Food and vegetable packaging food corruption

This form is caused on the one hand by the normal aging process of the living fresh food itself. Such foods remain fresh until they are sold to customers, and they are still living organisms. They also carry out complex life activities such as dormancy, germination, and evaporation of water and respiration. These activities are closely related to the packaging and storage of fruits and vegetables, affecting and limiting the life of fruits and vegetables. The most restrictive of these effects is respiration and water loss.
Respiration, that is, fruits and vegetables constantly consume their own nutrition under the action of oxygen, and the starch in the respiratory matrix in fruits and vegetables is gradually decomposed into sugar, pyruvic acid, CO2, and water under the action of enzymes, and the heat is released. The qualitative, quality, color, flavor, and nutritional value of fruits and vegetables are constantly undergoing qualitative changes, and eventually wilting, rots, and deteriorates, thereby losing the value of food.
The factors affecting respiration include temperature, humidity, air composition, and even fruit and vegetable varieties, maturity, and mechanical operations, all of which affect the intensity of respiration of fruits and vegetables. But it is the temperature that controls it. Experiments show that the lower the temperature, the weaker the respiratory intensity, the lower the material consumption and the longer the shelf life, but it should be above the “cold damage” temperature. Since the breath absorbs O2 and releases CO2, therefore, under the premise of guaranteeing the normal life activities of fruits and vegetables, by properly increasing the CO2 content in the air and reducing the O2 content, the CO2 produced by the respiration can be reduced, thereby reducing the respiratory heat of fruits and vegetables. , To extend the storage time of fruits and vegetables.
Water may cause loss of nutritional value, appearance of wilting and shrinkage, etc. Therefore, evaporation rate should be minimized, storage temperature should be reasonably controlled, and external pressure and other damage should be avoided so that fruits and vegetables can be kept within a suitable temperature range.
On the other hand, fruits and vegetables are damaged by the destruction of microorganisms such as bacteria, mold, and yeast during storage. There are many factors that affect the reproduction of microorganisms in foods, mainly including: temperature, humidity, proper amount of oxygen, pH, chemical stability, and biological isolation materials.