First, the processFresh fruits and vegetables cleaning ??surface sterilization detoxification rinsing ??film StorageSecond, the process pointsl, choose fresh raw materials should be selected fresh ( preferably eight mature ) no rot , no serious pests, no damage fruit and vegetable products , after picking the need for sterilization, preservation treatment immediately , minimizing handling and preservation after picking between storage time .2 , after picking the fruits into a clean washing water and the amount of cleaning liquid detergent formulation , washed surfaces of various soil, dirt and other eggs .3 , sterilization detoxification ( Choose one of two ways )( 1 ) the use of potassium permanganate solution sterilization detoxification.The specific method is: clean fruits and vegetables release potassium permanganate solution, 0.1% -0.2 % of the soak 1 to 3 minutes .( 2 ) the use of peracetic acid sterilization.When using the liquid to be sterilized and then added to 3 to 4 -fold diluted with water , and potassium permanganate solution using the same method ( Note : this method sterilized vegetable rinsing step can be removed ) .In addition, ozone can also be used as a mechanism of ozone water disinfection .4 , immediately after sterilization detoxification rinse fruits and vegetables into clean tap water rinse , wash the surface residual sterilizing liquid , remove and put on a reed mat , drain surface water plastic package in the shade.5 , to dip coating , spray coating or other means to advance preparation of a good film preservation solution evenly attached to the surface of fruits and vegetables , coated on immediately after the reed mat or mats, dry surface in a cool environment, that in the fruit and vegetable surface layer of transparent , semi- permeable preservation of film formation .6, the storage conditions( 1 ) selection of ventilation dark, no rodent room.( 2 ) a room or cellar walls before use with 1.5% solution of bleach spray sterilization. Can also be sprayed with 0.3% peracetic acid bacteria . In addition, fruits and vegetables during storage , storage room on a regular basis for sterilization . Sterilizing solution can be used potassium permanganate solution or bleach solution .( 3 ) Storage sprinkle with ground lime .( 4 ) for the production of the corresponding quantity of fruits and vegetables stacked in a storeroom in flower . Fruit baskets can also be stacked directly or breathable bag after code on flower stand.( 5 ) In order to release ethylene gas from fruits and vegetables to remove oxidation , can be used both methods ( Choose one ) , one oxidant law: the upcoming preparation of a good oxidation preservative, 5 grams per kilogram of fruit and vegetable preservative ( dry basis ) proportion in full bloom in plastic or porcelain container, placed in the bottom evenly distributed storage room or cellar . Second, ozone oxidation method machine : that is, in the upper part of the room or cellar to install an ozone machine, requires an ozone concentration of 6 mg per cubic meter ( Note: When ozone concentrations exceed 2 mg / per cubic meter , the people for a long time packaging company indoor breathing plastic case harmful, clear plastic box paying particular attention to the operation ) , ozone machine models depending on room size. Ozone machine boot time is 2-3 hours a day .( 6 ) In order to prevent the surface of the storage of fruits and vegetables " sweat " , a regular window ventilation 1 to 2 hours , summer ventilation timing night, winter and select noon.( 7 ) floor storage compartment in the soil as well, so to maintain high relative humidity (typically fruit and vegetable requirements humidity 80-95 % RH Storage citrus fruit smaller, hygrometer detects availability ) , or only by artificial water, time-consuming and laborious.Third, pay attention1 Storage generally used just after picking , maturity is about eight mature fruits and vegetables (in late-maturing varieties as well ) .2 , fresh fruits and vegetables be the most suitable autumn , the best storage environment for the cellar , storage temperature is 0 ~ 15 appropriate, pears, peaches , plums, grapes, strawberries , garlic sprouts optimum temperature 0 ~ 5 , green peppers , green tomatoes, cucumber optimum temperature is about 8 .3 , fruit and vegetable storage should be selected 4-5 in the morning , performed at low temperature, the surface of fruits and vegetables " sweat " phenomenon after storage case .4, using the technology of the time be fresh leafy vegetables , in addition to selection of the coatingPreservation solution , but can also be purchased directly preservation of ozone preservation machine better.5 , plastics products the coating liquid ingredients vac tray except fresh herbs are selected outside food clear plastic packaging additives, industrial products other optional ingredients .6 , fresh fruits and vegetables should regularly during the visual inspection , such as fruits and vegetables found to have softened the phenomenon of aging , it is timely sale of the library , there are some mildew should be promptly removed.7 , high concentrations of acetic acid and hydrogen peroxide ( also known as hydrogen peroxide ) is corrosive liquid formulation of peracetic acid sterilization should pay attention to safety , and diluted with a plastic container full bloom ; while saving sealed storage in a cool dark place , valid for six months.

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