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Preservation method for eggplants

A fresh-keeping method and eggplant technology, applied in eggplant fresh-keeping, a modified atmosphere fresh-keeping field of eggplant, can solve the problems of no research public reports, cold sensitivity, perishability, etc., achieve good fresh-keeping effect, simple operation, and extend shelf life Effect

Inactive Publication Date: 2015-05-13
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But it is worth noting that eggplant originated in the tropics and is perishable and cold-sensitive. Symptoms of chilling injury will occur if the temperature is too low
At present, there is no research and public report on the fresh-keeping method combining controlled atmosphere and natural light irradiation.

Method used

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Embodiment Construction

[0021] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0022] Eggplant varieties are produced in the vegetable garden on Guzong Road in Shanghai. When eggplants are picked, the characteristics, maturity, color, cleanliness, and hardness of the variety are identified by sensory organs; if there are obvious external symptoms of rot, disease and insect damage, and mechanical injuries, the eye-side method is used. Vacuum pre-cooling is used during pre-cooling, spray water 30 g / kg before pre-cooling, pre-cooling time is 3 minutes, vacuum degree is 200 Pa, and the final temperature of pre-cooling is 10 °C. Put the eggplant into a high-resistance vacuum nylon packaging bag, the packaging bag is a food-grade nylon composite packaging bag, O 2 The permeability is 40-50 ml / (m 2 24h), CO 2 The permeability is...

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Abstract

The invention provides a preservation method for eggplants. The preservation method for the eggplants comprises the following steps: vacuum pre-cooling picked eggplants, carrying out modified atmosphere packaging, filling a packaging bag with 5% of O2, 9% of CO2, 2% of O3 and 84% of N2, and thermally sealing the packaging bag; putting the packaged samples into a constant-temperature and constant-humidity box with the temperature of 10 DEG C and the humidity of 80% for storing, and illuminating for 3 hours by using natural light every 12 hours during the storage period, wherein the storage temperature is 10 DEG C and the humidity is 80% during illumination. The preservation method for the eggplants has the advantages that the reduction of the sensory quality and the increase of the weight loss ratio can be effectively inhibited, the preservation method can obviously prolong the shelf life of the eggplants to 31 days, the method is simple and convenient to operate, low in cost, safe and free of residue.

Description

technical field [0001] The invention relates to a fresh-keeping method for vegetable storage, in particular to a fresh-keeping method for eggplant, especially a controlled-atmosphere fresh-keeping method for eggplant. Background technique [0002] Eggplant (Solanum melongena L.) is also known as Luosu, Dwarf Melon, Kunlun Melon, etc. China is currently the world's largest eggplant producer, and eggplant is the third largest crop in the Solanaceae crop after potatoes and tomatoes. But it is worth noting that eggplant originated in the tropics and is perishable and cold-sensitive. If the temperature is too low, symptoms of chilling injury will appear. At present, there is no research and public report on the fresh-keeping method combined with air conditioning and natural light irradiation. Contents of the invention [0003] In order to further prolong the fresh-keeping time of the eggplant and improve the quality of the fresh-keeping of the eggplant, the present invention ...

Claims

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Application Information

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IPC IPC(8): A23B7/152
Inventor 谢晶王金锋黄文博
Owner SHANGHAI OCEAN UNIV
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