First, the maturity of harvesting is used to ripen the fruit of local ripening, and the fullness is better; if it is shipped, the fullness of 80-85% is appropriate, if the long-term preservation, the plumpness may be lower, but Should not be less than 70%, otherwise the fruit taste is not good.
Second, ripening temperature and humidity conditions
1. Ripening temperature conditions The minimum ripening critical temperature of banana peels can be changed to 15°C and the highest critical temperature is 27°C. Although 28-32°C can ripen normally, the peels are blue and generally called "blue peels. Cooked." When the temperature is as high as 34°C, the flesh is browned and soft and loses its food value. 20-25 °C is the best ripening temperature. In general, if the fruit has high maturity, the temperature is slightly lower, and the maturity is low, the temperature should be higher.
2, ripening humidity Before peeling green, you must ensure that the relative humidity within the ripening library reaches 90% -95%, otherwise the peel does not retreat green or fade uneven, and high enough humidity, can inhibit banana anthrax occur. The low humidity also causes the skin to shrink and the skin darkens. High humidity can be achieved by spraying the banana plant or using a humidifier (more scientific). However, starting from a slight yellow peel, it is necessary to reduce the humidity in the ripening storehouse to 70-75%. Otherwise, the aroma of the fruit is reduced, the fruit is easily broken, and the flesh is soft, affecting handling and sales. To sum up, high humidity ripening and low humidity turn color.
Third, ripening method
1, ethylene ripening method: Ethylene is irritating, so the banana can mature quickly, ripening the consequences of skin coloring uniform, the fruit refers to a hard, good commodity. The ZD-1 ripening agent provided by our company can be put into the package after it is rinsed with a little water. If you pack bananas in cardboard boxes + plastic bags, remember that you must not perform ripening under vacuum conditions. When you release the ripening agent, unscrew the bags, put a proper amount of air, and then put the ZD-1 ripening agent in the middle. Position the bag with a small fold (do not tie the bag with a string), and open the bag completely after 48 hours of drug release to allow the banana to turn in a low-humidity environment.
2. Ethephon ripening method: The advantage of ethephon ripening is that it does not require the airtightness of the ripening room, but the banana must be soaked in a string and the labor intensity is large. The optimum ripening concentration is 350-550%ppm, and it can be put on the shelf 4-5 days after the reminder.
Fourth, banana ripening causes and countermeasures
1. Inhomogeneous maturity: Possible causes include uneven banana fruit itself; 2 uneven temperature in ripening room; 3 improper use of preservatives. Countermeasures: 1 to achieve maturity in harvesting maturity; 2 to strengthen the air circulation; 3 control the freshness and concentration of preservatives.
2. Too slow to ripen: Probable causes include: 1) When the fruit is harvested, the fullness is not enough; 2) The temperature of ripening room is too low; 3) The concentration of ripening agent is not enough; 4) The humidity of the ripening room is too low, especially in the early stage; Excessive water loss; 6 The fruit is cold. Countermeasures: 1 Select more than 70% of the fullness of the fruit; 2 ripening room temperature should be higher than 15? C, lower than 27? C; 3 increase the concentration of ripening agents, ethylene ripening to have at least 24 hours of sealing time; 4 Pre ripening, relative humidity should not be less than 90%, 5 reasonable packaging, reduce water loss; 6 temperature should be less than 11?
3, poor skin color: possible causes are 1 ripening temperature is too high or too low; 2 ripening agent concentration is too high; 3 bananas in the orchard or storage and transportation of cold injury. Countermeasures: 1 temperature should not exceed 28C or less than 15? C; 2 concentration should not exceed 1000ppm; cold, avoid temperatures below 11? C.
4. If the fruit finger is weak: Probable causes include: 1) The temperature is too high before storage and transportation; 2) The temperature is improperly adjusted, the ventilation is bad, and the fruit temperature is high; 3 The soft packing is caused by the excessive sealing of the package. Countermeasures: 1 temperature should not exceed 35? C; 2 to avoid too much temperature changes, pay attention to ventilation; 3 shorten the sealed packaging time, breathable packaging.
5, stalk fracture: possible reasons are 1 excessive nitrogen fertilizer; 2 ripening late humidity is too high, ethylene too strong. Countermeasures: 1 Reasonably apply N, P, K fertilizer, increase K fertilizer; 2 relative humidity should not exceed 85%; 3 temperature should not exceed 28? C, ethylene concentration does not exceed 1000ppm.
Goji Berry is taken as one of the most famous plants, which can be both for medical and eating use. The history of goji berry up-picking and for eating use has a long history of 4000years in China. People from different social hierarchies, from the emperor to ordinary people, take goji berry as a good component of medical prescriptions. Goji berry enjoys a great popularity from ancient to modern times, at home and abroad and it has a long lasting and profound life preservation culture.
Ningxia Goji Berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia`s goji berry is the best".
Specification:
Ningxia goji berry is categorized into 5 levels for experimental use. The fruit particles are required to have evenness in shape, with juicy fruit but not dry particle with impurities, humidity or bitten by insect.
Top Level:≤ 250grains/50g
Excellent Level:≤ 280grains/50g
Superfine Level:≤ 370grains/50g
First Rate:≤ 580grains/50g
Second Rate:≤ 900grains/50g
2. Identification
Color: The color of Ningxia goji berry should be red or dark red and lack luster.
Shape: Ningxia goji berry has big spindle size in shape with thin skin and full pulp. The particle is somewhat above normal size with style trace at the front of the particle and white stipe trace at the bottom.
Flavor: Ningxia goji berry is astringent at first bite then sweet, without ill-smell.
Goji Berry
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