Fresh keeping storage method of fruits and vegetables

Abstract

The invention relates to a fresh keeping storage method of fruits and vegetables. The fresh keeping storage method consists of the following steps of (1) selecting a room which is ventilated, away from light and free from damage by wild rats as a storage room; (2) before the storage room is used, spraying a 1.5% bleaching powder solution to the storage room for sterilization, and in the storage course of fruits and vegetables, performing sterilizing treatment on the storage room regularly; (3) sprinkling an appropriate amount of lime to the floor of the storage room; (4) making a correspondingquantity of flower shelves for allowing fruits and vegetables to be piled in the storage room; (5) preparing a fresh keeping agent in the proportion of 5 grams of fresh keeping agents to per kilogramof fruits and vegetables, loading the fresh keeping agents in plastic or ceramic containers, enabling the plastic or ceramic containers to be uniformly distributed and put at the bottom of the storage room, mounting an ozone generator at the upper part of the storage room, requiring that the ozone concentration is 6 milligrams per cubic metre, and setting the machine available-time of the ozone generator each day to be 2-3 hours; and (6) regularly opening windows for ventilation for 1-2 hours, selecting night as ventilation time in summer, and selecting noon as ventilation time in winter. Compared with a traditional method, the fresh keeping storage method has the advantages that the fresh keeping time can be prolonged by 1 time or above, and no adverse effects can be caused on the cuticles of fruits and vegetables.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a method for fresh-keeping and storage of fruits and vegetables. Background technique [0002] The general storage and fresh-keeping process of harvested fruits and vegetables is: water washing (often adding chlorine-containing disinfectants to the water, such as sodium hypochlorite, calcium hypochlorite, chlorine dioxide, trichloroisocyanuric acid, etc.) → sterilization and fresh-keeping treatment (often using chemical Synthetic fungicides soaked in anti-corrosion pesticides, such as prochloraz, imazalil, diphenhydramine, tekodol, carbendazim, etc.)→Plastic film / bag packaging for moisturizing→Storage in cold storage (generally there is no humidity control in the storage) . [0003] There are following defects in adopting the above-mentioned storage and fresh-keeping treatment process to process harvested fruits and vegetables: [0004] (1) There are irrita...

AI Technical Summary

Problems solved by technology

[0005] (2) The quality of disposable plastic film / bags used for packaging and moisturizing is uneven, and most of them do not meet the food safety level, and the use of a very large number of disposable plastic film bags brings difficulties to subsequent waste disposal, which is harmful to food safety. and environmental protection issues cause safety hazards; in addition, plastic film bag packaging is easy to condense and condense water at low temperatures, causing secondary pollution of pathogenic bacteria, and poor air permeability can easily cause fruits and vegetables to deteriorate.