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Ozone generator for fresh fruits and vegetables,
fresh warehouse sterilization process
Ozone fruits and vegetables stored in the
application of, in addition to kill or inhibit the
growth of mold, to prevent rot effect, but also can
prevent aging and preservation effect. The mechanism
of oxidation and decomposition of ozone can breathe
out fruits and vegetables a ripening agent ethylene
gas C2H4. Ethylene intermediates also has a pair of
mold and other microorganisms in vitro. Ozone
sterilization mildew and rapid decomposition in
order to slow down the metabolism of two ethylene
play a role, delaying ripening, aging and decay,
with packaging, refrigeration, controlled atmosphere
together with other means to improve the
preservation effect.
Ozone sterilization in cold storage,
preservation, mold in three stages: an empty library
sterilization, disinfection, sterilization storage,
preservation and daily mildew, aims to reduce molds,
yeasts cause rot. Storage before the empty library
disinfection, disinfection arrangements empty
library before storage 3-6 days, the ozone generator
power for 24 hours, turned round disinfection, ozone
concentration remained at about 5-10ppm, 1-2 days
downtime sealed before storage library, in the
normal operation of air conditioning equipment after
each period based on the technical information
provided quantitative adding a certain concentration
of ozone can be. Storage precooling chiller has been
switched sterilization is difficult to establish
because the ozone concentration. Then ozone
generator should be placed in the most remote
library from chiller. This produces ozone with
cooler air flows driven by surface contact with the
fruits and vegetables, play some bactericidal
effect. Bag has been opened prior to the ozone, the
storage, the air flow will not reach the
concentration of 2.5ppm damage. For air-conditioned
library routine mildew and gas transfer large
accounts added to adjust the air at the same time
pass into the ozone, should be used when there is
pressure, the ozone concentration is moderate ozone
source. Packaging of fruits and vegetables should be
conducive to the contact, diffusion, carton hole in
the side to be bypassed, do not code into big pile.
Cold storage and gas transfer tube into a large
account to use ozone, natural gas transfer window
plastic packaging ozone can penetrate silicon,
plastic bags before and after the application of
ozone in ventilation. Practical application shows
that ozone can strongly inhibit moss garlic bud rot
extended, if mildew occurs, can make directly
exposed to ozone sterilization inhibit its
expansion. Apples, pears and grapes and other fruits
application of ozone works well, intermittent
application concentration does not exceed 2.0ppm
does no harm. Fresh fruits and vegetables ozone
mildew period of time after the library remains
Preservation.
Fresh vegetables, some fruits and vegetables
recommended application concentration:
Fruit 1 Type: Banana Storage Conditions: Storage
of bananas using ozone optimum temperature 12 ° C
conditions, the concentration of 1.5-7ppm. Under
such conditions, the bananas are not mature quickly,
respiration intensity will not change much.
2 Type: Citrus Storage conditions: Citrus
insensitive to ozone, even in the high concentration
40ppm, as the metabolic products of ethylene and
other oxidized by ozone, slow down the maturation
rate.
3 Category: berries (strawberries, raspberries,
grapes) Storage Conditions: Available 2-3ppm ozone,
mold growth can be restricted, while the quality and
flavor berry has no effect, storage period can be
extended twice. But the packaging does not prejudice
the ozone exposure with fruit sauce.
4 Category: Apple Storage conditions: at 2ppm
refrigerated 5 months, most species will not be
harmed, if the concentration is a little improved,
some species will decline flavor, quality is
somewhat reduced.
Column 1
Vegetable
1 Type: potato (potato) Storage conditions: 6-14 °
C, relative humidity of 90% or more. In ozone
concentration 15-18mg/m3 under the potato processing
6-10 hours, can stop the growth of potato
Phytophthora fall.
2 Type: garlic storage conditions: Available
2-4ppm concentrations of ozone, the surface portion
of garlic kills microorganisms.
3 Category: Tomatoes storage conditions: for the
storage of tomatoes, to use thick-skinned, solid
late-maturing varieties, five or six mature. Layered
pendulum flat. Daily mildew in the ozone
concentration 4-5ppm two days once or 2-3ppm boot
the boot once a day, to a concentration that is shut
down. Storage and a half, good fruit rate reached
80-90%.
4 Type: bell pepper storage conditions: picking is
the application of scissors to cut the stalk, bell
pepper in the account to be stratified dissipate.
Normal storage temperature is 12-15 ° C, 8-10 ° C
for picking autumn, CO2 is less than 3%, O2 is about
10%. Ozone filled the first month 2-3 times a day,
the concentration of 5PPM about the future can be
1-2 times a day. Storage of 70 days, bell pepper
commodity rate of 80% or more. Other fresh fruits
and vegetables: the use of ozone to extend fruit,
eggs shelf.
Ozone for food, fruit, vegetables and other
fresh in Europe, America, Japan and other countries
is very popular, penetrate into the production,
storage and transportation links. Cold, constant
temperature use, it can make the meat for the
longest time without deterioration; make fruits and
vegetables during storage full as ever.
Third, ozone - ozone, also known as Green
preventing new technologies oxygen, superoxide,
three atoms of oxygen, is the oxygen (O2) of
allotrope, molecular formula O3, due to a similar
odor derived after lightning names. Ozone is the
most commonly used oxidants in an oxidative
capacity, and its ability to chlorine disinfection 2
times more chlorine sterilization speed is 300-600
times that of ultraviolet 3,000 times, and no dead
ends, the reaction after reduction of oxygen, been
identified as efficient, no secondary pollution
clean-oxidants.
1, mechanism of ozone is a strong oxidant,
oxidation capacity after fluorine (F2), acetic acid
and oxygen bactericidal effect equivalent stronger
than formaldehyde, more than twice as high than
chlorine. Ozone disinfection function and general
fungicide, generally fungicide from progressive,
cumulative bactericidal effect, while ozone is rapid
bactericidal effect, when its concentration exceeds
a certain threshold, disinfection sterilization can
even instantaneous. Ozone is with this powerful,
fast oxidative capacity to kill insects and
microorganisms purposes.
Generally believed that the insecticidal mechanism
of ozone inhalation of ozone when pests, strong
oxidation of ozone to their respiratory and
circulatory systems oxidative damage to suffocation
as ozone sterilization mechanism is generally
believed that the first effect of ozone on fungi,
bacteria and other microorganisms membrane, the
membrane damage and continue to seep into the
membrane organization of the various components of
the cell generation reaction, resulting in
irreversible changes that lead to metabolic
disorders, and to inhibit their growth, until the
cells die.
2, greenhouse vegetables, preventing the
application has been reported that ozone is a
broad-spectrum, high efficiency, fast fungicides,
which can quickly kill people and animals of various
pathogenic bacteria, viruses and bacteria, but also
for pesticides and organic toxicants a strong
degradation. According to reports, Shaanxi Province,
has developed a "greenhouse vegetable pest control
instrument", these units are smaller than 12 inches
TV instrument on vegetable greenhouses or
greenhouses (Because ozone density higher than the
density of air, which is usually the Hanging ozone
generator installed in the walkway from the ground
1.5-2m high above) to the air as raw material,
through high-frequency produce high concentrations
of ozone, as long as ten minutes can make the
greenhouses filled with enough insecticide
concentration of ozone, even to penetrate into the
plant roots, to kill pests and pathogens, so that
greenhouse, greenhouse vegetables to avoid using
pesticides in the case reached the purpose of pest
control for green food production provides yet
another new technology. Ozone disinfection in
completing its mission after about half an hour
after the reduction of oxygen, but also play a role
in promoting plant growth. Indoor studio for ozone
are at night, no one, fully enclosed and high
humidity conditions, in order to ensure the safety
of personnel and maintain adequate concentrations of
ozone. Open the doors and windows after disinfection
timely ventilation.
Ozone in the greenhouse, the greenhouse effect
and ozone generator sterilization own models, the
ozone concentration, indoor temperature and
humidity, light, fertilizer and water management,
crop varieties, and many other factors, it may be
based on the use of ozone vegetable species,
growing, type and severity of pests and climate
characteristics, make the appropriate adjustments.
Studies have shown that increased humidity and
temperature reduction can enhance ozone
disinfection, microbial cell membrane under high
humidity thinning, easily ozone destruction, can
play a better control effect. The application of
ozone and relative humidity above 60%, less than 45%
of the microorganisms in the air of ozone almost no
bactericidal effect, the higher the humidity, the
better sterilization. Some tests of greenhouse
tomato in the evening (18:00 in winter, the summer
after 19:00) to the Ozone 15-20min, interval 24h,
leafy vegetables in the evening to 30min, 48h
intervals better. In general, spraying ozonated
water ozone gas prevention than to good effect, when
dissolved in water after ozone stronger, faster
sterilization effect. If the tomato leaf mold,
Botrytis before they occur repeatedly with ozone
water spray, the prevention of the spread of disease
and the effect of preventing disease. After the
onset of ozone gas in addition to the above, Japan
is also complemented by spraying 0.3-0.5mg / L ozone
water, so that through the combination of liquid
oxygen, can improve the sterilization effect. Weinan,
Shaanxi Branch of Chinese Academy of greenhouse
vegetable base using 7g / h ozone generator, with
the use of conventional pesticides in greenhouses
for comparison, results show that the use of
ozone-treated greenhouse vegetables, can vegetables
from pesticide contamination, significantly enhanced
plant growth and development, flowering and fruiting
rate, fruit early maturity, can increase 20% -30%,
90% reduction in costs. Japan reported that ozone
can effectively prevent greenhouses in tomatoes,
cantaloupe, cucumber evil mildew, and can remove the
eggplant, mushroom, flower and other bacteria and
mold aphids, but also to promote plant growth. Ozone
water soaked seeds, seeds can be sterilized.
Operators should avoid the use of ozone and ozone
exposure time, short-term ozone exposure does not
cause harm to humans. Ozone concentrations below
0.1mg/kg working environment is safe, but less than
0.1mg/kg when no role in the killing of
microorganisms. In short, China's research on ozone
and its applications are not many, deep, especially
in the vegetable industry in the application of
research has just started, but we can predict future
ozone will play an increasingly important
agricultural production role.
Fourth, the ozone on the special role of food
preservation should not be overlooked: Ozone since
been recognized over the past century, its role was
gradually extended to all areas in which most
people's attention is its disinfection. Drinking
water disinfection, swimming pool disinfection,
washing fruits, wash underwear, clean operating room
until the "atypical pneumonia" after expanded to
clean injection rooms, waiting rooms, wards, meeting
rooms. The reason why so versatile disinfectant is
due to ozone in a very short period of time degrade
toxins, eliminate odors, ozone generator without any
attachments and media, very light weight, easy to
use. On the other hand, ozone water without any
special packaging, portable, ready to use, so people
in the understanding and use of ozone on
disinfection is still largely stuck in the concept.
But in fact, not only about the role of ozone
disinfection restricted areas, it is in the food
preservative there is still a very special role.
Recently, the reporter went to Jinan pair Zhou
Technology Development Co., Ltd. an interview that,
with ozone for meat, eggs, aquatic products and
fruits and vegetables and other foods preservative,
both economical and effective. According to the
company's general manager, senior engineer Zhoudao
Yuan, as early as the 1930s, the United States on
the use of ozone technology storage of eggs, the
former Soviet Union the use of ozone treatment
cauliflower Preservation has achieved good results.
In recent years, China also has more than 30 cold
storage using ozone technology for fruit,
vegetables, meat and eggs, dairy products cold
storage. According to records, the use of ozone
technology to Apple for storage, can reach up to
five months, two weeks after the library remains
full bright. Abroad with ozone in cold storage eggs
in the ozone concentration of 0.6ppm, humidity of
90% under the conditions of storage time of up to
eight months. Made use of ozone water ice to fish
storage, shelf life extension of more than 50% of
non-ozone-law. According to Zhou introduced, ozone
reason why there is such a unique role in
preservation, because ozone at 0 ℃ fairly stable,
easy to disassemble. Ozone-containing ice to melt
ice growth of microorganisms in the mixture has a
strong inhibitory effect, thereby prolonging the
shelf life of fresh fish. The use of ozone in China
is still only in its infancy, ozone technology is
not perfect, many areas have yet to be discovered
and developed, I believe that through human effort
and practice, the use of ozone in the range will be
more extensive. Now, ozone applications are faster
to food processing, transportation, marketing and
other areas of expansion. Foreign meat processing
plant in the use of ozone to kill salmonella split;
Canada, Japan and other countries in the meat store
cooling between the use of ozone sterilization,
odor, maintaining the freshness of the product, the
air becomes fresh. Application of ozone in the food
industry a short time, Guangzhou Huangpu
refrigeration plant in 1964 from the former Federal
Republic of Germany DEMAC company imports a 5g / h
ozone generator for cold sterilization in addition
to taste, with good results. Into the nineties, a
group of units start applying ozone cold
sterilization, storage mildew preservation,
disinfection of drinking water and process water,
food sterilization, produced good results, achieved
great economic and social benefits.
Five, food storage and food ozone: 1985 Horvash,
Bilitzky and Huttner said, according to the
literature contains, 1909 in Cologne (a meat
processing plant) ozone food storage areas began to
be used, especially in cold storage, the "in Several
major meat processing plants in Europe, ozone has
been used widely. " 1985, Horvath and other examples
cited earlier, indicating that the beneficial uses
of ozone, such as the storage of pears, broccoli,
potatoes (ozone completely prevented the growth of
Phytophthora original infection) and meat, in the
latter case, limited to meat bactericidal effect of
ozone surface, if stored at 10 ~ 20mg (O3) / m3
ozone gas, to extend the shelf life of beef, 30% ~
40%. Six, cold storage preservation cold storage
applications require precise control of different
fruits and vegetables desired gas component
concentration and strict control of temperature and
humidity. Refrigerator temperature can be used with
the same storage temperature, or slightly above
refrigerated temperatures to prevent chilling
injury. Atmosphere combined with low temperature,
preservation effect (color, hardness, etc.) than the
ordinary refrigeration good shelf life significantly
prolonged. Preservation of controlled atmosphere
storage repository is in the development stage.
China in the Beijing built the first self-designed
seat since the air-conditioned library, Guangzhou,
Dalian, Shandong and other places have been
introduced from abroad and complete sets of air
conditioners fabricated cold storage for fresh
apples, kiwi fruit, pears and dates and so on. (2)
MA controlled atmosphere storage and preservation of
plastic film bags modified atmosphere, also known as
MA spontaneous atmosphere packaging, widely used in
fresh vegetables fresh fruits and vegetables, and an
annual growth rate of 20%. MAP shall mean the
preservation of nature and the need for food, the
different proportions of gas filling food packaging
containers, commonly used gases mainly carbon
dioxide, oxygen. MA atmosphere packaging of fruits
and vegetables in the ratio of oxygen and carbon
dioxide is a key factor, so that food is suitable
for gas storage, in order to prolong their shelf
life. (3) plastic film preservation account
controlled atmosphere storage of fruits and
vegetables of this method is to put off with a
plastic film to achieve a sealed environment caused
by modified atmosphere.
The method of gas transfer into two categories,
one natural oxygen method, by respiration of fruits
and vegetables, the account and gradually form the
desired oxygen and high carbon dioxide gas
concentration, the plastic film has a certain
permeability, in order to achieve simple switch gas;
also use selective permeability of silicone rubber
membrane, in the accounts opened on a certain area
of the window to automatically transfer gas,
carbon dioxide in order to prevent excessive
accumulation of nitrate in the account with lime to
absorb carbon dioxide.
Another method of artificial oxygen-law, namely
the use of oxygen-machine, carbon dioxide removal
machine to transfer gas. This method is primarily in
the United States, France and the former Soviet
Union have applied. At present, Shanghai, Tianjin,
Liaoning, Shandong, Shaanxi and Beijing has already
started. Studies have shown that ozone can make
fruits and vegetables, beverages and other food
storage period extended from 3 to 10 times. In
practical applications, the ozone generator should
be installed in the cold top or from the bottom up
blowing; fruits and vegetables should be conducive
to ozone exposure stacking, diffusion.
Seven, ozone in the preservation of the ozone
application technology industry fruits and
vegetables stored in the application, in addition to
kill or inhibit the growth of mold to prevent decay
function, but also has anti-aging role in
preservation. Its mechanism is: Breathing ozone can
oxidize decomposition of vegetable ripening agent
---- decomposition of ethylene gas C2H4. The
reaction process is as follows: the reaction
by-product of ethylene with the inhibition of mold
and other microorganisms. Ozone sterilization mildew
and rapid decomposition of ethylene Xie two aspects
play a role, and mitigate new CHEN Dai, delayed
ripening, aging and decay, the use of ozone should
be the same packaging, refrigeration, controlled
atmosphere together with other means, to better
improve the preservation effect . Ozone storage
preservation technology has been applied in a
foreign country more prevalent in the country also
has some experts have conducted various tests on
ozone in the preservation industry in the
application research. Mold industry is the biggest
enemy of preservation, storage spoilage is caused by
the most important reason. Ozone has a strong
bactericidal broad spectrum bactericidal,
self-decomposition no residual contamination, etc.,
to mold killing extremely efficient. On the other
hand, rapid decomposition of the ozone gas may be
discharged Respiration ethylene gas, ethylene
ripening agent is, it will enhance respiratory,
accelerated maturation process. After the
decomposition of ethylene decreased metabolism,
physiological aging process slows down, thus
achieving Preservation. Ozone fresh fruit fresh
longer than the library after the general cold
storage preservation of fruit. Ozone can also remove
the library while odor. I. Overview of warehousing
application of ozone ozone preservation industry
abroad used in warehousing Preservation nearly a
hundred years of history. With O3 for storage of
food processes and applications in Japan, Germany
and other countries pioneered. According to the 1953
report Kuprianoff, 1909 in Cologne, Germany for meat
refrigerated ozone, which is known as a food
preservative ozone earliest instance. 1924 Hautman
"when refrigerated ozone successfully blocked the
growth of bacteria" (P.724), "Relative humidity 88%
-90% of the deposit eggs, produce ozone prevents
mold" (P.725). Hartman concluded that ozone "has
many uses in the refrigerator, with each passing
day, achieving notable" (P.725). The late 1930s, the
United States 80% of the libraries are equipped with
refrigerated eggs ozone generator. As China ozone
generator manufacturing technology development and
improvement of its bactericidal effect of ozone, no
secondary pollution, ease of use is also our
warehouse preservation, disinfection and
sterilization areas has been more and more widely
used. Many colleges and universities and research
institutes are constantly testing it on different
fruits, food storage in use. The wet preservation
technology combined with ozone will be part of the
fruit, food preservation is the best way.
Second, the mechanism of ozone in the ozone
freshness preservation warehousing industry
applications are mainly based on the following three
aspects of the role: ◇ kill microorganisms -
sterilization;
◇ make a variety of inorganic or organic odor
oxidative decomposition - deodorant;
◇ oxidative decomposition of the metabolic
products, thereby inhibiting the metabolic processes
- preservation.
1, ozone sterilization effect of ozone
sterilization strong, ozone is relying on its strong
oxidation to kill microorganisms purposes. He and
microbial cells react in a variety of components,
resulting in irreversible changes. Generally
believed that the first role and microbial cell
membrane, the membrane constituents are damaged,
leading to metabolic disorders and inhibit their
growth, ozone continue to penetrate the membrane
tissue damage until killed. Increased humidity can
increase the bactericidal, due to the high humidity
microbial membrane thinning ozone destruction of
their organization easily. The advantage of using
ozone sterilization are: ozone final product is
oxygen, so pollution; storage material will not have
a residue of food has no effect; low cost;
disinfection with ultraviolet rays, the back
genitals no effect, and ozone on the space has a
bactericidal effect.
2, the use of ozone ozone deodorization
deodorant, mainly ozone has a strong oxidation,
oxidation and decomposition can be effectively
stored for a variety of odors, thereby maintaining
the bank of fresh air. The main components of the
odor of ammonia, hydrogen sulfide, methyl mercaptan,
dimethyl sulfide compound, dimethyl disulfide.
3, Preservation of the Ozone Ozone can play role
in preservation, because it can slow down the
metabolic process, delaying ripening and aging, and
this is achieved by ozonolysis of ethylene gas to
achieve. After picking fruits and vegetables still
life living, breathing process is accelerated during
storage, and thus gradually matured. Cooling gas
tune purpose is to reduce its respiration. Fruit
maturity stage near the large amount of ethylene,
which has the role of accelerated maturation,
ripening agents known. It will accelerate the
proliferation of other fruits and vegetables to
mature. Ozone can effectively control this process,
rapid decomposition of ethylene oxide, and finally
to produce carbon dioxide and water. Ozone extend
shelf life of fruits and vegetables play an
important role.
Third, the ozone generator selection and
application of the principles in general industry,
warehousing preservation, disinfection and
preservation of the larger space, you should choose
the larger force diffusion-type "open" ozone
generator, installed in the warehouse so that the
top of the diffusion of ozone. Require a higher
concentration of warehousing preservation
disinfection, ozone consumed in large quantities,
usually 1000 m3 space can be 10 to 15 grams / hour
specification choice. Ozone warehouse microbial
killing effect, depending on the concentration of
ozone, microbial species, the processing time,
warehouse temperature and humidity, wall, ceiling,
floor materials. The use of ozone for disinfection
for empty library, library goods should be evacuated
first, cleaned, mat board positions after washing to
dry. 6 ~ 10ppm ozone concentration in the case of
sterilization than 2 hours, and then sealed shut
database 24 to 48 hours, the use of ozone for
disinfection empty reservoir, the bacterial kill
rate of 90% or more, the killing rate of the mold
80%.
Fourth, the preservation of the ozone in the
warehousing industry in the application:
1 egg disinfection fresh eggs from the chicken
coop picked, the surface of the shell to carry large
amounts of bacteria and viruses, these bacteria may
invade the egg body, destroy egg quality, may also
be due to infectious bacteria in contact with the
staff, for the eggs, it will affect the hatchability
and chick quality. Chemical fumigation and
disinfection liquid spray method, although cost is
very low, but it may produce another kind of
pollution. In the egg processing plant, the use of
ozone water for soaking egg disinfection, can
completely kill all bacteria on the surface of the
virus. Libraries are installed in the egg mold
preservation of ozone disinfection systems,
long-term maintenance of a certain library ozone
concentration (concentration into the ship when the
downtime). Eggshell surface can significantly reduce
the number of microorganisms, both to meet customer
requirements for egg hygiene, but also extend the
egg preservation time. For eggs library, the high
relative humidity can reduce the evaporation of
water inside the egg, improve hatchability, but high
humidity will promote the growth of mold, ozone
sterilization preservation system is to solve this
problem. Egg library ozone concentration is
generally within the range 0.5 ~ 1.5ppm, should be
based on the specific circumstances.
2, an effective solution to store fresh fruit
fruit rot during storage, long-haired, soft-cooked
quality deterioration. In the existing mechanical
cold storage based on the application Baorui ADS
Series ozone preservation system and matching cold
humidification device, you can successfully solve a
series of puzzles storage of fresh fruit. This
design is particularly suitable for grape, peach,
jujube, kiwi and citrus and other easy-contamination
rot and soft ripe fruit, no preservatives, no
bagging, greatly reducing the workload of storage,
eliminating sulfur dioxide and other chemicals on
fruits pollution and damage, and relatively
prolonged storage period fresh fruit.
3, the other items of the mold to be prolonged
storage in humid enclosed space, and easy to mold,
decay or deterioration of goods, if itself is not
sensitive to ozone and ozone storage facilities are
not sensitive equipment, are suitable for
application of ozone technology sterilization and
removal of mold odor, and has a very significant
effect, the ozone concentration can be set in the
range of 0.3-1.0ppm.
First, the domestic fruit and vegetable
preservation techniques:
(1) Easy storage and preservation methods are simply
buried storage, heap Tibet, Tibetan and ventilation
kiln library storage and so on. This periodic
ventilation, the method can be used with ozone, can
greatly reduce bacteria and viruses.
(2) is a modern cold storage refrigeration storage
of fruits and vegetables is one of the main forms,
it is the use of higher fruit and vegetable tissue
freezing point lower temperature to achieve the
preservation of fruits and vegetables. The key is
according to the habits of different fruits and
vegetables, and strictly control the temperature, in
addition, pre-cooling before storage of fruits and
vegetables processing, storage of heat treatment,
chemical treatment and other measures to alleviate
chilling injury can play a role. In recent years,
new developments in refrigeration technology, mainly
in the cold storage building, loading and unloading
equipment, automated cold storage areas.
(3) control the storage and preservation of freezing
moisture in freezing fresh foods under new method
called controlled freezing storage method.
2, storage and preservation of Origin:
repository, earth cave plus mechanical
refrigeration, simple energy-saving libraries,
composite energy-saving cold storage, improved
ventilation library citrus, apple atmosphere at room
temperature phase change technology. Currently,
these energy storage system has been applied in a
variety of fruits and vegetables.
3, controlled atmosphere storage and preservation
scientists invented apple atmosphere storage method
has become an important industrial countries means
fresh fruit. (1) CA controlled atmosphere storage
and preservation of CA storage is controlled
atmosphere storage and preservation, the use of
mechanical equipment, artificially controlled
atmosphere cold storage environments gases to meet
fresh fruits and vegetables.
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