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Fruit and vegetable preservation is imperative
Fruit and vegetable preservation is imperative In recent years, China's fruit and vegetable planting industry has developed rapidly and has become a pillar industry in the rural economy. However, for a long time, China’s agricultural production has attached importance to pre- and mid-production management and ignored post-harvest storage. This not only results in direct economic losses in the production of fruits and vegetables, but also in the lack of fresh-keeping cold chain means and preservation techniques, resulting in a large number of fruits and vegetables that are difficult to meet the standards of food hygiene and safety, and bring great hidden dangers to consumers' health and safety. According to statistics, China’s annual loss due to rot of fruits and vegetables is as high as 75 billion yuan, which can almost meet the basic nutritional needs of 200 million people. The post-production loss rate of agricultural products in developed countries is only 1.7%-5%, while the loss rate of vegetables in China is as high as 25%-30%, and the loss rate of food is also 14.8%. This status quo not only makes it difficult to reflect the value of agricultural products that they should have, but also affects the links between off-site sales and seasonal supply of domestic fruits and vegetables. The "cold chain" system project is a fruit and vegetable harvesting process, followed by vacuum pre-cooling, cold storage, heat preservation and transport until entering the consumer market. After a long period of comparative experiments, scientists and technicians found that rapid pre-cooling after harvest of agricultural products can reduce field and respiratory heat of fruits and vegetables, and can also quickly inhibit the respiration and water loss of fruits and vegetables, and can slow down the aging of fruits and vegetables and inhibit the growth of pathogenic bacteria. To improve the quality of fruits and vegetables, and to increase the freshness, shelf life, and delivery time. The use of vacuum pre-cooling and air-conditioning fresh-keeping technology compared with traditional processing methods, preservation time is 2-9 times the original, can greatly reduce the loss of agricultural products in the process of processing, storage, transportation due to decay and deterioration, expand the agricultural products The scope of deployment in different places can achieve balanced listing in different seasons. Promote foreign exchange through exports, so that economic and social benefits are significantly improved. The post-harvest processing of vegetables, but also to achieve the standardization of treatment, cold chain logistics and a series of steps, the general procedure is: vegetables from the field harvesting → vacuum pre-cooling → sorting cleaning → sterilization → grading packaging. All packaging materials are printed with the name of the vegetable, grade, net weight, address of the manufacturer, and telephone. Ensure that the vegetable logistics is always in the low-temperature conditions required by post-harvest physiology to form a “cold chainâ€, that is, post-harvest pre-cooling in the field, air-conditioned refrigeration, refrigerated transport, refrigerated wholesale, self-selected mall refrigerators, and consumer refrigerators. As long as the processing is done in time, the quality and freshness of fruits and vegetables can be completely guaranteed. Many industrialized countries have systematically developed the industrialization of vegetables and adopted advanced management models. Mainly manifested in: First, the scale of vegetable production base, the second is the specialization of vegetable cultivation, the third is the standardization of vegetable production technology, the fourth is the mechanization of vegetable processing, the fifth is the cold chain of post-harvest vegetable processing, and the sixth is the integration of vegetable production and marketing . From beginning to end, a complete set of food cold chain standards was incorporated into the food market access regulations and systems, an effective regulatory mechanism was established, and the operation of perishable foods in all aspects of the cold chain was closely monitored.