MySheen

Plastic bag preservation method of eggplant fruit

Published: 2024-11-14 Author: mysheen
Last Updated: 2024/11/14, The selected eggplant fruits are stacked in a warehouse with a normal temperature of 20 - 25 DEG C and sealed with polyethylene film tents. The oxygen content in the tents is 2%-5%, and the carbon dioxide content is 5%. Under such low oxygen and high carbon dioxide conditions, the respiratory intensity is reduced and the synthesis of ethylene in the body is limited, and the effect of ethylene is prevented, thereby preventing the eggplant from taking off and reducing the rot of the eggplant fruits. This method can store the eggplant fruit for about 30 days and maintain the original commercial value of the eggplant fruit. Some people also use 10 micron thick high density polyethylene bags for selection

The selected eggplant fruit is stacked in a warehouse below 20: 25 ℃ at room temperature and sealed with a polyethylene film tent with an oxygen content of 2% to 5% and a carbon dioxide content of 5%. Under the conditions of low oxygen and high carbon dioxide, due to reducing the respiratory intensity and limiting the synthesis of ethylene in the body, and preventing the role of ethylene, so as to prevent the shedding of eggplant and reduce eggplant fruit rot. This method can store eggplant fruit for about 30 days and maintain the original commercial value of eggplant fruit. Some people use 10 μ m thick high-density polyethylene bag to store the selected eggplant fruit in small packaging. Under the temperature of about 13 ℃, the oxygen, carbon dioxide and ethylene gas composition in the bag can be stored in a suitable range for about 4 weeks, which can maintain the original quality and freshness.

 
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