Suzhou Dafu Food Company's characteristic fruit preservation technology passed the appraisal

On January 6, Suzhou Dafu Foreign Trade Food Co., Ltd. and Nanjing Agricultural University undertook a scientific and technological project "Research on Fresh-keeping Technology of Baishajing and Yangmei", which passed the appraisal of relevant science and technology departments and experts. The technology has played an active role in extending the shelf life of loquat and bayberry and the preservation of the flavors of these two kinds of perishable fruits, which can effectively improve the economic benefits of the featured fruit industry and increase the income of farmers.

Located in the Taihu Lake in the Yangtze River Delta, special seasonal fresh fruits and red bayberry are brightly colored, rich in flavor and rich in sap. They are renowned for their delicious quality and are well received by consumers. However, because the fruit is soft and juicy, matures in high temperature and rainy season, and the fruit is extremely resistant to fresh-keeping and transportation after harvest, the fruit of Yangmei has the following features: “a fresh, dim-stained, and savory”; . Coupled with extensive processing after harvesting, it has still entered the sales channel in the original state, resulting in the difficulty of storage and circulation of loquat and bayberry, short shelf life, serious rot, and a post-harvest loss rate of 15% to 40%. Therefore, taking the enterprise as the main subject of technological research, effectively adjusting the resource allocation in the current science and technology system, strengthening the technical innovation in the regional fruit industry in time and fruit and the independent development capability of key technology and equipment, and strengthening the key to the preservation and preservation of perishable fresh fruit in the Taihu Lake Basin Technology research and industrialization development, improve the convenience of fresh fruit distribution, meet the growing demand for fresh, convenient and hygienic safety of consumers, promote the development of special industries and in-depth adjustment of planting structure, and improve the characteristics The added value of fruits and the promotion of efficient agricultural development all have positive significance.

Suzhou Dafu Foreign Trade Food Co., Ltd. is an export-oriented enterprise integrating production, learning, and research, based on the special agricultural products processing in the Taihu Lake Basin. It mainly produces and processes all kinds of quick-frozen wild fruits and vegetables and aquatic products. The products are preserved fresh bayberry and fresh-keeping oysters. Quick-frozen leek, Malan head, spring bamboo shoots, ginkgo, Taihu Lake, whitebait, Taihu crab powder, leeks, water chestnuts and other quick-frozen foods, most of them exported to the United States, Japan, Canada, Australia, Hong Kong and other countries and regions. In order to extend the shelf life of agricultural products and improve the quality of agricultural products during the storage period, the company and the College of Food Science and Technology of Nanjing Agricultural University jointly carried out research on the preservation techniques of the special lake products Taihu and Yangmei.

The research contents of the "Pak Shabu and Yangmei Preservation Technology Research" project include basic technology research, storage and preservation technology methods, restrictive modified atmosphere packaging technology and equipment research, and the establishment of an industrialization demonstration line. In this project, Suzhou Dafu Foreign Trade Food Co., Ltd. undertakes the pilot research and industrialization development of key process technologies; the College of Food Science and Technology of Nanjing Agricultural University undertakes the research on the key technologies for the storage and preservation of Xishan wolfberry and bayberry in the Taihu Lake Basin, and restricts the air conditioning and preservation. Packaging technology and equipment research and development.

After joint research, the two parties have achieved the expected results: 1. Using low-temperature modified atmosphere packaging technology, effectively delayed the post-harvest aging process of wolfberry and bayberry fruit, inhibited the growth of microorganisms and fruit rot, and extended the shelf life of loquat fruits to 35. Days, so that Yangmei fruit preservation period extended to 14 days, the rate of control of the fruit rot below 10%. The market price of preserved wolfberry and red bayberry that has been freshened using this technology has doubled from the original, and the price per 500 grams has increased from 4-5 yuan to 9-10 yuan. 2. Successfully developed MAP modified atmosphere packaging machine. This machine integrates food preservation, computer control, optical magnetic induction, vacuum pneumatic and composite gas mixing technology. The supermarket-specific escalating and fresh-keeping packaging machine adopts microcomputer touch-screen control, which can realize man-machine dialogue, working parameter setting, working status display, and can meet the requirements of food preservation packaging for multiple varieties, multiple specifications, and one machine. 3. On the basis of studying the technology of storage and preservation of alfalfa and bayberry, completed the construction of a demonstration production line of special-purpose instant fruit fresh-frozen in Taihu Lake, and the large-scale quick-freezing technology and operating technical regulations for the characteristics of fresh fruit at the appropriate time. The HACCP and other quality control technology systems were basically completed. The establishment of the product has been exported to Canada, Hong Kong and other countries and regions, achieving sales of 4.2 million yuan, export earnings of 350,000 US dollars.

The success of the research on the preservation technology of Baisha and Yangmei not only has obvious economic benefits, but also has good social benefits: 1. It can stimulate farmers to increase income. Through the implementation of this project, 2,500 mu of production bases for Yangmei and Tan had been established, which led farmers to increase their income by 8%. 2. Strengthen the technological innovation in the regional fruit industry and the independent development capabilities of the equipment. 3. To facilitate the distribution of perishable fresh fruit, to meet the growing demand of consumers in the characteristics of fresh fruit. 4. It is conducive to promoting the development of efficient agriculture.

According to the general manager of Suzhou Dafu Food Company, Jin Wenyuan, the company is in contact with relevant departments and plans to sell its distinctive fresh-keeping produce to designated hotels in some large-scale sports events so that more Chinese and foreign athletes and guests can enjoy fresh, delicious, safe and nutritious food. Jiangnan Water Town Food.

Reprinted from: China Food News