The storage of papaya fruits at low temperature can increase the shelf life. Therefore, this storage method is particularly suitable for the needs of long-distance ground transportation and long-distance marketing. Low-temperature storage is the papaya which has been treated with hot water, fruit-immersed, fumigated or irradiated, and immediately transferred to a storage or transport box at a temperature of approximately 13°C. At this temperature, papayas can generally be stored for 2-3 weeks. After being cooked at room temperature, they can be cooked normally after ripening to maintain fruit quality. Low-temperature treatment of papaya requires at least a ripening stage at which yellowing is appropriate, because papayas at this stage are relatively insensitive to cold damage. Several experiments combined with cryopreservation indicate that low pressure storage can reduce the development of papaya fruit rot, but only play a role in inhibiting the growth of pathogens; other controlled atmosphere storage is at low temperatures and 1%-1.5% Oxygen content under controlled gas conditions results in extended shelf life. These experiments need to be combined with the traditional post-harvest treatment, heat treatment, sterilant treatment, and refrigerated conditions, while additional low-pressure or modified atmosphere experiments increase the cost of funds, so they are still used in commercial practice.
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