Decompression storage will lift a new revolution in fruit and vegetable preservation

Decompression storage originated in the 1960s. In the United States, this technology was used in the preservation of meat and fruits and vegetables, and has achieved significant results, causing concern in many countries in the United States, Japan and the United Kingdom. Decompression storage, also known as low-pressure storage or vacuum storage, is the preservation of fresh fruits and vegetables through the reduction of atmospheric pressure. It is another development of storage and preservation technology and is called the third revolution in preservation history. Decompression storage achieves the same effect of controlled atmosphere storage (ca) by reducing the pressure of the storage place to 1/10 atmosphere (10.1325 kPa) or even lower, achieving the effects of hypoxia and hypoxia. Decompression can accelerate the outward diffusion of ethylene and volatile gases in the tissues of fruits and vegetables, prevent ripening and senescence of fruits and vegetables, prevent softening of tissues, maintain greenness, reduce the occurrence of cold damage and storage of physiological diseases, and radically eliminate atmospheric storage. The possibility of co2 poisoning; inhibition of microbial growth and spore formation during storage and control of infestation diseases. The use of decompression preservation technology has the following advantages: it can prolong the storage period; rapid decompression and cooling, rapid oxygen reduction, rapid removal of harmful gas components; can mix and dispose of different varieties, large storage; flexible operation, easy to use, can be out of storage at any time Extend the shelf life; Omit gas conditioning equipment, reduce the investment in the construction of the library; Cooling speed, fruits and vegetables can be stored directly without precooling, save energy. Although there are so many advantages compared to cold storage and controlled atmosphere storage under reduced pressure storage, it has been unable to solve the problem of containers that are both resistant to high pressure (1 atm) and inexpensive, and has become an obstacle to decompression storage technology. The key problem of development cannot be achieved in scale production. Therefore, for decades, the implementation of this technology has remained at the experimental stage, and only a few countries have installed decompression systems in trailers or containers for transportation applications. In this regard, China has made unremitting efforts, among which a series of results have been achieved in the mini vacuum decompression library. The micro-decompression and preservative facilities developed by the National Preservation Engineering Research Center are used in conjunction with the cold storage to enable the storage of the jujube In 100 days, the freshness and crispness rate reached over 90%, ranking the international leading level. Due to the advanced nature of decompression storage technology, relevant experts pointed out that in order to solve the contradiction between seasonal and annual supply of fruits and vegetables, regional production, and cross-regional consumption, and increase the competitiveness of China's agricultural products in the international market, decompression and storage will Play a huge role. At the same time, this technology involves agriculture, industry, food and materials, mechanical and electrical, automation and other multi-disciplinary, multi-sector, with the development of vacuum storage and preservation technology, will inevitably bring about cooperation and in-depth research related industries. At present, the technology has not been widely applied at home and abroad, and the market has great prospects.

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Batch No:1317001Y1017

Brix>16.5%


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