First, the ceramic preservation bag: This is a Japanese and a company developed a far-infrared effect of fruits and vegetables fresh bags, mainly in the inner side of the bag coated with a thin layer of ceramic material through the ceramic released by the infrared and vegetables and fruits The water contained in it undergoes a strong "resonance" movement, which promotes preservation of fruits and vegetables. Second, the microbial preservation law: Ethylene has the effect of promoting the aging and maturation of fruits and vegetables, so to achieve the purpose of preservation of fruits and vegetables, it is necessary to remove ethylene. After screening research, the scientists isolated a “nh-9 strain†strain that can produce ethylene-removing “ethylene remover nh-t†substances, which can prevent browning, loosening, and grain loss during grape storage. Tomatoes and peppers play a role in preventing loss of water, discoloration, and looseness, and they have a clear effect on freshness. Third, the decompression and preservation method: This is a new method of storage of fruits and vegetables, has a good effect of preservation, and has the advantages of convenient management, simple operation, low cost, currently Britain, the United States, Germany, France and some other countries have developed Out of a standard specification of low-pressure containers, has been widely used in long-distance transport of fruits and vegetables. IV. Preservation of hydrocarbon mixtures: This is a "natural edible preservative" developed by a Sempeler biotechnology company in the United Kingdom that can double the storage life of tomatoes, peppers, pears, grapes and other fruits and vegetables. It uses a complex mixture of hydrocarbons. When in use, it is dissolved in water to be in a solution state, and then the fruits and vegetables to be preserved are soaked in the solution so that the surface of the fruits and vegetables is uniformly coated with a liquid agent. This will greatly reduce the amount of oxygen absorbed, so that almost all of the carbon dioxide produced by fruits and vegetables is discharged. Therefore, the effect of preservatives is exactly like giving “anesthetics†to fruits and vegetables to make them sleep. Fifth, the electronic technology preservation method: This is the use of negative oxygen ions and ozone generated by high-voltage negative electrostatic site to achieve the purpose. Negative oxygen ions can passivate the enzymes that cause metabolism of fruits and vegetables, thereby reducing the respiratory intensity of fruits and vegetables, and reducing the production of ethylene as a fruit ripening agent. Ozone is a strong oxidant, and it is also a good disinfectant and fungicide. It can not only eliminate microorganisms on fruits and vegetables and secrete toxins, but also can inhibit and delay the hydrolysis of organic matter in fruits and vegetables, thereby prolonging the storage period of fruits and vegetables.
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