Fresh fruits and vegetables packaging machine

The sorting of fresh fruits and vegetables was the process of sorting different types of fresh fruits and vegetables. The following conclusions: 1. Fresh food included fruits, vegetables, meat, seafood, dried food, and cooked food. 2. When sorting fruits, it was necessary to pay attention to hard fruits such as apples and pears, which were not easy to deteriorate, while soft and juicy fruits such as grapes and grapes needed to avoid squeezing and removing the soft parts. 3. The vegetables needed to be sorted according to different types. Green leafy vegetables did not need to be chilled. They only needed to be sprinkled with water to keep them tender, while vegetables such as roots and melons could be sorted later. 4. Meat needed to be sorted as soon as possible. Pork, beef, and other meat that was prone to deterioration needed to be frozen as soon as possible, while seafood and other meat needed to be cultured in water to maintain freshness. 5. The most important thing about sorting fresh food was to carry out it in time and classify each type of fresh food to maintain its freshness and quality. In summary, sorting fresh fruits and vegetables needed to be classified and processed according to the characteristics of different types to maintain their freshness and quality.

The main job of the fresh fruit and vegetable sorting and packing staff was to sort and pack the fresh products according to the order requirements to ensure the quality of the products and the timely delivery. They needed to collect the goods to be sorted, keep the sorting area and packing area clean and tidy, classify and classify the goods according to the sorting standards, and put them into the concentration area. This job had no restrictions on age, gender, or educational background. Generally, after passing the initial interview, one could try out for the job.

Seasonal fresh vegetables referred to vegetables that were freshly harvested under natural conditions through artificial cultivation or wild harvesting according to the growth characteristics of vegetables. Seasonal vegetables were usually related to the season, and there would be different seasonal vegetables in different seasons. Spring fresh vegetables include shepherd's purse, spring bamboo shoots, horse head orchid, elm money, Chinese toon, etc. Summer fresh vegetables include chili, loofah, bitter gourd, winter melon, beans, Asparagus, Zizania latipes, onions, cucumbers, chayotes, pumpkin, amaranth, mountain sage, water convolvulus, Chinese beard, sweet potato leaves, bamboo shoots, lettuce, tomatoes, cabbage, eggplant, etc. Autumn fresh vegetables included okra, water chestnut, lotus root, chili, chestnuts, winter melon, green beans, sweet potato leaves, beans, yam, cabbage, beans and so on. Fresh vegetables in winter included cabbage, potherb mustard, and so on. The specific seasonal vegetables in each month could vary according to different regions and climate conditions.

A copy of freshly picked vegetables was a short sentence or copy used to promote freshly picked vegetables. We can see some texts related to freshly picked vegetables, such as " The fruits and vegetables we eat are freshly picked " and " The vegetables we grow can finally be eaten. The taste seems to be a little sweeter than the ones bought from the market." These documents emphasized the freshness and taste advantages of freshly picked vegetables. Therefore, the freshly picked vegetables could attract consumers 'attention by emphasizing freshness and good taste.

The selection of fresh vegetables could be done by observing the appearance, checking the texture, and smelling the smell. In terms of appearance, fresh vegetables should be plump and bright in color, without decay, wilting, or obvious damage. The leaves of leafy vegetables should be firm and shiny, and the skin of fruits and melons should be delicate and smooth. In terms of texture, fresh vegetables should be firm and elastic to the touch. They should not form pits immediately when pressed by fingers, and the leaves or stems should not be broken immediately. In terms of smell, fresh vegetables should not have any strange smell. In addition, they could also choose according to the color of the vegetables. Dark green leafy vegetables were rich in beta-lacerotins, vitamins C, B2, and various minerals, while light-colored vegetables had lower beta-lacerotins and minerals. For the preservation of fresh vegetables, the general suitable storage temperature was 0 ° C-10 ° C, and the storage temperature of different varieties varied. Leafy vegetables were easy to rot and lose nutrients. The suitable temperature was 0 ° C-2 ° C, and it was best to store them for no more than 3 days. Root vegetables had less water content and were easier to preserve.

The processing methods, standards, and processes of sorting fruits and vegetables could be adjusted according to different types of vegetables. Generally speaking, the sorting process could be either basket flipping (picking) or bag filling. The standards included color, shape, size, freshness, and other requirements. The process included picking, trimming, bag filling, or basket filling. The specific processing methods, standards, and processes could refer to the relevant documents and rules and regulations of vegetable sorting.

The main job of the sorter was to quickly and accurately sort the fruits and vegetables according to the customer's order requirements to ensure that they could be shipped on time. They needed to be proficient in picking up goods and carefully complete the classification and grading of fruits and vegetables. Sorters needed to use tools and equipment, such as scanner guns, fruit and vegetable scissors, etc., to sort and pack according to the order requirements. They were also responsible for checking, supervising, and taking inventory of the materials in the warehouse. They were also responsible for the registration of goods entering and leaving the warehouse and the warehouse accounts. Sorters had to obey the work arrangements of their leaders, strictly abide by the company's rules and regulations, keep secrets, and complete other temporary tasks assigned by their superiors on time. According to the information provided, fruit and vegetable sorters needed to stand and sort and package vegetables or fruits. Their working hours could be as long as 10 or even 16 hours a day. The job included selecting and packaging vegetables and fruits to ensure the quality and weight of the products. In addition, the sorter may need to complete the work under a time limit, such as completing the task within 10 minutes. To sum up, the sorting of fruits and vegetables was a heavy and important task that required a high degree of concentration and meticulous operation.

In Zhejiang and other places, the delivery service for freshly picked vegetables had been launched. This kind of service could satisfy the public's demand for fresh vegetables through group purchase and delivery. According to the order, the farmers began to pick fresh vegetables in the morning and then deliver them. This kind of delivery service could ensure the freshness and quality of the vegetables, and at the same time, it was convenient for residents to buy them. In some places, vegetables were sold through agricultural trading centers and online sales channels to provide more choices and preferential prices. In general, the vegetable delivery service provided residents with a convenient and fresh vegetable purchase channel.

The sorting of vegetables and fruits was a tough job. Several documents mentioned that sorters needed to stand for more than 10 hours or even up to 16 hours, and the work process could be time-consuming and laborious. Although some people thought that vegetable sorting was an easy and simple job, and only needed to pick the good vegetables and pack them, other documents also mentioned that the sorter's job was relatively ordinary and tiring. In addition, some people said that although they were tired, they were very happy because they felt that the more they cooked, the more vegetables there would be in the market. It would be more convenient for everyone to buy vegetables and they would not have to be so nervous. Overall, sorting vegetables and fruits was a hard job.

We can get the following information about the processing methods and processes of sorting fruits and vegetables: 1. " Processing methods: Depending on the vegetables, the processing methods can include binding, packing, and basket flipping. 2. Different vegetables have different processing standards, such as green leaves, uniform size, no damage, no decay, etc. 3. " Processing process: According to different vegetables, the processing process can include picking, alignment, tying, and basket. However, the search results provided did not specify the specific processing methods and processes for sorting fruits. Therefore, based on the information provided, it was impossible to accurately answer the specific method of sorting fruits.