Anhui vegetable fresh-keeping cold storage scale

Anhui vegetable fresh-keeping cold storage scale
Anhui Jinxue Refrigeration Equipment Co., Ltd.
Specializing in the construction of various cold storages
: Cold storage manufacturer 3 The main problem in the vegetable purification and processing process is that it is highly perishable The key technology to prevent deterioration is preservation measures. According to the production experience of the Younong Center over the years, the rational use of cold storage storage and preservation technology can not only ensure the quality of boxed vegetables, but also bring significant economic benefits.
After purification and processing of fruit and vegetable products, their surface tissue cells are destroyed, the area of microbial infection increases, wound respiration is enhanced, and nutrient consumption is intensified. Respiration intensity and microbial status are the main factors that determine the shelf life quality of clean vegetables, while temperature is the main external factor that affects respiration intensity and microbial reproduction speed. The higher the temperature, the greater the respiration intensity, the stronger the respiratory metabolism of fruits and vegetables, and the faster the consumption of various nutrients. The result is accelerated cell decomposition, seriously reducing the storage stability and disease resistance of fruits and vegetables. Low temperature is the most effective and safest way to inhibit the growth of microorganisms. In an environment with a temperature below ℃, the reproduction of various microorganisms will be significantly inhibited, thus effectively ensuring the quality and freshness of clean vegetables. But not all vegetables are suitable for low temperatures. Many vegetables are sensitive to low temperatures and are prone to cold damage. For example, cucumbers, zucchini, bitter gourds, etc. are susceptible to cold damage at temperatures below ℃. Symptoms of cold damage include a boiled surface, soft and rotten tissues, bitter bitterness in the edible part, or a rapid loss of flavor and loss of edible value. Therefore, it is not suitable for those who are susceptible to low temperature cold damage. For vegetables, we can purchase them in batches or postpone the purchase time, pack them into boxes at the same time, or take insulation measures such as individual storage to prevent cold damage. Although many vegetables are sensitive to low temperatures, since clean vegetables are highly perishable and have a short storage period, when the production volume is small and the goods can be sold in a timely manner, the problem of cold damage to the products can be ignored in actual operations.
Things to note when using cold storage for preservation
Cold storage temperature
Using cold storage preservation technology, controlling the temperature in the cold storage is the key. As clean vegetable products for short-term storage, the temperature in the cold storage should generally be controlled at ~℃. Vegetables that are susceptible to cold damage (such as cucumbers, zucchini, bitter melon, etc.) can be placed in ~℃ cold storage, or covered with quilts, etc. Insulation measures to prevent vegetables from freezing. Vegetables that are prone to ageing, such as garlic sprouts and broccoli, should be placed in a warehouse around ℃. In order to ensure the quality of finished vegetables and avoid drastic temperature changes and enhanced respiratory metabolism, vegetable trimming and coating should also be carried out under ~℃ conditions.
Humidity in cold storage
In order to ensure the freshness of vegetables and reduce water loss and wilting, the humidity during storage and processing is generally controlled at ~. And during the storage process, pay attention to ventilation at any time according to the storage volume and temperature conditions in the warehouse.
Vegetables must be properly dried
Mushrooms, onions, ginger and other varieties with large surface moisture content must be properly dried before storage to reduce the moisture covering the surface of the vegetables and extend the storage period.
Vegetables must be prevented from being stacked
Vegetables entering the warehouse should be neatly placed on the shelves, or stacked in the warehouse to prevent mechanical damage to the vegetables or heat in the stacks caused by excessive stacking. Resulting in a decrease in vegetable quality. Anhui Jinxue Refrigeration Equipment Co., Ltd.
Specializes in the construction of various cold storages
: Cold storage manufacturers