Post-harvest storage techniques lemon and ozone, t

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Post-harvest storage techniques lemon and ozone, the application of chitosan and prospects for the preservation

To be research and extension. 3.2 The United States invented the all-round solution for keeping fruit fresh U.S. researchers have invented a kind of omnipotence for the fresh fruit preservative solution, and granted a U.S. patent. According to reports, this fully functional preservation solution is 3 or 75% -80 citric acid concentration of food grade phosphoric acid pH value is adjusted to 3.5 below, add 30 - 40 sucrose, 0.3% sodium benzoate or ascorbic acid, 0.03 of the DCP from the preparation,[link widoczny dla zalogowanych], use of the preservative solution can not only prevent fruit discoloration,[link widoczny dla zalogowanych], inhibiting bacterial growth and can prevent fruit shrinkage,[link widoczny dla zalogowanych], cracking and maintain pulp Hangzhou Food Science and Technology 2005 4 The total period of 27 * 79 texture change and improve the sugar content and flavor, such as new [z4]. 4 With the prospect of \preservation technology for its unique ionic residue-free, easy to use, etc., with good prospects, the method can be used with cold, atmosphere, soil supporting the use of pits and other storage methods. In addition, ozone can not only kill microbes, inhibit the metabolism, he has no residue and does not accumulate any toxic substances, and to some extent, the surface of microbial degradation of toxins and pesticides in fruit and vegetable residues. But fruits and vegetables for the Preservation of Ozone in the research data accumulated not more, in some fresh fruits and vegetables on the effects of instability or even no effect, ozone preservation mechanism remains to be further elucidated. In addition, the ozone concentration is not the time to use fruits and vegetables can also cause damage to the surface of the plasma membrane, increasing its permeability, leakage of intracellular material to decline in quality, if the ozone concentration is too large will also accelerate the aging of fruits and vegetables and corruption 【' ]. Rich source of chitosan, preparation is simple, easy to use, and non-toxic and harmless, wide range of applications in industrial and agricultural production is an invaluable resource. A large number of test results show that chitosan as a new type of green preservative application in fruit storage is feasible, especially in storage technology and facilities in some developed rural areas more effective. Note however, because different fruits have different physiological characteristics, so in large scale before, it is necessary to determine the small-scale tests the best solvent and the use of chitosan concentration, the only way of chitosan to the storage of the fruit play its due role [10J). Home and abroad on the field of fruit preservation preservative, plastic wrap, preservation, and packaging of more, and gradually to the materials science research, food chemistry, organic chemistry, genetic biology,[link widoczny dla zalogowanych], mechanical engineering, and many other areas of development. Preservation methods are combined by a single principle of the direction of the research, such as: cold, MA (ModifiedAtmosphereStorage), green preservative, preservative pretreatment with low doses of radiation and ultraviolet fresh. Preservation of genetic engineering and other research and application of the compound is an international preservation trends. In addition, research work in the future, researchers will focus more on the outside in addition to fresh fruit flavor, quality and other quality parameters of the reservation, so as to establish assessment of the freshness of fruits and storage, maturity,[link widoczny dla zalogowanych], whether there is damage, flavor, taste, color, security, and other comprehensive quality assurance system, the continuous development of science and technology that will give humans the annual provision of fresh, safe, high quality and diverse variety of fruits [3J.