Yangshan Pear's konjac polysaccharide PA2DE fresh-keeping storage Dangshan Pear matured in the high-temperature period, its crisp, easy to hurt, easy to be rotten, storage more difficult. It is usually stored in a traditional underground cellar and has a high rate of fruit decay. For example, the use of a silicon window in a cold store has a good effect on storage of plastic books, but it requires a large investment and a long construction period.
After research, using a natural anti-corrosion preservatives for fruits and vegetables - konjac polysaccharide PA2DE (Development of Department of Biology, Anhui Normal University). The preservation and preservation of Dangshan Pear can improve the storage performance of pear fruit, increase the rate of good fruit, and maintain the fruit quality of Dangshan Pear. The practice is to harvest the fruit of Dangshan Pear when it is ripe, and to avoid mechanical damage during picking. After the fruits were pre-cooled and sorted, the rotten fruits were removed, and the fruit was soaked in 1000-fold times of konjac polysaccharide PA2DE solution for 1 minute, and repeated three times. The fruit was dried after the fruit was soaked, and then it was packaged in ordinary grass paper and stored in a semi-underground ventilated pit. Using this method to store 150 days of fruit, its internal organic consumption is low, the fruit flavor is normal and the good fruit rate reaches 91.8%.
After research, using a natural anti-corrosion preservatives for fruits and vegetables - konjac polysaccharide PA2DE (Development of Department of Biology, Anhui Normal University). The preservation and preservation of Dangshan Pear can improve the storage performance of pear fruit, increase the rate of good fruit, and maintain the fruit quality of Dangshan Pear. The practice is to harvest the fruit of Dangshan Pear when it is ripe, and to avoid mechanical damage during picking. After the fruits were pre-cooled and sorted, the rotten fruits were removed, and the fruit was soaked in 1000-fold times of konjac polysaccharide PA2DE solution for 1 minute, and repeated three times. The fruit was dried after the fruit was soaked, and then it was packaged in ordinary grass paper and stored in a semi-underground ventilated pit. Using this method to store 150 days of fruit, its internal organic consumption is low, the fruit flavor is normal and the good fruit rate reaches 91.8%.
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