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Perishable vegetable preservation method

A fresh-keeping method and vegetable technology, applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of nutrient loss, corn kernel shrinkage, taste decline, etc., and achieve the maintenance of nutritional quality and commodity value, simple operation, The effect of no chemical reagent residue

Pending Publication Date: 2019-03-29
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is necessary to develop a safe and efficient fresh-keeping method to solve the problems of nutrient loss, taste loss, and corn kernel shrinkage during storage of sweet corn, yellowing, pinching, and deterioration of broccoli during transportation, and to prolong the life of perishable vegetables. For example, the preservation period of sweet corn and broccoli is imminent to maintain their nutritional quality and commodity value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Storage example 1, salt concentration is that 1.5% flowing ice processes sweet corn

[0044] 1. Materials

[0045] The sweet corn comes from Beijing Tianan Agricultural Development Co., Ltd., and it is transported back to the Vegetable Research Center on the same day. The sweet corn that has no mechanical damage, no pests and diseases, and is in good condition is selected as the test material.

[0046] 2. The salt concentration is 1.5% flow ice treatment and storage

[0047] (1) Preparation of pre-cooling medium: adding sodium chloride (NaCl) to water, stirring to make a saline mixture with a salt concentration of 1.5%, cooling the prepared saline mixture to a certain temperature, and crystallizing water from the solution, Thereby forming fine spherical ice crystals (the diameter of the ice crystals is 0.2-0.8mm) to obtain flowable ice, which is the required pre-cooling medium and ready for use.

[0048] (2) Packing of sweet corn: the picked fresh sweet corn is placed...

Embodiment 2

[0054] Storage Example 2, the salt concentration is 1.75% flowing ice processing sweet corn

[0055] 1. Materials

[0056] One with embodiment 1.

[0057] Second, the salt concentration is 1.75% mobile ice treatment and storage

[0058] (1) Preparation of pre-cooling medium: adding sodium chloride (NaCl) to water, stirring evenly to make a saline mixture with a salt concentration of 1.75%, cooling the prepared saline mixture to a certain temperature, and crystallizing water from the solution, Thereby forming fine spherical ice crystals (the diameter of the ice crystals is 0.2-0.8mm) to obtain flowable ice, which is the required pre-cooling medium and ready for use.

[0059] (2) Packing of sweet corn: the fresh sweet corn after picking is placed in a box with holes.

[0060] (3) Sweet corn treatment: Pour the cooling medium prepared in step (1) into the box in step (2), and it is best if the amount of ice does not exceed the sweet corn. Let stand for 5-10 minutes, filter ou...

Embodiment 3

[0062] Storage Example 3, the salt concentration is 2% fluid ice processing broccoli

[0063] 1. Materials

[0064] One with embodiment 1.

[0065] Second, the salt concentration is 2% mobile ice treatment and storage

[0066] (1) Preparation of pre-cooling medium: adding sodium chloride (NaCl) to water, stirring to make a saline mixture with a salt concentration of 2%, cooling the prepared saline mixture to a certain temperature, and crystallizing water from the solution, Thereby forming fine spherical ice crystals (the diameter of the ice crystals is 0.2-0.8mm) to obtain flowable ice, which is the required pre-cooling medium and ready for use.

[0067] (2) Packing of sweet corn: the fresh sweet corn after picking is placed in a box with holes.

[0068] (3) Sweet corn treatment: Pour the cooling medium prepared in step (1) into the box in step (2), and it is best if the amount of ice does not exceed the sweet corn. Let stand for 5-10 minutes, filter out the excess water i...

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Abstract

The invention provides a vegetable fresh-keeping method, which comprises the following steps: (1) preparation of a pre-cooling medium: adding inorganic salt to water, uniformly stirring to obtain a brine mixture, cooling the prepared brine mixture, and performing crystallization and precipitate on water from a solution to form fine spherical ice crystals, and then adding water to the fine spherical ice crystals to obtain flowable ice which is the pre-cooling medium; (2) vegetable cartonning: placing the vegetables in a box having holes; (3) vegetable processing: pouring the pre-cooling mediumprepared in step (1) into the box of step (2), performing pre-cooling treatment and performing standing for 5-10 min, filtering out excess water in the box, and sealing the box; and (4) for the vegetables that need to be stored, placing the vegetable box treated in step (3) directly in a zero-DEG C storage house to prolong the storage and preservation time of the vegetables; for the vegetables to-be-transported, coating the boxes sealed in step (3) with a heat preservation, transporting the boxes, and opening the boxes at the destination after arrival, which can prolong the transportation andpreservation time of the vegetables.

Description

technical field [0001] The invention relates to the technical field of storage, transportation and processing of agricultural products, in particular to a fresh-keeping method for perishable vegetables. Background technique [0002] With the prolongation of storage time and the increase of storage temperature, post-harvest vegetables will wither and rot, resulting in the loss of vegetable nutrients and the reduction of quality. These phenomena greatly affect the freshness period of perishable vegetables. [0003] Sweet corn has high moisture and sugar content, strong respiration after harvest, high temperature during storage, serious loss of nutrients, discoloration of bracts, decreased freshness, tenderness and sweetness, thickened cortex, rough taste, and pathogenic The growth of microorganisms accelerates the rot and deterioration of sweet corn, seriously affects the edible quality and taste of sweet corn, makes it lose its commerciality, and shortens the storage period o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/055
CPCA23B7/055
Inventor 王清左进华刘瑶高丽朴
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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