The storage characteristics and preservation technology of bitter gourd

Momordica is a cucurbitaceae, alias Koi twigs, alfalfa grapes, alfalfa, melon and so on. Because the fruit contains a glycoside, it has a special bitter taste, hence the name bitter gourd. Some people in the country of origin think that it is East India, and it may be Africa. Widely distributed in all parts of China's north and south, Guangdong, Guangxi, Fujian, Taiwan, Hainan, Hunan, Sichuan is more common, there are more than 80 varieties, originally cultivated mainly in southern China, in recent years has gradually cultivated in the northern region, and has been north People accepted.
Bitter gourd is an annual climbing herb with berry fruit. Bitter gourd (fruit) contains less vitamin A and calcium. It is rich in phosphorus, iron, and vitamin C. In particular, vitamin C content is very high. Protein is 1.26%, fat is 0.03%, and carbohydrate is 5.18. %, crude fiber 0.12%.
(1) Storage characteristics and varieties Bitter gourd should be harvested in time to ensure quality. Over-harvesting and late harvesting, bitter gourd wall hardening, seed coat has become red, lower quality and yield, decreased food quality, storage period shortened, and easy to crack in storage. Generally, when the young melon grows sufficiently, the skin nodules enlarge and the fruit begins to pick up when the top begins to shine.
There are many local varieties of bitter gourd, there are two types of big bitter gourds and small bitter gourds. The most common species cultivated in the southern provinces are the big white bitter gourds; the big top bitter gourd, also known as the Leigong chisel, is the native species of Guangdong; the bitter gourd and long bitter gourd are slid. Guangdong farmer species are resistant to storage and transport; in addition, Sichuan, Guangxi, Yunnan and Hubei provinces also cultivate white balsam pear and green bitter gourd.
(2) The optimum temperature for storage is 13°C, and the atmosphere for the modified atmosphere is ethylene-removing. It is advisable to store for 10 to 15 days.
(3) Storage methods and management measures 1 Cold bitter gourd is served with tender fruit, and because the seeds develop rapidly, the fruit's physiology matures rapidly, so timely harvesting is required. Usually 12 to 15 days after flowering is suitable harvesting period. Do not injure yourself when harvesting. After precooling, put it in a polyethylene film bag and refrigerate it. The refrigerated temperature is 13°C. Different cultivation areas, different varieties, and different harvest maturity all affect the storage temperature and chilling sensibility of bitter gourd. 10 ~ 12 °C to ensure that the quality of 10 to 14 days, below 10 °C severe cold injury occurs, higher than 13 °C, bitter gourd after aging quickly. Bitter gourd has slight depression spots after storage at 7.5°C for 4 days. Severe chilling, high rot and browning occurred after storage for 12 days.
2 Atmospheric modulation of 2.5% or 5% CO2, plus bitter gourd in the hypoxic environment compared with non-atmosphere, the difference was not obvious in the first two weeks, the bald melons in the third week were lower than the non-alcoholic bitter gourd Rot, cracked fruit and weightlessness. The bitter gourd did not show a rise in anaerobic or 1% oxygen, and the fruit was not yellowed and cooked.
Note: Bitter gourd is a vegetable that is prone to cold damage. Cold damage causes a significant increase in respiratory intensity after warming of bitter gourd, so the temperature of the modified atmosphere should not be too low.

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