The moisture content of fresh fruits and vegetables can reach 65-96%, but the loss of moisture after harvest will gradually lose water and wilting during storage and transportation, and the weight of products will continue to decrease, which will directly cause economic losses. In addition, dehydration can also cause the product to lose freshness. Under normal circumstances, fruit and vegetables lose 5% of their water and appear wilting and shrinking. In a warm and dry environment, most fruits and vegetables will be wilting for several hours. Although some fruits and vegetables do not reach the degree of wilting, water loss has affected the taste, crispness, color and flavor of fruits and vegetables. Sickness can cause imbalances in the metabolism of fruits and vegetables, and increase the activity of hydrolytic enzymes. For example, dried sweet potatoes are sweetened because dehydration causes the hydrolysis of starch into sugar. When the fruits and vegetables are severely dehydrated, the cell fluid concentration increases, and some ions, such as ammonia and hydrogen ions, are too high in concentration to cause cell poisoning and even destroy the colloidal structure of the protoplasm. Excessive tissue loss can cause increased abscisic acid levels and stimulate ethylene synthesis, accelerating organ aging and shedding. Therefore, the loss of water should be controlled as much as possible during post-harvest handling, storage, and transportation of fruits and vegetables. However, there are some exceptions, such as onions and garlic must be properly aired before storage to speed up the drying of the scales and promote product dormancy. The moderately dry Chinese cabbage leaves the leaves slightly lose water, can reduce the freezing point and improve the ability to resist cold. Dehydration wilting destroys the normal metabolism of fruits and vegetables, the hydrolysis process strengthens, the cellular turgor pressure decreases, and the mechanical structure changes, which will inevitably affect the storage tolerance and disease resistance of fruits and vegetables. The greater the extent of tissue dehydration and wilting, the more susceptible it is to microbial infestation and the faster the disease resistance declines. Measures for Preventing Loss of Water after Fruits and Vegetables Are Harvested: 1. Packaging, waxing or coating: The simplest way to reduce the loss of water in fruits and vegetables is to cover the product with a plastic film or other waterproof material. The product can also be packed in bags, boxes or In the paper tray. Polyethylene film is a better waterproof material. However, we must note that packaging reduces the water loss of the product while also reducing the cooling rate of the product. In addition, the water absorption capacity of packaging materials can not be ignored, the use of composite wax or rosin treatment packaging can prevent the packaging from absorbing water, although the cost is higher, but has practical value in the business; In addition, we can also wax or paint the surface of the product, and then Add appropriate packaging to prevent the product from losing water. 2. Increase air humidity: Another effective way to reduce the loss of water in fruits and vegetables is to increase the relative humidity of the air. However, high humidity is beneficial to mold growth and can be used in combination with fungicides. Increase the humidity of the air. You can use an automatic humidifier to spray fog or steam into the warehouse. You can also sprinkle water on the ground or hang the wet grass curtains in the warehouse. Or increase the humidity of the evaporator condenser to keep it below the storage temperature. 3 °C range. In short, keeping the relative humidity in the warehouse at about 95% can prevent the product from losing water. 3. Appropriate ventilation: No matter whether it is mechanical or natural ventilation, adequate ventilation is necessary. It can take away the heat load in the warehouse and prevent the temperature in the warehouse from being uneven, but try to reduce the wind speed, 0.3-3 meters. The wind speed per second has little effect on the moisture evaporation of the product. 4, using a sandwich cold storage: sandwich cold storage of the library consists of two walls, the middle of the cold air circulation, the outer wall is both heat and moisture, the inner wall is not insulated, the evaporator is placed between the two walls, Through the conduction of heat exchange with the library. Since the evaporator is not in the reservoir, it will not capture the moisture in the product and it will be frosted. The humidity inside the reservoir is high, which prevents the product from losing water. 5, the use of breeze library: cold wind inside the breeze library is through the top of the reservoir into the library or make the cold air before the humidification and then sent to the library, can effectively prevent water loss.
- Nutritional values remain intact
- Same Flavor, aroma, color
- 100% natural: Nothing added no preservatives
Freeze dried Raspberry are used by visionary food manufacturers. From packaged snacks to ready-to-cook mixes, ice-cream flavoring, desserts, cereals, confectionary, granola bars and much more.
Our raspberries are fresh and no chemical pollution, the Cultivation Type is common and opening air.
So, don't worry about it when you eating our product.
The quality of our FD raspberry is the key to our success and we pay great detail to all aspects of the supply chain. And then the fd raspberry in good control, guarantying the replacement of a good part of your daily vitaminins, proteins, and minerals.
Freeze Dried Raspberry
Freeze Dried Raspberry, Raspberry, Organic Freeze Dried Raspberry
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