Freshness of lemon
When lemon is stored for less than 3% oxygen concentration and carbon dioxide concentration is higher than 10%, it will have a bad influence on the flavor. More than 10% of carbon dioxide can increase lemon rot and reduce sourness. Less than 5% oxygen can cause lemons to taste bad. Emphasis on pre-harvest management, timely harvesting, selection of appropriate harvesting methods, timely preservation, fruit selection, grading, waxing, packaging, and storage management all extend lemon storage. In China, the harvest of lemon is generally from late October to late November and can be stored until May.
First, the harvest standard
1, mature standards. Juice content of 28% -30% (depending on grade)
Color: Dark green fruits have a long shelf life and yellow fruits must be listed immediately after picking.
2, quality standards. The degree and uniformity of fruit yellow, fruit size, shape, smoothness, acidity, no rot, frost damage, dry pods, no mechanical damage, no peel stains, erythema, shrinkage, variegated and so on.
Second, preservation method
1, chemical preservation method. 1 supplies. 5% potassium permanganate solution, 5% bleach solution, combusted briquette residue or activated carbon, plastic woven bag. 2 preservative preparation. Use 5% potassium permanganate solution to soak the residue or activated charcoal of the combustion of honeycomb coal for several hours, then remove it, leach the solution, and dry it in a dark and ventilated place until it is semi-dry. Make small pieces or small particles, that is, keep fresh. Agent. 3 plastic woven bag disinfection. The plastic woven bag is cleaned and sterilized with 5% bleach, and dried in the shade. 4 bagging. Put the lemon and preservative together in a plastic bag with a weight ratio of 4:1. Seal the mouth and store it in a dark and dark place. The temperature is 0°C-12°C. Use this method to store lemons, storage period of up to 200 days.
2, coating preservation method (fruit fresh coating agent). This is a kind of coating preservative for fruits such as citrus and lemon. 1 formula. Candelilla wax 4.0 kg, oleic acid 1.2 kg, 0.05 kg xylene, 0.1 kg ethylene glycol, 0.2 kg sodium carbamate, 0.9 kg morpholine, 22.2 kg water. 2 preparation methods. The above materials were heated to 80°C and melted, and then added to 80°C hot water and stirred well. 3 use methods. When used, the lemon can be washed, dried, dip coated with a layer of coating agent, and then stored in an environment of 10°C-20°C. The shelf life can be extended from 1 week to 7 weeks to 10 weeks to 20 weeks.
3, all-round preservation solution preservation method. U.S. researchers recently invented a universal antistaling solution for fruit preservation and obtained a U.S. patent. According to reports, this full-featured preservation solution is to adjust the pH of 3% citric acid or 75%-80% food grade orthophosphoric acid to 3.5 or less, add 30% to 40% sucrose, and less than 0.3%. Sodium benzoate or ascorbic acid, 0.03% calcium hydrogen phosphate prepared. The use of the preservative solution can not only prevent the fruit from fading, inhibit the growth of bacteria, but also prevent the fruit from being shrunk and broken, keep the texture of the pulp unchanged, increase the sugar content and have a new flavor.
III. Disease Prevention
Physiological diseases of lemon have chilling and oil spots, pathological diseases are mainly green mold, penicillium, black spot and so on.
Preventive measures: Be careful to harvest, reduce wounds, abrasions, scratches, etc.; treat with fungicides or biological antagonists before processing; cool down to a suitable temperature; maintain proper temperature and relative humidity during transport and storage, reduce ethylene Accumulation; operating environment should be clean and so on.
This classification summarizes the Feed Grade Chlorella Powder produced by our own factory in northwestern of China .
We have advanced equipment and strict quality control system to ensure the quality and production.
The products under the classification are:
1. Feed Grade Chlorella Powder .
Various parameter specifications of our product:
Naturland Certified ; CERES certified .
EU & NOP standard ; Kosher & Halal Available .
Low heavy metals & Micro Contents , Low & Stable PAH4 Level ,
PAH4 value is less than 10 ppb .Low microorganismsNon-Irradiation ,
Non GMO , Gluten Free , Allergen Free , Pesticides Free .
Own Factory : Manufacture in northwest of China . Legitimacy , Regularity , Cultural .
Own Lab : Quality control and Product development . Strictly , Creativity , Responsibility .
About Company
Yanchi County Yijian Biotechnol Co.,Ltd
was founded in Dec 2012 ,
by Mr. Dezhi Zhang ,
the legal representative of the company .
Company registered capital is 10 million RMB .
The main business sectors are culture , processing , internal sales , import and export trade of Organic Spirulina and Organic Chlorella products .
Yijian is known globally as one of the major suppliers of microalgae products across the world .
Annual production rate is 600 Mt .
Average annual sales income is around 5 million dollar .
Feed Grade Chlorella Powder
Feed Grade Chlorella Powder,Cell Wall Broken Chlorella Feed,Feed Grade Organic Chlorella Powder ,Broken Cell-Wall Chlorella Powder
YANCHI YI JIAN BIOLOGICAL PROJECT CO.,LTD , http://www.spirulina-yj.com