Storage and fresh keeping method of color peppers

Abstract

The invention belongs to the technical field of storage and fresh keeping of color peppers, and particularly relates to a storage and fresh keeping method of color peppers. The color peppers are stored in a constant-temperature constant-humidity room, the picked color peppers are stored in the constant-temperature constant-humidity room through storage frames, each storage frame is divided into aplurality of storage cavities through vertical baffles, a sliding chute is arranged at a position at the equal height with the opposite surface of every two adjacent partition boards, a placing boardis arranged in each sliding chute, a plurality of round through holes are uniformly formed in each placing board, a string bag is arranged in each round through hole, and a plurality of red LED lampsof which the wave length is 620nm are uniformly distributed on each vertical baffle above the corresponding sliding chute. Compared with the prior art, the storage and fresh keeping method has the following advantages that through the adoption of the method, the storage period can be prolonged based on avoiding secondary pollution, water losses in the fresh keeping process of the color peppers arelow, the nutrition maintaining degree is good, the stored color peppers are good in quality, basically unchanged in color, simple in operating method and low in energy consumption, and the fresh keeping quality of the color peppers is improved.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of colored peppers, and in particular relates to a storage and preservation method of colored peppers. Background technique [0002] Colored peppers have a light spicy taste and bright colors. They also have the functions of antipyretic, analgesic, cancer prevention, increasing appetite, helping digestion, lowering fat and losing weight. Browning, aging and other problems cause the loss of fruits and vegetables. In the prior art, low-temperature storage, preservative storage, and controlled atmosphere preservation are usually used. However, it has been found in practice that low-temperature preservation is very effective for vegetable leafy crops, while non-vegetable leafy crops are not. The effect is not obvious. In the prior art, the freshness of the color and taste of the pepper can be achieved by spraying the preservative on the surface of the pepper and vacuum pre-cooling, bu...

AI Technical Summary

Problems solved by technology

[0002] Colored peppers have a light spicy taste and bright colors. They also have the functions of antipyretic, analgesic, cancer prevention, increasing appetite, helping digestion, lowering fat and losing weight. Browning, aging and other problems cause the loss of fruits and vegetables. In the prior art, low-temperature storage, preservative storage, and controlled atmosphere preservation are usually used. However, it has been found in practice that low-temperature preservation is very effective for vegetable leafy crops, while non-vegetable leafy crops are not. The effect is not obvious. In the prior art, the freshness of the color and taste of the pepper can be achieved by spraying the preservative on the surface of the pepper and vacuum pre-cooling, but it is easy to cause secondary pollution, and the nutrients in the pepper are significantly reduced. , so we should further study and improve the fresh-keeping methods of colored peppers

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