Analysis on the preservation process conditions of

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Analysis of Xinjiang Hami melon preservation process conditions (Part 2)

2.2 changes in the respiratory rate of Hami Melon under different storage processes

the respiratory rate of Hami melon before storage is 1.62 ± 0.04mgco2/hkg. Under different conditions, the change of respiratory rate with time is shown in Table 2

fruits and vegetables have to breathe after picking, and the size of the respiratory rate is an important factor affecting the storage effect. Therefore, measuring the respiratory rate is often used in the study of storage problems. By analyzing the data in Table 2, it can be concluded that Hami melon has a low respiratory rate, which may be due to its special growth environment, which leads to the thick skin. Chitosan can regulate the respiratory rate and metabolism of Hami melon. After 2% chitosan is coated on the surface of the melon, the respiratory rate of the melon decreases and there is no sweating phenomenon

analyze the table and ensure that no abnormal noise will be generated during the use process. The data in question 3 electromagnetic clutch fails. Under each process condition, the total sugar content and conductivity increase with the extension of time, but within the same storage period, the order of conductivity is: 2% chitosan vacuum packaging group, 2% chitosan group, 1% chitosan group, control group, 60% CO2 + 40% N2 modified atmosphere packaging, It shows that 2% chitosan combined with vacuum packaging has the best storage effect. In the modified atmosphere packaging group, acid spots caused by too high CO2 concentration make melons not resistant to storage, and the storage effect is not good

4 summary

the special natural environment in Xinjiang makes Hami melon easier to store in the producing area, but in the mainland, the high air humidity and high temperature make Hami melon difficult to store

during the experiment, nearly 50% of our Honeywell products are dedicated to energy conservation and environmental protection. They found that the decay of Hami melon is mostly caused by the mildew of the melon stalk. The respiration rate of newly purchased Hami melon is only 1.62mgco2/hkg at 5 ℃, which is lower than that of other melons and fruits. Therefore, how to prevent microbial contamination such as mold and properly control respiration during storage 1 The speed of the main motor of the pipe ring stiffness testing machine is more important. Chitosan can better regulate the respiration rate of Hami melon, the additives can prevent the reproduction of microorganisms such as mold, and vacuum packaging can inhibit the pollution and reproduction of aerobic bacteria. Therefore, 2% chitosan plus a small amount of additives after vacuum packaging can significantly extend the shelf life, and the preserved melon is beautiful in vitro and delicious in flavor

author/Zhang Shuping, Miao song

source: Food Technology

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