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Fresh-keeping treatment method for vegetables

A processing method and vegetable technology, applied in the agricultural field, can solve the problems of complex operation and high cost, and achieve the effect of simple operation, low cost, and improved water holding rate and light transmittance

Inactive Publication Date: 2018-04-06
DONGGUAN LIANZHOU INTPROP OPERATION MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is more complex and costly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fresh-keeping processing method for vegetables, comprising the following steps:

[0029] (1) Weighing chitosan is placed in the MZ6 type cryogenic pulverizer and is pulverized to nanoscale to obtain a nano-chitosan powder whose particle size is 80nm;

[0030] (2) Mix nano-zinc oxide with a particle size of 10nm and nano-titanium dioxide with a particle size of 30nm into deionized water, ultrasonically treat for 1h at a power of 500W, then add sodium laurate, stir and mix for 30min at 40°C and 800rpm , to obtain the mixed solution A; the final centrifugation process at a speed of 3000rpm, the centrifuged solid was washed with absolute ethanol and deionized water in turn, and the modified nanoparticle composite was obtained after drying; wherein, the mass of nano-zinc oxide and nano-titanium dioxide The ratio is 1:1; the addition of the sodium laurate is 10% of the total weight of nano-zinc oxide and nano-titanium dioxide;

[0031] (3) The above-mentioned prepared modi...

Embodiment 2

[0036] A fresh-keeping processing method for vegetables, comprising the following steps:

[0037] (1) Weighing chitosan is placed in the MZ6 type cryogenic pulverizer and is pulverized to nanoscale to obtain a nano-chitosan powder whose particle size is 120nm;

[0038] (2) Mix nano-zinc oxide with a particle size of 100nm and nano-titanium dioxide with a particle size of 60nm into deionized water, ultrasonically treat for 1h at a power of 500W, then add sodium laurate, stir and mix for 30min at 40°C and 1500rpm , to obtain the mixed solution A; the final centrifugation process at a speed of 5000rpm, the centrifuged solid was washed with absolute ethanol and deionized water in turn, and the modified nanoparticle composite was obtained after drying; wherein, the mass of nano-zinc oxide and nano-titanium dioxide The ratio is 1:1; the addition of the sodium laurate is 15% of the total weight of nano-zinc oxide and nano-titanium dioxide;

[0039] (3) The above-mentioned prepared m...

Embodiment 3

[0044] A fresh-keeping processing method for vegetables, comprising the following steps:

[0045] (1) Weighing chitosan is placed in the MZ6 type cryogenic pulverizer and is pulverized to nanoscale to obtain a nano-chitosan powder whose particle size is 80nm;

[0046](2) Mix nano-zinc oxide with a particle size of 50nm and nano-titanium dioxide with a particle size of 30nm into deionized water, ultrasonically treat for 1h at a power of 500W, then add sodium laurate, stir and mix at 40°C and 900rpm for 30min , to obtain the mixed solution A; the final centrifugation process at a speed of 3000rpm, the centrifuged solid was washed with absolute ethanol and deionized water in turn, and the modified nanoparticle composite was obtained after drying; wherein, the mass of nano-zinc oxide and nano-titanium dioxide The ratio is 1:1; the addition of the sodium laurate is 11% of the total weight of nano-zinc oxide and nano-titanium dioxide;

[0047] (3) The above-mentioned prepared modif...

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Abstract

The invention discloses a fresh-keeping treatment method for vegetables, which comprises the following steps: firstly, a fresh-keeping solution is prepared by using nano-zinc oxide, nano-titanium dioxide and chitosan as raw materials; Air-dry for 1 hour, then place the air-dried vegetables in a cold storage at 5±0.5°C for 18-22 hours, take them out and continue to air-dry them in a cool and ventilated place for 1 hour, and then place them in a cold storage at 8-10°C for 20-30 hours. Take it out and dry it; apply the prepared preservative solution on the surface of the above-mentioned treated vegetables, put it in a cool and ventilated place, dry it and pack it into a box for storage. The method has long fresh-keeping time, certain antibacterial effect, no harm to vegetables, and simple operation.

Description

Technical field: [0001] The invention relates to the field of agriculture, in particular to a fresh-keeping treatment method for vegetables. Background technique: [0002] With the acceleration of people's life rhythm and the rapid development of urbanization in our country, most of the vegetables that are indispensable in people's daily life are shipped from other places. During the process of transportation and storage, some vegetables are yellowed and rotten due to lack of nutrient supply. , resulting in nutritional loss, but also form a certain economic loss. Therefore, how to prolong the fresh-keeping period of vegetables and maintain higher nutrition is becoming more and more important. At present, there are various methods for keeping vegetables fresh at home and abroad, mainly including cold storage, controlled atmosphere fresh-keeping, film coating, and plant growth regulators. method, decompression storage method, anti-corrosion preservation method, ozone treatmen...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/08
CPCA23B7/16A23B7/08
Inventor 陈东进
Owner DONGGUAN LIANZHOU INTPROP OPERATION MANAGEMENT CO LTD
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