Jujube and its processed products are usually stored using heat pasteurization, cryopreservation, drying and chemical preservatives. However, in order to obtain higher quality foods, we are constantly looking for other new preservation methods.
1. Ultra-high pressure processing (UHP)
This technology was pioneered by the Japanese Meijiya Food Company in the 1990s. It is customary to refer to pressures greater than 100 MPa as extra-high pressure. Ultra high pressure technology, like thermal sterilization technology, can inhibit the growth and reproduction of microorganisms, thereby achieving the purpose of preserving food. However, compared with heat sterilization, foods can retain more of the original nutrients, and less produce odor and abnormal substances caused by heat sterilization, which can maintain the original flavor, traits and active ingredients of foods. The commonly used pressure range is 100~1000Mpa. In general, bacteria, mold, and yeast can be killed under the pressure of 300 MPa; the pressure of over 400 Mpa is required for the inactivation of mold; and the pressure of over 600 MPa can cause the death of bacteria with spores.
2. Ionizing radiation technology Food ionizing radiation technology is a kind of food storage technology that uses ionizing radiation to treat the biological and physiological effects that are produced, so that the preservation period of food can be extended. From 1943, Dr. BEProctor of the Massachusetts Institute of Science began to study the food preservation of irradiated hamburgers for the first time. Internationally, the research of food preservation and processing of food was officially started. Because of its advantages of energy saving, simplicity and high efficiency, it has been 36 countries are widely used. This technology is mainly used for pest control and sterilization of cereals and dehydrated products, as well as the preservation of anti-tuberculosis of fruit and vegetables. China's food radiation storage research began in 1958. At present, it has formulated and implemented the corresponding laws and regulations "irradiation food hygiene management measures."
1. Ultra-high pressure processing (UHP)
This technology was pioneered by the Japanese Meijiya Food Company in the 1990s. It is customary to refer to pressures greater than 100 MPa as extra-high pressure. Ultra high pressure technology, like thermal sterilization technology, can inhibit the growth and reproduction of microorganisms, thereby achieving the purpose of preserving food. However, compared with heat sterilization, foods can retain more of the original nutrients, and less produce odor and abnormal substances caused by heat sterilization, which can maintain the original flavor, traits and active ingredients of foods. The commonly used pressure range is 100~1000Mpa. In general, bacteria, mold, and yeast can be killed under the pressure of 300 MPa; the pressure of over 400 Mpa is required for the inactivation of mold; and the pressure of over 600 MPa can cause the death of bacteria with spores.
2. Ionizing radiation technology Food ionizing radiation technology is a kind of food storage technology that uses ionizing radiation to treat the biological and physiological effects that are produced, so that the preservation period of food can be extended. From 1943, Dr. BEProctor of the Massachusetts Institute of Science began to study the food preservation of irradiated hamburgers for the first time. Internationally, the research of food preservation and processing of food was officially started. Because of its advantages of energy saving, simplicity and high efficiency, it has been 36 countries are widely used. This technology is mainly used for pest control and sterilization of cereals and dehydrated products, as well as the preservation of anti-tuberculosis of fruit and vegetables. China's food radiation storage research began in 1958. At present, it has formulated and implemented the corresponding laws and regulations "irradiation food hygiene management measures."
Packing:
In bulk
Delivery:
Small quantity by express of DHL, EMS, ARAMEX, HKEMS
Big quantity by AIR TRANSPORTATION or by SEA
Product Description
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Characteristic
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Seeds type
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F1 hybrid Pumpkin Seeds
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Fruit skin
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Deep green
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Fruit weight
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2kgs
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Fruit size
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19 to 21cm in diameter
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Yield
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3000kgs/667m2
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Fruit shape
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Round flat
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Maturity days
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85 to 90days after transplanting
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Resistance
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Virus disease and powdery mildew
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Germination rate
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More than 85%
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Tags
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Hybrid pumpkin seeds
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Seeds quality
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||||
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Purity
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Neatness
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Germination percentage
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Moisture
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Origin
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≥95.0%
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≥ 98.0%
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≥ 85.0%
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≤8.0%
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China
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Cultivation points:
Best growth temperature: 20 to 29 degrees
Planting number: 300 to 500 plants
Sowing dosage: 70grams/667m2, 430grams/acre, 1.1kg/hactare
Ph value: 5.5 - 6.8
Planting number: 300 to 500 plants
Sowing dosage: 70grams/667m2, 430grams/acre, 1.1kg/hactare
Ph value: 5.5 - 6.8
Pumpkin Seeds
Pumpkin Seeds,Edible Pumpkin Seeds,Toy Pumpkin Seeds,Rootstock Pumpkin Seeds
Ningxia Zhongqing Agricultural Technology Co. Ltd. , http://www.zq-vegetableseeds.com