Banana, mango, citrus ripeness library with humidifier, humidification fresh-keeping news information: I believe that many people in the purchase of fruit, if you tell you this is ripeness, not naturally mature, will not want to buy it! We all hope to buy or eat "natural ripeness" fruits, but some fruits such as bananas, pineapples, mangoes, papaya, citrus and so on are post-ripeness, usually need to be accelerated ripeness treatment; Therefore, ripening is one of the most important processing techniques of fruits and vegetables. After the ripening of fruit, there is not too much concern in safety, but in taste, if the ripening process is not handled well, there will be a great difference.

If the artificial ripening method is not well controlled, it will also appear, such as uneven ripening, slow ripening, poor color of the peel, soft fruit finger and other conditions, which directly affect the commodity value of bananas, mangoes, citrus and other fruits. To this end, these fruits in the process of artificial ripeness library must master the concentration of ripeness agent and the temperature and humidity conditions in the ripeness library, in order to obtain satisfactory ripeness effect, so that these "unnatural" fruits become more "natural", so that ordinary people can go beyond the restrictions of time and space, eat these fruits!

◎ Temperature and humidity conditions of ripening storage for bananas, mangoes, citrus and other fruits:

Ripening temperature conditions: peel can turn yellow the lowest ripening critical temperature is 15℃, the highest critical temperature is 27℃, 28-32℃ although can normal ripening, but the peel green, generally known as "green ripening". When the temperature is as high as 34℃, the flesh becomes brown and soft, and loses its edible value. 20-25℃ is the best ripening temperature, generally speaking, the fruit maturity is high, the temperature is slightly lower, low maturity, the temperature should be higher.

Ripening humidity conditions: before the peel back green, must ensure ripening library relative humidity of 90%-95%RH, otherwise the peel is not back green or fading uneven, and high enough humidity, can inhibit the occurrence of banana anthracnose. Low humidity, can also cause the skin wrinkle, skin color dark. High humidity can be achieved by sprinkling water into the banana house or (more scientifically) using a humidifier. However, when the peel starts from yellowish, it is necessary to reduce the humidity in the ripening library to 70-75%RH, otherwise, the fruit aroma is reduced, the finger is easy to break, the flesh is soft, affecting the handling and sales. In summary, that is, high humidity to promote ripeness, low humidity color.

High humidity is beneficial to ripening, low humidity is difficult to ripening; To this end, now many maturing library are equipped with the corresponding Zhengisland ZS-40Z fruit maturing library humidifier and ZS series high humidity resistance spray humidifier, through the intelligent control of the amount of spray humidification system, the cold storage air conditioning library spray into the very small particles of water, to supplement the moisture in the warehouse, so as to preserve the storage of the internal water fog to maintain its quality.

Zhengdao ZS-40Z fruit ripening library humidifier and ZS series high humidity resistance spray humidifier products, for other humidifiers, has the significant advantages of [fine atomization particles], [low energy consumption], [high atomization energy efficiency], [fast humidification speed], avoid due to excessive humidity, resulting in waste, in order to save water and electricity. It has a very good effect on the ripening and preservation of cold storage vegetables and fruits:

1. Extend the storage period of fruits and vegetables and meat, which is generally 1-2 times longer than that of ordinary refrigerated warehouses. When it is stored to the most expensive price, it can obtain the highest profit.

2. It can keep the freshness and brittleness of fruits and vegetables, and the moisture, sugar, acidity, hardness, color and weight of fruits and vegetables after storage can meet the storage requirements.

3. The fruit is crisp and green in cold storage, almost the same as the newly picked shape, which can provide high-quality fruits and vegetables to the market.

4. It can inhibit the occurrence of fruit and vegetable diseases and pests, so that the weight loss of fruit and vegetable and the loss of diseases and pests can be minimized.

5. The shelving period of fruits and vegetables out of storage can be extended to 21-28 days, while the shelving period of fruits and vegetables out of storage in ordinary cold storage can only be maintained for about 7 days before they deteriorate.

Welcome to consult banana, mango, citrus ripeness library with humidifier, humidification fresh-keeping details! There are many kinds of humidifiers, different brands of humidifiers price and application range will be different, and we will provide you with a full range of after-sales service and quality solutions.