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The principle of preservation of fruits and vegetables

Principle of storage of fruits and vegetables is taken to lower the temperature, humidity, comprehensive technical measures for regulating qi on fruit physiological activity, reduce the level of the new supersedes the old., reduce the loss, to extend the storage time, and keep good quality of goods. While the cooling measures mainly through the cold chain technology, and humidity, gas can be through the use of external control antistaling agent and other methods to achieve the purpose of.

Fruit and vegetable color protection principle

Mechanism of browning reaction occurred in the fruit and vegetable tissues: polyphenols and ascorbic acid oxidase catalyzed oxidation of substances ( enzymatic browning caramelization and Maillard ): effect of reaction ( non-enzymatic browning ); ascorbic acid in air automatic oxidative browning; browning and magnesium chlorophyll. Fresh-cut fruit and vegetable products are most prone to browning in processing and storage process, to control its occurrence, from the control of oxygen with the enzyme and substrate, etc., can effectively improve the quality of the products.