Fruit and vegetable color protection and preservation method

Abstract

The invention discloses a fruit and vegetable color protection and preservation method. The fruit and vegetable color protection and preservation method comprises the steps that picked fruits or vegetables are precooled, and the temperature is reduced to 1 to 5 DEG C; the precooled fruits or vegetables are selected and graded; the temperature of a cold storage is regulated to 0 to 3 DEG C, the graded fruits or vegetables are placed in the cold storage through closed air bulking, the humidity of the cold storage is kept at 90 to 95%, and the ozone concentration is kept at 0.5 to 5 mg / L. According to the fruit and vegetable color protection and preservation method, a preservation technique combining high humidity with ozone at low temperature is adopted, so that the color freshness of the stored fruits or vegetables can be obviously increased, the color of the stored fruits or vegetables is bright, and the freshness is obviously increased.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a color-preserving and fresh-keeping method of fruits and vegetables. Background technique [0002] At present, there are a variety of fresh-keeping technologies for fresh-keeping, such as low-temperature refrigeration technology, air-conditioning technology, etc. There are also reports and applications of ozone fresh-keeping. These technologies have certain fresh-keeping effects, but these technologies have poor versatility, and some fresh-keeping effects are not ideal, and the color of fruits and vegetables changes greatly. , resulting in dim color and decreased sensory quality after harvest. It is necessary to solve the problem of color protection in the fresh-keeping process and improve the freshness of stored fruits and vegetables. Most of the existing technologies are temperature, and controlled atmosphere treatment with carbon dioxide and ox...

AI Technical Summary

Problems solved by technology

Most of the existing technologies are temperature, and controlled atmosphere treatment with carbon dioxide and oxygen, and there are also ozone and other treatments, which focus on the control of rot diseases during storage, but there is no comprehensive supporting technology, and the color protection effect is not obvious, making the stored fruits and vegetables dim in color and lose their freshness.