CN101253881B - Method for processing broccoli for fresh-keeping by supplementing light and chlorine dioxide in sub-low-temperature refrigerator - Google Patents
Method for processing broccoli for fresh-keeping by supplementing light and chlorine dioxide in sub-low-temperature refrigerator Download PDFInfo
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- CN101253881B CN101253881B CN2008100526755A CN200810052675A CN101253881B CN 101253881 B CN101253881 B CN 101253881B CN 2008100526755 A CN2008100526755 A CN 2008100526755A CN 200810052675 A CN200810052675 A CN 200810052675A CN 101253881 B CN101253881 B CN 101253881B
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- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 74
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 35
- 239000004155 Chlorine dioxide Substances 0.000 title claims abstract description 31
- 235000019398 chlorine dioxide Nutrition 0.000 title claims abstract description 31
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract 19
- 238000012545 processing Methods 0.000 title description 4
- 230000001502 supplementing effect Effects 0.000 title 1
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
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- 238000003860 storage Methods 0.000 claims description 55
- 238000005286 illumination Methods 0.000 claims description 16
- 239000004698 Polyethylene Substances 0.000 claims description 11
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- 229930002875 chlorophyll Natural products 0.000 abstract description 5
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
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Abstract
The invention discloses a fresh-keeping method of broccoli in the mild hypothermia refrigerator by supplemental lighting and chlorinedioxide. The fresh-keeping method includes the following phases in sequence: transporting the picked broccoli to the mild hypothermia refrigerator; grading, packaging and stacking; lighting and sterilizing; and stocking out. The fresh-keeping method has the advantages that the controllable refrigerating temperature at 3-8 DEG C facilitates manual operation and saves refrigeration energy consumption; the supplemental lighting at a proper dosage and within a proper spectrum enables the stocked broccoli to carry out a weak photometabolism, which facilitates the synthesis and the preservation of the chlorophyll, i.e., the preservation of the greenness, and at the same time remarkably reduces the loss of the vitamin C; The disinfection treatment with the chlorinedioxide at a concentration of 0.03-0.2 MuL/L at intervals is a safe method with an remarkable effect of preventing the broccoli from mustiness, thereby remedying the defect of the mustiness of the broccoli due to a higher temperature set in the refrigerator, deferring decomposing of the broccoli chlorophyll, preserving the greenness and controlling the infection mustiness caused by the pathogenic microorganism.
Description
Technical field
What the present invention relates to is the broccoli for fresh-keeping method, particularly be to adopt light filling and chlorine dioxide treatment broccoli for fresh-keeping method at sub-low-temperature cold-storage.
Background technology
Broccoli (broccoli), formal name used at school Brassica oleracea var.italica has another name called broccoli, broccoli, originates in the Mediterranean bank, belongs to high-grade vegetables, also is big, the domestic demand of export volume one of very fast main vegetables that rise in recent years.From nutrition and health perspectives, have and often eat the saying that broccoli is not easy to obtain cancer.The edible part of broccoli is tender and crisp scape, bennet and green bud.Yet the broccoli storability after gathering is relatively poor, and freshness date is short.The research report is arranged, and the broccoli of optimum harvest is under 20～25 ℃ temperature, and bud promptly begins flavescence after 24 hours, and 48 hours buds begin to open, and chlorophyll drops to half when gathering, and bouquet was yellow entirely in 72 hours, lost commodity value fully.
Research and production practices show that suitable low temperature is the most important approach of broccoli quality deterioration after control is gathered, and fast precooling is also most important to prolonging the broccoli storing time.Therefore, need the broccoli of long period storing and maintenance better quality, such as the broccoli of outlet sale, usually need to adopt vacuum pre-cooling or differential pressure precooling, reaching the requirement of fast precooling, and in the strong packing case of moisture resistance, add trash ice ,-0.5～0.5 ℃ of refrigeration or transportation down.
For the broccoli that satisfies common sale requirement or clean vegetables processing short-term raw-material storing, because storage is relative with haulage time shorter, packing in the freezer and go out to put in storage relative frequent, if so adopt the preservation method of outlet broccoli fully, can not satisfy and produce actual needs, cost also will certainly increase considerably.For this reason, providing a kind of fresh-keeping effect significantly and the broccoli for fresh-keeping mode of energy savings, is the urgent demand of current industry.
Summary of the invention
The objective of the invention is to overcome the deficiency of above-mentioned technology, providing a kind of carries out illumination and disinfects storage and broccoli, realization delays broccoli chlorophyll and decomposes, keep its green, a kind of of control microbial infection adopts light filling and chlorine dioxide treatment broccoli for fresh-keeping method at sub-low-temperature cold-storage.
The technical scheme that solves the problems of the technologies described above is: a kind of in sub-low-temperature cold-storage employing light filling and chlorine dioxide treatment broccoli for fresh-keeping method, described preservation method is by carrying out successively as the next stage:
1) broccoli after adopting is transported to the sub-low-temperature cold-storage stage:
In good time meticulous broccoli of gathering is put into Packaging Box or bubble chamber; After adopting, be transported to the sub-low-temperature cold-storage of handling through disinfection by chlorine dioxide in 4～5 hours, behind warehouse-in, in 5～8 hours reserve temperature in the sub-low-temperature cold-storage reduced to 3～8 ℃; It is 85%～90% that freezer keeps relative humidity;
2) classification, pack and pile up the stage:
In freezer, broccoli is selected classification according to market demands, exempt to put into the perforated plastic case after mouth pack, the chest layering is placed on preserves on the shelf with the polyethylene micropore bag of 0.015～0.020 millimeters thick;
3) illumination and sterilisation stage:
Light emitting source is set in sub-low-temperature cold-storage, and with the broccoli in the light Continuous irradiation polyethylene micropore bag, broccoli obtains uniform illumination, and its illuminance is 30～100Lux; Every 24～72 hours, with the chlorine dioxide of 0.03～0.2 μ L/L concentration sub-low-temperature cold-storage is disinfected 1 time, the time of disinfecting is 20～40 minutes at every turn;
4) the outbound stage:
During outbound, can directly adopt the used polyethylene micropore bag of duration of storage to pack or change again one of them manner of packing of other packings by market demands according to the market demand.
The invention has the beneficial effects as follows: the present invention is the preservation method at sub-low-temperature cold-storage light filling and chlorine dioxide treatment broccoli.At sub-low-temperature cold-storage, carry out light filling and chlorine dioxide treatment, because the temperature range of the comparable conventional broccoli reserve temperature of recommending-0.5～0.5 of reserve temperature ℃ improves many, thereby in energy efficient, the better quality that can keep broccoli again, reduce the loss of rotting, concrete advantage is as follows:
(1) refrigerated storage temperature can be controlled in 3～8 ℃, is beneficial to manually-operated, saves energy consumption for cooling.
(2) the illumination light filling of optimal dose and spectrum can make the broccoli of storage carry out faint photosynthetic metabolite, helps chlorophyllous synthetic and maintenance, promptly helps green maintenance, significantly minimizing of vitamin C loss simultaneously; 0.03 disinfect in the chlorine dioxide gap of～0.2 μ L/L low concentration, is that a kind of fool proof and obvious results prevents the method that broccoli goes rotten, and can remedy freezer the higher defective that causes that easily broccoli goes rotten of temperature is set.
(3) the inventive method is to design for the broccoli after gathering carries out the storage of commercialization processing or short-term at sub-low-temperature cold-storage.Under inferior low temperature, the manually-operated of being convenient to is arranged, the advantage of energy efficient, if but do not take light filling and chlorine dioxide preservative treatment, broccoli is yellow and rotten very easily.So the present invention is a fresh-keeping mode of forming a complete and comprehensive system for collecting real estate fees, i.e. 3～8 ℃ temperature range, 85%～90% relative humidity; Disinfect in the chlorine dioxide gap of the electricity-saving lamp illumination of 30～100Lux and 0.03～0.2 μ L/L.
(4) adopting the inventive method to make to adopt the back broccoli is that 3～8 ℃, relative humidity are that 85%～90% sub-low-temperature cold-storage carried out commercialization processing and short-term storage 15 days in temperature, and can keep the green of broccoli, suppresses the generation of going mouldy.
To sum up, the present invention adopts on the basis of higher temperature, by the light source of certain intensity and spectrum is provided, be used in combination chlorine dioxide to storage and broccoli disinfection, can significantly delay broccoli chlorophyll decomposes, keep its green, control is a kind of method at sub-low-temperature cold-storage light filling and chlorine dioxide treatment fresh-keeping green wild dish of forming a complete and comprehensive system for collecting real estate fees because infecting of causing of pathogenic microorganism gone mouldy.
Description of drawings:
Fig. 1 is a flow chart of the present invention.
The specific embodiment
Below enforcement of the present invention is further described.
The invention provides and a kind ofly adopt light filling and chlorine dioxide treatment broccoli for fresh-keeping method at sub-low-temperature cold-storage, described preservation method is by carrying out successively as the next stage:
1) broccoli after adopting is transported to the sub-low-temperature cold-storage stage:
In good time meticulous broccoli of gathering is put into Packaging Box or bubble chamber; After adopting, be transported to the sub-low-temperature cold-storage of handling through disinfection by chlorine dioxide in 4～5 hours, behind warehouse-in, in 5～8 hours reserve temperature in the sub-low-temperature cold-storage reduced to 3～8 ℃; It is 85%～90% that freezer keeps relative humidity;
The refrigerating capacity of sub-low-temperature cold-storage demand is looked the storage size and is mated, and is suitable can satisfy in the temperature range that cooled the temperature to 3～8 ℃ after broccoli is put in storage in 5～8 hours, usually can be by 70～110 watts of/cubic metre apolegamy refrigeration compressors.
Described sub-low-temperature cold-storage is handled through disinfection by chlorine dioxide in advance and is meant: at 1～2 day chlorine dioxide with 1.0～1.5 μ L/L of broccoli warehouse-in continuous sterilization is carried out in the empty storehouse of sub-low-temperature cold-storage and handled 4～6 hours, to kill pathogen remaining in the storehouse or significantly to reduce cause of disease radix in the storehouse.
The described air-humidification method of relative humidity that keeps in sub-low-temperature cold-storage comprises artificial air-humidification method and automatic humidification method; Described artificial air-humidification method is: manually carry out humidification with industrial ultrasonic wave damping device, according to the long-pending size of storage capacity, select the industrial ultrasonic wave damping device of suitable steam output for use, this damping device has humidification even, the characteristics that the steam particle is little.The steam generation of separate unit ultrasonic wave damping device is advisable with 3～9 kilograms/hour.Described automatic humidification method is: adopt humidity transmitter (4～20 milliamperes of standard output), Siemens's (PLCS7-200) program controller and computer to form control humidification system automatically, reach the purpose and the requirement of automatic humidification.
2) classification, pack and pile up the stage:
In freezer, broccoli is selected classification according to market demands, exempt to put into the perforated plastic case after mouth pack, the chest layering is placed on preserves on the shelf with the polyethylene micropore bag of 0.015～0.020 millimeters thick;
Describedly select classification and be meant: rejecting ill worm and machinery is hindered on the basis of broccoli, broccoli is being graded according to the bouquet color and luster of broccoli, anthocaulus regularity, little the flowers are in blossom degree etc.
Select classification with blue and white according to market demands.With gather and transportation in broccoli, the small bud of collided with damage or sick insect bite evil obviously expanded or the broccoli opened is rejected, the broccoli that meets the storage quality requirement is carried out classification by shape, size etc., exempt from mouth with the polyethylene micropore bag of 0.015～0.020 millimeters thick then and pack.This packaging material and mode, moisture can not scattered and not disappeared in a large number, but have good logical gas permeability, put into the perforated plastic case, and the chest layering is placed on the storage shelf.
3). illumination and sterilisation stage:
Light emitting source is set in sub-low-temperature cold-storage, and with the broccoli in the light Continuous irradiation polyethylene micropore bag, broccoli obtains uniform illumination, and its illuminance is 30～100Lux; Every 24～72 hours, with the chlorine dioxide of 0.03～0.2 μ L/L concentration sub-low-temperature cold-storage is disinfected 1 time, the time of disinfecting is 20～40 minutes at every turn;
The light emitting source of described illumination is 220 volts of self-ballasted fluorescent lamps of voltage, i.e. electricity-saving lamp, and glow color is a cool white light; The light emitting source general power is by 3～5 watts of/square metre settings; Described illumination power is by 0.7～1.2 watt of/cubic metre setting, and the power of electricity-saving lamp is 7～14 watts/each lamp, the electricity-saving lamp layout that is uniformly dispersed, and the illumination of freezer should evenly disperse, to obtain uniform intensity of illumination.The duration of storage light emitting source is luminous continuously, the broccoli in the irradiated polyethylene micropore bag.
Described sub-low-temperature cold-storage is disinfected in chlorine dioxide air sterilization control appliance select chlorine dioxide air sterilization control appliance for use, this equipment is made up of reaction liquid, chlorine dioxide sensor, liquid delivery pump, vapour liquid separator and computerized control system.Adopt this equipment per 24～72 hours,, handled 20～40 minutes at every turn, can effectively control rotting of broccoli with the chlorine dioxide treatment of 0.03～0.20 microlitre/rise concentration 1 time to sub-low-temperature cold-storage.
4) the outbound stage:
According to shelf-life in conjunction with market demand outbound, storage period generally should not surpass 15 days, rots to take place to keep dish body green, not have.During outbound, can directly adopt the used polyethylene micropore bag packing of duration of storage as marketing packing according to the market demand; Can also change other packings again according to market demands, as tightening film packing etc.Above-mentioned two kinds of packing methods are chosen any one kind of them.
Claims (4)
1. one kind is adopted light filling and chlorine dioxide treatment broccoli for fresh-keeping method at sub-low-temperature cold-storage, it is characterized in that described preservation method is by carrying out successively as the next stage:
1) broccoli after adopting is transported to the sub-low-temperature cold-storage stage:
In good time meticulous broccoli of gathering is put into Packaging Box or bubble chamber; After adopting, be transported to the sub-low-temperature cold-storage of handling through disinfection by chlorine dioxide in 4～5 hours, behind warehouse-in, in 5～8 hours reserve temperature in the sub-low-temperature cold-storage reduced to 3～8 ℃; It is 85%～90% that freezer keeps relative humidity;
2) classification, pack and pile up the stage:
In freezer, broccoli is selected classification according to market demands, exempt to put into the perforated plastic case after mouth pack, the chest layering is placed on preserves on the shelf with the polyethylene micropore bag of 0.015～0.020 millimeters thick;
3) illumination and sterilisation stage:
Light emitting source is set in sub-low-temperature cold-storage, and with the broccoli in the light Continuous irradiation polyethylene micropore bag, broccoli obtains uniform illumination, and its illuminance is 30～100Lux; Every 24～72 hours, with the chlorine dioxide of 0.03～0.2 μ L/L concentration sub-low-temperature cold-storage is disinfected 1 time, the time of disinfecting is 20～40 minutes at every turn;
4) the outbound stage:
During outbound, directly adopt the used polyethylene micropore bag packing of duration of storage or change other packings again by market demands according to the market demand.
2. according to adopting light filling and chlorine dioxide treatment broccoli for fresh-keeping method at sub-low-temperature cold-storage described in the claim 1, it is characterized in that the light emitting source of described illumination is an electricity-saving lamp, glow color is a cool white light; The light emitting source general power is by 3～5 watts of/square metre settings; Described illumination power is by 0.7～1.2 watt of/cubic metre setting, and the power of electricity-saving lamp is 7～14 watts/each lamp, and the illumination of freezer is dispersed placement evenly.
3. according to adopting light filling and chlorine dioxide treatment broccoli for fresh-keeping method at sub-low-temperature cold-storage described in the claim 1, it is characterized in that the described air-humidification method of relative humidity that keeps comprises artificial air-humidification method and automatic humidification method in sub-low-temperature cold-storage; Described artificial air-humidification method is: manually carry out humidification with industrial ultrasonic wave damping device, the steam generation of described separate unit ultrasonic wave damping device is 3～9 kilograms/hour; Described automatic humidification method is: adopt humidity transmitter, Siemens's program controller and computer to form control humidification system automatically.
4. according to adopting light filling and chlorine dioxide treatment broccoli for fresh-keeping method at sub-low-temperature cold-storage described in the claim 1, it is characterized in that, describedly select classification and be meant: rejecting ill worm and machinery is hindered on the basis of broccoli, according to the bouquet color and luster of broccoli, anthocaulus regularity, little the flowers are in blossom that degree grades to broccoli; Described in sub-low-temperature cold-storage the fresh-retaining preserving maximum duration be 15 days.
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| CN2008100526755A CN101253881B (en) | 2008-04-09 | 2008-04-09 | Method for processing broccoli for fresh-keeping by supplementing light and chlorine dioxide in sub-low-temperature refrigerator |
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| CN2008100526755A CN101253881B (en) | 2008-04-09 | 2008-04-09 | Method for processing broccoli for fresh-keeping by supplementing light and chlorine dioxide in sub-low-temperature refrigerator |
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| US8992831B2 (en) | 2009-09-25 | 2015-03-31 | E. I. Du Pont De Nemours And Company | Stabilized chlorine dioxide to preserve carbohydrate feedstocks |
| CN103315049B (en) * | 2013-06-15 | 2016-09-07 | 徐州天马敬安食品有限公司 | A kind of preparation method exporting fresh-keeping broccoli |
| US9414611B2 (en) | 2013-12-20 | 2016-08-16 | Ica Trinova, Llc | Methods for treating an object with chlorine dioxide |
| US10850981B2 (en) | 2017-04-25 | 2020-12-01 | Ica Trinova, Llc | Methods of producing a gas at a variable rate |
| US11912568B2 (en) | 2018-03-14 | 2024-02-27 | Ica Trinova, Llc | Methods of producing a gas at a controlled rate |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85105234A (en) * | 1985-07-10 | 1987-01-14 | 北京农林科学院蔬菜研究所 | Technique of packing and stocking green cauliflowers with platic film |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85105234A (en) * | 1985-07-10 | 1987-01-14 | 北京农林科学院蔬菜研究所 | Technique of packing and stocking green cauliflowers with platic film |
Non-Patent Citations (3)
| Title |
|---|
| 袁云生.新型杀菌消毒剂——稳定性二氧化氯.适用技术市场.1994,(10),13-14. * |
| 马小燕，等.二氧化氯的应用研究与进展.环境与健康杂志.1998,15(2),94-97. |
| 马小燕等.二氧化氯的应用研究与进展.环境与健康杂志.1998,15(2),94-97. * |
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