Mango fresh-keeping measures
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1 hot water and pharmaceutical soaking fruit: 531 °C hot water plus benzene to 500-1000 g / kg or more than 1000 grams / kg or carbendazim, thiophanate-methyl 500-1000 g / kg soak 10 After about a minute, the fruit is allowed to dry and cool and then packaged. This method is more effective in inhibiting anthrax, but it is less effective in controlling peduncle and speeds up fruit ripening. For this reason, gibberellin can be added 4000 times or vitamin K 2000 times during the treatment, which has an effect on inhibiting the fruit ripening speed.
2 Disinfectant plus potassium permanganate treatment: Before storage, soak fruit with Tecdo, Benazet, Carbendazim and other pharmaceutical solutions for 10-15 minutes, the concentration is about 1000 times and then put into the adsorption saturated when packing. Potassium permanganate solution of stone to stone, red brick or zeolite, can reduce ethylene concentration, delay the ripening of fruit.