Method for refreshing fruits or vegetables

Abstract

The invention relates to a method for refreshing fruits or vegetables, which comprises the following steps: screening, cleaning and air drying fruits or vegetables to be refreshed; reducing temperature of the air-dried fruits or vegetables for three times, and performing refreshing packaging and processing on the air-dried fruits or vegetables; sealing a shelly or baggy die filled with the fruits or the vegetables, pumping air in the shelly or baggy die, and filling the shelly or baggy die with nitrogen or inert gas; performing ultraviolet sterilization on the fruits or the vegetables filled in the shelly or baggy die which is filled with the nitrogen or the inert gas; storing the processed fruits or vegetables in a freshness storeroom at a room temperature of between 1 and 4 DEG C for long-term storage; and raising the temperature for three times when the fruits or vegetables stored in the freshness storeroom are delivered out of the storeroom, delivering the fruits or vegetables out of the storeroom and marketing. The method can protect refreshed objects from frost damage or heat damage, can inhibit internal respiration of the refreshed objects, keep the internal moisture, and kill anaerobic bacteria in the fruits or vegetables at the same time.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping, in particular to a fresh-keeping method for fruits or vegetables. Background technique [0002] In the prior art, the preservation techniques for fruits, melons and vegetables are generally divided into three methods: [0003] 1. Adopt low-temperature preservation technology, that is, to preserve fruits, melons and vegetables at a certain temperature (0-5°C) to preserve freshness of the preservation objects. [0004] 2. Low-temperature and high-humidity preservation means that fruits, melons and vegetables are preserved at a certain temperature (0-5°C), and the ambient humidity is also relatively high. [0005] 3. In the room where fruits, melons and vegetables are stored, a certain amount of inert gas is filled and kept fresh at low temperature. [0006] Adopt above-mentioned first kind of fresh-keeping technology namely low-temperature fresh-keeping, the main shortcoming that exist...

AI Technical Summary

Problems solved by technology

[0006] The main disadvantage of adopting the above-mentioned first fresh-keeping technology, that is, low-temperature fresh-keeping, is that after a certain period of storage, the fresh-keeping objects will shrink and shrivel due to loss of water, and the taste will be greatly reduced.

[0007] The main disadvantage of adopting the second fresh-keeping technology mentioned above, that is, low-temperature and high-humidity preservation, is that although this method can ensure that the fresh-keeping objects lose water slowly to a certain extent, it also increases the risk of mildew of the fresh-keeping objects due to excessive indoor humidity. harm

[0008] The main disadvantages of adopting the above-mentioned third fresh-keeping technology, that is, filling inert gas, are: a. It is not easy to ensure a uniform concentration of inert gas in the room; c. The main thing is that after the room is filled with inert gas, the room lacks oxygen, and the inert gas itself will cause personal injury, so that the personal safety of the staff cannot be guaranteed, and it is difficult for personnel to enter and exit. At the same time, the inert gas The dosage will also be larger, which will increase the fresh-keeping costs of fruits, melons and vegetables

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