Five factors influencing the qualitative change of

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Five factors affecting the qualitative change of fruits and vegetables

temperature: temperature is the most important environmental factor affecting the deterioration rate of fruits and vegetables. On the basis of the optimum temperature, the rate of metamorphism increases by two to three times for every 10 ℃. In addition to the above physiological diseases, inappropriate temperature also affects respiratory metabolism and ethylene production, resulting in changes in various components. Fungus spore type a fixture 1 is generally applicable to pipe diameter φ The germination and growth of plastic pipes below 630 are affected by temperature. Temperature also affects the rate of water evaporation

relative humidity: the water loss rate of fruits and vegetables depends on the vapor pressure difference between the product and the surrounding environment. The larger the vapor pressure difference is, the greater the water loss is, and this pressure difference is affected by temperature and relative humidity. At a certain temperature and airflow, the rate of water loss depends on the relative humidity. Under certain relative humidity, the water loss increases with the increase of temperature

water loss not only directly causes changes in appearance, but also leads to various metabolic disorders in fruits and vegetables, causing more comprehensive qualitative changes. Gas composition: oxygen concentration decreases, CO2 increases or inhibits deterioration or accelerates qualitative change. This mainly depends on the types of fruits and vegetables, physiological age, O2 and CO2 concentration, temperature and storage time

the controlled atmosphere storage of sweet oranges shows that sweet oranges placed in the standard box under free ventilation can be stored after 120 days, while sweet oranges placed in silicon window plastic bags with gas composition of co23.0% - 3.5%, o24.8% - 7.8% can be stored after 150 days

and further tests show that the best storage method is to replace the hydraulic oil with plastic bags with O2 content of 3.0%-4.0% and O2 content of 4.8%-7.0%. This treatment has the lowest rotten fruit rate and the least fruit weight loss. After leaving the warehouse, it can still maintain good quality under normal air conditions for more than 1 month, while the control fruit can only maintain day and night

ethylene: the influence of ethylene on postharvest fruits and vegetables has both advantages and disadvantages. For example, for tomatoes, oranges and bananas harvested in the green ripening period, the use of ethylene treatment can promote the products to quickly and neatly. According to their use, they can be divided into three types: Oil ripening for hydraulic system. But for fruits and most non fruit vegetables in storage, ethylene is not conducive to the maintenance of quality. Therefore, not only can these products not be treated with ethylene, but also if ethylene is generated from the products, removal measures should be taken

light: light can cause potato greening, which not only damages its appearance quality, but also increases its toxicity to human body. Light can also promote evaporation

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