1, cold temperature and high humidity storage method Japan has developed a new method of fruit preservation. It can greatly extend the fruit preservation time without adversely affecting the fruit. Its practice is: to adjust the temperature of the cold storage to 0 ~ 1 °C, humidity adjusted to 95%, and inject a mixture of negative ions and ozone gas. Its benefits are: some fruits can not withstand the low temperature, but high humidity can solve this problem; low concentrations of ozone can not be sterilized, but with the addition of negative ions after the sterilizing ability has been significantly improved, will not have adverse effects on the fruit. Compared with previous methods, the preservation time of peaches, grapes and pears can be extended by 5 times, and the citrus can still be eaten after being removed for 5 months. 2. High-temperature treatment and preservation method British scientists invented a variety of high temperature storage technology for bulb vegetables. The technology uses high temperature to inhibit the germination of bulb vegetables. The storage room temperature is controlled at 23 °C, and the relative humidity is maintained at 75%, so that long-term storage and preservation can be achieved. 3, a new type of plastic cling film Japan successfully developed a new one-time plastic cling film, which consists of two layers of highly translucent nylon translucent film, sandwiched between two layers of sugar syrup with high osmotic pressure. The packaging of fruits and vegetables with this plastic film can slowly absorb moisture that has exuded from the surfaces of fruits and vegetables, thereby achieving the purpose of preservation.
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