Salinization processing Technology of Pleurotus ostreatus

According to the results of previous studies, the physiological indexes of banana packaging during sealed storage are respiratory intensity less than 80 mg carbon dioxide / kg / hour, starch content not less than 9%, soluble sugar content less than 2%; carbon dioxide concentration in the bag is 5-7%, oxygen is not less than 1%, ethylene 1ppm is less than.

Bananas are treated with antistaling agent and then sealed in a thin film bag, which can be preserved for a long time at room temperature. After storage, the banana ripens normally and has the unique flavor of the banana.

The preservation of banana is mainly related to pathological and physiological factors, and is also affected by a series of factors, such as variety, cultivation management, harvest, packaging, transportation and so on. Therefore, in order to do a good job in the preservation of bananas, we need the cooperation of multi-disciplines and multi-departments and the comprehensive utilization of multi-means. Combined with the previous experience and my own point of view, this paper puts forward the following methods for reference only.

1. Fresh-keeping work must be done before harvest.

Do a good job of fertilizer and water management in the field. Do a good job in pest control in the field. Select the appropriate harvest time and adopt the correct harvest method to achieve timely and harmless harvest.

2. To distinguish the cause, choose the correct preservative and eliminate the pathogen carried by banana fruit.

3. Cultivate plants with strong disease resistance.

4. Reduce respiratory intensity, delay the transformation of carbohydrates, maintain the humidity of fruit combs, prevent the loss of water from fruit fingers, and maintain the freshness and quality of bananas.

Treated with antistaling agent, combined with plastic bag packaging and sealing, using the role of automatic air control to maintain a certain concentration of carbon dioxide and oxygen in the bag, reduce the respiratory rate, control the production of ethylene or reduce the release of ethylene.

Use low temperature and controlled atmosphere for storage. It is an effective method to quickly precool the banana to the required temperature and then put it into the silicon window made of silicone rubber film, silicon account or air conditioner and controlled atmosphere storage.

Vacuum infiltration with 0.05mol/L and 0.1mol/L calcium chloride solution can delay the jump respiratory peak. (the reason is that calcium treatment can increase the level of extracellular calcium, compensate for the loss of calcium in cell wall area, and maintain and regulate the structure and function of cell wall and cell membrane. Calcium treatment may also reduce ethylene production or tissue sensitivity to ethylene, thus delaying ethylene-promoted respiratory jump.)

Plant growth regulators such as gibberellin (GA) and kinetin (Kinetin) were used to regulate the ripening of bananas.

5. Breeding new varieties with low enzyme synthesis related to ripening to slow down the postharvest change and loss of fruit. According to the results of previous studies, it is confirmed that the content of phosphatase is the key to the maturity of bananas. Therefore, a new banana strain with low phosphatase content was developed by using genetic engineering technology to control fruit ripening.