Strawberry has high water content, delicate tissue, and is susceptible to mechanical damage by brown microorganisms that rot and deteriorate. At room temperature, the fruit began to change color and taste after being left for 1 to 2 days. At 29°C for 8 hours, the fresh selling rate was reduced to 32%.
Strawberry storage and transportation process: 8 to 9 ripe strawberries without injury → remove injuries, diseases, rotten, residual fruits → manual classification in the field → into the packaging box lined with preservation bags → fixed weight 2.5-5.0 kg per carton → Fully loaded → Tighten the bag → Concentrate in a 10 to 20 kg package (hard texture) → Transport without injury → Timely storage within 6 to 8 hours after picking → Place the small box in a single layer →Open bag mouth→Pre-cool for 12-18 hours at -0.5～0.5°C, add fresh-keeping agent, antiseptic agent, tie the bag mouth, and put it in a large box centrally→“Product character†code→垛-0.5～ Store at 0.5°C.
Operation points: 1 harvest. Preharvest 3 to 5 days forbidden irrigation, strawberry pre-harvest irrigation can increase weight of 5% to 10%, but after irrigation, due to the large amount of fruit water absorption, epidermal tissue elasticity is small, easy to rupture. The best long-term storage and harvesting period is 8-9 mature, ie 75%-80% when the fruit surface is colored. 2 grades. Classification is based on the size of the strawberries and is usually done when packing in the field. 3 packaging. Strawberry packaging is best to use single-layer packaging, if more than 2 layers, it will cause a lot of crush injuries during transportation, and can not be stored. When used for storage and transportation, the size of the fruit plate is usually 90 cm, 60 cm, and 15 cm. The size of the product used for sales and packaging is 38 cm, 28 cm, and 10 cm, each containing 300 to 500 g. The fruit plate filled with strawberry fruit can be sealed in a polyethylene film bag. 4 Storage environment conditions. The best fresh-keeping technology index of strawberry is: 0°C, relative humidity 85%-95%, oxygen 3%-5%, carbon dioxide 10%-20%. Among them, temperature is the most important and low temperature can effectively prevent strawberry rot. Temperature control can be easily achieved through cold storage facilities (cold storage, refrigerated trucks, refrigerated shelves). Through the film packaging to prevent strawberry water loss, choose a suitable air permeability of the plastic wrap in the package to form a suitable atmosphere of the atmosphere, with 0.04 ~ 0.06 mm PVC cling film 2.5 to 5 kg is appropriate. Fill the film package with carbon dioxide. 5 disease prevention and control. The main diseases during storage and transportation of strawberry are gray mold and soft rot. The main use of solid preservatives in production: First, sulfur dioxide: the use of sulfur dioxide slow release agent, the general amount of 0.5 to 1 g per kg. The use of powders or tablets containing sulfur dioxide can be placed in a small box, but the drug and fruit contact parts or fruit wound parts are easy to produce phytotoxicity, white (fade). The second is peracetic acid fumigation: 0.2 g of peracetic acid per cubic meter of storage capacity and fumigation for 30 minutes. The third is the coating agent: For some resistant varieties or good quality harvested strawberries, use chitosan coating film to dry and keep fresh, it meets the requirements of green food, no chemical residues, and the preservation effect is also good. It can be stored at 0°C. 20 to 30 days. 6 Transportation. Pay attention to earthquake prevention during transportation. Two layers of absorbent paper on the bottom of the wooden box can effectively prevent mechanical damage during transportation. In addition, if it is conditional, it is best to use a heat preservation refrigerated truck.
Author: National Agricultural Products Preservation Engineering Technology Research Center
Strawberry storage and transportation process: 8 to 9 ripe strawberries without injury → remove injuries, diseases, rotten, residual fruits → manual classification in the field → into the packaging box lined with preservation bags → fixed weight 2.5-5.0 kg per carton → Fully loaded → Tighten the bag → Concentrate in a 10 to 20 kg package (hard texture) → Transport without injury → Timely storage within 6 to 8 hours after picking → Place the small box in a single layer →Open bag mouth→Pre-cool for 12-18 hours at -0.5～0.5°C, add fresh-keeping agent, antiseptic agent, tie the bag mouth, and put it in a large box centrally→“Product character†code→垛-0.5～ Store at 0.5°C.
Operation points: 1 harvest. Preharvest 3 to 5 days forbidden irrigation, strawberry pre-harvest irrigation can increase weight of 5% to 10%, but after irrigation, due to the large amount of fruit water absorption, epidermal tissue elasticity is small, easy to rupture. The best long-term storage and harvesting period is 8-9 mature, ie 75%-80% when the fruit surface is colored. 2 grades. Classification is based on the size of the strawberries and is usually done when packing in the field. 3 packaging. Strawberry packaging is best to use single-layer packaging, if more than 2 layers, it will cause a lot of crush injuries during transportation, and can not be stored. When used for storage and transportation, the size of the fruit plate is usually 90 cm, 60 cm, and 15 cm. The size of the product used for sales and packaging is 38 cm, 28 cm, and 10 cm, each containing 300 to 500 g. The fruit plate filled with strawberry fruit can be sealed in a polyethylene film bag. 4 Storage environment conditions. The best fresh-keeping technology index of strawberry is: 0°C, relative humidity 85%-95%, oxygen 3%-5%, carbon dioxide 10%-20%. Among them, temperature is the most important and low temperature can effectively prevent strawberry rot. Temperature control can be easily achieved through cold storage facilities (cold storage, refrigerated trucks, refrigerated shelves). Through the film packaging to prevent strawberry water loss, choose a suitable air permeability of the plastic wrap in the package to form a suitable atmosphere of the atmosphere, with 0.04 ~ 0.06 mm PVC cling film 2.5 to 5 kg is appropriate. Fill the film package with carbon dioxide. 5 disease prevention and control. The main diseases during storage and transportation of strawberry are gray mold and soft rot. The main use of solid preservatives in production: First, sulfur dioxide: the use of sulfur dioxide slow release agent, the general amount of 0.5 to 1 g per kg. The use of powders or tablets containing sulfur dioxide can be placed in a small box, but the drug and fruit contact parts or fruit wound parts are easy to produce phytotoxicity, white (fade). The second is peracetic acid fumigation: 0.2 g of peracetic acid per cubic meter of storage capacity and fumigation for 30 minutes. The third is the coating agent: For some resistant varieties or good quality harvested strawberries, use chitosan coating film to dry and keep fresh, it meets the requirements of green food, no chemical residues, and the preservation effect is also good. It can be stored at 0°C. 20 to 30 days. 6 Transportation. Pay attention to earthquake prevention during transportation. Two layers of absorbent paper on the bottom of the wooden box can effectively prevent mechanical damage during transportation. In addition, if it is conditional, it is best to use a heat preservation refrigerated truck.
Author: National Agricultural Products Preservation Engineering Technology Research Center
We Hebei Tomato Industry Co., Ltd are specializing in processing canned food for many years. We can supply you with Tomato Paste with different sizes, besides, we can do Canned Peach, Canned Pear and juice, Nata de Coco, IQF, etc. Our goods is up to international standard. we export canned peach to Japan with large quantity every year. Some African countries are our markets too.
*Related Products:canned whole peach and pear.
Canned Fruit,Canned Juice,Canned Fruit Juice,Canned Coconut Juice,Canned Peach, Canned Pear
Hebei Tomato Industry Co., Ltd. , http://www.hebeitomato.com