This form is caused on the one hand by the normal aging process of the living fresh food itself. Such foods remain fresh until they are sold to customers, and they are still living organisms. They also carry out complex life activities such as dormancy, germination, and evaporation of water and respiration. These activities are closely related to the packaging and storage of fruits and vegetables, affecting and limiting the life of fruits and vegetables. The most restrictive of these effects is respiration and water loss.
Respiration, that is, fruits and vegetables constantly consume their own nutrition under the action of oxygen, and the starch in the respiratory matrix in fruits and vegetables is gradually decomposed into sugar, pyruvic acid, CO2, and water under the action of enzymes, and the heat is released. The qualitative, quality, color, flavor, and nutritional value of fruits and vegetables are constantly undergoing qualitative changes, and eventually wilting, rots, and deteriorates, thereby losing the value of food.
The factors affecting respiration include temperature, humidity, air composition, and even fruit and vegetable varieties, maturity, and mechanical operations, all of which affect the intensity of respiration of fruits and vegetables. But it is the temperature that controls it. Experiments show that the lower the temperature, the weaker the respiratory intensity, the lower the material consumption and the longer the shelf life, but it should be above the “cold damage†temperature. Since the breath absorbs O2 and releases CO2, therefore, under the premise of guaranteeing the normal life activities of fruits and vegetables, by properly increasing the CO2 content in the air and reducing the O2 content, the CO2 produced by the respiration can be reduced, thereby reducing the respiratory heat of fruits and vegetables. , To extend the storage time of fruits and vegetables.
Water may cause loss of nutritional value, appearance of wilting and shrinkage, etc. Therefore, evaporation rate should be minimized, storage temperature should be reasonably controlled, and external pressure and other damage should be avoided so that fruits and vegetables can be kept within a suitable temperature range.
On the other hand, fruits and vegetables are damaged by the destruction of microorganisms such as bacteria, mold, and yeast during storage. There are many factors that affect the reproduction of microorganisms in foods, mainly including: temperature, humidity, proper amount of oxygen, pH, chemical stability, and biological isolation materials.
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* On hard surfaces. When used as directed
Product Features
Specially crafted, refreshing country fragrance in a stylized packaging to redefine the cleaning experience of today`s generation
The trusted disinfecting efficacy to protect your home from the spread of germs
Kills 99.9% of viruses, bacteria and fungi, including 8 cold & flu viruses*
Cleans AND disinfects your household surfaces such as kitchen counters, bathrooms, fitness equipment and more
Safe to use on electronics including Smartphones, Tablets and Remote Controls
Surfaces
Disinfecting Wipes can be used throughout your home, on surfaces such as:
Kitchen counters
Sinks, Toilet Seats and Bath Tubs
Doorknobs and Light Switches
Smartphones, Tablets and Game Consoles
Garbage cans
Refrigerator exteriors
Germs & Allergens
Disinfecting Wipes eliminate the following bacteria, viruses, and allergens from hard, non-porous surfaces*:
Viruses
Herpes Simplex Virus Type 1
Human Coronavirus
Influenza A Virus
Respiratory Syncytial Virus
Bacteria
Streptococcus pyogenes (Strep)
Staphylococcus aureus (Staph)
Escherichia coli O157:H7 (E. coli)
Methicillin Resistant Staphylococcus aureus (MRSA)
Salmonella enterica (Salmonella)
Allergens
Dust mite debris
Pet dander
Pollen particles
Fungi
Aspergillus niger (mold & mildew)
Usage
For disinfecting hard, non-porous, non-food contact surfaces:
To clean / remove allergens:
Use fresh wipe on surface.
Repeat for stubborn stains.
To sanitize / disinfect:
Pre-clean surface.
Use enough fresh wipes to thoroughly wet surface.
To sanitize:
Allow to remain wet for 10 seconds.
To disinfect:
Allow to remain wet for 4 minutes.
Allow surface to air dry. Toss dirty wipe away.
For surfaces that come in contact with food:
Use only on hard non-porous surfaces and rinse thoroughly with water.
To prevent the growth of mold and mildew and their odors:
Pre-clean hard, non-porous surface
Wipe surface and allow to remain wet for 10 minutes
Allow surface to air dry
Repeat applications in weekly intervals or when mold and mildew growth appears
*When used as directed.
Disinfecting Wipes
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