Western Europe is mainly based on imported dehydrated vegetables. Dehydrated vegetables can be directly added to convenience foods, and can also be used as raw materials for further processing. Drying methods of dehydrated vegetables include hot air drying, far infrared drying, microwave drying, vacuum freeze drying, and puffing drying. Vacuum freeze-drying is a drying method in which the cut material is frozen in a sealed container, the water contained therein is turned into ice, and then heated under a high vacuum to directly sublime the ice crystals inside the material into water vapor. Compared with other drying methods, vacuum freeze-drying technology has the advantages of less heat consumption, good reducing properties, and small changes in nutrient content, color, taste, shape, etc. of the product after drying, avoiding discoloration caused by traditional dehydration methods. Defects such as loss of taste, loss of composition, and shrinkage cannot be reduced, and the quality of the product is high. At present, dehydrated vegetables in the world are developing vacuum freeze-dried vegetables. The disadvantage is that the equipment is complicated and the processing cost is high. However, the vacuum freeze-dried product is light in weight (loss of 95% to 97% moisture), convenient to transport, lack of water in the material after drying, bacteria can not grow and multiply, can be stored at room temperature for a long time after packaging, for 1 to several years The low freight rate is used to compensate for the high cost of processing. Air-conditioning and fresh-keeping air-conditioning is a refrigeration method that artificially controls the gas components of the storage environment of fruits and vegetables on the basis of refrigeration to obtain a better effect of fruit and vegetable storage. Atmospheric refrigeration has been recognized as the world's advanced fruit and vegetable preservation method. Compared with ordinary refrigerating, its storage period is extended by 1 time. The shelf life of fruits and vegetables can be extended to 21 to 28 days after storage, which is 3 to 4 times that of ordinary refrigerating, which keeps fruits and vegetables fresh and brittle, nutrients and hardness, color and weight. It is similar to the new picking state and has excellent storage effect. The products stored in the air-conditioning warehouse need to adopt the whole-in and out-out storage method. For large-scale storage of fruits and vegetables (such as anti-season sales products, products used in off-season), they are stored in a special air-conditioned refrigerator, which is easy to store. The environment performs gas component detection and regulation. However, the air-conditioned warehouse is more expensive than the ordinary cold storage, and it is necessary to increase the expensive gas-conditioning equipment.
Vacuum storage and preservation
Vacuum storage and preservation is also called low-pressure storage preservation or vacuum storage and preservation. It is the development of controlled atmosphere storage. It is to put fruits and vegetables and other fresh foods in a closed warehouse (container), and to store the storage (container) in the process of cooling. The air is extracted and decompressed to reduce oxygen. As the pressure is continuously reduced, some gases harmful to the storage (such as ethylene) are also reduced or substantially disappeared, which creates favorable conditions for long-term storage and preservation of fruits and vegetables. Unlike modified atmosphere storage, decompression storage only changes the total content and density of air in the storage environment, without changing the air composition and combination ratio. The vacuum decompression library can complete the vacuum pre-cooling and decompression refrigeration process simultaneously and continuously in the normal operation, which reduces the storage process; since the stored fruits and vegetables in the library do not need air-tight packaging, the library can conveniently use ozone to continuously disinfect and destroy. The bacteria and mildew alleviate the four elements of low temperature, high humidity, low oxygen and high efficiency antisepsis in fruit and vegetable storage. The storage and preservation period is 1 to 2 times longer than that of ordinary cold storage. The decompression refrigerator can not only store fresh fruits and vegetables, meat, aquatic products, flowers, but also store high-grade biological products and archives, film, cultural relics and other items that should not be stored under normal temperature and pressure. At present, the decompression library cost is basically close to the cost of the gas storage library.
——Excerpt from China Agricultural Information Network
Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months.
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.
Organic Apple
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Ningxia hongxingda fruit industry , https://www.hxdfruit.com