Hospital Bed, also known as hospital bed, Hospital Equipment, Nursing Bed, etc., is a hospital bed used by patients when they are hospitalized in the hospital.
There are many classifications of medical beds, and the specific classification methods are as follows: According to the material, it can be divided into ABS medical beds, all stainless steel medical beds, semi-stainless steel medical beds, all steel sprayed medical beds, etc.
According to the function, it can be divided into electric medical beds and manual medical beds. Among them, electric medical beds can be divided into five-function electric medical beds and three-function electric medical beds. Manual medical beds can be divided into double-shake medical beds and single-shake medical beds. Medical beds, flat medical beds.
According to whether it can be moved, it can be divided into a wheeled medical bed and a right-angle medical bed. Among them, electric medical beds are generally movable with wheels.
In addition, there are other special function beds, such as: ultra-low three-function electric bed, Hospital Bed For Home, hospital bed with bedpan, scald rollover bed, rescue bed, mother-child bed, crib, child bed, ICU monitoring bed, examination bed, etc.
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Apricot fruit storage area preservation
First, the different varieties of tolerance of apricot fruit can be classified according to maturity, fruit color, meat quality, meat nucleus adhesion, hairiness and so on. Divided by meat quality, there are water apricots, meat apricots, and apricots. Aquatic apricot fruits are soft and juicy after ripening, suitable for fresh food, but not tolerant to storage and transport; the fruits of mature fruits of apricots are changed into noodles in a powdery paste and have poor quality; only the fruit of mature apricot fruits has elasticity, Tough, thick skin, not easy to soft, more resistant to storage and transportation, and suitable for processing, such as Hebei string of red, egg apricot, Shandong Zhaoyuan boxing apricot, Shaoshan red apricot, Liaoning's Gushan apricot plum and so on. With fruit-faced hairs, hairless apricots are smooth and glabrous, with waxy or a small amount of fruit powder, rubbed with lustrous, tough flesh, more resistant to storage and transportation, such as Li Guangxing in Dunhuang, Gansu Province, Li Zixing and Pingxiang in Longhua, Hebei. Shiny apricot and so on. In addition, the varieties suitable for storage include Zhang Park, Daping Apricot, Lanzhou Golden Mom, Shan Huang Xing, Sha Jin Xing, Li Zhi Xing and Li Quan. Second, the storage environment conditions suitable temperature 0 °C ~ 2 °C, relative humidity 90% ~ 95%, atmosphere modified storage oxygen 3% ~ 5%, carbon dioxide 2% ~ 3%. Third, maturity and harvest Determine the appropriate harvest maturity is the key to storage of apricot fruit, maturity can be judged based on the number of fruit development days, changes in fruit color, texture of the peel and pulp, the fruit's aromatic flavor and fruit firmness It is determined by other factors. The apricot fruit used for storage should reach the intrinsic size of the fruit, change from green to yellow on the fruit surface, display the natural color of the variety on the sunny surface, the pulp is still hard, nutrients have been accumulated fully, and the variety is slightly flavored. Received. Fruits harvested or sold in the producing areas are harvested at this time and there is sufficient time for packaging. Due to the ripening period of apricot fruit and the wheat harvesting period, in order to save labor, chemical agents can be used to assist harvesting. According to experiments, 0.1%Be+0.1% spreader is sprayed in the hard core stage, which can make the mature period three days ahead of schedule, and The maturity period is the same, and it has a good effect on the quality of apricot fruit. Fourth, storage preservation technology Ice storage: This method is a traditional natural cryogenic storage method in China. Before the chill, the North collected natural ice or sprinkled water to make ice. The ice cubes are 0.3 to 0.4 meters thick, 1 meter long and wide, and they are stored in underground pits. When the apricot fruits mature in summer, they are used for storage and cooling. The apricot fruit is packed in boxes or baskets and placed in an ice cellar. Ice troughs are opened at the bottom of the cellar and around the bottom, and 0.3 to 0.6 m of ice bottom is reserved at the bottom. The boxes or baskets are stacked one by one with a spacing of 6 to 10 cm. The gap is filled with crushed ice. After layer 6 and layer 27 are covered with ice cubes of 0.6 to 1.0 meters, the surface is covered with straw and the cellar door is sealed. During the storage period, random inspections are required to dispose of deteriorating fruit in time. 2. Low-temperature controlled atmosphere storage: The apricot fruit used for controlled atmosphere storage needs proper early harvesting. After sowing, it is soaked in 0.1% potassium permanganate solution for 10 minutes. After drying, it will not only disinfect and cool, but also delay the process. Mature decay. The dried apricots are quickly packed in baskets, pre-cooled for 12 to 24 hours, until the fruit temperature drops below 20°C, and then transferred to storage stacks, leaving a gap of about 5 cm between the baskets, and a code height of 7 to 7 The 8th floor, the storage temperature is controlled at about 0°C, the relative temperature is 85% to 90%, and the gas composition is 5% carbon dioxide + 3% oxygen. The effect is best under such storage conditions, but it is not suitable for low temperature sensitive varieties. After being stored, the apricot fruit should be gradually warmed up before being sold, and cooked at a temperature of 18° C. to 24° C., which is conducive to displaying a good flavor. Fifth, should pay attention to the problem Freezing damage and carbon dioxide damage: If apricot fruits are stored under suitable refrigerated conditions for a long time, browning and softening may occur due to accumulation of polyphenols. The control method is to grasp the appropriate storage period. Under the influence of high carbon dioxide, apricot fruit will appear colloidal physiological deterioration. Attention to the use of air-conditioning storage, avoid high carbon dioxide concentration, storage period should not be too long. 2. Prevention of apricot brown rot and soft rot: The brown rot of apricot fruit is characterized by an immersed lesion in the victim's fruit, which turns dark brown within 24 hours and reaches deeper. The disease is rotted even at 3 to 4 days at higher temperatures, and it infects each other during storage. The soft rot of apricot fruit is immersed in the fruit through the wound. The victim formed a small round hazel spot, which later grew white mold and spread to full fruit, and eventually turned into black and gray. The spoilage was soft and damp, which eventually led to the rot of the whole fruit. For the prevention of the above two diseases, the first is to strengthen pre-harvest management, improve fruit quality and tolerance, avoid mechanical injury; followed by post-harvest treatment with a low concentration of dichloronitroaniline solution.