Plant-based foods in walk-in cooler

Main chemical components and raw material characteristics of plant-based foods in walk-in cooler

1. The chemical composition of fruits and vegetables has a wide variety of fruits and vegetables. It is complex, and its chemical composition has both the same composition and vastly different different compositions. Fruit and vegetable harvesting results in many changes in the internal substances of the vegetables, which will cause changes in the storability and disease resistance of the fruits and vegetables, as well as the quality and nutritional value of the fruits and vegetables. The material composition of fruits and vegetables can be divided into two parts: moisture and dry matter. Soluble components in fruits and vegetables:

(1) Moisture Water includes free water and bound water. Free water is free water, which accounts for the majority of fruits and vegetables. This kind of water is easy to evaporate during storage, causing fruits and vegetables to wilt, lose their freshness and fullness, bring about natural weight loss, and affect economic benefits. Bound water is colloid-bound water, which is combined with colloid, not only will not evaporate, it is also very difficult to remove it manually. After harvesting, fruits and vegetables contain a lot of moisture, most of which are above 90%. Water is the main component of fruits and vegetables. All physiological and biochemical changes of fruits and vegetables use water as the medium. Water is the   bridge   of all changes. The water content of fruits and vegetables varies according to the types and varieties of fruits and vegetables, and the water content of some fruits. Moisture is an important component that affects the tenderness, freshness and taste of fruits and vegetables, and is closely related to the flavor quality of fruits and vegetables. Fruits and vegetables have a large water content, which will cause poor storage, easy deterioration and rot phenomenon. After the fruits and vegetables are picked, the water cannot be replenished, and it is easy to cause wilting, weight loss and loss of freshness due to transpiration and loss of water during storage.

(2) Dry matter Dry matter in fruits and vegetables can be divided into two categories according to their solubility in water:

(1) Water-soluble components Most of the substances in fruits and vegetables are dissolved in water, which constitutes the juice of fruits and vegetables, this part is called It is a soluble substance, such as sugar, organic acid, pectin, polyol, polypentose, tannin substance, enzyme, certain nitrogenous substance, some pigments, some vitamins and most inorganic salts.

(2) Non-water-soluble components There is also a part of the dry matter in fruits and vegetables that is insoluble in water and constitutes the solid part of fruits and vegetables. This part is called insoluble matter, such as cellulose, hemicellulose, pectin, starch, insoluble Nitrogenous substances in water, certain pigments, fats, some vitamins, certain inorganic substances and certain organic acid salts, etc. The soluble and insoluble content of several fruits. The sugar, starch, pectin, cellulose, hemicellulose in the dry matter constitute the main components of carbohydrates.

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