Many people think that fruit and vegetable products have no life activities after they are picked, but in fact, whether it is new fruits and vegetables products that are harvested or pre-processed products, they are all life-sustaining. Respiratory process. The respiration of fruits and vegetables can now be measured using a professional instrument for fruit and vegetable respiration recorders. The use of this instrument can help us to study the respiration process and the factors affecting the respiration of fruit and vegetable products, so as to find an answer for finding better and more effective preservation methods for fruit trees.
In general, the respiration rate of fruits and vegetables directly affects its shelf life. The higher the respiration rate and the faster the corrosion rate, the shorter the shelf life and vice versa. After researching the fruit and vegetable respiration recorder, it was found that the following factors affect the respiration rate of fruits and vegetables:
1. Fruit and vegetable varieties Different fruits and vegetables have different respiration rates. For example, the respiration rate of leafy vegetables is significantly higher than that of carrots and other root vegetables. Moreover, the type of fruits and vegetables is the biggest factor affecting the respiration rate of fruits and vegetables.
2. The environmental temperature, oxygen, carbon dioxide and other environmental factors affecting the respiration rate of fruits and vegetables are also very obvious. When the temperature rises, the respiration rate of fruits and vegetables products will increase; the oxygen content in the environment is high, and the breathing rate of fruits and vegetables products is fast. And vice versa, while carbon dioxide has an inhibitory effect on the respiration rate of fruits and vegetables.
3. The maturity of fruits and vegetables when harvesting The maturity of fruits and vegetables during harvesting will also affect the respiration rate of fruit and vegetable products after picking. Breeding products that are too old or too old will have rapid breathing rates.
4, the degree of damage of fruits and vegetables products Damaged fruits and vegetables, often faster than the complete fruit and vegetable respiration rate, because cutting off, bruises, etc., will speed up the respiration rate of fruit and vegetable products.
In fact, there are many factors affecting the respiration rate of fruits and vegetables. Other factors include microorganisms, and ethylene content in the environment. The use of fruit and vegetable respiration recorders to study the factors affecting the respiration rate of fruit and vegetable products can help us more clearly explore the mysteries of fruit and vegetable respiration. , To provide basis for improving the preservation technology of fruits and vegetables, reduce losses, and improve efficiency.
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