How To Preserve Fruit Quickly And Easily In Business?

Cold storage is the most ideal place to preserve fruit. However, each type of fruit has its own characteristics, even if you preserve them carefully in cold storage, they still have a certain shelf life.

Safe Fruit Preservation Methods Being Applied by Enterprises for Export

Currently, the fruit market across the country is growing strongly. With the development of agriculture, fruit output has increased significantly. Therefore, the abundant source of fruit for the market and export opportunities are increasing.

Along with increasing productivity, preserving fresh fruit for many days is also very important, a core factor to increase the value of Vietnamese fruit many times over. 

Especially today’s consumers have researched many sources of information about safety and hygiene during the preservation process.

MAP KIF bags reduce damage to fruits and vegetables in retail without the need for cold storage

Not only must fruits be well preserved during transportation and storage, but natural, safe, chemical-free preservatives or methods must also be applied, which is the criterion for consumers to trust and choose the product.

Below are some common and easy-to-apply fruit preservation methods that businesses wishing to export fruit can apply:

Preserving Fresh Tangerines, Oranges, Lemons for a Long Time

Because oranges are a juicy citrus fruit, they are very susceptible to rot, the main cause being green mold (Penicillium digitatum) and gray mold that are infected during production and harvesting.

Fungi spread easily from fruit to fruit, to solve this problem people often use fungicides.

However, this method is no longer preferred because it is unsafe and can affect the health of the user.

An alternative solution to preserve fresh oranges for a long time using biological products made from natural ingredients to ensure food safety and export standards to demanding markets such as: USA, Middle East, Russia, Japan, Korea, Europe (EU)…

Anti-Mold Natacoat For Oranges

Natacoat ® formulations contain FDA-approved food additives—mixed with edible materials (such as cheese coating)…

Natacoat has a highly effective natural fungal inhibitory effect (green, black, white mold, etc.), formulated with natural active ingredients extracted from rubber latex solution.

When used it creates a protective film on the outside of the orange, thereby inhibiting the growth of various fungi, which are contaminated during production and harvesting.

In addition, the active ingredient also prevents dehydration of the fruit during storage.

Preservation efficiency up to 40 days, for storage and long-distance export by sea.

 Watch Now:  Detailed Instructions on How to Preserve Fresh Oranges for a Long Time and Safely

Preserving Avocados After Harvest

1. Anti Fungus For Avocado

Avocado is susceptible to postharvest diseases, especially anthracnose (Colletotrichum gloesporioides) and crown rot.

In addition, during storage and transportation, the fruit is susceptible to cold damage, causing pitted and blackened skin, gray flesh, browning of blood vessels, and rapid softening of the fruit.

The best way to keep avocados fresh for a long time is to sterilize and inhibit fungi.

Because fungi cause most postharvest rot, the main method of controlling postharvest diseases in fruits has long been the use of chemical fungicides.

After treating the fruit with 0.2% imiamide or 0.05% benzoate + 0.05% imidate, we can store it at 13 ° C for 16 days.

Additionally, treatment of avocado fruit with wax containing 0.4% bisphenol and/or 0.1% benomyl can reduce postharvest disease and extend shelf life by 2 to 3 days.

Low concentrations (0.1%) of the protectant can effectively control postharvest decay of Hass avocado.

Although the use of avocado preservatives is highly effective in protecting against fungi and harmful microorganisms, it negatively affects the health of consumers.

Therefore, we recommend that you use Natacoat, a preparation that effectively inhibits natural fungi (blue, black, white mold, etc.), formulated with Natamycin extracted in rubber latex solution.

When used it creates a protective film on the outside of the fruit, thereby inhibiting the growth of various fungi, which are contaminated during production and harvesting.

Also, limit water loss during storage.

2. Preserve Avocados for Longer Ripening Using MAP Modified Atmosphere Bags

Modified Atmosphere Packaging (MAP) is a method of preserving avocados to extend their shelf life and keep them ripe at their best. MAP (Modified Atmosphere Packaging) is a technique of packaging foods in a controlled atmosphere, which helps control the levels of oxygen, carbon dioxide, and ethylene gas around the product.

The MAP process of storing avocados involves adjusting the oxygen and carbon dioxide levels in the avocado bag to create a suitable environment for the avocados. Typically, oxygen is reduced to around 2%, while carbon dioxide is increased to around 10%. This environment helps prevent the avocados from respiration and rapid ripening, extending their storage life and maintaining their quality.

The benefits of using MAP bags to preserve avocados include keeping them fresh and ripe, reducing spoilage and waste, and extending shelf life. It also helps reduce the use of chemical preservatives and maintains the naturalness of the product.

3. Instructions on How to Ripen Avocados Quickly

In case you want the fruit to ripen quickly, to sell in time when the market is in high demand.

Introducing you to the product Ethephon, a safe fruit ripening agent. When used, the active ingredient will stimulate natural growth and increase the plant’s ability to produce ethylene, thereby shortening the ripening time many times over.

This is a fruit ripening technology based on the natural properties of the fruit, which is to produce ethylene for the soft ripening process, so the product is completely safe for consumers. 

Banana Storage

Bananas during storage are at risk of being infected with rot and mold, anthracnose.

To maintain fruit quality during storage and transportation, controlled atmosphere (CA) technology and fungicide treatments are commonly used. CA helps to slow down the ripening process and inhibit respiration and ethylene production.

CA (Atmospheric Control) Method: Currently in the Vietnamese market, there are 2 products applying this technology: GreenMap Atmospheric Modification Bags

1. GreenMap Atmospheric Transformation Bag

MAP bags are a special type of bag that uses MAP technology to change the atmosphere, invented and used in some developed agricultural countries. GreenMAP atmosphere changing bags preserve vegetables and fruits by changing the internal atmosphere, increasing the CO2 content and reducing the O2 to the equivalent of 3%, causing the vegetables and fruits inside to stop respiration, prolonging their freshness.

For effective preservation and storage of vegetables and fruits in cold storage for 15 – 20 days at a temperature of 10 – 12°C. GreenMap bags are an innovative product researched and invented by the Institute of Chemistry – Vietnam Academy of Science and Technology and have been certified by the Department of Food Safety and Hygiene (Ministry of Health) for meeting quality standards.

The product is being widely commercialized and used because of its superiority.

2. Prevent Rot, Mold, and Darkening of Bananas with Natacoat

The main ingredient in Natacoat is Natamycin, an active ingredient that inhibits the growth of mold and yeast. It is treated by directly immersing in a solution diluted with water 1×1000 ~ 1×2000.

Natamycin binds to ergosterol on the cell membranes of molds and yeasts, thereby hindering the permeability of the cells, causing cytoplasm leakage, resulting in the death of the yeast and molds.

Grape Preservation

The technology of preserving fresh grapes with SO2 gas emitters is a popular method used in the grape and fruit industry. SO2 gas emitters, also known as KIF Grape Pads, are made of non-wet paper and contain the active ingredient sodium metabisulfite.

When placed in a box or bag containing grapes, the SO2 emitter will release SO2 gas to prevent oxidation and bacterial growth, helping grapes retain their freshness and prolong their shelf life.

This technology has many advantages, including:

1. Good preservation: SO2 gas emitter helps prevent the growth of mold, bacteria and oxidation, helping grapes retain good flavor and quality for a long time.
2. Easy to use: The SO2 gas emitter has a convenient design, is easy to use and can adjust the amount of SO2 gas emitted to suit each type of grape.
3. Safety: The SO2 gas used in this technology has been approved by the FDA (US Food and Drug Administration) as a safe food additive.
4. Minor Impact: The SO2 emitter does not affect the position, color or quality of the grapes. It only affects the internal environment surrounding the grapes.
5. Cost Saving: Compared with traditional preservation methods, this technology can reduce losses and waste, thereby saving costs for producers.

Watermelon

Watermelon is the easiest fruit to preserve when unripe, just leave it in a cool place for up to 5 days.

However, for cut watermelons, you need to use protective film to wrap them immediately, otherwise they will start to smell bad within just 1 day.

Mango Preservation

Mango is a valuable fruit, but very sensitive. During storage or transportation, mango is susceptible to anthracnose and stem end rot and the harmful effects of ethylene, causing spoilage and loss of value.

ETHYLENE ABSORPTION BAG is a method of preserving fresh fruit by using bags that can absorb ethylene gas (C2H4). Ethylene is a natural gas produced by many fruits during the ripening and aging process. However, if there is too much ethylene in the surrounding air, it can accelerate the ripening and aging process of the fruit, causing loss of quality and reducing storage time.

ETHYLENE ABSORPTION BAG helps control ethylene concentration in the storage environment and inhibits the production of endogenous ethylene from fruits, helping fruits stay fresh longer. This bag reduces the softening and discoloration of apricots, plums, tomatoes, and bananas. For apples, mangoes, and papayas, ethylene absorption bags also help reduce the softening process for a certain period of time.

Using an ethylene gas absorber to preserve mangoes is quite simple. You just need to place this bag with the fruit in a box or storage bag, and it will pollinate the ethylene gas to keep the fruit fresh longer. Ethylene gas absorbers are usually effective for a few weeks to a month, depending on the type of bag and storage conditions.

In addition, because mangoes are particularly susceptible to wilting, the humidity in the storage warehouse must be high, which is a favorable environment for mold growth. Post-harvest losses are estimated to be up to 10-30% annually. Currently, a successful formula has been found to preserve fresh mangoes for up to 40 days after harvest, exporting 10 40-foot containers to Russia by sea.

What are the best methods or technologies to preserve fruits and vegetables after harvest, eliminate microorganisms and bacteria, inhibit ripening, and naturally preserve fresh fruit for a long time?

After harvesting fruits and vegetables, how can we preserve and store them for a long time? Currently, what are the best methods and technologies for preserving fruits and vegetables after harvest?

What are the methods of preserving fruits and vegetables after harvest?

Diverse preservation methods for various fruits including: rambutan, banana, guava, mango, melon, longan, pineapple, dragon fruit, orange, durian, passion fruit, persimmon, kiwi, jackfruit…

The top 11 methods of preserving fruits and vegetables after harvest that I introduce to you in this article are all the best preservation technologies.

Currently being successfully applied by many businesses for their products in the preservation of exported fruits and vegetables, as a solution to supplement or replace traditional preservation methods.

Helps prolong the storage time of vegetables and fruits after harvest and does not reduce their value when sold on the market.

See More:

• Top 12 Best Food Preservation Methods Today
• Top 11 Methods of Preserving Fruits and Vegetables After Harvest
• AnsiP 1-MCP Agricultural Product Preservation
• GreenMAP Bags Keep Vegetables And Fruits Fresher And Longer
• How to Preserve Fresh Longan After Harvest for Up to 30 Days
• Ways to Preserve Agricultural Products After Harvest to Export Standards
• The Fastest And Easiest Way To Preserve Fruit In Business?
• Natacoat Anti-Mold Preservation For Fruits And Vegetables
• Detailed Instructions on How to Preserve Oranges Fresh for a Long Time and Safely
• Ethephon Safe Fruit Ripening Agent
• KADOZAN Biological Product (Chitosan Content 2%)
• SUPER FRESH Ethylene Absorbent Bag
• Ethylene Absorber In Cold Storage For Vegetables And Fruits
• Ethylene Absorber KIF Filter Tubes
• How to Preserve Fresh Ginger for a Long Time, Prevent Mold – Ensure Export Standards to the US and Europe
• How to Preserve Fresh Pineapple for Long-distance Export
• HOCl Solution for Preserving Fruits and Food
• How to Preserve Fresh Phalaenopsis Orchids for Long-distance Transport and Export
• Instructions on How to Harvest and Preserve Avocados to Ripen Long Effectively