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Fresh keeping method for fresh chillis or grapes

A fresh-keeping method, pepper technology, applied in the fresh-keeping field of fresh peppers or grapes, can solve problems such as unreported, hidden dangers of storage rot, etc., achieve the effect of increasing calcium ion concentration, improving fresh-keeping effect, and saving pre-cooling time

Inactive Publication Date: 2017-08-18
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The surface of peppers and grapes is contaminated with a large amount of soil, spoilage bacteria and other impurities, which has become a hidden danger of storage rot
[0008] There have been reported fruit and vegetable patents and literature, but there is no report on the treatment of fruits and vegetables with calcium salt cooling water

Method used

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  • Fresh keeping method for fresh chillis or grapes
  • Fresh keeping method for fresh chillis or grapes
  • Fresh keeping method for fresh chillis or grapes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 (Mandy peppers):

[0040] (1) Pre-harvest treatment: Mandi line pepper was sprayed with Trichoderma harzianum harzianum 1 week before harvest; the spraying concentration was diluted 2000 times;

[0041](2) Post-harvest treatment: pick Mandi peppers on a sunny day, and cool the harvested Mandi peppers in a cooling room containing 0.1% calcium chloride + 0.05% calcium acetate + 0.05% mannitol chelated calcium. Immerse in water for 10 minutes, and the temperature of the cooling water is 9-10°C;

[0042] (3) Put the processed Mandi peppers into the perforated plastic basket and immediately send them to the ventilated cold storage, and force the cold air for 3 to 5 hours to dry the surface of the Mandi peppers. The temperature of the ventilated cold storage: 9~ At 10°C, ozone is introduced at the same time to maintain the concentration in the ventilated cold storage at 1-3 μL / L;

[0043] (4) Put the fumigated Mandi line pepper into the self-generating modified at...

Embodiment 2

[0054] Example 2 (chaotian pepper):

[0055] (1) Pre-harvest treatment: Spray Chaotian pepper with Trichoderma harzianum 1 week before harvest; the spraying concentration is 2000 times diluted;

[0056] (2) Post-harvest treatment: Pick Chaotian peppers on a sunny day, soak the harvested Chaotian peppers in cooling water containing 1% calcium chloride for 15 minutes, and the temperature of the cooling water is 9-10 °C;

[0057] (3) Put the treated Chaotian pepper into the perforated plastic basket and immediately send it to the ventilated cold storage, and force the cold air for 3-5 hours to dry the surface of the Chaotian pepper. The temperature of the ventilated cold storage: 9-10°C, Introduce ozone to maintain the concentration in the ventilated cold storage at 1-3 μL / L;

[0058] (4) Put the fumigated Chaotian pepper into the self-generating modified atmosphere packaging, the material is polyethylene, the thickness is 40 μm, and the air permeability is 5300 cm 3 / (m 2 •24...

Embodiment 3

[0069] Example 3 (millet spicy):

[0070] (1) Pre-harvest treatment: Spray the millet pepper with Trichoderma harzianum harzianum 1 week before harvest; the spraying concentration is 1000 times diluted;

[0071] (2) Post-harvest treatment: Pick the millet on a sunny day, immerse the harvested millet in cooling water containing 1% calcium chloride + 1% calcium acetate for 12 minutes, and the temperature of the cooling water is 9-10°C;

[0072] (3) Put the processed millet pepper into the perforated plastic basket and immediately send it to the ventilated cold storage, and force the cold air for 3-5 hours to dry the surface of the millet spicy. The temperature of the ventilated cold storage: 9-10°C, Introduce ozone to maintain the concentration in the ventilated cold storage at 1 to 3 μL / L;

[0073] (4) Put the fumigated millet pepper into the self-generating modified atmosphere packaging, the material is polyethylene, the thickness is 40 μm, and the air permeability is 5300 cm...

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Abstract

The invention discloses a fresh keeping method for fresh chillis or grapes. The method comprises the following steps of: spraying chillis or grapes with trichoderma harzianum in a certain concentration one week before harvesting, impregnating the chillis or grapes with calcium salt cooling water in a certain concentration after harvesting, then airing the impregnated chillis or grapes in ventilating cold storage while maintaining the ventilating cold storage with a certain ozone concentration, subsequently putting the treated chillis or grapes into a spontaneous modified atmosphere package and performing sealing with 1-methylcyclopropene or 1-methylcyclopropene and a SO2 sustained release preservative in an airtight condition, tying the package, and then storing the chillis or grapes at low temperature while maintaining the indoor humidity of a fresh-keeping storehouse to be equal to or greater than 90%. According to the fresh keeping method for the fresh chillis or grapes, the previous steps of spraying calcium before harvesting and permeating calcium at normal temperature after harvesting are moved into the pre-cooling step by using the calcium salt cooling water so that the pre-cooling speed is accelerated, the efficiency is improved and the fresh keeping effect is achieved and improved. The method is particularly applicable to storing and fresh keeping the chillis and grapes harvested in a rainy season.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a fresh-keeping method for fresh peppers or grapes. Background technique [0002] In recent years, with the improvement of living standards, people's pursuit of food is getting higher and higher. Fruits and vegetables have become important foods that people love because they are delicious and refreshing, appetizers and food aids, and can provide vitamins, minerals and organic acids that are easily lacking in the human body to ensure people's health. However, the production of fruits and vegetables is very seasonal and regional, with high water content, easy to lose water, wilt, rot and deteriorate, and lose a lot in the process of storage, transportation and sales. Therefore, it is of great significance to do the storage and preservation of fruits and vegetables to ensure that they will not rot in peak seasons and continue in off-season...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/144A23B7/154A01G13/00
CPCA01G13/00A23B7/144A23B7/154A23B7/157
Inventor 曹森王瑞马超吴文能吉宁雷霁卿谢国芳马立志
Owner GUIYANG UNIV
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