Keep fruits and vegetables fresh for 4-5 months

This is the idea of ​​scientists from the Institute of Agricultural and Electrical Engineering and Post-harvest Technology. This technology is applied in vegetable processing workshops or it can be applied at household level.

Accordingly, peas, pineapples, litchi, longan . are harvested whole and washed in 50 ppm chlorine water to clean soil, sand and dirt from the surface.

After sorting by hand, remove the crushed, rotten fruit . then rinse with 20ppm of chlorine water. It is then possible to cut, cut, shape the fruit by removing the grain, core, forming the product according to the requirements.

Vegetables can be kept fresh for 4 - 5 months.Image of IE

Raw materials are blanched with 0.1% CaCl ₂ solution for 2-3 minutes and quickly cooled by cold water to destroy enzymes, keep color stability and vitamin C.

In addition, there is the participation of calcium ions to increase the hardness of the material when melting. Raw material after draining drained water is rapidly frozen from 20-22 minutes. Frozen materials are packed in sealed PE bags and stored at a temperature of about 20 ^o C.

This vegetable can be kept fresh for 4 - 5 months under cold conditions, without changing the nutritional content, taste and color of finished products, can be used as fresh food.