Agricultural products such as fruits and vegetables play a great role in effectively attracting passengers, and are also the most difficult departments to manage in fresh food areas. Among them, how to effectively extend the shelf life of goods and maintain freshness is one of the most important issues.

1. Growth: Even though the growth of picked fruits and vegetables has not stopped, it still consumes its own energy to continue the process of germination, flowering, fruiting and withering. Inhibition of its growth requires a low temperature environment to slow down its metabolism. Roots such as potatoes will germinate if the temperature is too high and cannot be sold; Flowers and fruits, such as tomatoes, will overheat and rot.

2, breathing: fruits and vegetables also need to breathe to maintain growth, breathing emits a lot of heat. Breathing is vigorous when the ambient temperature is high and slow when the temperature is low. Its vigorous function will make the water of fruits and vegetables evaporate, lose weight, dry and shrink, and it is easy to be polluted and deteriorated from the inside, leading to overheating, softening and bad taste. Generally, when the temperature rises 10, the respiratory capacity increases by 2 times. Suppressing breathing also requires a low temperature environment. Usually, the fresh-keeping temperature of fruits and vegetables is 5-8, but the suitable temperature for bananas, papaya and sweet potatoes is above 10 (room temperature is 18? 23)。 At the same time, there should be a suitable humidity, usually 90? 95% humidity, especially leafy vegetables. Sweet potato, sweet potato, etc. The humidity is 80 degrees. 85% can inhibit its respiratory function. 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 spoilage bacteria and other microorganisms during planting and transportation, it will accelerate the decay and deterioration of fruits and vegetables, and the microbial activity will be weakened at low temperature.

Rows of fruits and vegetables

Second, the on-site treatment method to maintain freshness

In view of the fact that most fruits and vegetables need low temperature and suitable temperature, supermarkets generally adopt the following methods:

1, fresh-keeping bag packaging: prevent moisture evaporation, and have holes to make it dissipate heat.

2. Pre-cooling and cooling:

Fresh vegetables should be cooled down as soon as possible: they should be put into the cold storage as soon as possible, and those that don't need to be put into the cold storage should be unpacked to dissipate heat (bananas, pineapples and cantaloupes).

Ice water treatment: Fill the water tank with 0 ice water, soak all the hot ones (corn and edamame) and cool to 7? 8. Then drain the water and store it in the cold storage.

3. Resurrection treatment method: (applicable to leafy vegetables) Put the dehydrated leafy vegetables into a general water temperature sink to absorb water, and immerse the roots to revive them.

4. The fruits and vegetables on display are often sprayed with water to increase humidity: The fruits and vegetables on the display shelf, especially leafy vegetables, flowers and fruits, will accelerate deterioration and wither at room temperature, so it is necessary to spray water frequently to cool down and maintain humidity.

Fruit and vegetable packaging

Third, the freshness inspection and treatment of the displayed goods.

The poor freshness of fresh goods will cause customers' complaints and affect sales, so it is an important job for employees of the fruit and vegetable department to do a good job in freshness inspection.

1. Check the quality comprehensively when replenishing. Generally, it is a random inspection when the goods are purchased, and all the products should be inspected when they are put on the shelves, so as to pick out the defective products.

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

3. Customers' picking and pinching of goods will affect the freshness, and the quality of goods will also deteriorate due to the extension of display time. Therefore, employees in all positions should display and organize at any time; If the humidity is not enough, spray water frequently.

4. Handle the picked-up defective products in time.

(1) can be processed and resold, made into fruit bowls or resurrected;

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

(3) Unsold goods will be reported as damaged and discarded.

5. Daily fruit and vegetable products must be introduced.

Vegetables and fruits