Potato fresh-keeping packaging technology

At present, potato fresh-keeping packaging technologies in the world mainly include Japan's dehydration and fresh-keeping packaging technology and U.S. ultra-high gas permeable membrane packaging technology, as well as the refrigerated modified atmosphere packaging technology as well as films and radiation. Among them, although there are great advantages in the cold air-conditioning packaging technology, due to the need for cooling equipment and the existence of cold barriers and cytoplasmic ice-blocking obstacles, the promotion of use is limited. The fresh-keeping packaging technology under normal temperature conditions will be developed.
Japan's dehydration and fresh-keeping packaging technology uses highly absorbent polymers and activated carbon placed in bag-like mats to absorb moisture released from the respiration of potatoes to regulate moisture, while absorbing respirable ethylene and other gases. And the absorption of corrupt odors can prevent condensation; the other is the use of SC film, it also has the function of absorbing ethylene and water vapor, can prevent condensation, but also can adjust the concentration of oxygen and carbon dioxide in the package, but also has a certain The antiseptic effect. The SC film has good transparency and low price, and can prevent the potato from frizz and decay due to moisture evaporation and microbial action. The SC film has good flexibility, is not easily broken, can be used stably for a long time, and has good preservation effect.

U.S. research on ultra-high gas transmission membranes allows sufficient oxygen to pass through, thereby preventing anaerobic conditions from occurring and achieving optimal atmosphere control and preservation.

The optimum storage temperature of potato is 1-3°C, and the normal temperature is above 18°C. Therefore, the heat insulation of corrugated board alone cannot meet this requirement. Therefore, we can perform some treatment on the heat insulation of corrugated board. Methods used in the advanced countries of the world include: composite evaporation film on the outer surface of the carton, reflecting radiation; using foamed styrene in the middle of the corrugated board to increase heat insulation (reduce heat transfer coefficient); the other is to use a cooling agent. The coolant is usually an alkane and petroleum gel liquid, sealed in a film bag or blown plastic container, which can absorb the heat in the surrounding environment, lower the temperature, and keep the potato fresh package at a certain temperature and humidity. Extend the preservation period. And it can be used repeatedly, it can also adjust the amount of cooling agent, made of adjustable fresh-keeping packaging refrigerator. Potatoes are also treated in some ways to improve the effect of fresh potato packaging. Such as:

(1) Radiation treatment. U.S. expert's test: The application of 60 Cobalt ray isotopes in potato processing can significantly increase the storage period of potatoes. The safe radiation dose is generally 1-20000 roentgens, and the budding rate is reduced by more than 90% (from 21.4% to 1. 05%), damage and decay reduced to 1-2% (control 4.1%); and preservation temperature can be significantly increased, generally about 10 °C, even at room temperature (20 °C-26 °C) conditions Under the can also get good storage effect. The radiation treatment can cause the synthesis of auxin in the growth point of potato tubers to be destroyed and the respiration is weakened.

(2) coating treatment. That is, the potato is treated with a solution (coating solution) containing a film former, a preservative, etc. to form a layer of film-like material on the surface of the potato tuber, which can increase the potato's anti-microbial infestation and physiological diseases. Produce good results. Preservatives commonly used in potato processing include phenomulamine, thiabendazole, and ethyl naphthalate.

(3) Strictly select ticks and timely harvest. In order to improve the fresh-keeping packaging effect of potatoes, appropriate harvesting time should be established. For example, autumnal potatoes should be harvested in early November before the onset of early frost, and can not suffer frost. Harvesting should be carried out after the soil is properly dried. The newly harvested potato pieces are soft and tender. They should be put on the ground for 1-2 hours until the surface is slightly dry. The summer sunshine should not be allowed to dry for a long time. In the shade. Before storage, the bad potato pieces such as lesions, insect bites, damage, rain, freezing, and open cuts, as well as pittings, etc., should be strictly excluded.

(4) Clean storage. There are a large number of microorganisms in the packaging materials, packaging containers and warehouses that cause the deterioration of horse-sweet potato. The invasion of microorganisms will affect the preservation and storage effect. Therefore, we must do a good job in packaging and warehouse disinfection, which is an important measure of anti-corrosion damage.