African Journal of Biotechnology

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Application of new physical storage technology in fruit and vegetable industry

L Ji, J Pang, S Li


With the development of science and technology, consumers not only require food to be safe, but also require them to keep the original natural flavor and nutritional value as well, while the traditional chemical storage method has been increasingly unable to satisfy consumers’ demand. When compared with chemical method, physical technology has more obvious advantage. This article introduces some commonly-used chemical methods and some modern methods.

Key words: New physical storage technology, plasma storage technology, electrolyzed reduction water technology, super ice-temperature technology
AJOL African Journals Online