Fresh and fresh through stress relief, peaches and lychees can be eaten half a month away from the tree | Fresh | Peaches
Wuxi Yangshan peach, after long-term storage and long-distance transportation, not only suffers from fruit decay and loss, but also greatly reduces its taste. How to solve the problem of prolonging freshness is a headache that many fruit farmers, like Yangshan peach growers, have been longing to solve, and it is also a fresh thing that consumers enjoy achieving.
Yesterday morning, at Shanghai Shanru Water Preservation Technology Co., Ltd. in Fengxian District, Shanghai, agricultural technicians from Wuxi Yangshan Peach Orchard, experts from Shanghai Agricultural Technology Promotion Service Center, Shanghai Maritime University and other universities, as well as technical backbone of agricultural enterprises, witnessed the first set of tropical fruit and vegetable vacuum refrigeration preservation equipment in China. After half a month of vacuum refrigeration treatment, Wuxi Yangshan Peach, as if just picked from a peach tree, has a fragrant aroma, full fruit shape, and tender and juicy taste.
According to technical personnel from Shanru Water Company, their refrigeration and preservation equipment also performed well in the main lychee production area of Maoming, Guangdong at the end of last month, providing excellent technical support for tropical fruit farmers to solve the problem of fruit preservation. Litchi changes color one day after being picked from a tree, tastes bad the next day, and goes bad the third day. However, after being processed by the pressure reducing refrigeration and preservation equipment of Shanru Water Company, the lychee that is opened and unveiled 32 days later still has a red skin, green leaves, and full water content. It is so fresh that it is no different from the one just picked from the tree. Once this news spread, it caused a warm response among local lychee cooperatives and fruit farmers, who expressed their desire to negotiate the purchase or rental of equipment to extend the preservation and sales time of lychees.
Song Liji, Chairman of Shanghai Shanru Water Preservation Technology Co., Ltd., said that China is a major producer of fruits and vegetables, with fruit and vegetable yields ranking among the top in the world. However, due to the limited popularity of preservation technology and cold chain logistics, it has caused huge losses and waste of fresh agricultural products from their origin to transportation, with a loss proportion far exceeding that of developed countries. The vacuum preservation technology they have developed is a cutting-edge preservation technology that is substantially different from technologies such as modified atmosphere storage, vacuum pre cooling, modified atmosphere packaging, and vacuum packaging. The principle of vacuum preservation technology is to continuously extract air from a closed container while continuously delivering nearly saturated fresh air, that is, continuous extraction, continuous humidification, and continuous air exchange. The air entering the vacuum chamber will undergo rapid expansion. When the working pressure is below 1330Pa, the concentration of oxygen, carbon dioxide, ethylene, ammonia, ethanol, acetaldehyde, and other gases in the air will decrease by about 99%; More than 90% of the respiratory heat, ethylene production, and heat transfer capacity of fresh agricultural products are suppressed.