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Supermarket fruit and vegetable freshness management

Supermarket fruit and vegetable freshness management


(1) Characteristics of changes in freshness of fruits and vegetables

Agricultural products such as fruits and vegetables have a great effect on effectively attracting passengers. It is also a difficult management department in the fresh area. Among them, how to effectively extend the shelf life of products and maintain freshness is one of the important issues.

1. Growth: Even if the growth of the fruits and vegetables that have been picked has not stopped, it still consumes its own energy and continues the process of germination → flowering → knot → swollen. Inhibiting its growth requires a low temperature environment to slow down its new generation. Roots and stems such as potatoes, if the temperature is too high, will germinate, and can not be sold; flowers and fruits such as tomatoes will overheat and rot.


2, respiration: fruits and vegetables also maintain the growth through breathing, breathing a lot of heat. The ambient temperature is high and the breathing is strong, and the temperature is low and the breathing is slowed down. Its strong effect will cause the evaporation of fruits and vegetables, light weight, dryness and atrophy, easy to be polluted and deteriorated from the inside, leading to overheating, softening and poor flavor. Generally, the temperature rises by 10 ° C, and the amount of breathing increases by 2 times. A low temperature environment is also required to inhibit respiration. Generally, the fresh-keeping temperature of fruits and vegetables is 5-8 ° C, but the suitable temperature of banana, papaya, sweet potato, etc. is above 10 ° C (18 to 23 ° C at room temperature). Also suitable humidity, usually 90 to 95% humidity, especially leafy vegetables. Potatoes, hawthorn, etc. can inhibit their respiration by humidity of 80-85%. It should be noted that citrus should not be too wet, otherwise it will promote its respiration, reduce juice and reduce freshness.


3. Microbial activity: If it is contaminated by microbes such as spoilage bacteria during planting and transportation, it will accelerate the decay and deterioration of fruits and vegetables. At low temperatures, the activity of microorganisms will become weaker.


(2) On-site treatment methods for maintaining freshness

For most fruits and vegetables, it is necessary to use low temperature and suitable temperature to keep fresh. Supermarkets generally use the following methods:

1. Fresh-keeping bag packaging: Prevent moisture from evaporating and have holes to dissipate heat.


2, pre-cooling and cooling:

1 Freshly stocked vegetables should be cooled as soon as possible: keep fresh in the refrigerator as soon as possible, and open the package to dissipate heat (banana, pineapple, honeydew melon) without entering the refrigerator.

2 Ice water treatment: fill the water tank with 0 °C ice water, immerse all the heat (corn, edamame), and cool it to 7-8 °C, then drain the water into the refrigerator for storage.


3. Resurrection treatment method: (suitable for leafy vegetables) Put the water-deficient leafy vegetables into the general water temperature water tank, absorb the water, and the roots should also be immersed to make it resurrect.


4, the fruits and vegetables already displayed often spray water, increase the humidity: the fruits and vegetables on the display rack, especially leafy vegetables, flowers and fruits, will accelerate deterioration and wither at room temperature, need to spray cold water to cool down and maintain humidity.


(3) Inspection and handling of the freshness of the displayed goods

Poor freshness of fresh produce will incur complaints from customers and affect sales. Therefore, it is an important task for the staff of the Ministry of Vegetables and Fruits to do a good job of freshness inspection.

1. Check the quality of all the goods when replenishing. When the goods are purchased, they are generally tested. When they are put on the shelves, they should be inspected in full and the defective products should be provoked.

2. Before the business, check the quality of the fruits and vegetables remaining on the previous day, and check the quality of the fruits and vegetables on the shelves.

3. The customer provokes the product. The pinch pressure will affect the freshness. The product will also deteriorate the quality due to the lengthening of the display time. Therefore, the staff of each position should arrange and sort the materials at any time. If the humidity is not enough, the water should be sprayed frequently. .

4. Disposal of defective products in time

(1) It can be processed and resold, and the fruit plate or resurrection process can be made;

(2) can also be sold at a special price;

(3) Goods that cannot be sold will be reported for loss and disposal.

5, daily fruit and vegetable products must be updated