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▲ Guangdong Nanhai Lishui Fresh Fruit Wholesale Market Co., Ltd. used fresh-keeping spirits for Xinjiang “Golden Empress†Hami Melon for fresh-keeping transportation in August of 1997, which has obvious preservation effect. The specific approach is: 120 boxes of melons can be randomly taken out of the Xinjiang producing area. A small package of “fresh-keeping spirits†is placed on top of each melon, and two baskets of fresh-keeping spirits are placed in a compartment and placed on the top of the melon melon box inside the compartment. The plastic bag was placed on the top and shipped to the Guodu Station at Huadu Market. After being shipped, it was checked that the fresh melons preserved by the Fresh-keeping Spirits were all green and the leaves were green. The melons were bright and bright. Just like the ones just picked, they were affirmed by Huadu Minghui Industrial Co., Ltd. and expressed that they would purchase cantaloupes from Xinjiang in the future. All preserved with fresh sunflower seed preservation. In the case of melons that have not been subjected to fresh-keeping treatments, moldy spots and rotten melons appear in large quantities. ▲ The technical team of the company applied Fresh-keeping Spirit to the preservation test of fruits and vegetables products in 1998-1999. The methods and results were as follows: 1. Banana fresh-keeping test was conducted on December 14, 1998. The bananas were packed in tightly air-permeable membrane bags and sealed. The temperature is 17-22°C and the humidity is controlled between 90-95%. As a result, the control bananas can only be stored for 20 days, and the processed bananas containing the fresh-keeping spirits in the bags can be stored for 48 days (all of the bananas begin to soften as the end-of-life period). 2. The Pleurotus ostreatus storage test was conducted on December 14, 1998, and the experiment was repeated on February 4, 1999. The bag was sealed with a fresh-keeping bag for the refrigerator. Results: Under the conditions of refrigerating temperature 7°C and humidity under 85%, the control Pleurotus ostreatus can only be stored for 9 days, and the Pleurotus ostreatus placed in the preservation of freshness can be stored for 12 days (all of the mushroom surfaces begin to turn yellow for storage period). 3. On January 29, 1999, the storage of spinach and spinach was tested. The bags were also packed in fresh-keeping bags for refrigerators and sealed. The storage temperature of both dishes is 7°C and the humidity is controlled between 85-90%. Results: The control spinach can only be stored for 16 days, fresh spinach can be stored for 23 days, the control cabbage is stored for 23 days, and the fresh vegetable heart can be stored for 27 days (all of the cabbage leaves start to deteriorate for the end of storage period). Analysis of results: Fresh-keeping spirit is a physiological preservative that absorbs aging ripening gases such as ethylene and carbon dioxide produced by fruits and vegetables to extend the shelf-life of fruits and vegetables. Fruits and vegetables with a large or sensitive amount of respiratory peaks or ethylene, such as bananas , Mango, Papaya, Apple, Pear, Peach, Hami Melon, Tomato and so on, the best preservation effect. A variety of cut flowers and many vegetables, ethylene production rate is low, but sensitive to ethylene, such as roses, chrysanthemums, carnations, bulb flowers, and Ganlan, green leafy vegetables, celery, cauliflower, etc., also have better preservation effect. ▲ The Beijing Soil Fertilizer Station carried out fresh-keeping tests on two varieties of peaches, Okubo and Kubo 33 in 1999. After the peaches matured, they were picked up and packed with 20 pounds of each box. Two small packets of fresh-keeping spirits were placed on the test box, kept in the control box and stored at room temperature. Results: 1. Okubo Peach began the test on August 13 and the control began to rot on August 15. However, fresh peaches did not start to rot on August 23, but some of the peach's long fruit shank was slightly dehydrated and slightly contracted, but the color became more reddish. 2. The Kubo No. 33 Peach began its experiment on October 5. The control began to decay on October 11 and all peaches began to decay on the 14th. Fresh peaches did not start to rot until October 20. It can be seen that Baoxianling has a significant effect on extending the storage period of peach and improving the appearance quality of peach.
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