The hottest Tianjin agricultural products preserva

  • Detail

The concept of scientific research and development of fresh-keeping of agricultural products in Tianjin (Part 2)

4.2 research on high-tech fresh-keeping

4.2.1 research on irradiation and electrostatic fresh-keeping technology research and development of fresh-keeping technologies and facilities such as ionizing radiation, plasma and ozone, low-energy and high-energy electron irradiation, short wave ultraviolet radiation and high negative potential treatment. To study the effects of these technologies on the insecticidal, bactericidal, mildew proof and physiological regulation of fresh-keeping agricultural products, these fresh-keeping technologies and their successful development will gradually replace the application of chemical preservatives

4.2.2 research on air pressure control fresh-keeping technology mainly focuses on the research and development of decompression and high-pressure fresh-keeping technology, differential pressure and vacuum precooling fresh-keeping technology and facilities. The selection of research environment and reliability experimental equipment should comply with the following five basic principles: study how to achieve the ability of rapid precooling, rapid cooling, rapid reduction of oxygen concentration, rapid removal of harmful gases, significant reduction of microbial base in the air, and how to prevent the outward diffusion of water and nutrients in fruits and vegetables under high pressure, Truly apply the preservation technology internationally known as the 21st century to the storage, transportation and preservation of perishable and difficult to store characteristic fruits and vegetables

4.2.3 research on special control of temperature, humidity and gas composition preservation technology on the basis of temperature control, the control of humidity and gas composition will play a role in keeping fresh and increasing efficiency. Previous studies only focused on the general control of temperature, humidity and gas composition, but few on the special control of fresh-keeping technology, which needs to be strengthened. The research mainly includes: critical low temperature and high humidity (ice temperature and high humidity) preservation, variable controlled atmosphere preservation; Intercellular water structure control (xenon treatment) preservation, cell inflation control preservation, fruit and vegetable heat shock treatment preservation, etc

4.2.4 research on biological preservation technology biological preservation technology is a preservation research field that has begun to be paid attention to in the world at present, and has made some progress. The research in this field in China is in its infancy. We should focus on the following aspects: the research of microbial antagonism against fresh-keeping bacteria, and the research and development of a variety of yeasts, filamentous fungi and bacteria as competitive inhibitors of a variety of fungal pathogenic microorganisms on fruits and vegetables and fresh-keeping technology; Research on the preservation of natural extracted substances and bionic preservatives, research and develop the preservation of active substances with good antibacterial effect extracted, determined and screened from natural substances, so as to achieve pure green preservation effect; The research on the preservation of genetic engineering technology requires the transduction of ripening and aging control genes, disease resistance genes, browning resistance genes and chilling resistance genes of agricultural products, so as to solve the preservation problem of products from the perspective of genetic engineering

4.3 research on standardization, informatization, quality and safety control of fresh-keeping of agricultural products

in order to participate in the circulation of domestic and foreign commodity markets and comprehensively improve the level of fresh-keeping technology, we must do a good job in the standardization of agricultural products. The standardization of agricultural products is a basic work. We should strengthen the research on the quality standards of agricultural products, the packaging standards of agricultural products, cold storage, simple modified atmosphere and the standardization technology of controlled atmosphere storage. The preservation, circulation and wholesale of agricultural products cannot be separated from the guidance of information, so we should strengthen the research in this area and the establishment of expert system. The research on new technologies, new materials and new facilities of green, biological and pure physical preservation has been paid more and more attention by governments all over the world, and the food safety, nutrition and health status are increasingly constrained by the food hygiene laws of various countries. Therefore, it is necessary to strengthen the quality and safety control of agricultural products preservation, as well as the detection technology and research

4.4 research on Postharvest Physiology and preservation control technology of agricultural products

postharvest physiology of agricultural products is the basis for the research and development of preservation control technology of agricultural products, and is closely related to the quality control and detection of agricultural products. Its research mainly includes: the physiological research of agricultural product quality, the physiological research of determining Harvest Ripening index, the physiological research of ripening and aging, the physiological research of low temperature injury, the physiological disease of fruit and vegetable products, and the physiological effect of controlled atmosphere

4.5 research on post harvest diseases, pathology and disease control technology of agricultural products

post harvest diseases and pathology of agricultural products are the basis of disease control technology research and development, and are closely related to chemical substances research and food safety control. In these aspects, the following research is focused: the etiology of postharvest decay of fruits and vegetables, the physiological changes of susceptible plant tissues, the environmental conditions for the development of pathogenic microorganisms, the interaction between hosts, pathogenic bacteria and their environment, the impact of pre harvest factors on postharvest diseases, and the control measures of postharvest decay of fruits and vegetables

5 major scientific and technological research contents of agricultural products preservation in the next five years

in the next five years, major scientific and technological research projects of agricultural products preservation in Tianjin should focus on the research and development of facilities, materials and processes involved in air pressure control preservation, heat shock treatment preservation, natural substances and microorganisms antagonistic preservation, and sliced fruits and vegetables preservation, in accordance with the principle of ensuring food safety that is increasingly concerned at home and abroad

5.1 research and development of air pressure control fresh-keeping facilities and technologies

(1) developed a fixed and portable decompression fresh-keeping facilities, with a vacuum of 0.095mpa and a capacity of 5 ~ 30t; We have developed fixed and portable high-pressure fresh-keeping facilities, which make the pressure reach 2500 ~ 4000 atmospheres; A fixed and portable differential pressure precooling and fresh-keeping facility has been developed, so that its precooling speed is 8 times higher than that of ordinary rooms; A fixed and portable vacuum precooling fresh-keeping facility has been developed, so that the products suitable for vacuum precooling can reach 0 ~ 5 ℃ within 0.5h. (2) Explore the laws of air pressure regulation and product cooling, water loss, volatile gas removal, pathogen inhibition and environmental oxygen reduction, volatile gas removal, and explore the preservative synergistic effect of gaseous preservatives under pressure regulation. (3) The fresh-keeping period of horticultural products, agricultural products, livestock products and aquatic products is 1 ~ 5 times longer than that of conventional cold storage and controlled atmosphere storage

5.2 research and development of heat shock treatment fresh-keeping facilities and technologies

(1) develop water heat shock treatment fresh-keeping facilities, which can be controlled arbitrarily within the temperature range of 35 ~ 70 ℃, the water impulse does not damage the product, the speed of the transmission belt is controllable, and the dry and wet pouring can be selected arbitrarily; The steam heat shock treatment fresh-keeping facilities are developed, which can control the time and temperature; The air heat shock treatment fresh-keeping facility has been developed, which can be adjusted arbitrarily in the range of 25 ~ 70 ℃, and the wind speed can be controlled. (2) Clarify the prevention and control effect of heat shock treatment temperature, treatment time and treatment method on agricultural product diseases, and the influence law on agricultural product temperature, cold damage tolerance load and displacement signal force, as well as the color, flavor, softening, respiratory intensity and ethylene release of agricultural products. (3) The industrial system characterized by 100% elimination of chemical and other new materials can meet the requirements for the fresh-keeping effect of fruits, vegetables, edible fungi, cut fruits and vegetables and fresh herbs

5.3 cutting 3. Research on fruit and vegetable processing facilities and fresh-keeping technology before starting the bellows ring stiffness experimental machine

(1) developed a cutting tool for rhizomes, melons and fruits, leafy vegetables and cauliflower; (2) Clear the selection of raw materials for cutting fruits and vegetables, cutting, centrifugal water removal and air conditioning technology, and develop green preservatives, color preservation and fresh-keeping agents for fruits and vegetables, as well as internal and external packaging; (3) Clarify the cutting technology and fresh-keeping technology of rhizomes, melons and fruits, leafy vegetables and cauliflower, and the shelf life can reach 7 ~ 14 days under the condition of temperature control

5.4 research on antagonistic preservation technology of natural substances and microorganisms

(1) separate and extract one kind of natural substances and one kind of beneficial antagonistic microorganisms; (2) Clarify the fresh-keeping effect of natural substances and beneficial antagonistic microorganisms; (3) Reduce the use of chemical preservatives by 70%, and get good application in deciduous fruits, subtropical fruits, oranges, vegetables and herbs

Author: Zhang Ping, national agricultural products preservation engineering and Technology Research Center

Copyright © 2011 JIN SHI