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Vegetable Long-term Preservation Technology

In order to reduce the decline in vegetable quality and rot loss and extend the period of consumption, long-term storage and preservation of vegetables is based on the biological characteristics of vegetables, and the appropriate storage environment and conditions are given to maintain their normal metabolism. There are various methods in the country that adapt to various vegetable characteristics and multi-level consumption needs. Before the vegetables are stored, they are sorted and sorted in advance, and some are pre-cooled. There are several methods for long-term storage and preservation of vegetables.

Moisture storage at room temperature is the most energy-efficient and lowest cost. It uses the earliest and most common folk traditional methods. It is not necessary to add auxiliary equipment to control the temperature and humidity, and only build sheds and kiln that can use natural conditions to create a suitable environment.

When storing vegetables in chemical preservation, the warehouse is fumigated or directly coated with various chemicals to achieve the purpose of preservation and preservation. Thousands of pesticides have been developed abroad. The applied agents include preservatives such as peracetic acid, chloramine, etc.; physiological regulator 2.4-D. Green freshener, naphthalene acetic acid, etc.; bactericides such as o-chlorophenol sodium, bismuth and the like, and evaporation inhibitor paraffin, anti-steaming heat preservation agent, and the like. These drugs have a certain effect on maintaining the freshness of vegetables and prolonging the storage period.

The low-pressure storage method allows the vegetables to be mixed and stored, and is the most advanced storage method to date. It eliminates 90% of the air, reducing the pressure and oxygen concentration to one-tenth of normal. Under such conditions, the amount of ethylene produced in the plant can be controlled. It has the effect of reducing the respiration rate of vegetables. The storage period of low-pressure storage vegetables can reach 3-5 times of the general low-temperature storage. Air is dry after low pressure storage and must be replenished with fresh, moist and decompressed air through an agricultural humidifier.

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