These latest technological achievements make it no longer difficult to store fresh fruits and vegetables
The project team carried out comprehensive and systematic research and development. The new technological achievements developed by the research have effectively extended the shelf life of fruits and vegetables by reducing the original pollution of spoilage bacteria in vegetables, preventing the rapid reproduction of spoilage bacteria, and dynamically adjusting the gas atmosphere of the packaging microenvironment.
With the increasing variety of ingredients and food, as well as changes in climate and environment, traditional fresh-keeping methods can no longer meet the deeper needs of fresh-keeping.
On May 8, a reporter from Science and Technology Daily learned from Jiangnan University that the scientific research team of Yao Weirong, a professor at the School of Food Science of the school, has tackled key problems in the storage of fresh fruits and vegetables that are perishable and deteriorated, and successively developed cleaning and disinfection technologies (ultrasonic technology, natural plant source cleaning and disinfection). agent), new cold sterilization technology (low temperature plasma technology, irradiation technology), as well as anti-corrosion preservatives, active packaging films, etc., have been fully applied in domestic fruit and vegetable bases and storage and transportation industries.
According to Chen Wei, academician of the Chinese Academy of Engineering and president of Jiangnan University, the food needs of the common people are increasingly diversified, and the application of modern technical means to solve the problem of fresh fruit and vegetable storage will play an important role in ensuring market supply and promoting rural revitalization.
Yao Weirong introduced that leafy vegetables are easy to rot, mainly due to relatively high moisture content, relatively vigorous physiological activities after picking, relatively high original microbial contamination, and relatively high requirements for storage conditions.
Therefore, relevant preservation measures must be taken in a targeted manner to achieve storage conditions such as adjustment of temperature, air humidity and gas atmosphere.
In order to prevent fresh vegetables from rotting and deteriorating, most of them choose to store them refrigerated.
In recent years, although there are more and more quick-frozen vegetables, this method usually involves blanching as a pre-treatment, and this process and thawing before eating are likely to cause the loss of minerals and vitamins.
Chen Wei introduced that the food consumption structure of urban and rural residents in my country was initially dominated by the consumption of coarse grains, and now it is rapidly transforming to a dietary structure in which vegetables, fruits, meat, milk, eggs and other livestock products, aquatic products and processed foods coexist.
This change enables people to eat safer, healthier and nutritionally balanced meals.
At present, the most effective vegetable storage methods in the world are mainly the controlled atmosphere storage method and the irradiation storage method, which respectively inhibit the growth of microorganisms or vegetable tissues by improving the composition of the ambient gas and using irradiation, and play the role of insecticide and sterilization. Effect.
"Our team has carried out comprehensive and systematic research and development, and the new technological achievements developed by the new technology have effectively extended the shelf life of fruits and vegetables by reducing the original pollution of spoilage bacteria in vegetables, preventing the rapid reproduction of spoilage bacteria, and dynamically adjusting the gas atmosphere of the packaging microenvironment. " Yao Weirong said.
The reporter learned that in January this year, the "magnetic field preservation technology" jointly developed by Jiangnan University and TCL passed the project technical appraisal meeting organized and hosted by China National Light Industry Federation.
This marks that my country has broken the foreign monopoly of molecular preservation technology, and has stepped from technological pursuit to technological leadership.
According to relevant experts, molecular preservation technology is to use magnetic field induction to achieve unlimited microscopic vector preservation, so that ingredients can achieve 6D preservation effects of moisturizing, nourishing, beauty, clean, live and fresh.
This is because water molecules, organic compounds and biological macromolecules are all diamagnetic materials, so they will be induced to an external magnetic field.
At present, the latest technological achievements in the integration of production and education with multiple functions of water locking, anti-oxidation and bacteriostasis have been applied in China.
In Yao Weirong's view, these technologies can basically solve the problem of fresh fruit storage.
However, it is not enough to have technology without paying attention to application and storage methods.
At present, it is still difficult for some agricultural production bases, storage and transportation enterprises to package and store all kinds of vegetables in a targeted manner. In order to reduce costs, the transportation and storage are often transported and stored through extensive and simple dressing. Individually packaged, resulting in vegetables that are not well protected.
Especially for all kinds of vegetables that are mixed and transported in large quantities, the vegetables will squeeze each other, causing artificial mechanical damage, which accelerates the decay and deterioration of fruits and vegetables, resulting in serious waste.
Chen Wei believes that there are still some problems to be solved in promoting the high-quality and differentiated development of agricultural products and food industries in my country.
Among them, how to ensure the effective market supply of various foods such as meat, vegetables, fruits, aquatic products, etc., it is urgent to make efforts from the technical side and the supply side to open up the "last mile" from farmland to dining table, and let the latest scientific and technological achievements It has been widely used to further meet the needs of consumers for food diversification, refinement, nutrition and ecology.