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保鲜机理

heory of Fresh Keeping

保鲜原理


PBI active fresh keeping bags restrain respiration of fruits and vegetables by automatically controlling gas exchange of fruits and vegetables and put them into sleep without interrupting normal metabolic process. Methods like water locking, and sterilization are used to maintain water content and restrain germina from growing, making fresh-keeping time more than doubled. Weight losing is kept under 0.5%, which makes products more advantageous in competition, besides, the nutrition, color and taste will be the same when it is just picked. Such products are popular in market.


PBI活化保鲜袋是通过自动控制气体交换来抑制果蔬的呼吸从而使果蔬达到一种休眠的状态,但不干扰正常的代谢。再通过锁水、杀菌来保持水分、抑制病菌,使农产品保持新鲜状态时间可达两倍以上,重量流失在0.5%以下,使价格竞争优势保值最佳状态,而且养分、色泽、口感都和刚采收时的一样,上市率高。


I. Gas exchange control: O₂ and CO₂ are very critical to the maturing and consenescence of fruits and vegetables. Respiration can be restrained by increasing the CO₂ content in the air, and reducing that of O₂under the precondition that normal metabolic process is not interfered. Each kind of fruit and vegetable has their special requirement to gas condensation. To most fruits and vegetables, a CO₂ thickness of 1%~5% is normally suitable. PBI active fresh-keeping bag has a unique respiration system, which provides the best condensation of oxygen, carbon dioxide and other gas, and can restrain the respiration of fruits and vegetables, slow their maturing and change their consenescence process.


一、控制气体交换:O₂和CO₂对果蔬的成熟和衰老有着很大的影响,适当降低O₂浓度,提高CO₂浓度可抑制呼吸,但不会干扰正常的代谢。每种果蔬都有其特定的气体浓度,对于大多数果蔬来说比较合适的CO₂浓度为1%~5%。PBI活化保鲜袋具有独特的可呼吸系统,提供O₂、CO₂与其他气体的最佳浓度,可抑制果蔬的呼吸作用,延缓早熟、衰老变化。


II. Avoid weight losing: In the course of storage and transportation, fruits and vegetables after picking gradually lose their water content (normal rate of water losing is usually 5%). As the weight reduced, the surface of the fruit and vegetable is crimpled and the luster decades (Transpirant water losing phenomena of fruits and vegetables). PBI active fresh-keeping bags can automatically adjust the humidity inside in order to provide the most ideal humidity to fruits and vegetables. Under the condition that weight losing is kept under 0.5% after picking, fruits and vegetables maintain their appearance and quality.


二、防止重量流失:采收后的果蔬在储运过程中,体内水分逐渐散失(一般果蔬水分散失在5%),本身重量减轻,使果蔬表面产生皱缩、光泽消退的现象(也就是果蔬的蒸腾失水现象)。PBI活化保鲜袋具备自动调节袋内湿度的作用,可提供果蔬的最适宜湿度,使采后果蔬重量流失在0.5%以下,保持了果蔬的外观和品质。


III. Sterilization and germ restraining: Newly picked fruits and vegetables maintain living germs over the surface (bacteria, virus and mould) though they had been cut away from their matrixes. PBI active fresh-keeping bags release electrical ions and germ restraining molecules to damage the cell membrane of the germs over the surface of fruits and vegetables, which not only effectively restrain the harmful molecules released by matured fruits and vegetables, and stop fruits and vegetables from prematurity. Effectively restraining the growth, infection and outspreading of various germs can keep fruits and vegetables fresh under proper conditions.


三、杀菌抑菌作用:由于刚采摘的果蔬虽然离开母体,表层所附着的微生物仍然是活体(细菌、病毒、霉菌),如果蔬采收前温度突降造成表层冻伤腐烂;采收的果蔬本身擦伤已染菌;采收时果蔬已经熟透变软等现象,因此造成果蔬早熟、腐烂变质。PBI活化保鲜袋利用电离子及释放出抑菌分子的作用,可破坏袋内果蔬表面细菌的细胞膜,有效的抑制果蔬成熟时释放的有害分子,使果蔬不予早熟。有效控制各种菌类的滋生、侵染、扩张,使其在适当的条件下仍保持新鲜状态。

 

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