Environment-friendly fruit and vegetable cold storage and preservation method

Abstract

The invention relates to an environment-friendly fruit and vegetable cold storage and preservation method, which includes: (1) sterilization treatment; (2) color protection treatment: fruits and vegetables are then precooled in a freezer under 0 DEG C to 5 DEG C for 1 to 3 hours, and are put into a washing basket after being taken out, water which is at 45 DEG C to 50 DEG C is first used for sprinkling for 5 to 10 minutes, water which is at 3 DEG C to 5 DEG C is then used for sprinkling for 5 to 10 minutes, the fruits and the vegetables are taken out and then are immersed for 15 to 20 minutesin water which is at 32 DEG C to 35 DEG C, and finally, the fruits and the vegetables are immersed for 22 to 25 minutes in water which is at 1 DEG C to 5 DEG C; (3) spraying of a preservative; (4) low-temperature storage. The pollution-free greenhouse fruit and vegetable cold storage and preservation method has the advantages of realizing high preservation speed and an excellent melon, fruit and vegetable preservation function, inhibiting the metabolism of the fruits and the vegetables and the breeding and spreading of pathogenic bacteria, delaying the after-ripening and senescence of melons,the fruits and the vegetables, preventing rotting and deterioration, decreasing the browning rate and the rotting rate, and achieving the effects of preservation, peculiar smell elimination, browningresisting, storage time prolongation and outward transportation range broadening.

Description

technical field [0001] The invention belongs to the technical field of cold storage and preservation of fruits and vegetables, in particular to an environment-friendly refrigeration and preservation method for fruits and vegetables. Background technique [0002] Refrigeration is one of the main forms of modern fruit and vegetable storage. It can be stored in seasons with higher temperatures to ensure the annual supply of fruits and vegetables. Low-temperature refrigeration can reduce the respiratory metabolism of fruits and vegetables, the incidence of pathogenic bacteria, and the rot rate of fruits, so as to prevent tissue aging and prolong the storage period of fruits. However, there are many problems in the refrigerated and fresh-keeping methods of fruits and vegetables in the prior art: (1) unsuitable low temperature will affect the storage life of fruits and vegetables instead, and lose the fruits and vegetables and their edible value; Illegal or prohibited pesticides ...

AI Technical Summary

Problems solved by technology

However, there are many problems in the refrigerated and fresh-keeping methods of fruits and vegetables in the prior art: (1) unsuitable low temperature will affect the storage life of fruits and vegetables instead, and lose the fruits and vegetables and their edible value; Illegal or prohibited pesticides are processed, which affects the health of consumers and the ecological environment; (3) the refrigeration method is frozen for too long, and the cells in the fruits and vegetables are damaged by freezing. After thawing, the water will be electrolyzed, and the fruits and vegetables will lose their original taste and lose The value of preservation; ⑷The color protection treatment of fruits and vegetables often requires color protection agents, such as ascorbic acid and or citric acid soaking, which will leave residues on the surface of fruits and vegetables, and at the same time make the preservation process cumbersome and increase the cost