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Biological fresh-keeping method for earth vegetable type fruits and vegetables

A biological preservation technology for fruits and vegetables, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of bran and rot, and achieve the effects of low preservation cost, convenient operation and simple preservation method

Inactive Publication Date: 2008-10-29
李桂凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The first is the problem of humidity; the second is the problem of nutrition and respiratory intensity; the third is the problem of temperature; the fourth is the problem of bran and rot

Method used

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  • Biological fresh-keeping method for earth vegetable type fruits and vegetables
  • Biological fresh-keeping method for earth vegetable type fruits and vegetables
  • Biological fresh-keeping method for earth vegetable type fruits and vegetables

Examples

Experimental program
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Effect test

Embodiment 1

[0036] 1) Disinfection of the storage environment: In order to reduce the invasion of pathogenic microorganisms during storage and prolong the storage period, cleaning, ventilation, disinfection and sterilization should be done 20 to 30 days before the fruits and vegetables are put into storage.

[0037] Sulfur dioxide fumigation: every 50 meters 3 Use 2.0 kg of sulfur in the space, light it for fumigation, and ventilate after 36 hours of sealing;

[0038]2) Harvest at the right time, arrange before storage, and put into fresh-keeping bags: remove the large leaves of fruits and vegetables and leave only 4-5 small leaves, and put them into polyethylene plastic perforated bags with a volume of 30-50 kg and a thickness of 0.04-0.07 mm In the middle, the bags are not tied up, and they are placed on the storage shelf in a single layer. Do not stack them. There is a gap between the bags, and they should not be too tight. The quantity of each batch should not exceed 1 / 20-1 / 10 of the...

Embodiment 2

[0050] 1) Disinfection of the storage environment: In order to reduce the invasion of pathogenic microorganisms during storage and prolong the storage period, cleaning, ventilation, disinfection and sterilization should be done 20 to 30 days before the fruits and vegetables are put into storage.

[0051] Use 40% formaldehyde: water = 1:1, spray the wall and the ground, seal it for 24 hours after spraying, and then ventilate;

[0052] 2) Harvest at the right time, arrange before storage, and put into fresh-keeping bags: remove the large leaves of fruits and vegetables and leave only 4-5 small leaves, and put them into polyethylene plastic perforated bags with a volume of 30-50 kg and a thickness of 0.04-0.07 mm In the middle, the bags are not tied up, and they are placed on the storage shelf in a single layer. Do not stack them. There is a gap between the bags, and they should not be too tight. When entering, the quantity of each batch shall not exceed 1 / 20-1 / 10 of the total ca...

Embodiment 3

[0065] 1) Disinfection of the storage environment: In order to reduce the invasion of pathogenic microorganisms during storage and prolong the storage period, cleaning, ventilation, disinfection and sterilization should be done 20 to 30 days before the fruits and vegetables are put into storage. Disinfect with bleaching powder, take 40 grams of bleaching powder and add 1 kg of water to make a solution, and carefully spray it on the wall, roof and ground of the reservoir.

[0066] 2) Harvest at the right time, arrange before storage, and put into fresh-keeping bags: remove the large leaves of fruits and vegetables and leave only 4-5 small leaves, and put them into polyethylene plastic perforated bags with a volume of 30-50 kg and a thickness of 0.04-0.07 mm In the middle, the bags are not tied up, and they are placed on the storage shelf in a single layer. Do not stack them. There is a gap between the bags, and they should not be too tight. When entering, the quantity of each b...

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Abstract

The invention provides a biological preservation method for root type fruits and vegetables, which pertains to the technical field of biological preservation. The method is that biological preservation solution is sprayed on the fruits and vegetables regularly and the temperature and relative humidity of the storage environment are controlled between -2 to 3 DEG C and 80 to 98 percent respectively; wherein, the biological preservation solution is composed of 0.01 to 17 portions of boron, 0.01 to 1.2 portions of selenium, 0.01 to 17 portions of molybdenum, 0.01 to 1.6 portions of manganese, 1 to 100 portions of nitrogen, 1 to 100 portions of phosphorus, 1 to 100 portions of potassium, 1 to 100 portions of calcium, 1 to 90 portions of zinc, 0.1 to 58 portions of nitric oxide, 0.25 to 20 portions of neutral detergent and 1000 to 2800 portions of water. Compared with the existing preservation technique, the biological preservation method for root type fruits and vegetables of the invention prolongs the preservation time by 3 to 5 times on the basis of 2 months of radish preservation and by 3 to 6 times on the basis of 10 days of tuber mustard preservation, which guarantees little change of the original favor and multiple nutritional components as well as active components of the fruits and vegetables after preservation and guarantees zero pesticide residue.

Description

(1) Technical field [0001] The present invention relates to a biological fresh-keeping method of root vegetable fruits and vegetables with large interstitial cells, specifically various kinds of radishes such as: Weixian radish, Tianjin green radish, carrot, red radish, green radish, water radish, white radish, Xinmei, carmine, etc., this preservation method can prolong their preservation time by 3-5 times; various varieties of mustard. The fresh-keeping method can prolong their fresh-keeping time by 3-6 times, and ensure that the original flavor, various nutritional components and active components after fresh-keeping have little change, and the degradation of pesticide residues is zero. (2) Technical background [0002] Radish is also known as radish, Luofu, Tusu, Wensong, Qinsong. my country is the hometown of radish and has a long history of cultivation and consumption. As early as in the "Book of Songs", there are records about radishes. Xu Youxiang of the Yuan Dynast...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/154A23B7/157
Inventor 李桂凤万春燕李宗霖
Owner 李桂凤
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