Decompression preservation is the preservation of fresh fruits, vegetables, flowers, meat, aquatic products and all perishable products by means of reducing atmospheric pressure. It is another new development of storage and preservation technology. Decompression and preservation storage is to put the articles in a closed and cooled container and pump them with a vacuum pump to make them have lower absolute pressure. The pressure should be determined according to the characteristics of the articles and the storage temperature. When the required low pressure is reached, fresh air is continuously passed through a pressure regulator, a humidifier and enters the storage room with an approximately saturated temperature. The vacuum pump is constantly working, and the items are constantly getting fresh, moist, low pressure, low oxygen air. Generally ventilated four times per hour, will be able to remove the field of heat, respiratory heat and metabolism of ethylene, carbon dioxide, acetaldehyde, ethanol and other unfavorable factors, so that the goods in the best long-term dormancy. This method solves the problems of weightlessness and wilting of stored goods, and not only preserves the moisture of the articles, but also reduces the consumption of nutrients such as vitamins, organic acids, and chlorophyll. Not only does the storage period extend three times longer than the average cold storage, the product preservation index is greatly improved, and the shelf life after delivery is also significantly increased. The characteristics of decompression and preservation technology mainly include: Rapid cooling of common constant temperature database and CA atmosphere control library have no rapid cooling function, need to be equipped with pre-cooling facilities, otherwise the vegetables and “hot fruit†in the storage will take dozens of hours or even days In order to achieve the appropriate low temperature. Because the decompression storage can create a low pressure environment and reduce the conditions for water vaporization, the entire warehouse can be cooled to a predetermined temperature in 20 minutes, which has laid a good foundation for preservation since the beginning. Rapid oxygen reduction, purification of general industrial decompression library at any time can reduce oxygen to 21% in 10 minutes, the accuracy of hypoxic control is 0.05%, as long as the pressure is constant, the concentration of low oxygen can be stable, which is ordinary Storage methods cannot be achieved. Since decompression and preservation can remove harmful gases at any time and maximize the physical health of the items, the stored foods are not aging, yellow, weightless, and not deteriorating, and the product rate is as high as 98%. Low energy consumption, multi-functional vacuum cooling, rapid cooling, good cooling effect, dual refrigeration and freezing dual functions. Efficient sterilization, elimination of residual industrial vacuum storage, the use of ozone for atmospheric and decompression sterilization, elimination of pollution residues, is considered to be the ideal measure today. Ozone is a broad-spectrum, high-efficiency bactericide. It is harmless to food and does not cause residual pollution. Using ozone under decompression can act on microorganisms that have submerged into the cortex and residual pesticides to achieve thorough disinfection. Simple, low cost, good results. The use of decompression and preservation technology can reduce food weight loss, rot, and aging to a minimum.
Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months.
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.
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Ningxia hongxingda fruit industry , http://www.hxdfruit.com