【 Fresh. Supermarket of fruits and vegetables preservation practical experience to share!

A continuous high temperature, how to effectively extend the shelf life of fruits and vegetables and to maintain freshness? Fruits and vegetables fresh degree change characteristics of fruits and vegetables, such as agricultural products for effective has very big effect to attract the passenger flow, is also the most difficult of fresh area management part, among them, how to effectively extend the shelf life of goods and keep the freshness is one of the most important question. 1, growth, even if has picked fruits and vegetables grow still did not stop, it is still in its energy consumption continues to sprout and blossom wither - seed - this process. Inhibit the growth of its need to make their metabolism slows low temperature environment. Root crops, such as potatoes, if the temperature is too high will sprout, and unable to sell; Fruit such as tomato will overheat and decay. 2, respiration: fruits and vegetables also need to grow and maintain through breath, breath sends out a lot of heat. High ambient temperature breathing exuberant, low temperature slow breathing. The role of strong can make the fruit and vegetable moisture evaporation, weight, dry shrinkage, easy contaminated from within metamorphic, overheating, softening, poor flavor. Average temperature 10 ℃, breath quantity increase 2 times. Inhibition of respiration also need low temperature environment. Usually in 5-8 ℃ temperature of preservation of fruits and vegetables, but banana, papaya, sweet potato, etc. The optimum temperature above 10 ℃ ( At room temperature can be 18 ~ 23 ℃) 。 As well as the suitable humidity, usually appropriate has 90 ~ 95% humidity, especially the leaf vegetables. Sweet potato, potato and so on in humidity 80 ~ 85% can inhibit the respiration. Note in citrus is too wet, otherwise it will promote its respiration, reduce fruit juice, freshness. 3, microbial activity, such as by the corruption in the gardens, transportation and other microbial contamination, can accelerate the rot of fruits and vegetables, in low temperature, the activity of microorganism will weaken. Maintain freshness of on-site treatment method for most fruits and vegetables needed low temperature, the optimum temperature for keeping fresh, supermarket commonly adopt the following methods: 1, the plastic bag packing: prevent moisture to evaporate, holes and make its heat dissipation. 2, cooling, cooling: (1) just buying vegetables cool: as early as possible as soon as possible into the cold storage preservation, do not need the cold storage to open the packaging of the cooling ( Banana, pineapple, cantaloupes) 。 (2) water treatment: will sink filled with 0 ℃ ice water, will heat the larger ( Corn, soybean class) All baptized into, make its cool to 7 ~ 8 ℃, then drain the water into the cold storage preservation. Processing method: (3, resurrection Appropriate leaf vegetables) Will dehydrate leaf vegetables into the average water temperature in the sink, absorb moisture, root is immersed, make its resurrection. 4, has displayed the fruits and vegetables often water, increase the humidity: on the shelves of fruits and vegetables, especially leafy vegetables, fruit, at room temperature can accelerate deterioration, wither, need often gush cold water to cool and maintain moisture. Let's look at how to display to maintain freshness. Display of the improvement of the commodity inspection and handling of the improvement of the fresh items will cause poor customer complaints, affect sales, so check the improvement is one of the important work of fruits and vegetables department employees. 1, all check quality when loading replenishment. Replenish onr's stock is generally to sample, when shelves are full inspection, will be bad for pick up. 2, the business also want to check the day before the rest of the fruit and vegetable quality status, check on the shelf quality of fruits and vegetables. 3, customer to pick up goods, pinch pressure will affect the freshness, the goods will be on display longer and make the quality degradation, so the employee shall, from time to time, to display to sort out and select; If the humidity is not enough, often water. 4, by picking up the bad product processing in a timely manner. （ 1) Can undertake processing and resale, make fruit or resurrection process; （ 2) Can also special selling; （ 3) Unable to sell the goods to be reported loss. 5, be sure to new daily fruit and vegetable products. , that means you don't blame the customer choice of fresh fruits and vegetables, as good things all want to metal products co. , LTD. ( Shelf) Main: supermarket shelves, store shelves, maternal and infant shop shelves, fresh shop shelves, storage shelves and a series of form a complete set of equipment, unified national customer service hotline:
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