Applying technology to preserve Doan Hung pomelo

The Institute of Agricultural and Industrial Electricity has successfully carried out the research project: 'Application of Doan Hung pomelo preservation technology'.

This project aims to build a technical process for pomelo care and preservation to improve the economic value of Doan Hung pomelos, gradually develop a series of values ​​to improve the efficiency of pomelo production and trading. Doan Hung, as well as protecting and promoting domestic and foreign brands.

The care of trees and fruits in the near-harvest stage with both varieties of pomelo Bang Luan and Suu commune of Chi Cuu has good results. As a result, it is possible to preserve fruits on plants for 40-50 days without affecting fruit quality, plant growth and fruit in the next two crops.

Doan Hung grapefruit

Besides, the project has also built a process for producing a film making product for preserving Doan Hung pomelo. The composition of the composition includes wax Polyethylene (12% dry matter), Carnauba wax (6% dry matter) and red ants (2% dry matter), production technology based on high-pressure Anionic emulsions . The composition of the ingredients is to ensure food safety requirements. The preservative effect of the film preparation is higher than that of the traditional squeeze container.

The thesis has established important technical parameters to apply pomelo preservative film as the thickness of film is 3µm; Carton box size 26x26x52cm can be arranged with 16 fruits on the inside of the box coated with EVA + Parafin emulsion, should be used for preservation and circulation of Doan Hung pomelo when applying preservation film composition and suitable temperature is 12-14 degrees C .

Mr. Vu Xuan Khiem, Head of Scientific Management Department (Department of Science and Technology of Phu Tho province), said that the study of this topic has important implications for farmers in Doan Hung pomelo. Preparations used in the preservation process are low cost, easy to use, suitable for the scale of application in the locality and ensure food hygiene and safety.

When applying the process, it is possible to increase the shelf life of fresh fruits by 2-3 times compared to natural preservation under the same conditions; good fruit quality, beautiful form; The loss rate is less than 10% after three months storage and less than 15% after five-month preservation . The application of technology in preserving pomelos will contribute to increase economic efficiency for farmers. Doan Hung grapefruit.