The cold wind store is the main storage place for pears in our province. With good cold storage technology, it can improve the quality of pear fruit, extend the shelf life, and increase the value of goods. Storage time: Yam pear is generally from September 5 to September 25 is appropriate, the best time for storage from September 10 to September 16, snow pear is earlier from August 25 to September 10 The best time is from September 1st to 5th. Snowflake is no longer in storage after September 20. At this time pear fruit tends to grow early in the respiratory peak, the quality is good, and the appearance color changes from green to yellow. Prematurely, the result of storage is too light, and the quality is poor. Too late, the pear fruit is aging, the color is old yellow, and the fruit is softened, which is prone to physiological changes. The speed of storage: timely storage after harvest is an extremely important part of the process of storage and preservation. It is required that the ground placed after harvesting should not exceed 24 hours, in particular, it must not be exposed to sunlight. The storage time is generally 5 days, and the best effect of the database is 2-3 days. The longest period cannot exceed 10 days. The storage time is too long, and the temperature difference between the pears that have been put into the warehouse is large, and the cooling process is not easy to control. The quality of pears stored in the warehouse: The quality of pear fruit is an important condition. Select good fruit, remove fruit, fruit, fruit and other damage. The diseased fruit refers to the pear fruit infested by pathogens such as ringworm disease and black spot disease; the insect fruit refers to the pear fruit such as Tenebrio molitor, borer borer, and cornel mealybug; the injury fruit refers to the fruit surface and the handle in the harvesting process. Damaged pear fruit. In the process of slow cooling, the damaged fruits are perishable and lose their food value. Slowly cool down. Is the key to ensure quality, cooling rate is too slow, old yellow fruit, cooling rate is too fast, the field temperature is not easy to disseminate, easy to form black heart disease. The total number of days of cooling was controlled from 35 days to 45 days. The cooling process of different pears was different. See Table 1 for details. Cooling time, temperature fluctuations in the range of 1 °C to -1 °C, the amplitude is too large, prone to stringer phenomenon; termination temperature fluctuations in the range of 0.5 °C to -0.5 °C. Ventilation and ventilation: The gas content of the reservoir should not exceed 1% of carbon dioxide, oxygen should not be less than 16%, and the concentration of ethylene such as ethylene and aldehyde should be as small as possible. When changing the gas, the temperature should be low and the atmosphere should be relatively clean. The pears shall be coded as a ventilation raft. There must be a certain distance between the raft and the raft and between the raft and the wall to ensure thorough ventilation so as to avoid economic loss. Humidifying treatment: When the relative humidity in the storage room is 90-95%, it can be sprayed on the artificial surface when water is not reached. The amount of water does not exist on the ground. Product sampling inspection: After the warehouse is closed, sampling will be conducted once a month and once a month after December. Through sampling, you can understand the temperature and humidity changes in the library, so as to more effectively ensure the quality of the fruit. Different Pears Cooling Rate Table Type Start Temperature Cooling Speed ​​Termination Temperature Non-bagging Ya pear 12°C First 4-5 days Decrease 1°C to 8°C After 3 days Decrease 1°C 0°C Bagging Ya pear 10°C First 4-5 Parachutes 1°C -0.5°C Non-bagging Snowflake Pears 11°C First 5 days Decrease 1°C to 8°C 4 days Decrease 4°C 3 days Decrease 0°C 0°C Non bagging Pear 8°C Decrease 1°C for 5 days Decrease 1°C to -0.5°C-0.5°C for 4 days at 8°C (Source: Fruit Tree Technology and Information)
Goji Extract and goji powder, also know as Goji polysaccharides, Goji Berry extract, goji extract powder,wolf berry extract, it is extracted from fresh fruit bodies of Goji,which belongs to the Chinese Herbal extract. Our goji berry extract is physically extracted with only water. No any chemical reagents added. Our goji extract powder Multi-stage membrane separation technology to remove tiny dust, bacteria, pesticide residues and low effective matters to ensure the clean and purity of the products.
The main active component in Goji Berries is Lycium Barbarum Polysaccharides.This contributes to the sweet flavor, chewiness, and immune function abilities of Goji berries. Also the goji extract are component lots of Polysaccharides.
•Goji Extract Function:
Antioxidant & Strengthening the immune system;
Maintain healthy blood pressure, blood sugar level and help reduce cholesterol;
Protect eyesight and liver;
Weight loss & Anti-aging;
Help reduce the risk of Cancer and inhibit tumor growth;
Help improve fertility;
•Goji Extract And Powder main use:
Salad Dressings
Smoothies
Energy bars
Reconstituted Juice
Popsicles
Mixed with yogurt, sorbet, or ice cream
Sprinkle into oatmeal or already made granola
Add some flavor to your other super fruit beverage
Ningxia Pure Biology Technology Co.,Ltd (PURE Biotechnology) is located in Ningxia,China. It enjoys Ningxia`s aforementioned natural resource`s, and is committed to developing a complete goji product line, upgrading the quality of goji berry extract, creating an integrated goji supply chain, and make a significant contribution to mankind by developing the Chinese herbal extract industry.
Goji Extract And Powder
Goji Berry Powder Freeze Dried,Raw Wolfberry Powder,Spray Dried Goji Juice Extract,Wolfberry Extract Powder
Ningxia Pure Biology Technology Co., Ltd. , http://www.purebiotechnology.com