Chemical preservation techniques for flowers and fruits and methods for cultivating edible fungi

The preservation of flowers and fruits lies in moderately controlling moisture and gas levels, so as to slow down the aging process and achieve the purpose of preservation.

During the storage and transport of flowers and fruits, they are mostly placed in certain containers. Inside the containers, the flowers and fruits release ethylene gas on their own, and ethylene is a fruit ripening agent, which accelerates the early ripening of flowers and fruits. This early ripening phenomenon is an important factor making fruits and flowers unsuitable for long-term storage.

To achieve preservation, a relatively simple chemical method can be used. That is, during the preservation process, place into the storage container a mixture of fine granular zeolite that has adsorbed potassium permanganate and dried vermiculite, which can keep fruits and flowers fresh for a longer time. The principle behind this method is that the ethylene gas released by the flowers and fruits themselves can react with potassium permanganate and produce carbon dioxide and water, thereby reducing the ethylene gas content in the storage container, lowering its ripening effect, and delaying the processes of discoloration, after-ripening and softening of the fruits. On the other hand, the moisture evaporated from the flowers and fruits can be adsorbed by the dried vermiculite, and it can also play a role in regulating humidity. Therefore, using the two together can achieve the purpose of long-term preservation.

When fruits and flowers are packaged with permeable film, the above preservative can be enclosed in small breathable bags, placed inside the fruit bag, and it will likewise produce a good preservation effect. (Source: Zhongshan Agricultural Information Network)