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

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

A kind of biological preservation method of root vegetable fruits and vegetables (1) Technical field 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 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"...

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

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