Five factors that affect the quality of fruits and vegetables
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December 13 00:09:40, 2018
Temperature: Temperature is the most important environmental factor affecting the rate of deterioration of fruits and vegetables. On the basis of the optimum temperature, the deterioration rate increases by two to three times for every 10°C increase. Unsuitable temperatures, in addition to the above-mentioned various physiological diseases, also affect respiratory metabolism and the production of ethylene, causing changes in various components. The germination and growth of spores are affected by temperature. Temperature also affects the rate of evaporation of water. Relative Humidity: The rate of water loss in fruits and vegetables depends on the difference in vapor pressure between the product and the surrounding environment. The greater the vapor pressure difference, the greater the moisture loss, which in turn is affected by temperature and relative humidity. At a certain temperature and airflow, the rate of water loss depends on the relative humidity. Under certain relative humidity conditions, moisture loss increases with temperature. In addition to the direct loss of appearance caused by moisture loss, it also leads to a variety of metabolic disorders of living fruits and vegetables, resulting in a more comprehensive qualitative change. Gas composition: Oxygen concentration decreases, CO2 increases or suppresses deterioration or accelerates qualitative change. This mainly depends on the type of fruit and vegetable, physiological age, O2 and CO2 concentration, temperature and storage time. The air-conditioned storage of sweet oranges showed that the sweet oranges that were placed in a standard tank and built under free-ventilation conditions could be stored after 120 days and placed in a gas composition of CO23.0%-3.5%, O24.8%. -Sweet orange in the plastic bag of -7.8% silicon window was stored after 150 days. Further tests showed that the best storage method is to store plastic bags with CO2 content of 3.0%-4.0% and O2 content of 4.8%-7.0%. This treatment has the lowest rate of rot fruit and fruit weight loss. At the very least, after leaving the store, the good quality can still be maintained for more than one month under normal air conditions, while the control fruit can only maintain 2-3 days and nights. Ethylene: The impact of ethylene on the resulting fruits and vegetables has its advantages and disadvantages. For example, tomatoes, oranges, and bananas harvested during the green season can be treated with ethylene to promote rapid and neat product maturation. But for the fruits in storage and most of the non-fruit vegetables, ethylene is maintained by unfavorable qualities. Therefore, not only can these products not be treated with ethylene, but if there is ethylene produced from the product, removal measures should be taken. Light: Light can cause potato greening, which not only undermines its appearance quality, but also increases its toxicity to the human body. Light also promotes evaporation.