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Method for preserving spinach

A technology for storage and preservation of spinach, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc., and can solve the problems of prolonged storage and preservation period, quality decline, inconspicuous commercialization effect, and low operability , to achieve the effect of reducing spinach respiration, good selection of air permeability, and reducing O2 concentration

Active Publication Date: 2010-09-01
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method that can not only maintain a stable and suitable low temperature, but also properly control the gas, aiming at the shortcomings of the existing fresh-keeping technology for spinach storage and fresh-keeping, such as low operability, high cost, and inconspicuous commercialization effect. Components, inhibit the respiration intensity of vegetables and avoid anaerobic respiration caused by low oxygen content, so as to prolong the storage period, reduce the quality decline, and at the same time, the cost is low, and it is simple and easy to implement. It is suitable for the promotion of vegetable farmers, large salesmen or processing enterprises. Applied spinach medium and long-term storage and preservation method

Method used

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  • Method for preserving spinach
  • Method for preserving spinach

Examples

Experimental program
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Effect test

Embodiment 1

[0044] Embodiment 1: (preparation of special fresh-keeping bag for spinach)

[0045]The fresh-keeping bag for spinach is made into a fresh-keeping film by weighing and mixing, double-roller kneading, crushing, granulating, film blowing and other processes according to the following components and the weight of each component, and then cut and glued to make a fresh-keeping bag . Its formula is:

[0046] 100 parts of low-density high-pressure polyethylene, 2 parts of silicon dioxide, 12 parts of ethylene-vinyl acetate copolymer, 1 part of polyvinyl alcohol, 6.5 parts of calcium carbonate, 1 part of zeolite, and 0.5 parts of paraffin.

[0047] The thickness of the special fresh-keeping bag for spinach is 0.025mm.

Embodiment 2

[0048] Embodiment 2: (the storage and fresh-keeping method 1 of sharp-leaved spinach)

[0049] (1) Harvest spinach in time after reaching the harvest specification. Harvesting should be carried out at 9 or 10 o'clock in the morning after the dew disappears. At this time, the temperature of the vegetables is low and the surface is dry; after harvesting, leave about 2 cm of roots and clean them up. For weeds, yellow withered leaves, and soil, bundle them into 1 kg bundles with plastic ropes, place them upright in a single layer on the leaves under the roots;

[0050] (2) Move the spinach in step (1) into the pre-cooler, place it on the vegetable rack in layers according to the root, inside and outside of the leaf, with a thickness of 25-30 cm, and use forced ventilation for 2.5 hours to quickly pre-cool to 4-7 °C ;

[0051] (3) Spinach after precooling is packed into the spinach special fresh-keeping bag prepared by Example 1 by 10 kilograms per bag, and the root and leaf are p...

Embodiment 3

[0054] Embodiment 3: (storage and preservation method 2 of sharp leaf spinach)

[0055] After the spinach in this example is harvested, the cold storage is forced to ventilate and pre-cool for 2.5 hours; after pre-cooling, the spinach is packed in bags of 5 kg per bag, placed in a cold storage at 2°C and 98% humidity, and inserted into an empty tube with an inner diameter of 30mm after 3 hours; Taking 7 days as a cycle, open the bag mouth, insert the empty tube after 3 hours of deflation, and tighten the bag mouth management work; the temperature in the cold storage is controlled at 2°C, and the humidity is kept at about 98% until the end of storage. Facilities used, technique, method are the same as embodiment 2.

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Abstract

The invention relates to a method for preserving spinach and belongs to the technical field of vegetable preservation. The method comprises the following steps of: (1), harvesting the spinach which meets a harvesting specification in time; (2), quickly precooling the spinach to be between 4 and 7 DEG C; (3), subpackaging the spinach into a special spinach freshness protection package, fastening a pocket opening, and placing the package into a refrigeration storage with the temperature of between -1 and 2 DEG C and a humidity of 90 to 98 percent; then unfastening the pocket opening after 2 to 3 hours, inserting a blank pipe with an inner diameter of 30mm, then fastening the pocket opening for keeping venting quality of the pocket opening, and automatically adjusting a gaseous environment in the package, wherein the content of CO2 is 2.5 to 8 percent and the content of O2 is 8 to 12 percent; and (4) unfastening the pocket opening every 5 to 7 days serving as a period, ventilating for 2 to 3 hours, and then inserting the blank pipe again for the management of fastening the opening until preservation is completed. The method has low cost, simple and easy operation, good preservation effect, and the spinach keeps excellent commercial quality after 25 days; and the method can be applied to broad vegetable growers, major dealers or processing enterprises.

Description

[0001] This application is a divisional application of the original application date: March 18, 2008, application number: 200810061211.0, and the invention name is "a method for storing and keeping fresh spinach". technical field [0002] The invention relates to the technical field of vegetable storage and preservation, in particular to a special preservation bag for spinach and a method for storing and preservation of spinach using the bag. Background technique [0003] Spinach (Spinacia olercea L) is a one-year-old vegetable of the Chenopodiaceae genus Spinach with green leaves as the main product organ. It is one of the main vegetables that are widely cultivated in the early spring and off-season in the north and south of my country. The cultivation area is second only to Chinese cabbage, green vegetables, and cabbage. , ranking No. 4. Spinach is a cold-resistant green leafy vegetable with high nutritional value. The main cultivation seasons of spinach are spring sowing ...

Claims

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Application Information

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IPC IPC(8): A23B7/148A23B7/04
Inventor 郜海燕陈杭君葛林梅毛金林宋丽丽
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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