Lemon candied fruit During storage, it is prone to spoilage due to microorganisms. The main adverse changes are discoloration, crystallization, and moisture absorption. If the finished product is severely damp, the sugar concentration will decrease. Therefore, it should be stored in a cool place, avoiding direct sunlight, and protected from moisture during the rainy season.

　　How to store opened lemon candied fruit

　　Method 1: Because lemon candied fruit is a pickled product and highly dehydrated, it is afraid of water vapor during storage. If stored in the refrigerator, it can easily spoil because the sugar in the lemon candied fruit will crystallize at low temperatures, causing it to deteriorate. Generally, use chopsticks or other tools to pick up the lemon candied fruit. Try not to contact water or oil to prevent mold and decay. If the remaining lemon candied fruit is not used up, it needs to be stored in a moisture-proof box. If there is no moisture-proof box, it is better to store it in a cool place.

　　Method 2: Lemon candied fruit has excellent color, aroma, and taste. There are several storage and preservation methods. Microorganisms can cause spoilage and deterioration in lemon candied fruit. However, if the finished product is wet, the sugar concentration inside will decrease, and the lemon candied fruit will deteriorate. During storage, phenomena such as darkening, melting, and shrinkage may occur. It should be stored in a cool place, avoiding direct sunlight, and protected from moisture during the rainy season. If dampness is found, measures should be taken immediately.

　　Method 3: If the air in the north is relatively dry, use a plastic bag to store lemon candied fruit at a temperature of 13-16 degrees Celsius to prevent shrinkage and drying. Another point to note is that lemon candied fruit should be protected from dust and insects to ensure its inherent flavor and nutrition.

　　In the production process, many factors can lead to the failure of lemon candied fruit production, one of which is fermentation and mildew. I wonder if you know the reasons. The handling of mildew and fermentation in the production of lemon candied fruit can be done as follows:

　　During the production of lemon candied fruit, fermentation is prone to occur due to poor hygiene conditions. To avoid sugar solution fermentation, good hygiene management should be implemented. The sugar content of the sugar solution can also be increased, or preservatives can be added appropriately to prevent sugar solution fermentation (must be within the range permitted by GB 2760).

　　Sometimes, due to insufficient sugar, excessive water content, or poor ventilation and hygiene conditions during storage, the finished product often ferments or exceeds the mold standard. Control measures can appropriately control the water content of the finished lemon candied fruit, strengthen hygiene management during production and storage, or add preservatives appropriately. Manufacturers with the conditions can also use sterilization or vacuum packaging for control.