Sterilization treatment At present, most fungicides sold in the market are toxic, and the residue is harmful to human body. This technology uses a non-toxic, safe and efficient bactericide-peroxyacid. The operation and use method is as follows: Soak the washed fruit in the sterilizing water solution containing 0.2% ~ 0.3% peroxyacid for about 65438 0 minutes, take it out, rinse the sterilizing liquid on the surface of the fruit with clean tap water, and then put the fruit in a cool and ventilated place to remove the surface moisture.
Selection of preservatives During storage, the fruit itself will release ethylene or carbonic acid gas, which is the root cause of the physiological changes of the fruit, leading to premature aging and even decay and deterioration of the fruit. In order to eliminate the influence of ethylene or carbonic acid gas released by fruits, there are many kinds of preservatives used at present, but most of them choose adsorption type represented by activated carbon and oxidative decomposition type represented by potassium permanganate. Although the former has high removal rate, it will fail after adsorption saturation and even be in danger of desorption; The disadvantage of the latter is that the removal speed is slow and the preservation effect is not obvious. This technology uses "Ⅱ Y-1"fruit preservative, which has full-functional effects of adsorption, oxidation and waterproof, and can completely overcome the above shortcomings, with good preservation effect and long period, and is widely suitable for the preservation and storage of various fruits.
Usage of antistaling agent: put the powder antistaling agent into a well-ventilated cloth bag, each bag is 10g, and seal it for later use. Take 3 kilograms of sterilized fruit and a bag of preservative, put them in plastic packaging bags, seal them firmly, and put them in a cool house or cellar for preservation. The fresh-keeping period can reach 3-6 months.