Prevent cold storage of fruits and vegetables

Low temperature is the best way to preserve fruits and vegetables. However, different products originate from different places, and the requirements for low temperatures are different. If improper storage of fruits and vegetables at low temperature is used, it will lead to cold damage to the products and cause severe post-harvest loss. Most chilling symptoms do not appear immediately in low temperature environments or in cold storage, but only when the product is shipped to a warm place or sales market. Therefore, the damage caused by cold damage is often more serious than we expected. Some wholesale markets and refrigerated warehouses often mix various fruits and vegetables together, which can easily cause cold-sensitive products to produce cold damage. Here are some measures to prevent chilling injury of fruits and vegetables: 1. Store at appropriate temperature: The best way to prevent chilling injury is to grasp the critical temperature of chilling injury of fruits and vegetables, and do not put fruits and vegetables in the environment below the critical temperature. 2. Temperature regulation and temperature training: Putting fruits and vegetables in the critical environment slightly higher than the cold injury for a period of time can increase the cold resistance of fruits and vegetables. However, studies have also shown that some fruits and vegetables undergo a short period of exercise below the critical temperature, and then At higher storage temperatures, cold damage can be prevented or mitigated. 3. Intermittent warming: Intermittent warming is a method of interrupting the chilling injury by one or more short-term warming treatments during storage of fruits and vegetables. Apples, oranges, cucumbers, peaches, nectarines, tomatoes, sweet potatoes, and okra are warmed up intermittently by storage. Methods can extend shelf life and increase resistance to chilling injury. 4, variable temperature treatment: Variable temperature treatment is the product in the storage process using different temperatures, such as pear Yam disease occurred in the early stage of storage due to sudden cold temperature after harvest to 0 °C caused by symptoms of cold damage, if the storage temperature increase To 10 °C, and then take a slow cooling method, within 30 to 40 days, the storage temperature is reduced to 8 °C, you can reduce the incidence of black heart disease, the gradual cooling effect before storage and the type of fruit metabolism, only the peak type of fruit Only when there is a response, the gradual cooling of off-peak fruits such as lemon and grapefruit is not effective in reducing cold damage. 5. Atmosphere storage: Atmosphere storage is a storage method to reduce the concentration of oxygen in the storage environment and increase the concentration of carbon dioxide. Atmosphere storage is beneficial to reduce the seasoning, grapefruit, okra, papaya, peach, nectarine, pineapple , Cucurbita chilling damage, but the atmosphere will increase the storage of cucumber, sweet pepper cold injury. The effect of controlled atmosphere storage on chilling injury is not stable, and it is also related to the effect of treatment period, treatment duration, and storage temperature. In some fruits, the effect of MAP on chilling injury is also related to the harvest period of the product. 6, the regulation of humidity: Accept 100% relative humidity can reduce the symptoms of cold injury, relative humidity is too low but will increase the symptoms of cold injury. Packaging in plastic bags can reduce the symptoms of cold injury. The reason is that the temperature inside the bag is high on the one hand, and the humidity inside the bag is higher on the other hand. In fact, high humidity does not reduce the damage to cells caused by low temperatures. High humidity is not a direct cause of the reduction of chilling injury, but the environment's high humidity reduces the transpiration of the product. Similarly, between waxed grapefruit and cucumber pitting spots Therefore, the decrease is also due to the suppression of moisture evaporation. 7, chemical treatment: Some chemical substances can increase the endurance of fruits and vegetables to cold injury, effectively reduce the cold injury. If treated with calcium chloride before storage, it can reduce the darkening of the vascular bundle of avocados and reduce the internal spoilage of apples and pears. It can also reduce the chilling damage of tomatoes and okra, but it does not affect its maturation. Treatment of cucumbers and sweet peppers with ethoxyquin and sodium benzoate can reduce their chilling injury. Treatment with dimethyl polysiloxane, safflower oil and mineral oil prior to storage can reduce the loss of water and prevent blackening of the epidermis. In addition, some bactericidal agents plus benzoxazole and phenoxybenzamine reduce citrus fruit rot and susceptibility to chilling injury. 8. Hormonal control: Pretreatment with abscisic acid can reduce the cold damage of grapefruit and pumpkin. Treating melon with ethylene can reduce the cold damage during storage. Treatment with exogenous polyamines can reduce the coldness of pumpkins and apples.

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Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea). The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms .Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.

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