Measures to prevent water loss after picking vegetables

The moisture content of fresh vegetables can reach 60-96%, but it will gradually lose water and wilting during storage and transportation after harvest, which will result in the continuous reduction of product weight and direct economic loss. In addition, dehydration can also cause product loss. In general, wilting and shrivelling occur when vegetables lose 5% water, and some of them do not reach the level of wilting, but water loss has affected its taste, crispness, color and flavor.

There are some exceptions, such as onions and garlic should be properly aired before storage to accelerate the drying of the scales and promote product dormancy; the cabbage should be moderately dry before storage, so that the leaves slightly lose water, can reduce the freezing point and improve the ability to resist cold.

Measures to prevent water loss after harvesting vegetables are as follows:

First, packaging, waxing or coating

The easiest way to reduce the loss of water in vegetables is to use a plastic film or other waterproof material to cover the product, or to put it in a bag, box, or carton. Polyethylene film is a better waterproof material. However, it must be noted that packaging reduces the water loss of the product while also reducing the cooling rate of the product. In addition, the water absorption capacity of packaging materials can not be ignored. Packaging with compound wax or rosin can prevent the packaging from absorbing water. Although the cost is high, it has practical value in the business. It is also possible to wax or paint the surface of the product and then add appropriate packaging to prevent the product from losing water.

Second, increase the air humidity

Another effective way to reduce the loss of water in vegetables is to increase the relative humidity of the air. However, high humidity is beneficial to the growth of bacteriolytic enzymes and can be used in combination with fungicides. Increase the air humidity The automatic humidifier can be used to spray fog or steam into the storage tank. It is also possible to sprinkle water on the ground or hang the wet grass screen in the storage tank, or to increase the humidity of the evaporator condensation tube to keep it below the storage temperature 2-3 Within the range of °C. In short, keeping the relative humidity in the warehouse at about 95% can prevent the product from losing water.

Third, proper ventilation

Whether it is a mechanical or natural ventilation warehouse, adequate ventilation is necessary, it can take away the heat load inside the warehouse, and prevent the temperature inside the warehouse from being uneven, but it should try to reduce the wind speed, wind speed of 0.3-3 m/s. There is little effect on the moisture evaporation of the product.

Fourth, use the sandwich cold storage

The storehouse of the sandwich cold storehouse consists of two walls, with a cold air circulation in the middle, the outer wall is both heat-insulating and moisture-proof, the inner wall is not insulated, and the evaporator is placed between the two walls, and the conduction is performed between the two walls. Hot swap. Since the evaporator is not in the reservoir, it will not capture the moisture in the product and it will be frosted. The humidity inside the reservoir is high, which prevents the product from losing water.

Preservation of vegetables is an important aspect of improving quality, and the products must be properly treated according to the circumstances to effectively maintain their optimal freshness.

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