Storing and fresh-keeping method of welsh onion

Abstract

The invention discloses a storing and fresh-keeping method of welsh onion. The method comprises the following steps: 1, carrying out preharvest treatment: sprinkling a gibberellin and 6-benayl aminopurine mixed aqueous solution on the welsh onion 1-3 days before welsh onion harvesting; 2, carrying out empty store disinfection: carrying out empty store sterilization treatment by using a fumigation disinfectant 1-3 days before the entrance of the welsh onion to the store; 3, harvesting the welsh onion; 4, carrying out rapid pre-cooling and low temperature pre-storage: rapidly pre-cooling the welsh onion in the store, and carrying out low temperature pre-storage for 2-10 days; 5, carrying out fresh-keeping treatment: sterilizing the welsh onion by using a sterilization hot fogging agent in the pre-cooing period before packaging; 6, packaging: packaging 10-25 kg of the fresh-kept welsh onion in every ventilating packaging bag; and 7, refrigerating: and storing the packaged welsh onion at -1 to 0 DEG C under a humidity of 75-80%. The storing and fresh-keeping method of welsh onion, provided by the invention, is practical, safe and effective, realizes the refrigeration of the welsh onion for 4-6 months or more, allows the welsh onion to be fresh, and substantially reduces microbial diseases and the weight loss.

Description

technical field [0001] The invention relates to a storage and fresh-keeping technology for fruits and vegetables, in particular to a storage and fresh-keeping method for green onions. Background technique [0002] Scallions, belonging to the genus Allium in the family Liliaceae, are perennial herbaceous plants. They are a kind of onion and can be divided into four types: common scallions, scallions, shallots and building onions. They are native to western China and Siberia in the Soviet Union. It was domesticated and bred in China, and then spread to Europe through Korea and Japan. The upper part of the onion is green green onion leaves, and the lower part is white scallion white. It is mainly eaten with pseudostems and young leaves composed of leaf sheaths. It has a unique spicy taste, which comes from volatile sulfide-allium, which can stimulate the secretion of saliva and gastric juice , increase appetite; often eat green onions can reduce the accumulation of cholesterol...

AI Technical Summary

Problems solved by technology

[0010] (3) Frozen storage method: dry the scallions after harvesting, the leaves wilt, then bundle the scallions into bundles, put them in an open shed or in a shady, dry place outside the house, where the temperature changes little, and bury the white part of the scallions with yellow soil Storage, this method not only prevents freezing and keeps warm, but also has good ventilation, and is not easy to rot and deteriorate, but the storage capacity is small, and dehydration is serious.

[0014] At present, the above methods used in the storage of scallions are all simple storage and fresh-keeping methods. There are no safe and efficient scallion preservative products and a complete system of fresh-keeping technology. Scallions are prone to aging, dehydration, shrinkage and rot during post-harvest storage. Significantly decreased, the loss of nutrients is serious, and the storage period of scallions is short, which is mostly suitable for autumn harvest and winter storage, which cannot meet the annual average supply demand of scallions for export