Detailed Explanation of Key Points in Oyster Mushroom Salting Processing Technology
According to previous research results, during sealed storage of packaged bananas, the physiological indicators are: respiration rate below 80 mg carbon dioxide/kg/hour, starch content not less than 9%, soluble sugar content below 2%; the carbon dioxide concentration inside the packaging bag is 5-7%, oxygen not less than 1%, and ethylene below 1 ppm.
After bananas are treated with a preservative and then sealed in a plastic film bag, they can also be stored for a relatively long time at room temperature. After removal from storage, the bananas ripen normally and have the characteristic banana flavor.
The preservation and freshness retention of bananas is mainly related to pathological and physiological factors, and is also affected by a series of factors such as variety, cultivation management, harvesting, packaging, and transportation. It is a comprehensive technical issue involving many links and factors. Therefore, to do a good job in the preservation and freshness retention of bananas, multidisciplinary and multi-departmental collaboration and the comprehensive use of multiple means are needed. Based on previous experience and my own views, the following methods are proposed for reference only.
1. Preservation work must start before harvest
Do a good job in field fertilizer and water management. Do a good job in field pest and disease control. Choose a suitable harvest time and adopt correct harvesting methods, so as to harvest at the right time without injury.
2. Distinguish the causes of disease, select the correct preservatives, and eliminate the pathogenic bacteria carried by the banana fruit.
3. Cultivate plants with strong disease resistance.
4. Reduce respiration intensity, delay the conversion of carbohydrates, maintain the humidity of the fruit comb, prevent the fingers from losing water, and maintain the freshness and quality of bananas.
Treat with preservatives, combine with sealed plastic bag packaging, and use the effect of automatic modified atmosphere to keep the carbon dioxide and oxygen concentrations inside the bag at a certain level, reduce the respiration rate, and control the production of ethylene or reduce the amount of ethylene released.
Use low temperature and modified atmosphere for storage. Rapidly pre-cooling bananas to the required temperature and then placing them in a silicone window made of silicone rubber film, a silicone tent, or a modified atmosphere machine or modified atmosphere warehouse for modified atmosphere storage is an effective method.
Vacuum infiltration with 0.05 mol/L and 0.1 mol/L calcium chloride solution can delay the climacteric respiration peak. (The reason is that calcium treatment can increase the extracellular calcium level, compensate for the loss of calcium in the cell wall region, and play a role in maintaining and regulating the structure and function of the cell wall and cell membrane. Calcium treatment may also reduce ethylene production or the sensitivity of tissues to ethylene, thereby delaying the ethylene-promoted respiratory climacteric.)
Treat with plant growth regulators such as gibberellin (GA), kinetin, etc., to regulate the post-ripening of bananas.
5. Select and breed new varieties with low synthesis of enzymes related to ripening, to slow down postharvest changes and losses in the fruit. According to previous research results, it has been confirmed that the content of phosphatase is the key to the full ripening of bananas. Therefore, use genetic engineering technology that controls fruit ripening to cultivate new banana lines with low phosphatase content.