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Fruit and vegetable products, after purification processing, its surface cells are destroyed, microbial infection area increased, wound respiration enhanced and nutrient consumption increased. Respiration intensity and microbial status is a major factor in determining the quality of clean vegetables shelf life while temperature is the major external influence in respiration intensity and microbial propagation speed. The higher the temperature, the greater the respiration intensity, the stronger the respiratory metabolism and the faster the all sorts of nutrient consumption. As a result, it will accelerate the decomposition of cells; severely reduce the fruit and vegetable storability and disease resistance. Low temperature is the most effective and safe way of inhibiting the growth of microorganisms.
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Under 5 degree environment, a variety of microbial breeding will be obviously suppressed so as to effectively guarantee the quality of vegetable cleanness and freshness. But not all vegetable are suitable for low temperature, there are a lot of vegetables which are more sensitive in low temperature and prone to chilling injury. For example, cucumber, zucchini and bitter gourd are vulnerable to chilling injury under 7 degree. The chilling injury symptoms are boiled surface, soft rot organization, bitter edible part or rapid decrease in flavor and no edible value. So for those vegetables who are easily influenced by chilling damages, we can pack them while we container them, and stock them in batches or delay the stock time. Or we can take heat preservation measures like Individual deposit to prevent the chilling injury. Although many vegetables is more sensitive under low temperature, because they are extremely easy to rot and has short storage period, product chilling injury problems in practical operation can be neglected under the condition of small goods production and in time sales.
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Using fresh cold storage technology, controlling the temperature of cold storage is the key. For short-term storage vegetables, generally the cold storage temperature should be controlled in 2 ~ 4 degree. For easily injured vegetables, the cold room temperature can be 5-7 degree. Or we take heat preservation quilt and other measures to prevent vegetables injury. Easy aging vegetables, such as Young garlic shoot broccoli, should be put in 0 degree Celsius. To ensure the quality of finished dishes and avoid temperature changes drastically and enhanced respiratory metabolism, vegetables correction and laminating should be performed under the condition of 2 ~ 5 degree Celsius.In order to guarantee the freshness of vegetable and reduce water loss, moisture rate should be general controlled in 80% ~ 80% during storage and processing. And in the process of storage, according to the loading capacity and temperature conditions, we should pay attention to the ventilation at any time.