Catalog

Methods of Fruit Preservation

How to Preserve Various Kinds of Fruits

Fruit Preservatives

How to Preserve Fruit in Summer

Methods of Fruit Preservation

Fruit merchants preserve fruit in preserving cartons, microwave preservation, edible fruit preservatives, new films, pressurized preservation, ceramic preservation bags, microbial preservation, decompression preservation methods, electronic technology preservation methods and other technologies. , new film preservation, pressurized preservation, ceramic preservation bag, microbial preservation method, decompression preservation method, electronic technology preservation method and other technologies, the usual people, we are familiar with the preservation method is the preservation agent.

Fruit storage and preservation of twelve methods:

Fruit is a live food, perishable after harvest, in order to prolong the freshness period, researchers have invented a variety of new technologies for preservation of freshness, is now introduced to the 10 kinds.

One, fresh cartons

This is a new type of carton developed by the Japanese Food Distribution Systems Association in recent years. Researchers use a "Ristovar stone" (a kind of silicate rock) as an additive to pulp. Because of this stone powder on a variety of gases, unique good adsorption, and cheap and do not need low-temperature high-cost equipment, especially with a longer period of time to preserve the role of freshness and freshness of the fruit will not reduce the weight of the businessmen love to use it for long-distance storage and transportation is unique.

Two, microwave preservation

This is a company in the Netherlands by a low-temperature sterilization of fruit preservation methods. It is the use of microwave in a very short period of time (120s) will be heated to 72 ℃, and then this processed food in the 0 ~ 4 ℃ environmental conditions on the market, can be stored 42 ~ 45 days, will not deteriorate, is very suitable for off-season supply of "seasonal fruits", doubly favored by the people.

Three, edible fruit preservatives

Edible fruit and vegetable preservatives, sugar, starch, fatty acids and polyester blend into a translucent emulsion, covered in the surface of the fruit to form a sealing film, preventing oxygen from entering the interior of the fruits and vegetables to prolong the process of ripening, and to play a role in preservation of freshness, the fruit shelf-life can be extended to more than 200 days. The most valuable is edible fruit and vegetable preservatives can also be consumed with fruits and vegetables.

Four, temperature-controlled storage and preservation method:

Temperature-controlled storage and preservation method can be subdivided into simple storage and preservation, refrigeration preservation, as well as the control of the freezing point storage and preservation. Burying, stacking, cellar and ventilated warehouse storage are simple storage methods. Cold storage fruit preservation use higher than the fruit tissue freezing point of the lower, reduce the respiratory metabolism of fruit, pathogenic bacteria incidence and fruit decay rate, to achieve the fruit storage and preservation. Is the main form of modern fruit storage. But in the refrigerated fruit preservation should pay attention to according to the different habits of the fruit, control the temperature, to prevent the occurrence of cold damage and the phenomenon of freezing, to avoid the loss of the edible value of the fruit. The control of freezing point storage and preservation technology has been promoted in Japan to achieve in the freezing point of humidity on the fruit preservation. 4, origin storage and preservation method

Fifth, origin storage and preservation method

Origin storage and preservation method is China's traditional fruit preservation methods. Sichuan's cellar, Hubei's cave and the Loess Plateau region of the cellar are very good storage. Origin storage fruit preservation method of less investment, management is simple, with the advantages of local storage and less energy consumption, supplemented by mechanical refrigeration, ambient biphasic changes in air-conditioning and other technologies, has been widely used in daily life.

Six, the new film preservation

This is the Japanese research and development of a one-time consumption of moisture-absorbing plastic packaging film, which is composed of 2 pieces of translucent nylon film with strong water permeability, and between the film is equipped with natural pastes and high osmotic pressure sugar syrup, which can slowly absorb the water from the fruits, the surface of the meat oozing out of the water to achieve the effect of preservation.

Seven, pressurized freshness

It is developed by the Food Science Institute of Kyoto University, Japan, the success of the use of pressure to produce food methods. Fruit pressurized sterilization can extend the preservation time, improve the fresh taste, but in the pressurized state of the acid can not play a role, so master in the most delicious state, preservation of fruit for the most ideal.

Eight, ceramic bags

This is a Japanese company developed a far-infrared effect of fruit preservation bags, mainly in the bag on the inside coated with a very thin layer of ceramic material, so the infrared rays released through the ceramic can be with the water contained in the fruit to occur a strong "*** vibration"! movement, thus prompting the fruit to get freshness.

Nine, microbial freshness method

Ethylene has the role of promoting fruit aging and ripening, so to make the fruit can achieve the purpose of freshness, it is necessary to remove ethylene. Scientists after screening research, isolated a "NH-10 strain", this strain can be made to remove ethylene "ethylene remover NH-T" material, can prevent grapes from brown storage, loose, off the grain, tomatoes, peppers, play to prevent the loss of water, color and fluffiness. Loss of water, discoloration and fluffy effect, there is an obvious role in preserving freshness.

Ten, decompression preservation method

It is an emerging fruit storage method, has a good preservation effect, and has a convenient management, simple operation, the cost is not high quality. At present, Britain, the United States, Germany, France and other countries have developed a standard specification of low-pressure containers, has been widely used in the long-distance transportation of fruit to go.

Eleven, hydrocarbon mixture preservation method

This is a British company Sempei biotechnology company developed a pear, grapes and other fruits to extend the storage life of 1 times the "natural edible preservative". It uses a complex mixture of hydrocarbons, in use, it will be dissolved in water into a solution state, and then the need to preserve the fruit immersed in the solution, so that the surface of the fruit is very uniformly coated with a layer of liquid agent. This greatly reduces the amount of oxygen uptake, so that almost all of the CO2 produced by the fruit is discharged. Therefore, the role of the preservative, as if to the fruit of the "anesthesia", so that it is in a dormant state.

Twelve, electronic technology preservation method

It is the use of high-voltage negative electrostatic sites produce negative oxygen ions and ozone to achieve the purpose. Negative oxygen ions can make the fruit to carry out the metabolism of the enzyme passivation, thereby reducing the respiratory strength of the fruit, attenuate the survival of the fruit ripening agent ethylene. And ozone is a strong oxidant, but also a good disinfectant and fungicide, both kill and eliminate the fruit on the microbes and their secretion of toxins, but also inhibit and delay the hydrolysis of fruit organic matter, thus extending the fruit storage period.

Common fruit preservation professional methods:

One, citrus preservation methods

Citrus types and varieties of citrus, generally more resistant to storage, but different types, different varieties of differences between the larger. Generally speaking, the lemon class is the most resistant to storage; followed by sweet orange class, such as Sichuan Jin orange, solid sweet orange, Hunan's big red sweet orange, Fujian's snow citrus, etc., can be stored for about half a year; again is citrus, such as banana citrus, Wenzhou mandarin; wide-skinned orange storage resistance is the worst, especially the Sichuan red orange. Of course, in each orange species group, naturally, there are also resistant to storage and intolerance of the points, such as poor storage tolerance of wide-skinned tangerine, Wenzhou mandarin and Ou citrus on storage.

Citrus fruit trees are in the warm rainy subtropical, tropical growth, therefore, its fruit storage temperature can not be too low, low temperature is easy to cause cold damage. However, respiration is enhanced with the increase of temperature, in order to inhibit respiration and prolong the storage life, and the corresponding low temperature storage is needed. According to the test results, the storage temperature of different citrus varieties, the difference between each other is obvious. Sweet orange in the storage period of 100 days to 2 ℃ or so appropriate (quoted from Zhang Baichao), generally 3-5 ℃, Wenzhou mandarin 4-6 ℃, red orange 10-12 ℃, banana citrus 7-9 ℃, citrus 10-12 ℃. Pomelo 7-8 ℃, lemon 12-14 ℃. Storage temperature also varies according to the use of preservatives, some provincial test results show that citrus in the preservative treatment before storage, and in high humidity and higher concentrations of carbon dioxide conditions, in 10-15 ℃ storage temperature, citrus fruit can be stored for about half a year. Such storage temperature in many of the ventilated warehouse can be realized, is conducive to the expansion of storage.

Two, strawberry preservation method

Strawberry fruit color bright red, watery, soft and juicy fruit, sweet and sour taste, containing calcium, phosphorus, iron and vitamin C and other rich nutrients. Strawberry high water content, tissue delicate, susceptible to mechanical damage and microbial infestation and spoilage. At room temperature, the fruit placed 1 ~ 3 days began to change color, taste, difficult to store fresh.

Storage methods ① air-conditioned storage. Strawberries in the harvest of specially designed fruit plate with O.04 mm thick polyethylene film bag set, sealed, in 0 ~ 0.5 ℃, relative humidity 85% ~ 95% of the environment storage. Bag gas oxygen accounted for 3%, carbon dioxide 6%, under these conditions, strawberries can be preserved for more than 2 months.

Three, prunes preservation methods

Prunes if you do not add any treatment, room temperature storage time is very short, as the so-called "one day taste change, the second day color change, the third day of the color and taste are changed." Therefore, the control of appropriate storage conditions is extremely important. Shanghai fruit company's test shows that the next day after picking prunes with 1000ppm salicylic acid dip fruit for 2 minutes, can keep the fruit better quality and flavor, is conducive to reducing the rate of decay. According to another test, in 0-0.5 ℃, relative humidity of 85% 90% of the conditions, prune fruit can be stored for 1-2 weeks to keep not bad. In addition, the use of frozen storage can be fresh for about half a year, but generally to storage 1-2 months supply market is appropriate. Fruit containers as much as possible to choose a small bamboo, small bamboo baskets, and lined with banana leaves, lotus leaves, etc., which can play a cushioning effect, so as to avoid extrusion of prunes, but also moisturizing and preservation of freshness.

Four, plum storage preservation method

Air-conditioned storage: ① gas control storage. With a thickness of 0.025 mm polyethylene film bag closed storage plums, in the temperature 0-1 ℃, carbon dioxide content of 7-8%, oxygen content of 1-3% of the conditions, plums can be stored for 70 days. ② small package air-conditioned cold storage. The plums harvested at the right time to stalk, remove disease, insects, injuries and rotten fruit, packed into polyethylene film pouches, 1-1.5 kilograms per bag, sealed and placed in -1 ℃ temperature conditions, can be stored for 2-3 months.

Five, apple preservation methods

Apple is one of the more durable fruit. But different varieties of its Tibetan different, of which late varieties than early, medium-ripe varieties Tibetan, medium-ripe varieties than early varieties Tibetan. Red Fuji, Guoguang and other late-maturing varieties in the storage process, hardness and quality changes are not very large, and disease resistance is strong, suitable for long-term storage. Red Star, Marshal, red jade, Jonagold, Beidou and other medium-ripe varieties in the storage process is easy to mature sheep, quality changes, these varieties of storage conditions are strict, generally as a short-term storage, but through the air-conditioned storage can also be stored to the following year in February to March.

How to preserve a variety of fruits:

Lychee preservation: lychee with newspaper preservation

The new lychee is divided into two parts, part of the bag to stay in, part of the take out. Lychee in the bag in the ordinary way in the refrigerator to freeze, the other part of each lychee will take a Kleenex wrapped, and then put in the bag and then into the refrigerator to freeze. A week later to take out and look again, according to the ordinary way to put into the refrigerator lychee are dry, peeled to see inside there are bad, smell also has a sour flavor. And wrapped in paper, the lychee skin is still fresh, it seems to be as good as new, peeled back and look again, a week after the lychee meat is still bright and shiny.

This tip also applies to prunes, strawberries, etc., larger fruits can also be wrapped in newspaper, which ensures that there is no rotten fruit in your home.

Watermelon freshness

Just take the plastic wrap to cover the surface of the watermelon can be, in fact, watermelon is just so fresh is not right, because the watermelon into the cake cupboard, it looks very easy. But in fact, the deli cabinet will be drained from the watermelon skin, so that even if wrapped in plastic wrap covered is useless, so the watermelon should be preserved with plastic wrap all wrapped up, even the skin together within the plastic wrap. Then squeeze the air out;

Papaya preservation

Papaya is also a fruit that can not be put into the freezer for preservation. It will have black spots, and although the display case has the effect of absorbing water, once the refrigerated display case is taken out of the refrigerator, the temperature difference will make the surface of the papaya to appear water, and the black spots that are not fresh. Put it into a cool place to keep. So that the papaya can be preserved for a long time, the correct preservation method should be to wrap the papaya with newspaper first. And always ensure the freshness of the state too.

Apples

Apples are stored to prevent rotting and drying out. To prevent rotting, choose apples of good quality, without rotten spots, and place them in a place where the temperature is as low as possible, certainly not frozen. The way to prevent drying out is to put them in an airtight plastic bag and tie the bag tightly, and put them into a jar or tube. Open it at regular intervals and check it; any bad ones must be taken out so as not to affect the good ones. If you find that the apples are drying out, sprinkle some cool water on them.

Kiwifruit: kiwifruit to low-temperature preservation

Nutrition, vitamin C content is the highest, but it is "seven days soft, ten days rotten, half a month bad half", suitable for preservation in the refrigerator at -0.5 ° C - 0 ° C, and kiwifruit can not be stored with apples and pears, because apples and pears will release ethylene. Because apples and pears will release ethylene, easy to accelerate the kiwifruit ripening and rotting.

Bananas: bananas should not be in the refrigerator

Bananas are difficult to store, the key is the low humidity of the environment, so it is not suitable for storage in the refrigerator.

If bananas are stored in an environment below 12 degrees Celsius will accelerate the blackening, so it is not advisable to put bananas into the refrigerator, it is recommended to buy bananas pick slightly raw. If you buy a riper banana, hang it in the shade and it will last for a few more days. The proper way to store bananas should be to place them in a fruit preservation bag. Just keep it in a cool place. Here is a popular food reminder to never put bananas in the cooler.

Pears: pears wrapped in soft paper

Pears are more prone to rot, if you save them, use 2 to 3 layers of soft paper to wrap the pears individually, then put them in a carton and put them in the refrigerator to keep them cold. A week later, remove the wrapping paper into a plastic bag, do not tie the mouth, and then into the refrigerator freezer, the temperature is adjusted to about 0 ℃, usually can be stored for a month or two.

Long-term preservation method: dig a deep ditch, the bottom of the ditch to keep dry, put the pear into the ditch, do not cover, you can save the pear to the summer. Or picking fruit without damaging the skin, with radish between hiding, not letting the pear touch each other, which can ensure that the pear for a long time does not rot.

Tomato

Not suitable for refrigerator refrigeration, preservation, six ripe tomatoes into a plastic bag, tightly sealed mouth in a cool place, daily open the mouth of the bag back to ventilation, such as water vapor in the bag, can be dried with a clean towel, and then tighten the mouth of the bag, the bag of tomatoes will gradually ripening, usually can be preserved for about a month.

Orange: orange bubble garlic water

500 grams of garlic slices, add water to boil, cool, put the orange into the water for a few minutes, and then fished out of storage, can be preserved fresh for 3 months. You can also put sawdust on the bottom of the cardboard box (about 6 centimeters thick), put the orange bottom up, placed in a ventilated place, can keep fresh for two months.

Mandarin oranges

With pots, the top with damp sand covered, can be a long time without deterioration.　　　　　　　

Lemons

If you can't use one lemon at a time, slice it up and freeze it in an ice cube to make lemon ice, and then put it right in when you make drinks. If you want to store it longer, put the sliced lemon in an airtight container and macerate it with honey, and keep it in the refrigerator for up to a month.

Persimmons

Choose persimmons that are not fully ripe, wrap them in several layers of persimmon leaves, and then hang them up in a woven straw container to store them for a long time without spoiling.　　　　　　 Want to store longer, prepare a clean altar, wipe the inner wall with a clean cloth dipped in 70 alcohol, put the grapes one layer at a time into the altar, layer at a time and put a bamboo curtain between the layers, full of plastic film sealing the mouth, and placed in a cool place can be stored for a period of time.

Peaches: choose "dew white", refrigerator 10 ℃ cold

People are best to buy seven or eight ripe peaches (commonly known as "dew white", the skin is turning from green to white), touch is not very hard. When storing, do not stack, not to mention and other fruits mixed. If it is a whole box of peaches, it is best to open the package and leave it in the refrigerator overnight to dissipate the heat. Afterwards, put the peaches in a plastic bag and tie the opening before storing. If conditions permit, the freezer temperature can be adjusted higher, otherwise, the flesh will be easily darkened, also affect the taste.

Peeled fruits should be placed in light cool water

Fruits are peeled, such as not eaten immediately, after a period of time the air will be oxidized on the surface of the fruit, so that it becomes light brown, very ugly. If the peeled fruit is soaked in cool water, it can prevent oxidation and maintain the color, but also make the fruit crisp and sweet.

Note:

Tropical, subtropical fruits should not be refrigerated

Mango, dragon fruit, pineapple, lychee, longan, papaya, rambutan, etc. are everyone's favorite tropical, subtropical fruits. However, these fruits should not be put into the refrigerator to save. Because once put into the refrigerator, within a few days its surface will appear black spots, because most of them are more afraid of cold. If the skin of the fruit is sunken, and there are some dark brown spots, it means that the fruit is frostbitten. Frostbitten fruits not only have their nutrients destroyed, but also spoil easily. In a few days, the color of the flesh will turn brown and begin to rot.

The reason why tropical and subtropical fruits are afraid of low temperatures is related to their growing areas and climate. Generally speaking, in warm areas, especially in the summer cultivation and growth of fruits, than in colder climates and fall cultivation and growth of fruits to withstand low temperatures is poor. Therefore, some temperate fruits, such as grapes, apples, pears, etc. in the refrigerator can play a role in preserving freshness; while bananas and mangoes are kept at temperatures in the teens, the skin will turn black; pineapple is kept at 6 ℃ ~ 10 ℃, not only the skin will be discolored, but also the flesh will be water-soaked; lychee and longan, rambutan, etc., are kept at 1 ℃ ~ 2 ℃, the outer skin color will be darkened, and the inner fruit skin will appear some like Scalded like spots, such fruits often can not eat again.

In daily life, tropical and subtropical fruits are best placed in a light, cool place for storage, if they must be placed in the refrigerator, they should be placed in the fruits and vegetables trough at a higher temperature, and the time of preservation is best not more than two days. In addition, these fruits from the refrigerator out of the normal temperature will accelerate the deterioration, so to eat as early as possible. Some tropical fruits that are not ripe when you buy them, such as bananas that are greenish in color, are even less cold-tolerant, so it's best not to put them in the refrigerator. Otherwise, they will not only not be able to ripen properly, but will also rot and become inedible.

Fruit preservatives

(A) Fruit preservatives are harmful to human health when used in excess

There are currently two internationally recognized methods of preserving fruit. One is the ethylene absorber, usually with a breathable bag to absorb ethylene, so that the fruit will not further ripen, drug-free and harmless. The other is waxing, many fruits themselves will produce fruit wax, can prevent disease, insect and microbial infringement, but the fruit wax is easy to be rubbed off during storage and transportation, so it will artificially use edible wax.

"This type of internationally recognized fruit preservative does not act directly on the fruit and is not harmful to the human body." There are clear provisions."

Experts said that the additives used for fruit preservation must be used dose, residue control in the national standard within the scope of the excessive use of "harmful". The appropriate amount of sulfur dioxide on lychee, longan and other fruits have a very good preservation effect, but excessive use of residue exceeds the standard, not only the quality of fruit affected, eaters will also appear dizziness, nausea, vomiting and diarrhea and other symptoms, and even damage to liver and kidney function.　

(B) how to remove the fruit skin preservative

Nowadays, regardless of spring, summer, fall and winter, whether in season or not, the supermarket inside a variety of fruits are always a wide range of bright and shiny.

To talk about, these are the fruit freshness of the credit, it is the freshness of these fruits to make these fruits youthful, not old.

In today's world of healthy and natural eating, are you skeptical about spraying fruits with preservatives? Now let's learn what kind of preservatives are used in some of the fruits we often eat? What is the best way to remove them?

Pears

Pears commonly used preservative is thujaplicin, belonging to the antioxidant fruit preservative, insoluble in water, soluble in ethanol. Tiger spirit can be very good control of duck pear storage in the physiological disease - the occurrence of black skin disease.

Currently commonly used preservation method is to use tiger spirit formulated into a certain concentration of liquid, directly sprayed onto the wrapping paper, made of preservation paper.

Suggested removal method: Since this kind of preservative is sprayed on the fresh paper, not directly applied to the surface of the fruit, so the impact on the fruit is not great, if you still have concerns, you can take the peeling method.

Apples

The common preservative used to keep apples fresh is called metribuzin.

The original drug is colorless crystals, insoluble in water, soluble in organic solvents, stable to acid and alkali. The drug is a benzimidazole broad-spectrum fungicide. Commonly used in apples, can also be used for bananas, citrus, pineapple, cantaloupe, sweet potatoes and other antiseptic storage. Generally used dipping or coating treatment.

In addition, this agent has low toxicity to humans, animals, bees, fish, and is safer for crops, and can also be used to prevent and control a variety of fungal diseases on fruits and vegetables, such as mycosis, gray mold, powdery mildew and other fungal diseases.

In addition, apples can also be used when preserving freshness, the use of the same method as pears.

Suggested removal method: Since metribuzin is not soluble in water, it is best to peel the skin when eating.

Peaches

Peaches often rot in large numbers during storage due to brown rot.

The commonly used method of preservation is the antiseptic preservation method, in which a suspension of benomyl at a mass fraction of 0.1% for 25 minutes at a temperature of 40 degrees Celsius is used to prevent rotting of peaches.

Suggested removal methods: rinse with water and rub the skin of peaches with your hands, or peel them.

Tomatoes

Tomatoes commonly used preservatives are o-phenylphenol (alias: amphetamine, biphenyl phenol, o-phenylphenol sodium, 2-hydroxy biphenyl) is now widely used its sodium salt. O-phenylphenol is pink crystal, slightly odor, volatile, soluble in a variety of organic solvents.

O-phenylphenol has a good inhibitory effect on the root mold of tomato in particular.

In the specific application, the general use of spray fruit washing, fruit dipping, or foam and other methods.

In addition, there is a preservative is also commonly used in the preservation of tomatoes, it is extracted from shrimp, crab shells chitin and its derivatives, deacetylated by adding other auxiliaries formulated into chitosan derivatives coated with preservatives.

When used for tomatoes, the freshness period can be as long as two months under suitable conditions.

Suggested removal method: rinse with water, or peel.

Summer fruit how to keep fresh

In the summer, fruit is difficult to store, the following teach you a few summer fruit preservation methods.

Buy seasonal fruits

Today's fruits are mostly fresh and of good quality, and the price is affordable, so you don't have to spend a lot of money. But out-of-season fruits are not only expensive, but also very likely to impose a large number of pesticides and fertilizers in order to advance or delay the market, so try to buy less of this type of fruit.

Many fruits are now available almost all year round, but there are some differences in varieties, such as pineapple, which has many family members, is most popular from June to August, with the perfumed pineapple (TNA No. 11) in full bloom from May to June, the cinnamon pineapple (TNA No. 18) from April to July, and the winter honey pineapple, which lasts until February every other year, seen after August.

There are also many varieties of mangoes that charm people with their golden color and strong flavor in the summer of these years, with the most productive Aiwen mangoes and the large, yellowish Jinhuang mangoes in full bloom from May to June, and other varieties, such as Kate, producing later, around mid-August to September.

There are many fruits available in August, including watermelons, melons, longans, dragon fruits, peaches, Yokoyama pears and Century pears, so you can take advantage of the season.

Good appearance

No matter what kind of fruit, the fruit is full, medium-sized (indicating that the fruit is fully developed), good appearance, no bruises and disease spots, etc., are the basic selection points. The fruit on the hands of heavy, with a sense of weight, usually indicates that the water content, eat should be "sweet and juicy", if you pick up the light, may have been stored for some time, the nutrients and water inside the loss of most of the half.

Watch the color and smell

Watch the color and smell can not be missing. Ripe fruits mostly emit either strong or light fruit aroma, and bright color, especially like mango, pineapple, papaya, apple, melon, peach, etc., it is more to color, taste more full is a guarantee of good quality.

Some other special selection method, such as grapes should choose the fruit powder obvious, the tip of the fruit has not fallen off the person, the color of the darker usually also sweeter.

Listening to sound

When choosing certain fruits, you need to practice snapping your fingers and recognizing sound. For example, if you pick up a watermelon and pat it, if it sounds crisp and clear, it means it's ripe and has plenty of water. If the watermelon is cut and sold, choose one with a thin rind and bright red flesh that is not cracked, so that it is not overripe.

If you are choosing a pineapple, you can also use your fingers to play a finger, the echo is solid and heavy, only for good pineapple.

Placed in the shade

If you buy the fruit is ripe, 1 day ~ 2 days will be eaten, as long as it is placed in a ventilated, no sunshine in the shade on the line, you can also be put into a bamboo basket, fruit plate, so that the natural fragrance of the fruit of the home add a few points of fascinating flavor.

Put in the refrigerator freezer

Some people are used to buying all the fruit into the refrigerator, especially in the hot summer, worried about a few days of fruit on the ripe boring rotten, and, ice over the fruits of the texture of the special cold and sweet. Generally speaking, suitable for fruit preservation temperature between 7 degrees Celsius ~ 13 degrees Celsius, some fruits need a lower temperature, such as apples, grapes, peaches, plums, persimmons, etc., the refrigerator freezer is a good place to store them. To enter the refrigerator to freeze the fruit can not be washed first, as long as the plastic bag or paper bag, to prevent the fruit of water vaporization. Can tie a few small holes in the plastic bag to maintain breathable, so as to avoid the accumulation of water vapor, resulting in fruit spoilage.

Some fruits are not suitable for the refrigerator

Not the first fruit are suitable for the refrigerator. Some fruits are born "afraid of cold", like some of the bananas originating in the tropics, mango, papaya, etc., into the refrigerator, but will be subjected to "cold damage", resulting in spots on the skin or become dark brown, destroying the quality of fruit and flavor.