Studies On The Storage Technology Of Sweet Corn And Fresh-eating Peanut

Sweet corn,also known as vegetable corn,is favored by consumers for its unique flavor and rich nutritional value.However,after harvest,most of the sweet corn was not processed directly after harvesting,and the loss of water in a few days led to a significant decline in nutritional value and commodity value.At present,the study of delaying the senescence of sweet corn by preservative treatment and low temperature storage is more,and less research on other preservation technology.In this study,the ear of sweet corn was used as the test material,the different storage temperature,the number of bracts and the packaging of fresh film were employed to explore the effect of different fresh keeping methods on the storage and preservation of sweet corn by analyzing the appearance and nutrition index of Sweet corn,which provided the theoretical basis for making sweet corn.After harvesting,peanut has high water content and rich nutrition,which is often eaten as fresh peanut.In the natural existence condition,the fresh peanut is easy to lose water,germination,mildew and so on,which leads to a significant decline of nutritive value and commodity value.In this study,the newly harvested peanut fruit was used as the test material,by means of different storage temperature,fresh film packaging,substrate moisture,preservative,air drying degree and so on,through analyzing the appearance and nutrition index of fresh peanut,this paper probes into the fresh-keeping effect of fresh peanut by different fresh-keeping methods,and provides theoretical basis for making fresh peanut fresh-keeping technology in production.The results are as follows:5 ? Storage of 10 ? storage in 45 days can effectively delay the decline of the nutritional quality of sweet corn,and can better maintain soluble protein,sugar and vitamin C content.The sweet corn was more effective in maintaining the nutritive value of the ear fresh weight and sweet corn than the whole bracts storage(5?45 days)with half the leaves and 2 layers of bracts.BOPP2.5C,PE3C,PE7C Preservation Film Packaging Storage(5?45 days)than BOPP4C,PP2C,PP3C,PP4C,PE5C can better maintain the ear fresh weight,TSS and nutritional value.Therefore,it is suggested that the newly harvested sweet corn will be beneficial to the storage and preservation of sweet corn by removing a certain number of bracts,packing with suitable preservation film and storing in 5 ? low temperature.5 ? Storage of 10 ? storage in 15 days effectively delay the decline of nutritional quality of fresh peanut,5 ? the loss of fresh peanut is 0.7%,germination rate is 2.7%,mildew 0.2%.The soluble sugar decreased by 0.7%and could prolong the storage period effectively.20 ? of fresh peanut were stored 15 days,the rate of weightlessness was 4%,the germination rate was 20%and the mildew ratio was 3%.Vitamin C dropped by 23%,soluble sugars decreased by 1.8%,and starch rose by 0.5%.BOPP2.5C,PP3C,PE3C,PE7C Preservation film packaging than BOPP4C,PP2C,PP4C,PE5C in 20 ? storage 15 days can effectively maintain fresh peanut fresh-keeping quality.Matrix(vermiculite,perlite,vermiculite + perlite)plus 50?200 g water under the control of wet conditions 20 ? storage 15 days,can maintain or increase the peanut fresh weight(up to 4.5%),peanut almost mildew,but to promote the germination of peanuts(up to 45%),in the substrate and without water under the conditions of moisture control,peanut germination rate can be reduced(20%),but significantly reduced the weight of peanuts(up to 6.5%weightlessness).Under the condition of substrate water control,the 1-MCP ratio Prochloraz better maintain the nutritional quality of fresh peanut,Prochloraz can not reduce the germination rate,1-MCP can obviously reduce the germination percentage(20%).Fresh peanut dried 1 day(weightlessness rate 15%)after storage(20 ? storage 20 days)can effectively reduce peanut mildew(4.6%)and germination rate(4.6%),after drying combined with 1-MCP more effective reduction of germination(0%).Based on the results of fresh peanut fresh-keeping,it is suggested that the fresh-keeping technology of peanut can be optimized as follows:fresh-washed and dried flowers are treated with matrix,water-controlled wet and 1-MCP preservative treatment,5 ? low temperature storage,will help to maintain the product's fresh weight and nutritional quality,reduce germination and mildew rate.