Nowadays, people's living standards are constantly improving. Everyone is paying more and more attention to the safety of food. Safe and reliable food has become the goal pursued in daily life.

However, as expected, food safety has become a major problem, developing safe, non-toxic preservatives or pollution-free preservation methods such as biological control, induced disease resistance, UV treatment, O3 treatment, temperature change treatment, etc. It will be the focus of research in the field of fruit preservation in the future. Among them, ozone as a strong oxidant, with its strong sterilization and decomposition of ethylene, and without any residue, is simple and flexible to apply, and has been widely studied in the storage and preservation of fruits and vegetables in recent years.

Ozone preservation technology has the following advantages:

　　 1. Inhibition and killing of pathogenic microorganisms The electrode potential of ozone in water is 2.07V, which is second only to fluorine. Because ozone has strong oxidizing properties, it has strong killing properties against bacteria and mold.

2. Oxidation of harmful metabolites Ozone treatment can greatly decompose ethylene and achieve low ethylene preservation. Ozone can effectively eliminate ethanol and acetaldehyde, and it has no pollution and has unique effects.

3. Elimination of residual pesticides Ozone can open the benzene ring and eliminate pesticide residues such as organic chlorine and organic phosphorus. It is extremely useful for reducing pesticide pollution. Many pesticides contain a phenol or phenol-like structure in the molecular structure. Ozone reacts with it to decompose phenol into oxalic acid, which is finally decomposed into carbon dioxide and water. This feature is especially important today.

4. Reducing the loss of fruit water dispersion, the activity of inactivated enzymes and fruits contains a lot of water. Under normal circumstances, due to the low humidity of the storage environment, it is easy to cause wilting due to evaporation, resulting in decreased quality and weight, and ozone can induce skin and vegetable skin. The stomata shrinks, reducing transpiration and invasion of germs. This is extremely important for business operations and can greatly improve the efficiency of goods.

Although there are many advantages in ozone preservation technology, due to the wide variety of fruits and vegetables, different planting environments, and different physiological and biochemical characteristics, it is not only possible to achieve the purpose of preservation, but to find suitable for each species or variety. The ozone treatment method and treatment conditions, etc., can be both reasonable and safe.

Sweet Corn Kernels

Sweet corn. The light green outer leaves of sweet corn are yellow grains, but also purple and yellow. The grains are small and round, the skin is thin and soft, tender, sweet and delicious.Contains carotene, zeaxanthin, with the effect of eye protection.
Sweet corn is most often boiled into soups. It is a favorite soup for children and adults, whether it is made into a clear corn soup with ribs or pureed with cream.

Sweet Corn,Corn Kernels,Sweet Corn Kernels,Fresh Corn Kernels

Jilin Province Argricultural Sister-in-law Food Co., Ltd. , https://www.nongsaocorn.com