The temperature in the spring is hot and cold, changing frequently. Many of the fruits stored under simple conditions have a more or less reduced quality and taste. Experts from the Institute of Preservation at the Shanxi Academy of Agricultural Sciences reminded the public that the “three defenses†are required for keeping fruits fresh in the spring.
First, storage at a certain temperature, inhibition of pathogenic bacteria. If the apple should be placed in an environment around 0 degrees Celsius, the banana can be placed in an environment of 12 degrees Celsius.
Second, the humidity should be large to prevent fruit moisture evaporation.
Third, strict control of gas composition. Experts suggest that a fresh plastic bag in the fruit coat can automatically generate more oxygen gas, less carbon dioxide, and beneficial fruit nutrient respiration.
In addition, 240 tons of gas-insurance vaults of the Agricultural Science Research Institute's fresh-keeping institute has also become an important source of citizens' spring fruit needs.
First, storage at a certain temperature, inhibition of pathogenic bacteria. If the apple should be placed in an environment around 0 degrees Celsius, the banana can be placed in an environment of 12 degrees Celsius.
Second, the humidity should be large to prevent fruit moisture evaporation.
Third, strict control of gas composition. Experts suggest that a fresh plastic bag in the fruit coat can automatically generate more oxygen gas, less carbon dioxide, and beneficial fruit nutrient respiration.
In addition, 240 tons of gas-insurance vaults of the Agricultural Science Research Institute's fresh-keeping institute has also become an important source of citizens' spring fruit needs.
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