Scientists have confirmed that the factors that can affect the post-harvest life of fruit and vegetables are temperature, oxygen, mechanical injury and ethylene. Therefore, by artificially controlling these factors, it is possible to extend the life span of fruits and vegetables to achieve preservation. Talking about the temperature problem, it is known that high temperatures can speed up the breathing of fruit cauliflower, speed up the evaporation of water on the surface, consume more, and shorten the life span; when the temperature rises, the rate of ethylene production from cauliflower increases, making it easier to accept foreign ethylene. Stimulation. Therefore, as long as the temperature is lowered, consumption can be effectively reduced, stimulation can be reduced, and the purpose of prolonging the life can be achieved. It is worth mentioning that the use of low temperature without chemical drugs, people do not have to worry about the problem of residual drug, is a relatively safe method. When we talk about the oxygen problem, we can be sure that under the condition of oxygen deficiency, the cauliflower's respiration is inhibited, and the amount of ethylene produced in the body is also less, and it is not easy to accept the external stimulation of ethylene. This way, it can also extend the cauliflower life. The principle of regulating gas storage (that is, the so-called “air-conditioning†method) is based on this principle. The third is the ethylene problem, cauliflower can produce ethylene and self ripening, can also accept the stimulation of foreign ethylene and accelerate the aging and aging. Decreasing the temperature or appropriately reducing the oxygen can directly or indirectly extend the life of the cauliflower. The fourth is the problem of mechanical injury. Scientists have also learned that cauliflower will produce ethylene at the site of injury after it is mechanically damaged. This kind of ethylene caused by injury can also stimulate fruit cauliflower and accelerate maturation and aging. In this regard, in all aspects of post-harvest handling, mechanical damage should be avoided as much as possible. In short, lowering the temperature, appropriately reducing the oxygen content in the environment, especially in the post-harvest handling process, especially in the loading and unloading process, with emphasis on gentle handling, and the addition of ethylene absorbent in the packaging are effective methods for extending the life of the cauliflower.
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