water content and sugar content. The tissues are prone to aging and microbial infection, which eventually leads to the loss of fruits and vegetables due to rot. According to reports, the annual loss of fruit and vegetable rot in China is as high as 100 billion yuan. [0003] Commonly used preservatives mainly include liquid (solution, emulsion, etc.), solid (powder, tablet, etc.) and gas dosage forms, among which the dosage of liquid and solid dosage forms is relatively large, accounting for more than 90%. Generally, when fruits and vegetables are stored, For one-time fruit dipping or fumigation treatment, in order to achiev...

AI Technical Summary

Problems solved by technology

[0003] Commonly used preservatives mainly include liquid (solution, emulsion, etc.), solid (powder, tablet, etc.) and gas dosage forms, among which the dosage of liquid and solid dosage forms is relatively large, accounting for more than 90%. Generally, when fruits and vegetables are stored, One-time fruit dipping or fumigation treatment, in order to achieve long-term effectiveness, the general amount of preservative is large and the residue is large

In addition, it is difficult to control the dosage during storage, and it is also difficult to cross-use several preservatives, which can easily lead to drug resistance of bacteria, poor food safety, and poor fresh-keeping effect

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