Preservation and Storage Technology of Banana Fruit
2, banana fruit harvesting methods and precautions.
(1) The best harvest time is before 10 o'clock in the morning. The banana bunch should not be sun-dried, so as not to increase the temperature of the bird's skin and affect the quality of storage and transportation.
(2) Must be carefully harvested, lightly handled, and minimized as far as possible.
(3) The trolleys for short-distance transportation should be covered with sponges or banana leaves, and the plastic film bags placed on the banana bunch should not be removed to reduce the bruising. There should be no more than three layers of bananas. Each layer must be separated by banana leaves or sponges to reduce the mechanical damage to the fruit.
3. Preservation and Preservation of Banana Fruits at Ambient Temperature Storage Technology (1) Banana is a kind of tropical fruit sensitive to temperature. In the environment below 12°C, the fruit will suffer freezing injury, and the frostbite will be dark brown and the fruit will not be stained. Mature and spoiled. The suitable storage and transportation temperature of bananas is 12-15 °C. Therefore, the winter banana fruit in the South Asian subtropical region has a significantly longer shelf life. Banana is also very sensitive to the high temperature in summer. When the storage temperature reaches above 30°C, the peel does not retreat green. Even after the peak of fruit breath, the peel remains dark green, and the flesh softens and produces odor, which is “green ripe†phenomenon. . Therefore, bananas harvested in the summer are harder to preserve and long-distance storage and sales. Therefore, at room temperature, the primary consideration for storage and transportation of bananas is the maturity of harvesting. During the season when the temperature is low, the maturity of harvesting should be relatively high. On the contrary, it should be relatively low.
(2) The treatment method of the banana bunch. At present, banana growing areas generally adopt three methods for storage and transportation.
1 Axis-distribution method: The use of trowels to the axis of the comb, this method is slightly more than the use of labor, but the cut section of the banana comb wound is small, less infection by the bacteria, the preservation period is longer, the effect is good.
2 Axle-separation combing method: using a file to separate the segments of the comb, but each banana comb still has a part of the fruit axis, the cut surface has a large wound, and is prone to shaft rot and other diseases, which affects the preservation effect.
3 The banana bunches are stored and transported directly, and then go to the place of sale and then leave the shaft to comb or leave the shaft to comb and ripen. This method is easy to cause crushing, bruising and other mechanical damage, affecting the preservation effect.
(3) preservative treatment, using 500-1000mg/kg Tecto or bactericide or diphtheria bactericide to soak fruit for about 1min, cool and dry before packing and transportation, can effectively reduce the fruit disease.
(4) Plastic film bag packaging can regulate the micro-environment gas composition and relative humidity of the banana fruit and prolong the storage and preservation time. However, under sealing conditions, carbon dioxide and ethylene absorbers should be added to prevent carbon dioxide poisoning and the ripening effect of ethylene. After the antiseptic treatment, the near-saturated relative humidity in the bag is beneficial to the anti-cold damage of the banana fruit, and can promote the development of the special aroma flavor of the banana fruit, and increase the value of the food and the commodity.
(5) The use of plant growth regulator substances, the correct use of plant growth regulators to improve the fruit's resistance to storage, and extend the hard green preservation period of the fruit. In the production commonly used 2000mg/kg than the long or 60mg/kg of gibberellin sprayed fruit string 20 days before fruit picking, or gibberellin solution dipping fruit after picking, can extend the hard-green preservation period of banana fruit And controlling the top of the banana finger rot and other diseases.
Wolfberry Company is the first one in China to get international and domestic organic Goji base and factory certification in 2006.
Wolfberry Company passed the U.S. FDA official inspection in 2013. Wolfberry Company is also the only manufacturer approved by Ningxia Animal and Plant Inspection and Quarantine Bureau to direct export Goji to USA.
Wolfberry Company`s organic dried Goji is produced from the fresh Goji Berry planted in the organic base. Per GMP standard, through surface cleaning, drying, grading, color sorting, electrostatic removal of the hair and fiber, metal detection, sterilization, packaging and other advanced processing, Wolfberry Company produce all-natural, non-polluting, safe, and sanitary Goji which can be direct eaten without any washing.
Production Specification Sheet
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Product Name |
Goji Berry |
Country of Origin |
Ningxia in China |
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ANALYSIS |
DESCRIPTION |
TEST METHODS |
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Product Name |
Organic Goji Berry |
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Form |
Spindle and slightly shrinks |
SN/T 0878 |
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Color |
Bright red or purplish red |
SN/T 0878 |
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Taste and Smell |
Characteristic |
SN/T 0878 |
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Size |
280granule/50gram |
160granule/50gram |
SN/T 0878 |
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Total bacterial count, cfu/ml |
≤100000 |
GB4789.2 |
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Salmonella |
Absence |
GB/T 4789.4 |
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SO2 |
NMT 30 |
SN/T 0878 |
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Moisture, % |
NMT13 |
GB/T 5009.3 |
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Pb, mg/kg |
NMT 2.0 |
GB/T 5009.12 |
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As, mg/kg |
NMT 1.0 |
GB/T 5009.11 |
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Cu, mg/kg |
NMT 10.0 |
GB/T 5009.13 |
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Pesticide Residue |
Acetamiprid <0.2PPM; Imidacloprid<0.2PPM; Fenvalerate<0.1PPM; Cypermethrin<0.1ppm negligible with other pesticides |
Negative |
GB/T 19648-2006, GB/T 200769-2008 |
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Shelf life |
12 months months if stored in a cool ventilated dry place |
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Package |
4.54Kg/Bag, 4Bags/ Carton (10Pounds/bag,4bags/Carton); 5KG/Bag,4Bags/Carton |
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Storage |
It should be stored under the dry and ventilated environment in original bag, the temperature no more than 20 ℃ |
Why foodstuff distributor choose Goji berries?
1) Anti-Aging Superfood - Goji berries are considered the world's most powerful anti-aging food. They're rated #1 on the ORAC (Oxygen Radical Absorbance Capacity) scale, which measures the antioxidant level of foods. Antioxidants fight free radical damage associated with diseases and premature aging. Dried goji berries contain 3x the antioxidants of pomegranates!
2) Protect Eyesight - Goji berries contain two key nutrients that support vision: lutein and zeaxanthin. Studies show that consuming high amounts of lutein and zeaxanthin lowers the risk for developing age-related macular degeneration, cataracts, and other eye diseases.
3) Promote Skin Health - The vitamins in dried goji berries can give your skin a healthy, youthful glow. The rich content of vitamin A, vitamin C and zinc naturally occurring in goji berries helps to improve skin tone and texture. Research suggests that vitamin C and zinc act as antioxidants to lessen the harmful effects of UV radiation on the skin.
4) Boosts Immune System - Goji berries contain even more vitamin C per 100g than oranges. They are also high in the trace element selenium, which fights bacterial and viral infections. Adding a small handful of dried goji berries to hot teas or soups isn`t a bad idea when the cold and flu season hits.
5) Good Source of Amino Acids - Goji berries contain 18 amino acids, including all eight essential amino acids. Our bodies use this combination of amino acids to build the proteins it needs. Since we cannot synthesize essential amino acids from scratch, we must obtain them through our diet.
6) Liver & Kidney Benefits - A compound found in goji berries called betaine, is used by the liver to produce choline. Choline supports the liver and kidneys by helping them expel toxins and waste from the body.
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