Strawberry fruit is beautiful in color, sweet and sour, rich in various nutrients, is a rare color, aroma, and taste in fruits, it is often hailed as "fruit queen", both at home and abroad as a high-grade fruit strawberry . During harvesting and transportation, strawberries are extremely vulnerable to damage and infestation by microorganisms, leading to rot and loss of commercial value. In recent years, the output of strawberries has been rising rapidly. However, due to the failure to properly solve its storage and preservation problems, it is limited to local sales, and the time to market is concentrated, resulting in a large number of strawberry rot, resulting in serious waste of resources and economic losses. And environmental pollution has greatly affected the enthusiasm of strawberry growers. For this reason, it is imperative to find a suitable post-harvest commercial processing technology for strawberry.
I. Preparation before storage
1. Variety selection: Different varieties have different storage and tolerance to gray mold. The strawberry varieties that are more resistant to storage and transportation include: Jixin, Shitou, Gorera, Baozao Zaosheng, green seeds, Brandon Baoshuo and others.
2. Harvest: Harvested when 3/4 of the fruit surface turns red. Picking is best done on a sunny day. Harvesting in the morning should be done after the dew is dry, before the temperature drops or when the temperature is low in the early evening, and avoid harvesting at noon. Picking by hand. When harvesting, remove the disease and the inferior fruit, then gently place the whole fruit in a special fruit plate. The size of the fruit plate is preferably 90 cm, 60 cm, and 15 cm. The fruit plate filled with strawberries can be put into the polyethylene film bag. Sealed and sent to cold storage in time. At the same time, attention should be paid to picking the fruit and picking it off at the same time, and avoid contact between the finger and the fruit. If you do not have a special fruit plate can also be used in the hole within the height of 10 cm basket harvest strawberries, at this time careful not to turn the fruit, so as not to touch the skin.
3, selection: remove rotten fruit, fruit disease, malformed fruit, select the color, uniform size, complete fruit strawberry fruit.
4, cleaning: use a strawberry washing machine, after the strawberries are washed, rinse with 0.05% potassium permanganate solution for 30-60 seconds, then rinse with water to drain water.
5, pre-cooling: pre-cooling should be carried out as soon as possible after the strawberry harvest, shorten the harvest, grading, packaging time. Pre-cooling attention points: After harvest, it should be put into the cold storage as soon as possible. The special containers for harvesting in the warehouse shall be lifted in rows and the distance between the two columns shall be greater than 15 cm. It is not advisable to place the harvesting box in the area where the cold air from the library is directly blown to prevent the strawberry fruit from freezing. The humidity in the store should be kept above 90%, and the temperature should be maintained at about 5°C. Do not fall below 3°C. The temperature in April and May will increase, the relative temperature in the storeroom will be maintained at 7-8°C, and the temperature can be reduced by increasing the temperature appropriately. Condensation in the box. Try not to open and close the library door 2 hours after storage. When harvesting, for example, the temperature of the strawberry fruit reaches about 15°C, generally it must be kept in the pre-cooling room for more than 2 hours before the strawberry fruit can be reduced to about 5°C. If the strawberry fruit temperature reaches 20°C, it should be placed in the pre-cooling room for 2-4 hours.
Second, storage and preservation technology
1, refrigerated: Strawberry fruit suitable storage temperature is 0 °C, relative humidity of 90-95%. After harvest, the fruit should be transported to cold storage and precooled to 1°C.
2, wax preservation: This is the rapid development of fresh technology in recent years, the use of more effective chitosan membrane. The chitosan coating still maintained a high hardness and vitamin content of the strawberries after 31 days. Chitosan concentration affects the quality and storage time of strawberries. The optimal concentration of chitosan is currently recommended to be 0.5%; composite coatings of 0.8% ethylparaben and 0.5% stearate monoglyceride can also be used, with good results.
3. Calcium ion: Calcium treatment can reduce the decrease of soluble solids, hardness, vitamin C, titratable acid content during storage and reduce fruit weight loss. At the same time, calcium treatment inhibits microbial growth, reduces the degree of decay of the strawberry, delays the aging of the strawberry, and the calcium-treated strawberry has more storability.
4. Atmosphere storage: Store at 0-0.5°C, relative humidity 85-95%, oxygen 3%, carbon dioxide 6%. When warehousing, sort according to the size of strawberry fruit, the distance between the carton should be more than 10cm.
5, drug preservation: (1) phytic acid soaked fruit. Strawberries are treated with 0.1-0.15% phytic acid, 0.05-0.1% sorbic acid and 0.1% peracetic acid. They can be stored at room temperature for 1 week and stored at low temperature for 15 days. The good fruit rate is 90-95%. . (2) Sulfur dioxide treatment. Place the strawberries in a plastic box and place 1-2 bags of sulfur dioxide chronic release agent. The potions are kept at a distance from the strawberries and then sealed. The use of 1 bag of sulfur dioxide slow release agent, storage for 20 days, good fruit rate was 66.7%, the product rate was 61.1%, bleaching rate was 8%, with a more ideal storage effect.
Third, the transport of strawberries is best transported by a refrigerated truck, such as with a caravan in the early morning or evening when the temperature is low, loading and unloading and operation, transport should be used small carton packaging, preferably inside the plastic film bag, fill 10% of carbon dioxide , Strawberry transport should be light and easy to transport, to prevent collision and extrusion, transportation tools must be tidy, and have anti-sun, antifreeze and anti-rain facilities.
I. Preparation before storage
1. Variety selection: Different varieties have different storage and tolerance to gray mold. The strawberry varieties that are more resistant to storage and transportation include: Jixin, Shitou, Gorera, Baozao Zaosheng, green seeds, Brandon Baoshuo and others.
2. Harvest: Harvested when 3/4 of the fruit surface turns red. Picking is best done on a sunny day. Harvesting in the morning should be done after the dew is dry, before the temperature drops or when the temperature is low in the early evening, and avoid harvesting at noon. Picking by hand. When harvesting, remove the disease and the inferior fruit, then gently place the whole fruit in a special fruit plate. The size of the fruit plate is preferably 90 cm, 60 cm, and 15 cm. The fruit plate filled with strawberries can be put into the polyethylene film bag. Sealed and sent to cold storage in time. At the same time, attention should be paid to picking the fruit and picking it off at the same time, and avoid contact between the finger and the fruit. If you do not have a special fruit plate can also be used in the hole within the height of 10 cm basket harvest strawberries, at this time careful not to turn the fruit, so as not to touch the skin.
3, selection: remove rotten fruit, fruit disease, malformed fruit, select the color, uniform size, complete fruit strawberry fruit.
4, cleaning: use a strawberry washing machine, after the strawberries are washed, rinse with 0.05% potassium permanganate solution for 30-60 seconds, then rinse with water to drain water.
5, pre-cooling: pre-cooling should be carried out as soon as possible after the strawberry harvest, shorten the harvest, grading, packaging time. Pre-cooling attention points: After harvest, it should be put into the cold storage as soon as possible. The special containers for harvesting in the warehouse shall be lifted in rows and the distance between the two columns shall be greater than 15 cm. It is not advisable to place the harvesting box in the area where the cold air from the library is directly blown to prevent the strawberry fruit from freezing. The humidity in the store should be kept above 90%, and the temperature should be maintained at about 5°C. Do not fall below 3°C. The temperature in April and May will increase, the relative temperature in the storeroom will be maintained at 7-8°C, and the temperature can be reduced by increasing the temperature appropriately. Condensation in the box. Try not to open and close the library door 2 hours after storage. When harvesting, for example, the temperature of the strawberry fruit reaches about 15°C, generally it must be kept in the pre-cooling room for more than 2 hours before the strawberry fruit can be reduced to about 5°C. If the strawberry fruit temperature reaches 20°C, it should be placed in the pre-cooling room for 2-4 hours.
Second, storage and preservation technology
1, refrigerated: Strawberry fruit suitable storage temperature is 0 °C, relative humidity of 90-95%. After harvest, the fruit should be transported to cold storage and precooled to 1°C.
2, wax preservation: This is the rapid development of fresh technology in recent years, the use of more effective chitosan membrane. The chitosan coating still maintained a high hardness and vitamin content of the strawberries after 31 days. Chitosan concentration affects the quality and storage time of strawberries. The optimal concentration of chitosan is currently recommended to be 0.5%; composite coatings of 0.8% ethylparaben and 0.5% stearate monoglyceride can also be used, with good results.
3. Calcium ion: Calcium treatment can reduce the decrease of soluble solids, hardness, vitamin C, titratable acid content during storage and reduce fruit weight loss. At the same time, calcium treatment inhibits microbial growth, reduces the degree of decay of the strawberry, delays the aging of the strawberry, and the calcium-treated strawberry has more storability.
4. Atmosphere storage: Store at 0-0.5°C, relative humidity 85-95%, oxygen 3%, carbon dioxide 6%. When warehousing, sort according to the size of strawberry fruit, the distance between the carton should be more than 10cm.
5, drug preservation: (1) phytic acid soaked fruit. Strawberries are treated with 0.1-0.15% phytic acid, 0.05-0.1% sorbic acid and 0.1% peracetic acid. They can be stored at room temperature for 1 week and stored at low temperature for 15 days. The good fruit rate is 90-95%. . (2) Sulfur dioxide treatment. Place the strawberries in a plastic box and place 1-2 bags of sulfur dioxide chronic release agent. The potions are kept at a distance from the strawberries and then sealed. The use of 1 bag of sulfur dioxide slow release agent, storage for 20 days, good fruit rate was 66.7%, the product rate was 61.1%, bleaching rate was 8%, with a more ideal storage effect.
Third, the transport of strawberries is best transported by a refrigerated truck, such as with a caravan in the early morning or evening when the temperature is low, loading and unloading and operation, transport should be used small carton packaging, preferably inside the plastic film bag, fill 10% of carbon dioxide , Strawberry transport should be light and easy to transport, to prevent collision and extrusion, transportation tools must be tidy, and have anti-sun, antifreeze and anti-rain facilities.
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Estrus Synchronization Medicine
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