Tech. for preservation of fruits of red bayberry in package with high oxygen content

Abstract

A high-oxygen antistaling packing technique for red bayberry includes such steps as choosing fresh red bayberry, precooling, loading them in antistaling bags made of air-tight composite film, filling high-purity (100%) O2 and sealing. Its antistaling time can reach more than 9 days.

Description

1. Technical field [0001] The high-oxygen modified packaging and fresh-keeping technology for bayberry fruit of the invention belongs to the fruit and vegetable storage and fresh-keeping technology, and is specially used for the control of decay and the quality maintenance of the bayberry fruit in the process of storage and transportation after harvesting. 2. Technical Background [0002] Fresh fruits and vegetables are perishable products. It is estimated that the annual loss of fruits and vegetables due to aging, deterioration and rot in the world is as high as 30% on average, and 10-20% in developed countries. In developing countries that lack refrigeration equipment, post-harvest losses of fruits and vegetables Up to 30-50%. In addition to using low temperature and controlled atmosphere to delay the post-ripening aging of fruits and vegetables, traditional fruit and vegetable preservation must also rely on chemical fungicides to control the occurrence of storage diseases...

AI Technical Summary

Problems solved by technology

However, red bayberry fruit matures in high temperature and rainy seasons, and it is very difficult to store, transport and keep fresh after harvesting. Despite years of hard work, there has been no obvious breakthrough in the storage, transportation and fresh-keeping technology of this kind of fruit, resulting in huge post-harvest losses.

Due to transportation difficulties, the transportation radius of red bayberry fresh fruit is only 300 kilometers, which seriously restricts the expansion of the fresh sales market