Combination of Fruit and Vegetable Storage and Fresh-Keeping with Postharvest Heat Treatment

Abstract

Hot water treatment can effectively improve the storage quality and shelf life of harvested vegetables. The essence of this method is the heat transfer process in which heat is transferred from the high-temperature treatment medium to the low-temperature fruit and vegetable tissues. However, most of the current research projects only focus on the effect of heat treatment on the biological aspects of fruits and vegetables. From the perspective of fruit and vegetable storage and preservation, there are few internal mechanisms that heat treatment affects biological preservation, and most of the research projects only focus on continuous heat treatment. This article aims to study the combination of storage and preservation of fruits and vegetables with postharvest processing technology. To this end, this article proposes the combined use of heat treatment technology through the analysis and improvement of data acquisition problems in the heat treatment process to make the data obtained more reliable and, at the same time, design experiments to explore the improved heat treatment technology. The experimental results in this paper show that the improved storage and preservation of fruits and vegetables combined with postharvest heat treatment technology improves the preservation of fruits and vegetables by 37%. In addition, the overall taste of fruits and vegetables during the preservation process has not been greatly lost, only reduced by 7%, which can be well applied to actual fruit and vegetable processing.