Applications to Fruit and Vegetable Preservation
Fruits and vegetables are rich in nutrients that are essential for human beings, such as vitamins, minerals, and organic acids. With the improvement of living standards, the demand for various agricultural and sideline products such as fruits and vegetables is also increasing. At the same time, people have higher requirements for health and quality of life, and higher requirements for the quality and safety of fruits and vegetables. However, due to regional and seasonal restrictions and the physiological activities of fruits and vegetables after picking, fruits and vegetables will deteriorate during storage and transportation, and the resulting losses restrict the development of the fruit and vegetable industry. Therefore, many scholars and commercial companies continue to open up new research paths for fruit and vegetable preservation.
Preservation for Fruits and Vegetables
Biological preservation technology has become the development focus of researchers and commercial companies due to its green, pollution-free, easy-to-control, and low-cost advantages. Aprofood has mastered a variety of the latest biological preservation technologies and is committed to providing high-quality customized solutions for fruit and vegetable preservation.
- Antibiotic Preservation
Its preservation mechanism can be divided into: (1) by competing with pathogenic bacteria for living space; (2) parasitic on pathogenic bacteria, relying on the nutrition provided by pathogenic bacteria to survive; (3) inducing the improvement of disease resistance of fruits and vegetables; (4) producing bactericidal substances to kill pathogenic bacteria.
- Genetic Engineering Preservation
Mainly through related genetic engineering means to increase or decrease the expression of related genes, so as to control the synthesis of ethylene and the activity of enzymes related to cell wall degradation during the ripening process of fruits and vegetables, so as to delay the softening of fruits and vegetables during storage, and finally realize the preservation of fruits and vegetables.
- Enzyme Engineering Preservation
Enzyme preparations can be applied to fresh-keeping of fruits and vegetables, mainly because some enzymes can reduce or even eliminate the adverse effects of external factors in the process of fruit and vegetable storage through their own catalysis, so as to achieve the purpose of fresh-keeping. The enzyme preparation is safe, the conditions of use are mild, and it has strong specificity for the substrate, so it has a good application prospect.
- Edible Coating Film Preservation
The coating technology of fruits and vegetables is to form a thin film on the surface of fruits and vegetables by means of spraying or dipping, so as to inhibit the respiration of fruits and vegetables, prevent water loss, prevent the oxidation of internal components, and improve the ability of fruits and vegetables to resist mechanical damage and resist the ability of pathogens to attack, thereby prolonging the shelf life of fruits and vegetables.
Application of Fruits and Vegetables
Biological fresh-keeping treatment is often applied to fruits and vegetables after harvest to avoid corruption and improve their storage period and facilitate transportation and processing. In addition, fresh-keeping technology can also be used to develop high-quality products during and after the processing of fruits and vegetables. Specific applications include but are not limited to:
Fresh Cut Fruits and Vegetables
Fruit and Vegetable Sauce
Dried Fruits and Vegetables
Fruit and Vegetable Juice
Aprofood is committed to improving the quality of fruits and vegetables and prolonging their shelf life through various fresh-keeping technologies, thereby supporting customers in developing a variety of high-quality products in the food industry. If you have any applications or services you want to know about, please contact us now to get the best advice and solutions.
References
- Xuwei, Liu., Carine, Le. B., Jiahao, Yu., Lei, Z., Kai, Wang., Yang, T., Catherine, M.G.C. R., & Zhuoyan, Hu. (2022). Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products. Trends in Food Science & Technology, 125, 12-25.
- H. Rohasmizah., & M. Azizah. (2022). Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: A review. Applied Food Research, 2(2), 100221.
