MAP (a type of vacuum that is first evacuated and then packaged with a modified mixture of gases) can extend food shelf life for many years. As a means of pollution-free preservation, MAP attracts much attention internationally. The MAP preservation of fruits and vegetables is booming internationally. Our country lacks research on this aspect. According to our several years of research, MAP technology shows some special advantages in the preservation of fresh fruits and vegetables.
First, MAP technical points
1. MAP needs gas source equipment, gas mixing equipment and packaging equipment. Mainly cylinders, industrial production of nitrogen gas generators, production of carbon dioxide gas machine, production of oxygen gas machine.
2. Packaging Materials for MAP Technology Most MAP packaging is made from 4 basic polymers: PVC, PET, PP, and PE. ).
3, MAP gas MAP gas used in the oxygen, carbon dioxide and nitrogen, the three gas prices are low and easy to get. For other gases, such as: sulfur dioxide, dinitrogen dioxide, nitrogen oxide, ozone, chlorine, etc. have also been studied, but the application of these gases by the safety, legal and consumer psychology and other restrictions.
Second, MAP technology preservation of fruits and vegetables
1. Particularities of fruit and vegetable products Living fruits and vegetables are different from other foods in that they breathe at a time and consume oxygen to release carbon dioxide. Therefore, it is difficult to maintain the gas concentration at the time of filling in the gas ratio in the packaging bag. General food MAP technology is always filled with the optimal gas ratio and maintains this state to control microorganisms and prevent quality deterioration. The MAP of fruits and vegetables requires a high-permeability film, and the carbon dioxide produced by fruits and vegetables, the oxygen consumed is equal to the carbon dioxide and oxygen that the film penetrates. Since the post-harvest breathing intensity of fruits and vegetables will change with time and conditions, the ratio of oxygen consumption and carbon dioxide emission to the rate of infiltration by packaging films is also inconsistent, which has caused difficulties in the MAP technology of fruits and vegetables.
2. MAP test method for fruits and vegetables 1 Selection of cling film: The permeability of carbon dioxide and oxygen for the selected film should be equal to the permeability of carbon dioxide and oxygen required for fruits and vegetables in order to maintain the best MAP conditions.
2 MAP storage temperature range determination: When using MAP to preserve fresh fruits and vegetables, the temperature range of the fresh-keeping bags for specific fruits and vegetables must be indicated.
3 Fruit MAP Fresh-keeping Test Instruments and Materials: Main Instruments and Equipment ZQF550/4 Vacuum Bag Making Machine, GM-B Gas Mixer, CYES-II Type Carbon Dioxide/Oxygen Analyzer, WSC-S Type Color Difference Meter, 72-1 Spectrophotometer Calculation 3, Results and Analysis 1 The effect of MAP on the storage period of fruits and vegetables: MAP has excellent effects on fresh fruits and vegetables at low temperatures, which is generally about one time longer than that of cold storage. It has obvious effects on the protection of the white shell, the browning prevention of mushrooms, and the redness of litchi.
2 Changes in gas concentration in the MAP bag: At a low temperature, the concentration of oxygen in the disposable bag was increased from 3.4% to 8.5% after 4 days, and remained balanced after 12 days, reaching 12.1%; and the oxygen concentration started from 4%. About 4 days later, it rose to 5.4%, and it later equilibrated to about 4.8%. The oxygen in the spontaneously modified atmosphere bag gradually decreased from 21%, and the balance after 4 days was about 17%.
Fourth, the problem of MAP preservation of fruits and vegetables 1 MAP technology of fruits and vegetables on microbial inhibition of limited lifeless food can increase carbon dioxide, reduce oxygen to inhibit microbial damage. Carbon dioxide concentration greater than 60%, or oxygen concentration less than 0.1% will effectively prevent mold damage. MAP is not very effective in controlling the fungi and bacteria of fruits and vegetables. The main cause of MAP fruits and vegetables is the temperature difference caused by the water droplets in the film bag wall. Only by constant temperature and isolation of water droplets to prevent the incidence of fruits and vegetables.
2 The best conditions for the MAP technology of fruits and vegetables are rare If the MAP optimum condition for each fruit and vegetable is pursued, it will cause each species and strain to have its own specific film, but in reality this condition cannot be satisfied. Only the development of a small number of versatile films can master the technology.
First, MAP technical points
1. MAP needs gas source equipment, gas mixing equipment and packaging equipment. Mainly cylinders, industrial production of nitrogen gas generators, production of carbon dioxide gas machine, production of oxygen gas machine.
2. Packaging Materials for MAP Technology Most MAP packaging is made from 4 basic polymers: PVC, PET, PP, and PE. ).
3, MAP gas MAP gas used in the oxygen, carbon dioxide and nitrogen, the three gas prices are low and easy to get. For other gases, such as: sulfur dioxide, dinitrogen dioxide, nitrogen oxide, ozone, chlorine, etc. have also been studied, but the application of these gases by the safety, legal and consumer psychology and other restrictions.
Second, MAP technology preservation of fruits and vegetables
1. Particularities of fruit and vegetable products Living fruits and vegetables are different from other foods in that they breathe at a time and consume oxygen to release carbon dioxide. Therefore, it is difficult to maintain the gas concentration at the time of filling in the gas ratio in the packaging bag. General food MAP technology is always filled with the optimal gas ratio and maintains this state to control microorganisms and prevent quality deterioration. The MAP of fruits and vegetables requires a high-permeability film, and the carbon dioxide produced by fruits and vegetables, the oxygen consumed is equal to the carbon dioxide and oxygen that the film penetrates. Since the post-harvest breathing intensity of fruits and vegetables will change with time and conditions, the ratio of oxygen consumption and carbon dioxide emission to the rate of infiltration by packaging films is also inconsistent, which has caused difficulties in the MAP technology of fruits and vegetables.
2. MAP test method for fruits and vegetables 1 Selection of cling film: The permeability of carbon dioxide and oxygen for the selected film should be equal to the permeability of carbon dioxide and oxygen required for fruits and vegetables in order to maintain the best MAP conditions.
2 MAP storage temperature range determination: When using MAP to preserve fresh fruits and vegetables, the temperature range of the fresh-keeping bags for specific fruits and vegetables must be indicated.
3 Fruit MAP Fresh-keeping Test Instruments and Materials: Main Instruments and Equipment ZQF550/4 Vacuum Bag Making Machine, GM-B Gas Mixer, CYES-II Type Carbon Dioxide/Oxygen Analyzer, WSC-S Type Color Difference Meter, 72-1 Spectrophotometer Calculation 3, Results and Analysis 1 The effect of MAP on the storage period of fruits and vegetables: MAP has excellent effects on fresh fruits and vegetables at low temperatures, which is generally about one time longer than that of cold storage. It has obvious effects on the protection of the white shell, the browning prevention of mushrooms, and the redness of litchi.
2 Changes in gas concentration in the MAP bag: At a low temperature, the concentration of oxygen in the disposable bag was increased from 3.4% to 8.5% after 4 days, and remained balanced after 12 days, reaching 12.1%; and the oxygen concentration started from 4%. About 4 days later, it rose to 5.4%, and it later equilibrated to about 4.8%. The oxygen in the spontaneously modified atmosphere bag gradually decreased from 21%, and the balance after 4 days was about 17%.
Fourth, the problem of MAP preservation of fruits and vegetables 1 MAP technology of fruits and vegetables on microbial inhibition of limited lifeless food can increase carbon dioxide, reduce oxygen to inhibit microbial damage. Carbon dioxide concentration greater than 60%, or oxygen concentration less than 0.1% will effectively prevent mold damage. MAP is not very effective in controlling the fungi and bacteria of fruits and vegetables. The main cause of MAP fruits and vegetables is the temperature difference caused by the water droplets in the film bag wall. Only by constant temperature and isolation of water droplets to prevent the incidence of fruits and vegetables.
2 The best conditions for the MAP technology of fruits and vegetables are rare If the MAP optimum condition for each fruit and vegetable is pursued, it will cause each species and strain to have its own specific film, but in reality this condition cannot be satisfied. Only the development of a small number of versatile films can master the technology.
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