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Method for inhibiting leaf senescence and quality decline of picked green-leaf vegetables on basis of red light irradiation

A technology for leaf senescence and green leafy vegetables, which is applied in the field of green leafy vegetable preservation, can solve the problems of high cost and senescence of green leafy vegetables, and achieves the effects of simple equipment, low energy consumption and convenient use.

Inactive Publication Date: 2016-09-07
FUDAN UNIV
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Problems solved by technology

The low-temperature preservation system currently widely used in production costs a lot, and even in a completely dark storage, transportation and sales environment, green leafy vegetables will still start senescence even at low temperatures

Method used

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  • Method for inhibiting leaf senescence and quality decline of picked green-leaf vegetables on basis of red light irradiation
  • Method for inhibiting leaf senescence and quality decline of picked green-leaf vegetables on basis of red light irradiation
  • Method for inhibiting leaf senescence and quality decline of picked green-leaf vegetables on basis of red light irradiation

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Embodiment example

[0021] Implementation case: Taking Huawang green vegetables as an example, Huawang green vegetables that grow for about 35 days in spring and summer or summer and autumn are harvested and placed on shelves with an ambient temperature of 20°C [higher than the temperature of traditional cold storage (about 4-6°C )], the surface was sprayed wet and covered with plastic wrap (humidity about 70%); irradiated with a red LED cold light source with a light intensity of 35 μmol / m 2. s, the light duration is 8 hours per day. It can significantly inhibit the postharvest quality decline of green vegetables. After the green vegetables are stored in a completely dark environment for five days, the chlorophyll is degraded by more than 50%, the photosynthetic capacity is reduced to about 50%, the vitamin C content is reduced to about 40%, and the soluble protein content is reduced to about 55%. 35 μmol / m irradiated for 8 hours a day 2. After s red light, the leaves of green vegetables can r...

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Abstract

The invention belongs to the technical field of vegetable preservation, and especially discloses a method for inhibiting leaf senescence and quality decline of picked green-leaf vegetables on basis of red light irradiation. The red light signals are used for inhibiting the leaf senescence and quality decline processes in the method. The method particularly comprises the following steps: irradiating the picked green-leaf vegetables by utilizing a red LED cold-light source at a temperature condition of 10-20 DEG C for 6-10 hours per day, wherein intensity of the LED cold-light is 10-35 micromoles / m2.s; and preferably, continuously irradiating the picked green-leaf vegetables by utilizing the red LED cold-light source of which the intensity of the LED cold-light is 35 micromoles / m2.s for 8 hours per day. A novel preservation method is provided for transportation, storage and sales of a large amount of the picked green-leaf vegetables by the invention. The method is capable of very obviously slowing down reduction rates of chlorophyll, photosynthetic capacities, vitamin C and soluble proteins in the leaves of the picked green-leaf vegetables; moreover, the method is convenient to use, simple in equipment and low in energy consumption.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping, and in particular relates to a fresh-keeping method for green leafy vegetables. Background technique [0002] Green leafy vegetables are rich in various vitamins, carotene, minerals, soluble sugar and dietary fiber, and are essential healthy food for people's daily life. However, the edible part of green leafy vegetables is fresh and tender, and leaf senescence and quality decline are extremely prone to occur during postharvest transportation and storage. At room temperature, obvious wilting and yellowing will occur within 2 days after harvesting, and vitamins and minerals will also be withered. Degradation or loss due to the aging process of cells. At least 25% of the nutritional quality is lost in the current conventional storage, transportation and sales process [1]. Although the traditional low-temperature (below 10°C) storage and transportation has obvious fresh-keeping effect, it co...

Claims

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Application Information

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IPC IPC(8): A23B7/015
CPCA23B7/015
Inventor 蒯本科宋毅高炯林立邱凯王晓磊
Owner FUDAN UNIV
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