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Modified atmosphere freshness-retaining method for vegetables

A technology of controlled atmosphere preservation and vegetable preservation, which is applied in the direction of fruit and vegetable preservation, fruit/vegetable preservation through freezing/refrigeration, food preservation, etc. It can solve the problems of decreased taste, large amount of inert gas consumption, and increased mildew of vegetables, etc., to achieve inhibition Metabolism, control of bacterial reproduction, and prolonging the effect of freshness

Inactive Publication Date: 2012-11-28
SUZHOU YAHE PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The main disadvantage of adopting the above-mentioned first fresh-keeping technology, that is, low-temperature preservation, is that after a certain period of storage, the fresh-keeping objects will shrink and shrivel due to loss of moisture, and the taste will be greatly reduced.
[0008] The main disadvantage of adopting the above-mentioned second fresh-keeping technology, that is, low-temperature and high-humidity preservation, is that this method can ensure that vegetables lose water slowly to a certain extent, but it also increases the risk of vegetables becoming moldy due to excessive indoor temperature. the harm of
[0009] 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; decline; c. 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 amount of inert gas is relatively large, which increases the cost of preservation

Method used

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  • Modified atmosphere freshness-retaining method for vegetables

Examples

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Embodiment 1

[0031] Such as figure 1 Shown, a kind of modified atmosphere fresh-keeping method of vegetables, described modified atmosphere fresh-keeping method comprises the steps:

[0032] 1) Pick and sort vegetables that need to be kept fresh;

[0033] 2) Pre-cooling the picked and sorted vegetables;

[0034] 3) Sterilize the pre-cooled vegetables;

[0035] 4) Put the sterilized vegetables in the packaging container, and pass a mixed gas of oxygen, carbon dioxide and nitrogen into the packaging container, so that the concentration of nitrogen in the packaging container is 85-95%, and the concentration of oxygen is 1- 8%, the concentration of carbon dioxide is 1-6%;

[0036] 5) Put the modified-atmosphere packaged vegetables into the cold storage for refrigeration.

[0037] In the above steps:

[0038] The vegetables are picked at eight degrees of maturity.

[0039] The sorting refers to removing spoiled or damaged vegetables.

[0040] During the pre-cooling operation, the tempera...

Embodiment 2

[0045] Embodiment two: a kind of method for the modified atmosphere preservation of vegetables,

[0046] Such as figure 1 shown, including the following steps:

[0047] 1. Picking: When picking, choose vegetables that are about 80% ripe.

[0048] 2. Sorting: Screening and removal of damaged and spoiled vegetables to prevent mutual influence.

[0049] 3. Pre-cooling: Pre-cooling in time after picking. The temperature of the pre-cooling room is 0-4°C, and the pre-cooling time is more than 24 hours. While preventing cold damage, ensure that the center temperature of the vegetables meets the requirements; the temperature of pre-cooling and packaging, Humidity should be maintained to prevent condensation.

[0050] 4. Sterilization: The pre-cooler is equipped with an air sterilization system, and a certain concentration of ozone is used for sterilization.

[0051] 5. Modified atmosphere packaging: Pre-cooled and sterilized strawberries are packaged in modified atmosphere packagi...

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Abstract

The invention discloses a modified atmosphere freshness-retaining method for vegetables, comprising the following steps that: (1) the vegetables to be preserved are picked and selected; (2) the vegetables which are picked and selected are subjected to pre-cooling; (3) after pre-cooling, the vegetables are sterilized; (4) the vegetables which are sterilized are put in a packaging container and the mixed gas of oxygen, carbon dioxide and nitrogen is introduced into the packaging container to lead the nitrogen concentration to be 85-95%, the oxygen concentration to be 1-8% and the carbon dioxide concentration to be 1-6%; (5) after modified atmosphere packaging, the vegetables are put in a refrigerator for cold storage. The freshness-retaining method disclosed by the invention can prohibit in vivo respiration of the vegetables and preserve the water in the vegetables, thereby prolonging the freshness-retaining time thereof.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping, and relates to a modified atmosphere fresh-keeping method for vegetables. Background technique [0002] Vegetables are easily infected by harmful microorganisms such as bacteria and molds after harvesting, resulting in rot and deterioration during postharvest storage and transportation. Therefore, effectively inhibiting the infection and reproduction of pathogenic microorganisms on the surface of vegetables and in the storage environment is an important technical means to maintain the fresh quality of vegetables and extend the storage period. [0003] In the prior art, the techniques for keeping vegetables fresh can be roughly divided into three methods: [0004] 1. Adopt low-temperature fresh-keeping technology, which is to store vegetables at a certain temperature (0-5°C) to keep vegetables fresh. [0005] 2. Low-temperature and high-humidity preservation means that vegetables are ...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/148A23B7/04
Inventor 吴亚东
Owner SUZHOU YAHE PRESERVATION TECH
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