Some information related to fruit packaging
Fruit preservation is a basic requirement and an important part. We have to consider both the transportation time and the ripening time of the fruit.
It is difficult to guarantee the freshness of fruits that are not resistant to pressure and perishable under normal temperature and pressure, such as strawberries, bayberry, and lychees. To maintain the fresh taste, we need to do a lot of work in the design of fruit packaging.
There are many kinds of fresh-keeping technology for fruit packaging design, the common ones are chemical and physical fresh-keeping, mainly including critical low-temperature and high-humidity fresh-keeping, intercellular water structured atmosphere fresh-keeping, ozone-modified atmosphere fresh-keeping, low-dose radiation pretreatment fresh-keeping, high-pressure fresh-keeping, genetics Engineering preservation, cell turbulence control preservation, coating film preservation, modified atmosphere preservation, etc.
The purpose of the above-mentioned method is to facilitate the control of fruit freshness and not perishable:
1. Control the aging process, generally through the control of respiration;
2. Control of microorganisms, mainly through the control of spoilage bacteria;
3. To control the internal moisture evaporation, it is mainly achieved through the control of the relative humidity of the environment and the structuring of the moisture between the cells.
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