Efficient and environment-friendly strawberry preservation method
A fresh-keeping method, the strawberry technology, is applied in the direction of fruit and vegetable preservation, food ingredients as anti-microbial preservation, food preservation, etc. It can solve the problems of short preservation time, high cost, and many toxic and harmful substances, and achieves the promotion of gas release and good Fresh-keeping effect, effect of prolonging post-harvest shelf life
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[0024] (1) Strawberry selection: Pick fresh strawberries with positive fruit shape, moderate fruit size, no pests and diseases, and no mechanical damage in the strawberry greenhouse (eight mature and above are acceptable), and cut the fruit stalks with scissors without damaging the calyx and berries .
[0025] (2) Strawberry pretreatment: Rinse the strawberries with water for 1-2 times to remove the dirt and debris on the surface of the strawberries.
[0026] (3) Reagent preparation:
[0027] Chlorine dioxide (ClO 2 ) preparation: weigh a certain amount of ClO according to the difference in fresh-keeping volume and maturity 2 Powder (final concentration controlled at 15-25mg / L), placed in a 2cm×2cm sterilized and dried non-woven pouch, sealed with a heat-sealing machine for later use.
[0028] Preparation of salicylic acid (SA): Weigh a certain amount of SA solid powder, dissolve it in warm water at 50°C, and then dilute to 1L to prepare an SA solution with a final concentr...
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