Core Viewpoint - The Guangdong Provincial Agricultural Technology Promotion Center has launched a series of thematic courses on "Digital + Light Cavalry" focusing on cold storage and preservation technology for agricultural products [1] Group 1 - The series includes a specialized course on "Vegetable Heart Preservation Processing and Drying Equipment Technology" presented by Senior Engineer Ma Daokuan from the Guangdong Modern Agricultural Equipment Research Institute [1] - The course provides detailed explanations on pre-cooling preservation and drying technology specifically for vegetable heart growers [1]

Group 1 - The core viewpoint of the article emphasizes the importance of cold storage and preservation technology for seasonal fruits in Guangdong to enhance the quality of agricultural products and promote high-quality industry development [1] - The "Digital + Light Cavalry" initiative by the Guangdong Provincial Agricultural Technology Promotion Center aims to provide training on cold storage and preservation facilities for agricultural products [1] - The training course includes specialized sessions on pre-cooling and preservation techniques for seasonal fruits, particularly citrus fruits, highlighting the stringent environmental requirements for preservation [1] Group 2 - Citrus preservation requires careful management of temperature, humidity, gas environment, and the maturity of the fruit to minimize microbial growth [1] - Effective orchard management, precise grading during harvest, and proper disinfection and packaging are essential for comprehensive protection of citrus fruits [1] - For packaging, options include insulated boxes that reduce mechanical damage and maintain temperature, as well as e-commerce logistics boxes that offer strong control performance [3] Group 3 - Mushroom preservation can be achieved by lowering respiration and transpiration rates to inhibit harmful microorganisms and delay decay [4] - The preservation techniques for mushrooms focus on three main aspects: regulating the respiration and metabolism rates of edible fungi, inhibiting microbial activity, and controlling internal moisture evaporation [4]

Core Insights - The article discusses the importance of post-harvest preservation techniques for citrus fruits and edible fungi, emphasizing the need for improved quality control to prevent economic losses due to spoilage and degradation. Group 1: Citrus Preservation Techniques - Citrus fruits have strict environmental requirements for preservation, including sensitivity to temperature, humidity, and gas composition, which affects their storage life and quality [5] - Effective orchard management, careful harvesting, and appropriate storage conditions are essential to prevent pathogen growth and maintain fruit quality [5] - The recommended harvesting times for different citrus varieties are: early maturing types around late August, early maturing oranges in early November, mid-maturing types from mid-November to late December, and late maturing types from early January to late June [6][5] - Pre-storage treatments such as washing and using preservatives can extend the storage period, with ideal pre-storage conditions being 6°C-8°C and 75% relative humidity [6] Group 2: Preservation Technologies - Common preservation technologies for citrus include low-temperature storage, modified atmosphere storage, waxing, irradiation, and the use of antimicrobial agents [7] - New preservation methods developed include self-regulating gas preservation bags and various types of preservation packaging [7] - Citrus processing can yield over 1,000 products, with orange juice being the most significant, followed by canned fruit, candied products, and alcoholic beverages [7] Group 3: Edible Fungi Preservation - Maintaining the vitality of edible fungi is crucial for their storage life and disease resistance, achieved by reducing respiration and transpiration rates [8] - Pre-cooling, packaging, and modified atmosphere storage are effective methods for preserving fresh edible fungi [9] - The recommended storage temperature for edible fungi is between 0°C-4°C, with relative humidity levels of 80%-90% [9] Group 4: Packaging and Processing - Packaging methods such as "moisture-regulating bags + high-performance absorbent materials + insulated boxes" can maintain the quality of mushrooms during transportation [11] - Various processing techniques for edible fungi include drying, salting, and canning, which enhance their nutritional value and marketability [14]