The hottest ozone fresh-keeping packaging technolo

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Ozone fresh-keeping packaging technology

the advantage of ozone fresh-keeping packaging technology for fruits and vegetables is that ozone can not only kill microorganisms and inhibit metabolism, but also has no residues and will not accumulate any toxic substances. To a certain extent, it can degrade microbial toxins and pesticide residues on the surface of fruits and vegetables. It can also oxidize and decompose the ripening agent ethylene gas produced by the physiological metabolism of fruits and vegetables to prevent aging. This paper introduces the ozone fresh-keeping packaging technology of tomatoes

the reasons for the decay and deterioration of fresh tomatoes during storage and transportation mainly include postharvest physiological decay and decay caused by microbial infection. Tomatoes are separated from their mother after harvest. Although they cannot carry out photosynthesis and accumulate nutrients, they are still living organisms after harvest and are still carrying out a series of life activities. Ethylene gas produced during Postharvest metabolism is the ripening and aging agent of tomatoes. A very small amount of ethylene can accelerate ripening and aging, and gradually lose commodity value. Before harvest, tomatoes have strong resistance and are not easy to be infected by microorganisms. However, with the progress of life activities, Tomatoes' resistance to microbial infection decreases, so they are easy to be infected by microorganisms and improve the quality of spatial structure, causing decay and loss of commodity value

people use the strong oxidation and shade killing effect of ozone to quickly decompose the ethylene in the tomato storage environment and kill the microorganisms in the storage environment, so as to prolong its fresh-keeping period. At present, the ozone generator used to produce ozone also produces a large number of negative oxygen ions, which can also inhibit the metabolism of fruits and vegetables. The intermediate oxide in the process of chemical reaction between ozone and ethylene is also an effective inhibitor of microorganisms such as mold, so as to achieve the purpose of preservation

ozone has a strong bactericidal and antiseptic function, which can completely kill bacteria and viruses, especially E. coli, dysentery, influenza virus, etc. it can remove 99.99% of the string in one minute. High concentration of ozone can kill mold, while low concentration of ozone can inhibit mold growth

ozone is a strong oxidant, so it can oxidize many saturated and unsaturated organic substances. Ozone can oxidize and decompose cyanide, manganese and iron in water; Hydrogen sulfide, nitrite and nitrogen-containing organic substances, including humus, chlorophyll, amino acids, amines, nitro compounds, etc., can even degrade the 500 kg load of organic chlorine on the surface of tomatoes. Organophosphorus pesticide residues

in tomato storage, ozone treatment can eliminate harmful gases such as ethylene, ethanol and acetaldehyde released by tomato respiration, so as to reduce the respiration of fruits and delay aging

the role of negative ion is to enter tomato cells, moderate and positive charge, reduce the concentration of endogenous ethylene, purify enzyme activity, reduce respiratory intensity, thus slowing down the transformation of nutrients during storage. The biological effect produced by the combined action of ozone and negative oxygen ions makes this fresh-keeping method effective

ozone elimination will provide data to predict the results of these innovations. It does not need any other auxiliary materials and additives. During disinfection, the ozone generating device produces a certain amount of ozone. In a relatively sealed environment, it diffuses evenly, is inclusive and has good permeability. It overcomes the problem of disinfection dead angle existing in ultraviolet sterilization and achieves the purpose of all-round, fast and efficient disinfection and sterilization In addition, due to the broad-spectrum sterilization of neuroticism, it can not only kill a variety of microorganisms such as fine shade propagules, spores, viruses, fungi and protozoa, but also destroy Botrytis Clavularia, toxins and Rickettsia. At the same time, it also has a strong function of removing mold, fishy, smelly and other odors. Ozone can be naturally decomposed into oxygen in the environment, which is the unique advantage of ozone as disinfection and sterilization. Ozone is produced by using oxygen in the air. In the process of disinfection and oxidation, the excess oxygen atoms are combined into oxygen (02) after 30 minutes. There is no residual substance, which solves the problem of secondary pollution of residues during disinfection of disinfectant, and eliminates the need for re cleaning after disinfection

freshly picked tomato tissue is rich in water. It is still a living body and needs to breathe. There are still complex physiological, biological and physical changes inside. At the same time, with these changes, its internal nutritional components and edible value also change accordingly. When fresh fruits reach post ripening, they lose their storability. In addition, the fatal point of fresh fruit has seriously hindered its development. Vegetables are prone to water evaporation and condensation

the breathing process of fresh fruits and vegetables is that after absorbing oxygen from the surrounding air, the organic matter in the cell tissue is slowly decomposed into carbon dioxide and water under the action of enzymes, and gives off heat. This process is also a process of nutrient consumption. After tomato leaves the plant, it completes post ripening through the process of respiration, which makes a series of changes in the flavor and physiological characteristics of the fruit, which is of great significance to improve the freshness of fresh fruit

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