Yangmei is distributed in various provinces and regions south of the Yangtze River, of which Yangmei in Zhejiang Province has a higher yield and better quality. Because of its bright fruit, rich juice, moderately sweet and sour, it is highly favored by consumers. After 2 to 3 days storage at room temperature, bayberry fruits will dehydrate and cause sap to flow out, and produce mildew. In the past, bayberry was only used as a fresh sale or as a raw material for processing and was generally not stored. At present, if the method of refrigerating is used and combined with the matching storage technology, the storage time of bayberry can be prolonged.
1. Pick red and purple fruit with hard flesh, bright fruit surface and its variety characteristics. During the selection process, gently handle the capsules to avoid rupture, and remove mechanical wounds, moldy fruits, and oversized and undersized fruits.
Post-harvest pre-chilled red bayberry is a fruit with delicate tissue, high nutritional value and short post-harvest life. In order to maintain its fresh characteristics and extend its shelf life, rapid precooling is required. The pre-cooling is best carried out at the place of production, rapidly removing the field heat of the red bayberry fruit and reducing the respiratory intensity.
3. The optimum storage temperature for storage of bayberry is about 0°C and the relative humidity is 90%-95%. Under low temperature, if polyethylene plastic film small package is selected, the storage period can be prolonged by using the effect of spontaneous gas exchange. If the storage temperature of the fruit is higher than 3°C, it is easy to cause microbiological diseases.
4. High-concentration carbon dioxide treatment using 15% carbon dioxide for 2 hours, and then open the container to restore normal pressure, into a plastic film bag, stored at 0 °C conditions, to inhibit fruit rot browning has a good effect.
5. The solution was soaked in fruits and vacuum-infiltrated with a 3% calcium chloride solution for 5 minutes, and then packaged in a plastic film and stored at 0°C.
6. Atmosphere storage at 0 °C, using 5% oxygen 10% carbon dioxide storage for about 15 days, can maintain good fruit quality.
7. Quick-freezing storage As the edible part of the bayberry is elastic, there are many pores at the top of the free end, which makes it easy to maintain the good structure during the thawing process. Therefore, the method of quick-freezing and fresh-keeping can be adopted. The specific process is: raw materials → graded fruit selection → cleaning → cooling → rapid freezing for 1 minute at -25 to 30°C → bagging → -18°C refrigeration. Thaw with Vitamin C solution while eating.
organic planting and R&D, and have delivered products to over 20 countries including NA and EU.
1. Pick red and purple fruit with hard flesh, bright fruit surface and its variety characteristics. During the selection process, gently handle the capsules to avoid rupture, and remove mechanical wounds, moldy fruits, and oversized and undersized fruits.
Post-harvest pre-chilled red bayberry is a fruit with delicate tissue, high nutritional value and short post-harvest life. In order to maintain its fresh characteristics and extend its shelf life, rapid precooling is required. The pre-cooling is best carried out at the place of production, rapidly removing the field heat of the red bayberry fruit and reducing the respiratory intensity.
3. The optimum storage temperature for storage of bayberry is about 0°C and the relative humidity is 90%-95%. Under low temperature, if polyethylene plastic film small package is selected, the storage period can be prolonged by using the effect of spontaneous gas exchange. If the storage temperature of the fruit is higher than 3°C, it is easy to cause microbiological diseases.
4. High-concentration carbon dioxide treatment using 15% carbon dioxide for 2 hours, and then open the container to restore normal pressure, into a plastic film bag, stored at 0 °C conditions, to inhibit fruit rot browning has a good effect.
5. The solution was soaked in fruits and vacuum-infiltrated with a 3% calcium chloride solution for 5 minutes, and then packaged in a plastic film and stored at 0°C.
6. Atmosphere storage at 0 °C, using 5% oxygen 10% carbon dioxide storage for about 15 days, can maintain good fruit quality.
7. Quick-freezing storage As the edible part of the bayberry is elastic, there are many pores at the top of the free end, which makes it easy to maintain the good structure during the thawing process. Therefore, the method of quick-freezing and fresh-keeping can be adopted. The specific process is: raw materials → graded fruit selection → cleaning → cooling → rapid freezing for 1 minute at -25 to 30°C → bagging → -18°C refrigeration. Thaw with Vitamin C solution while eating.
Goji Berry package 8oz is products of Ruby Goji Farmof branch office of Wolfberry in USA.
Ruby Goji Farm is has been working on providing organic dried Gojis and processed Goji foods to
customers worldwide for 18 years. As the first certified provider of organic Goji berries, we focus onorganic planting and R&D, and have delivered products to over 20 countries including NA and EU.
We have already taken over 70% Goji Berry market of U.S.
Goji Berry Plant, Organic Dried Goji Berries, Goji Berry package 8oz
Ningxia Wolfberry Goji Industry Co.,ltd , http://www.nx-wolfberry.com