The fresh-keeping methods used in fruit and vegetable preservation at home and abroad mainly fall into physical and chemical categories. Each category has derived many new technologies, each relying on different fresh-keeping principles. Various fresh-keeping methods have different emphases, but they are all regulated by three key elements that play a crucial role in fresh-keeping quality:
Firstly, to control the aging process, usually through the control of respiration;
Secondly, to control microorganisms, mainly through the power of spoilage.
The third is to prevent the evaporation of internal water, mainly by controlling the relative humidity of the environment and the structuring of water between cells.
Among them, the more advanced preservation technologies mainly include critical low temperature and high humidity preservation, intercellular moisture structured modified atmosphere preservation, ozone air conditioning preservation, low-dose radiation pretreatment preservation, high-pressure preservation, genetic engineering preservation, cell turgor pressure regulation preservation, film coating Preservation, modified atmosphere preservation, etc.
Fruit and vegetable storage and preservation will be an essential part of fruit development in the future and will gradually receive attention from all sides. The storage and preservation of fruits and vegetables will shift from bulk fruits to variety diversification. In particular, some rare and new varieties of fruits and vegetables will become the focus of preservation in the future.
The processing and industrialization of cut and clean fruits and vegetables will also accelerate. Because of our country’s current technology and economic status, storage and refrigeration methods will still be the primary method of storage and preservation of fruits and vegetables for some time in the future.
MA’s controlled atmosphere storage technology suits my country’s national conditions. Expand the scope of the application. With the increase in export volume, the development speed of excellent atmosphere storage and post-harvest commercial processing technology, facilities, and standardization work will also be accelerated.
In short, with the continuous deepening of primary fruit and vegetable preservation research and the need to expand circulation, some newer and better comprehensive preservation methods will continue to emerge and become mainstream.
