In order to do a good job in the storage and transportation of vegetables, we must pay attention to two major factors, pre-harvest and post-harvest, and ignore any type of factors, and we must not succeed in storage and transportation. In the implementation of the process of storage and transportation, people often ignore the impact of pre-harvest factors, resulting in the failure of storage and transportation preservation. Because pre-harvest factors directly determine the quality of storage and transportation products and the quality of goods. The control of postharvest factors directly determines the effect of preservation (anti-decay) and preservation. Some post-harvest control measures can not only play a role in preservation (acting on products and preventing decay), but also play a role in preservation (acting on microorganisms and inhibiting the growth and reproduction of microorganisms); other post-harvest control measures only play a role in preservation (acts on the product), or only acts as a preservative (acts on microorganisms). The over-ripening, aging and decay of the product are closely related, so preservation and preservation cannot be completely separated. Therefore, in order to do a good job in the storage and transportation of vegetables, we must pay attention to the two major factors of pre-harvest and post-harvest. The specific approach is to use high-quality products, attach importance to the two key issues of preservation and corrosion, and take technical measures accordingly. I. Pre-harvest and post-harvest factors and vegetable tolerance and disease resistance Vegetable tolerance is a feature that delays changes in its form, flavor, quality, and nutrient content during its storage. The disease resistance of vegetables refers to the resistance of vegetables to infection by pathogenic microorganisms. There is a close relationship between disease resistance and tolerance. In general, vegetables with high tolerance to Tibetan vegetables have strong resistance to diseases; conversely, vegetables with weak disease resistance are generally not resistant to storage. Pre-harvest factors have a great influence on the tolerance and disease resistance of vegetables. Physiological traits after harvesting vegetables, including tolerance and disease resistance, are formed under field growth conditions. Undoubtedly, the reproductive characteristics of different vegetables, field climate, soil conditions and management measures will have direct or indirect effects on the quality and storage characteristics of vegetables. Therefore, if you focus only on the technical aspects of the storage or distribution process, and ignore the prerequisite of field growth factors, it may also lead to serious losses. Because only the normal physiological conditions and intact intact vegetables have the real value for storage. The growth conditions not only affect the product quality, storage tolerance and disease resistance of vegetables, but also affect the number of pathogenic microorganisms that are attached to or latent on the surface of the product. This is also an important factor related to storage. Pre-harvest factors include: biological factors, ecological factors, and agricultural technology factors. The effects of agricultural technology on fruits and vegetables are similar to those of ecological factors. They mainly determine the extent to which the fruits and vegetables have been genetically expressed. Good storage materials should be combined with high-quality fruit and vegetable varieties that are resistant to Tibet and reasonable agricultural technologies, that is, a combination of good and good methods in order to obtain the ideal products for storage. The post-harvest factors also have a great influence on the storage and disease resistance of vegetables. It is possible to extend the shelf life by maintaining the slow life activities of the vegetable body and delaying the decay of its resistance to Tibetan and disease resistance. When the fruits and vegetables are stored, they must also control the environmental conditions, and control the environmental conditions to control the development and changes of their resistance to Tibet and disease resistance, including: 1 controlling the appropriate low temperature; 2 controlling the appropriate humidity; 3 controlling the appropriate gas composition; 4 Prevent mechanical damage; 5 Use anti-corrosion preservatives and other treatment. Choosing good varieties and carrying out reasonable cultivation can obtain products with good storage and disease resistance, which is the internal cause of storage. Then, during the storage period, the storage environment conditions are controlled at the optimum level, and the decay resistance of the storage and disease resistance is delayed as much as possible, so that it is possible to complete the storage of the vegetables. Second, the comprehensive storage and transportation of vegetables preservation technology (a) pre-harvest factors Biological factors include species and breeds, rootstocks, fertility in the field, and maturity. 2. Ecological factors Ecological factors of vegetables include temperature, light, moisture, soil, and geographical factors such as latitude and longitude, topography, and altitude. 3. Agricultural technology factors include fertilization, irrigation, pruning, fruit thinning, and the use of chemical agents. (b) Direct and important pre-harvest factors Variety selection suitable for storage and transportation varieties. 2. Maturity Each species has its own optimum maturity for storage and transportation. Above or below this maturity, the product's resistance to storage and disease resistance will be reduced. 3. Seasonal and frosty products are stored and transported in late fall and frost, while frosted products are not resistant to storage and transportation. 4. Field disease management and production restriction must pay special attention to pre-harvest pest control and limit production. 5. Irrigation and raining emphasizes that irrigation should be stopped 5 days to 7 days prior to harvesting. It cannot be harvested on rainy days and raining products cannot be stored. (c) Harvesting 1. The harvest time must be selected at the coolest time of the day. 2. Shade should put the harvested products and transport vehicles in a cool place. 3. Storage and packaging containers to choose the appropriate storage and transportation packaging containers, so that the package can prevent the product from mechanical damage, is conducive to temperature management and prevent product water loss, easy to carry out special treatment (such as control of grape disease can be used S02 fumigation treatment). 4. Carefully, carefully, and caringly select and package products carefully selected and packaged. 5. To prevent mechanical injury, attention should be paid to preventing mechanical injury in all aspects, because wounds are an important way to cause microbial infection. (IV) Management when transporting to storage Ventilation and Shading During transportation, use a well-ventilated covering to cover the vehicle with the product so that heat and sunburn injuries are minimized. 2. When venting and palletizing, care should be taken to ensure that there is air circulation. 3. Express shipments should be shipped to storage as soon as possible. If the product is stored in the warehouse for one night, it is equivalent to storing in the storage for 4 days to 10 days. 4. The yard weight on the transport vehicle should be secure and prevent mechanical damage. (five) storage and management Temperature 1 has a well-insulated and temperature-controlled storage. 2 Reduce the temperature in advance before storage to reach the required temperature. 3 Pre-cooling the vegetables before storage, including water pre-cooling, air pre-cooling, vacuum pre-cooling, ice pre-cooling and so on. 4 Timely storage to prevent long stays outside. 5 Select the appropriate storage temperature. 6 Select the appropriate temperature detection methods, such as computer multi-point detection, precision mercury thermometer detection and so on. 7 Reasonable palletizing, both internal and external use must be conducive to air circulation. 8 Keep the temperature in each part of the warehouse as uniform as possible to prevent sudden fluctuations in the temperature inside the warehouse. 2. Humidity 1 Select the appropriate storage humidity. 2 Reduce the temperature difference between the evaporator and the reservoir to prevent excessive frost formation. 3 Humidifier can be used to increase humidity. 4 Dehumidifiers can be used to reduce humidity. 5 ventilation, reduce humidity. 6 Add water or ice to the ground to increase humidity. 7 Use plastic wrap to keep humidity. 3. Gas component 1 has an airtight and well-regulated gas storage. 2 Select a suitable air-permeable and moisture-permeable plastic film. 3 Select the appropriate gas indicator. 4 Use gas regulators. 5 Use physiological regulators. 6Choose suitable methods for adjusting the atmosphere of plastic film, such as folding packaging, sealed packaging, pinhole film packaging, sealed packaging and regular air release, silicone window plastic bag packaging, plastic large account storage, large window storage of silicon plastic, plastic large account coke Molecular sieve air-conditioning storage and so on. 4. Preservative preservation 1 Use CTl preservative to control the storage diseases of peppers, beans, and tomatoes. 2 Use of CT—Fruit and vegetable anti-smoke fumigants can prevent the storage of garlic sprouts, wax gourds, sweet potatoes, garlic, green onions, and potatoes. 3CT—The special preservation agent for garlic sprouts can control the storage and damage of garlic sprouts.
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