Strawberry Storage and Preservation Technology

The fruit is bright red and watery. The fruit is soft and juicy, sweet and sour. It contains various nutritious ingredients such as calcium, phosphorus, iron and vitamin C. Strawberry has a high moisture content, delicate tissue, and is susceptible to mechanical damage and microbial infestation and rot. At room temperature, the fruit begins to change color and taste after being left for 1 to 3 days, and it is difficult to store and keep fresh. After long-term practice and exploration, researchers finally figured out how to store and preserve some strawberries. The technology is now described as follows: 1. Scientific harvesting techniques for strawberries 1. Pre-harvest treatment Prior to harvest, strawberries are sprayed with 0,1% to 0.5% calcium chloride solution, or chlorine is used after harvesting. The calcium solution soaked fruit can inhibit strawberry softening. 2, harvest time Strawberry harvesting is best carried out on a sunny day, the fruit of the first flowering strawberry first mature, the entire harvest time lasted about 20 days, harvested in batches, generally once a day or every other day. Generally, when the 3/4 color of the strawberry surface becomes red, it is appropriate to harvest it. If it is harvested prematurely, the color and flavor of the fruit are not good. Harvesting should be carried out after the dew has dried and should be avoided at noon when the temperature is high. 3, harvesting method Strawberry skin is very thin, easy to damage and damage. Therefore, when harvesting, the disease and inferior fruits should be removed, and the good berries should be gently placed in a specially prepared fruit plate. The size of the fruit plate is preferably 90 cm x 60 cm x 15 cm. The fruit plate filled with the strawberry fruit can be covered with polyethylene. The film bag is sealed and sent to cold storage in time. It is also possible to harvest the strawberries in a perforated basket with a height of 3.0 cm or less. After they are put into the dish, they should not be flipped to avoid breaking the peel. After the basket is filled with strawberries, it should be pre-cooled in time to be stored in the cold storage. Second, the scientific storage technology of strawberries 1. Selection of storage-resistant strawberry varieties Jixin, Shuo Mi, Lions Head, Gorella, Baozao Zaoxian, green seeds, Brandon Paul, etc., Shanghai, Chunxiang, Maqun and other varieties are not Storage-resistant. When using the quick-freezing storage and preservation method, Bao Jiao Zaosheng and Brandon Paulo, who have a dense flesh, should be selected. 2, drug preservation 10.05% sorbic acid fruit immersion 2 to 3 minutes; 2 peracetic acid fumigation treatment, according to the amount of 0.2 gram of peracetic acid 3 liter per meter re-evaporation for 30 minutes; 3 sour sugar preservation. Strawberry fruit was impregnated with sodium sulfite solution and allowed to dry. Putting a mixture of 9 parts of sugar and 1 part of citric acid at the bottom of a container, and then storing the strawberries on it, can significantly extend the shelf life; 4 sulfur dioxide treatment. Place the strawberries in a plastic box, place 1 to 2 bags of sulfur dioxide chronic release agent, and seal the plastic box with a seal. The chronic sulfur dioxide release agent should maintain a certain distance from the fruit. 3, storage method 1 atmosphere storage. The special fruit plate of the harvested fashionable strawberry is covered with an O.04 mm thick polyethylene film bag, sealed, and stored in an environment of 0-0.5°C and relative humidity of 85%-95%. Gas oxygen in the bag accounts for 3% and carbon dioxide 6%. In this condition, strawberries can be stored for more than 2 months. If the carbon dioxide concentration is increased, the decay rate will be greatly reduced, but the final concentration of carbon dioxide must not exceed 20%, otherwise the strawberry will have an alcoholic taste. 2 cold preservation. Infected by Botrytis cinerea, the fruit's own respiration is strong, causing the strawberry to age and cause rot. Dehydration caused by water evaporation and shrinkage, the loss of 5% of strawberry water loss of commercial. At room temperature, the strawberry loses water quickly and can lose 2.17% to 2.65% of water every day. It loses the commodity value in 3 to 4 days, and the fruit discoloration caused by oxidation is the main reason affecting the freshness of the strawberry. Wherein lowering the temperature can effectively extend the storage time. Place the strawberries to be stored in large plastic bags and tie them tightly to prevent water loss, shrinkage and discoloration, and then store them in a cold storage at 0 to 3°C. Avoid temperature fluctuations. 3 The freezing temperature of strawberry stored near the freezing point temperature is -0.77°C. Strawberry is a kind of fruit whose water evaporation has nothing to do with temperature. Even if the temperature is near the freezing point, the moisture of unpackaged strawberries is very intense. Therefore, using a small plastic bag can increase the humidity of the surrounding environment, reduce air convection, inhibit evaporation, and reduce weight loss. The strength of the respiration is greatly affected by the ambient temperature. The respiratory intensity under near-freezing conditions is 1/6 of that under room temperature conditions. The specific conditions for near-freezing point storage are: -0.5 positive and negative 0.2°C, relative humidity 85% to 90%, Strawberries were stored in a 0.04 mm thick 30 cm x 32 cm polyethylene film bag and the bag was tightly attached.