(1) traditional method
0 ~ 65438 0℃ low temperature storage, preservation period of 7 ~ 8 days.
(2) Modified atmosphere heat preservation storage
By adjusting the proportion of oxygen to 3%, CO2 to 3% ~ 6% and N2 to 94% ~ 9 1%, it can be kept fresh for 2 weeks in a relatively closed environment.
(3) Radiation protection and storage
When irradiated with 60CO at a dose of 654.38+100,000 rads, the shelf life can be prolonged by 2-3 times.
(4) quick-frozen storage
The strawberry with calyx and stem removed, disinfected and cleaned, and sweetened was quickly frozen at -23 ~-25℃, and then moved to-12 ~- 18℃ cold storage. The fresh-keeping period can reach 18 months.
Strawberry processing products include strawberry juice, strawberry jam, strawberry wine, strawberry preserves and preserved strawberries. Strawberry juice and jam are used as raw materials, which are further processed with biscuit, cake, candy, beverage, milk and other food industries. , producing a series of strawberry processed products.