Fresh dates of winter jujube and strawberry

Winter date: Winter jujube skin is thin and smooth, tender and juicy, sweet and juicy, and the natural preservation period of winter jujube is only 7 days. The current preservation methods mainly include: (1) Refrigeration. Use 0.03 mm - 0.06 mm PE, non-toxic PVC and other perforated plastic packaging or better air permeability film storage, carbon dioxide can not exceed 5%. (2) Modified atmosphere storage. Plastic trays are used for temperature control at 0°C and oxygen 3-5%. Carbon dioxide is less than 2% and it can be stored for about 3 months. The good fruit rate can reach 85-90%. Strawberries: (1) Refrigerated. Fruit should be pre-cooled to 1°C in time and then refrigerated at a temperature of 0.50.2°C and a relative humidity of 85%-95%. (2) Modified atmosphere storage. The strawberry fruit was immersed in a cooling mixture of 0.3% peracetic acid and 50ppm gibberellin for 1 minute, and the liquid was dried in a cool air (0°C - 1°C), and the fruit was placed in a box and reloaded. Into the polyethylene plastic bag, put the right amount of sodium sulfite and ethylene absorbent in the bag, tie the bag mouth, and conduct atmosphere storage, carbon dioxide 6% - 15% (not more than 20%), oxygen 3% - 5%, storage Temperature 0 °C. (3) phytic acid soaked fruit. With 0.1% phytic acid + 0.5% sorbic acid soaked, can be kept fresh at room temperature for 1 week. (4) Sulfur dioxide treatment. Place the strawberries in plastic trays and place 1-2 bags of sulfur dioxide chronic release agent (note that they should keep a certain distance from the fruit). Seal the plastic boxes with seals.

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