Fruit storage

As you know, fruit storage most difficult.

As you know, the storage of fruit is the most difficult

To ensure that they do not deteriorate longer, they are usually kept in an atmosphere with a minimum oxygen content. However, this method of storing fruit fruits is expensive and not effective enough. English experts suggested for storing fruits to dip them in a solution of sugar of different varieties, fat and a small amount of cellulose and glycerin. From the solution, the fruit is taken out "wrapped in a shell", which prevents the penetration of oxygen into the tender body of the fetus. Plums, pears, apples, processed in this way, can be eaten with the coating, since it is completely harmless to health.

Vegetables and fruits in the period of storage breathe and evaporate moisture, their vital processes usually proceed quickly, and therefore it is impossible to keep them for a long time. The majority of vegetables and fruits with dense flesh, such as pears, apples, quince and others, life processes proceed more slowly.

The intensity of respiration in fruits and vegetables depends directly on the temperature in the vaults. The lower the temperature, the better preserved fruits and vegetables. In winter, the temperature in the storehouses should reach 1 to 3 degrees Celsius, and in autumn - not exceed 10 degrees. The best temperature in autumn is 6 degrees.

An important factor in storing fruits and vegetables is the humidity of the air. This factor acts in the opposite direction: the higher the humidity of the air in the storage, the slower the life processes of fruits and vegetables. In a dry room, they evaporate moisture more rapidly, lose their juiciness and taste better, quickly fade, wrinkle and decrease in weight. If the storage is poorly ventilated, then excess moisture is deposited on the surface of fruits and vegetables and they easily begin to decay. Frequent airing helps to remove excess moisture. The optimal humidity is 85 percent, the maximum - 90 percent. At 100 percent moisture, the fruits sweat, at a humidity below 85 percent they quickly wither and wilt.

Freezing and freezing during storage of fruits occurs at a temperature below zero. The largest crystals of ice, tearing the walls of cells of fruits and vegetables, are formed mainly at a temperature of - 4 to - 6 degrees. Several frozen fruits after thawing darken.