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2. Cold sterilizing and fresh-keeping At room temperature, due to microbial infestation of strawberries, its respiration is vigorous, causing premature senescence, and due to evaporation of water, a large amount of water loss in strawberries results in a decrease in freshness. Using low temperature can reduce the respiration of strawberries and inhibit Microbiological activities. Place the strawberries in plastic food containers or other non-rigid containers and place them in an environment with a temperature of 0°C and relative humidity of 85%-90%. Be careful to avoid fluctuations in temperature.
3. Frozen frozen storage After the strawberry is cleaned, it is rinsed with a 0.05% potassium permanganate solution for 30 seconds to 60 seconds, then rinsed with fresh water and drained. Requests for frozen products to be placed in a block must be placed flat, compact; requires the frozen product to be placed in a granular shape does not have to be tight, to prevent the formation of a block, not easy to disperse. -35 °C - -40 °C temperature quick-frozen, and finally weighed packaging, placed in a low temperature cold storage at -18 °C.
4. Phytic acid immersed in fruit freshly preserved phytate The chemical name is calcium inositol hexaphosphate, and its mechanism of action is: phytic acid has the function of complexing metal ions, anti-oxidation and buffering pH. Its antiseptic effect is not obvious and it is required to be used in conjunction with other preservatives. Specific application concentration: 0.1% - 0.15% phytic acid solution plus 0.05% -0.1% sorbic acid and 0.1% peracetic acid. After dipping, strawberries can be stored at room temperature for 6-8 days.
5. Radiant fresh-keeping and appropriate dosage and treatment time for the treatment of strawberry fruit with gamma (γ) rays and other radiation treatment, not only can kill the fruit surface, the fruit of pathogens and pests, but also can inhibit the metabolism of the fruit, delay after Cooked to prevent rot. The radiation dose of strawberry is 20krd-30krd. Immediately after irradiation, the bag was sealed with a polyethylene plastic bag and stored at a low temperature of 0°C.
6. Chitin Preservation Chitin is a transpiration inhibitor that forms a semipermeable membrane on the surface of the fruit. Oxygen can pass through and carbon dioxide and water cannot pass through. The carbon dioxide produced by the respiration of strawberries gathers in the membrane, increasing the concentration of carbon dioxide and decreasing the concentration of oxygen. This high-carbon dioxide and low-oxygen environment inhibits the respiration of strawberries and prevents the degradation of the respiratory matrix such as soluble sugars. The nutrient content of strawberries decreased.
7. Ultra-high pressure sterilization preservation is to put the fruit in 100--600Mpa equilibrium pressure (air pressure or water pressure), low-temperature short-time pressure treatment, so that microbial cell membrane rupture and inhibit or kill microorganisms. After treatment, the color and flavor of the product remain unchanged, and the original taste of the fruit is maintained, the Vc content is greatly increased, and the storage period is also prolonged.
8. Ultraviolet sterilizing and preserving the use of UV-irradiation substances cause changes in the molecular structure of the microbial cell core protein on the surface of the substance and cause death.
l. Modified fresh-keeping storage The strawberry fruit was first placed in a cooling mixture of 0.3% peracetic acid plus 50 mg/kg gibberellin for 1 minute, and then dried in a cold air of 0°C-1°C. Put the fruit in a special packing box and cover it with a polyethylene plastic bag with a thickness of 0.04 mm. Place a suitable amount of sodium bisulfite and ethylene absorbent in the bag away from the fruit. Seal the bag mouth at a temperature of 0°C— 0.5 °C, relative humidity 85% -95% of the environment storage. The carbon dioxide concentration in the bag is maintained at 15%-20%, and the oxygen concentration is 3%-5%. However, the concentration of carbon dioxide should not exceed 25%, and the oxygen content should not be too low, so as to avoid damaging the strawberry fruit and affecting the storage effect.