Strawberry Cherry Storage and Preservation Technology

I. Strawberries 1. Variety and storage characteristics Strawberries can be cultivated in both the north and the south of China. The varieties that are more resistant to storage and transport include Jixin, Lionhead, Gorella, Zaojiaoshengsheng, Green Seed, Brandonbao, Shuofeng, Shuo Honey and so on. Strawberry is a non-climacteric fruit that does not ripen after harvest and harvested after full maturity. The strawberry fruit is delicate, juicy, high in nutritional value, bright in color, pleasant in fragrance, and it is a kind of fruit with higher economic value. However, the fresh strawberry is a kind of berry with thin skin and no protective effect on the outer skin. It usually causes rot due to mechanical damage during storage and transportation and pathogen infestation. Botrytis cinerea is the main pathogen of strawberry rot. Strawberries are left undisturbed for 1-2 days at room temperature. They change color, taste and rot. 2 Harvesting and post-harvest management Strawberries used for storage and transportation should be harvested when the fruit surface turns red at 3/4 because the strawberry has a higher hardness and good flavour quality. Picking is best done on a sunny day. Harvesting in the morning should be done after the dew is dry, and at high temperatures, avoid harvesting at noon. The fruit should be removed and the diseased fruit should be removed when harvesting. The strawberries should be gently placed in a special shallow dish. The size of the fruit plate is generally 90 cm X 60 cm X 15 cm. It can also be placed in a small box with a hole of 20 cm X 15 cm X 10 cm. Inside. Strawberries should be precooled in a timely manner. At present, vacuum precooling is the best, but forced air cooling is also available, but it is not suitable for water cooling. 3. Storage and transportation methods Strawberries can be stored for one week at 0°C and 90-95% relative humidity. Cold storage can delay adverse changes in the fruit, but when the strawberries are removed from the cold storage, they are spoiled faster than if they were not refrigerated. . Strawberries are fruits that are highly carbon dioxide resistant. Storage and transportation using modified atmosphere methods can extend the post-harvest life of strawberries. Reduce the decay caused by gray mold. However, the concentration of carbon dioxide must not exceed 40%, otherwise the strawberry will produce an odor. Strawberry is suitable for oxygen concentration of 5-10%, carbon dioxide concentration of 10-20%, when the carbon dioxide concentration reaches 30%, strawberry will have some odor, but it is not annoying, and put, the air smell can disappear. The MAP storage period is 2-3 weeks. Strawberries are best transported in refrigerated trucks. For instance, they can only be loaded and unloaded in early mornings or evening temperatures when using a caravan. Small carton packs are used for transport. It is best to line plastic film bags and fill 10% of carbon dioxide. 2. Cherry 1, Variety, and Tibetan-tolerant Cherry varieties are numerous. In China, there is a long history of cultivation. Cherry is ripe in April and May. The fruit is bright and beautiful, nutritious, and has high iron content. It is the most popular in spring and summer. . However, the cherries are extremely susceptible to ripening, browning, and rot. The commodity value will soon be lost at room temperature. China's main cherry varieties can be divided into Chinese cherry and sweet cherries. It is best to use sweet cherries for storage and export. Because of its high sugar content, the texture of the pulp is relatively hard and the fruits are large. Some of them are resistant to storage and transport varieties, such as: Naon and bananas are the most resistant to storage and transportation, the day out, early red slightly resistant to storage and transportation. In general, early-maturing and mid-maturing varieties are not resistant to storage and transportation, and late-maturing varieties have a strong storage. Sour cherries are generally not used for long-term storage and are used for processing. 2. Harvesting, post-harvest treatment and quality issues The cherries used for storage should be properly harvested and generally harvested one week in advance; the fruit should be harvested to avoid mechanical injury. Immediately after harvest, the fruits are precooled to 2°C and transported at a temperature not exceeding 2°C. This basically controls the decay caused by pre-harvest macular disease. Because the cherry's fruit is petite, not pressure-resistant, it should be used in smaller packages, 2-5 kg ​​per box. Big cherries are not handled properly after harvesting, they are easily overcooked and senescent, and the humidity is too low. When the temperature is too high, the stems will wither and darken, and the fruits will become soft, shrink, brown and cause rot. The surface depression is the main problem affecting the quality of fresh-stems of sweet cherry. Post-harvest rust treatment and decompression storage can reduce the incidence of surface depressions. 3. Storage methods Cherries are mechanically refrigerated at -1 to -0.5°C and 90-95% relative humidity and can be stored for 20-30 days. The use of controlled atmosphere storage, especially simple and easy spontaneous atmosphere storage, can obtain better storage effect. The general practice is to line the 0.06-0.08 mm polyethylene film bag in a small box and store it at -1 to -0.5°C until the oxygen and carbon dioxide in the bag are maintained at 3-5% and 10%, respectively. -25%, cherry can be stored for 3O-5O days. It should be noted that the carbon dioxide concentration should not exceed 30%. Otherwise, it will cause browning and odor. In addition, in order to prevent bad odors, the polyethylene film bag must be opened after the fruit is taken out of the cold storage.

Taizhou XingWang Aquatic Product Co., LTD was established in April 2000 which approved by industry and commerce. It's a comprehensive enterprise of offshore fishing of aquatic products, frozen aquatic products processing.research and development and agricultural products cold-chain logistics.

The registered capital of company is 51.88 million Yuan, total area of company is 72500 square meters including with processing area more than 20000 square meters, refrigerated area about 25000 square meters, cold storage about 50,000 MT.The average number of employees are more than 6 hundreds. Total assets of company is 300 million yuan,annual sales revenue is over 500 million yuan.

We own 7 distant fishing vessels, 14 sea-frozen processing vessels, the annual processing of various types of aquatic products amounted to 100,000 tons. The company main engaged in sea frozen mackerel, sea frozen tuna, sea frozen bonito, also focus on the canned fish, fish loin and octopus etc.

Including:Main Products,Frozen Fishes Mix,Frozen Fishes Portion,Frozen Seafood Mix

Key words: Frozen Fresh Seafood, Frozen Seafood Whole Sale, Aquatic Product Whole Sale

Frozen Seafood

Frozen Seafood,Frozen Fresh Seafood, Frozen Squid Rings Seafood,Frozen Mackerel Fish Seafood

TAIZHOU XINGWANG AQUATIC PRODUCT CO., LTD. , http://www.tzxingwang.com