Introduction: The high-priced Yangmei is mostly transported by air from Yunnan. Packaging, refrigeration, and transportation all increase its cost. However, it is undeniable that it is precisely because of the continuous development of fruit preservation and packaging technology and the extension of its sales radius and time that more and more people have been eating fresh fruit away from the producing areas. 
In mid-May, fresh bayberry has been on the market, but the price of more than 100 kilograms is still prohibitive for many other consumers. For the people in Jiangsu and Zhejiang this season, it is still too early to eat bayberry. The high-priced bayberry is mostly transported by air from Yunnan. Packaging, refrigeration, and transportation all increase its cost. However, it is undeniable that it is precisely because of the continuous development of fruit preservation and packaging technology and the extension of its sales radius and time that more and more people have been eating fresh fruit away from the producing areas.
In mid-May, fresh bayberry has been on the market, but the price of more than 100 kilograms is still prohibitive for many other consumers. For the people in Jiangsu and Zhejiang this season, it is still too early to eat bayberry. The high-priced bayberry is mostly transported by air from Yunnan. Packaging, refrigeration, and transportation all increase its cost. However, it is undeniable that it is precisely because of the continuous development of fruit preservation and packaging technology and the extension of its sales radius and time that more and more people have been eating fresh fruit away from the producing areas.
May is Yangmei’s swelling period. It needs a few rains at this time. May Yangmei grow faster. In the month of June when the ushering in the Meiyu season, Yangmei also reached a mature period, and it will be listed in mid-June. At present, Yangmei on the market is mostly precocious bayberry in Yunnan, Fujian, etc. Due to the high transportation and storage costs, the selling price is not low, and the centralized listing of bayberry in Jiangsu and Zhejiang regions still needs to wait for a while. For Yangmei dealers, Yangmei, whether it is in the morning or in the evening, is inseparable from the steps of storage and preservation.
It is understood that the superoxide dismutase (SOD) of Yangmei fruit has the function of maintaining the balance of active oxidative metabolism and protecting the structure of the membrane, and plays a role of protecting fresh fruits; but malondialdehyde (MDA) is the membrane lipid peroxidation. The intermediate product, which affects the structure of the cell membrane and normal physiological metabolism, is not conducive to preservation of bayberry. Experiments on fruit of bayberry showed that SOD activity decreased significantly and MDA increased after 6 days of harvesting. In addition, the red bayberry fruit is a type of fruit with high respiratory intensity. Because of the respiratory depletion, the sugar content of the fruit is lost. The increase of the ethylene emission will also significantly reduce the fruit quality.
The above several physiological changes are closely related to the level of temperature. Under the condition of increasing temperature, the SOD is decreased, MDA is increased, and the respiratory intensity is increased, which seriously affects the storage period and fruit quality of the fruit. The current method to extend the shelf life is mainly to reduce the temperature and respiratory intensity as well as the proliferation of harmful microorganisms. During the storage of fresh bayberry fruit, ethylene is continuously released, causing the fruit to age, disintegrate, and lose nutrients. If measures are taken to suppress or remove ethylene, the preservation period of the fruit will be significantly prolonged.
It is reported that in Taizhou and Wenzhou, Zhejiang, the method of low-temperature preservation is widely adopted, and the fruits of high-quality varieties are shipped to major cities such as Beijing, Shenyang, Dalian, Xi’an, Tianjin, Jinan, and Shenzhen. The tools for long-distance transportation are preferably refrigerated vehicles. However, in the absence of such equipment, the production area is often transported using ice cooling. The equipment and materials used include pre-cooled cold storage, white foam plastic boxes, film packaging bags, and ice cubes. And insulation materials.
In addition, fresh air conditioning is also a commonly used fruit preservation technology in recent years. During the storage of fresh fruit, Yangmei has high respiratory intensity and releases a large amount of ethylene to promote fruit senescence and rot. In this regard, by reducing the temperature, changing the proportion of gas, reducing respiratory consumption, and removing harmful constituent gases, it is possible to delay the aging period and achieve the purpose of prolonging the storage and preservation.
Yuyao City was awarded the “Hometown of Chinese Yangmei†by the state. Yangmei is sent to all parts of the country. How do you keep it fresh?
In Yuyao Economic Development Zone, Wuhu Stock Economic Cooperative, Jiang Haishan, the person in charge, presses several buttons in front of an assembly line machine. Box of bayberry “rolls†into the machine as the bearing rolls, and after a few seconds, each The boxes of bayberry were all sealed with a plastic film. The worker then used a toothpick to make a hole in the film.
“I just filled the nitrogen packaging process. I made a hole to allow Yangmei to breathe freely. If the package is completely closed, the film will bulge and affect the quality of Yangmei. It will not affect the nitrogen level.†said Jiang Haishan. Life can not be separated from breathing, fruits and vegetables are also like this, Yangmei is very difficult to preserve, to maintain freshness, we must adjust the "breath" of bayberry.
After sorting and packaging of bayberry, it is necessary to pre-cool the bayberry in cold storage at 2°C for more than 6 hours. Bayberry is in a "dormant" state, and its breathing and metabolism are slowed down. Then, three kinds of gas, 90% of nitrogen, 5% of oxygen, and 1%-2% of carbon dioxide are charged to form a “fresh-keeping gas†to minimize the respiration of bayberry, reduce the respiratory intensity, and delay the metabolism of tissues. After testing by related departments, this is the best fresh-keeping packaging method for fruits and vegetables.
According to Jiang Haishan, Yangmei is currently stored and transported on the market mainly in vacuum packaging, but vacuum packaging has limitations. The vacuum packaging is used to remove some of the air from the bayberry bag with the machine, but there is still a part of air remaining. Because it is too much, the bayberry will be flattened. Modified atmosphere packaging has a longer shelf life and better freshness than vacuum packaging.
This year, there is still a period of time before Yangmei's centralized listing. We look forward to the emergence of more advanced packaging technologies in the future to improve the Yangmei preservation level and reduce the cost of packaging, benefiting ordinary people.
(Original title: Yangmei will focus on listed packaging, preservation technology level is still critical)
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