CN102132722A - Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment - Google Patents
Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment Download PDFInfo
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- CN102132722A CN102132722A CN2010100026639A CN201010002663A CN102132722A CN 102132722 A CN102132722 A CN 102132722A CN 2010100026639 A CN2010100026639 A CN 2010100026639A CN 201010002663 A CN201010002663 A CN 201010002663A CN 102132722 A CN102132722 A CN 102132722A
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Abstract
The invention discloses a fresh-keeping method for storing and transporting vegetables and fruits in an airtight environment and belongs to the field of fresh-keeping process for vegetables and fruits. The method comprises the following steps: collecting raw materials, pre-cooling raw materials, and air-tightly packaging, storing and transporting the raw materials, wherein an oxygen generating agent which is peroxide is added during the air-tightly packaging and storing process. According to the method provided by the invention, the oxygen generating agent is utilized to have chemical reaction with the CO2 (carbon dioxide) in the airtight environment and the evaporated H2O (water) formed by the vegetables and fruits, thereby generating O2 (oxygen), consuming CO2, relatively increasing the O2 concentration and decreasing the CO2 concentration under the airtight condition, and preventing the vegetables and fruits from anaerobic respiration or/and CO2 poisoning, so as to promote the storage, transportation and fresh-keeping effects for vegetables and fruits and prolong the storage, transportation and fresh-keeping period. The fresh-keeping method provided by the invention has the advantages that the operation is simple and feasible, the production cost is low, the practicability is strong and the batch storage and transportation can be realized.
Description
Technical field
The present invention relates to the fresh-keeping manufacture field of vegetables and fruits, particularly, relate to a kind of O that rises of closed environment storing vegetables and fruits
2CO falls
2" oppositely controlled atmosphere " preservation method.
Background technology
O in the storing environment
2And CO
2Be respectively that vegetables and fruits carry out respiratory gaseousness substrate and product, simultaneously, need O in plant " dead hormone " the ethene biosynthetic process
2Participation, CO
2Be the competitive inhibitor that ethene plays a role,, suitably reduce the O in the storing environment according to substrate restriction and product feedback inhibition principle
2Concentration improves CO
2Concentration can effectively reduce the vegetables and fruits respiratory metabolism, and the generation of ethene suppressing and effect reduce the nutrition loss, thereby play fresh-keeping effect, and this is the fresh-keeping basic principle of air conditioned storage.Different vegetables and fruits kinds and kind obtain the O of best fresh-keeping effect
2And CO
2The concentration requirement difference.Spontaneous controlled-atmosphere is meant and utilizes the respiration that is packaged in the vegetables and fruits self in the airtight container constantly to consume O
2, generate CO
2, spontaneously form a kind of low O
2High CO
2Gaseous environment, it is fresh-keeping to help vegetables and fruits.Yet work as O
2Concentration cross low and (or) CO
2When excessive concentration promptly reaches Injury Thresholds, victual will take place anaerobic respiration and (or) CO
2Poison, produce disease and rotten, therefore need in time open and pack sealing again after " leaking informaton ".
In vegetables and fruits, be example with plateau, Gansu summer vegetable, advantage such as it has, and product are of fine quality, beautiful outline form, pollution are little, annual strong sales in season in midsummer is in 89 big-and-middle-sized wholesale vegetable markets in all parts of the country, and the kind of export trade vegetables has 306 kinds more than.Developed countries and the allocation and transportation of regional vegetables and fruits have realized the cold chain circulation substantially, but the economic strength of China still is not enough to support and set up perfect cold chain system, and plateau summer vegetable allocation and transportation at present are all with the simple automobile of insulation on the rocks or the train transportation of insulation on the rocks.After vegetables are gathered, precooling is about 24 hours in constant heat storage, when treating that dish body temperature degree drops to 0～6 ℃, under cryogenic conditions, vegetables are packed, in packing, add ice chest or trash ice simultaneously, sealed package carries out simple and easy insulation with the dish buttress with plastic foil, straw screen or mat (or styrofoam), woollen blanket (or cotton-wadded quilt) on automobile.In the summer vegetable transporting procedures of plateau, in order to keep vegetables by the low product temperature of precooling, acquisition on the rocks and prevent that external high temperature from causing that vegetables product temperature rises, with vegetables be enclosed in pack in.Discover that the plateau summer vegetable is generally longer owing to haulage time, the O in the airtight casing
2Concentration is very low, stores and transports the 3rd day O
2Concentration is usually less than 1%, and CO
2Concentration be higher than the scope of restraining oneself that 17%, two kind of gas concentration has seriously exceeded the storing vegetables.Repeatedly the result of simulated test shows no O
2Suffocate and CO
2Poisoning is to cause yellow in the summer vegetable transportation of plateau, brown stain and rotten main cause.
Summary of the invention
The objective of the invention is to store and transport the defective that exists in the vegetables and fruits at closed environment, propose a kind of O that rises of closed environment storing vegetables and fruits at prior art
2CO falls
2" oppositely controlled atmosphere " preservation method.
The technical scheme that realizes above-mentioned purpose is as follows:
The preservation method of a kind of closed environment storing vegetables and fruits comprises that raw material is gathered, precooling, airtight package are stored, transportation, add oxygen generating agent in described airtight package storage process, and described oxygen generating agent is a peroxide.
Further, described oxygen generating agent is calper calcium peroxide or sodium peroxide.
Further, the use amount of described calper calcium peroxide is 0.5～20g/kg vegetables and fruits, and the use amount of sodium peroxide is 0.2～5g/kg vegetables and fruits.
Further, the preservation method of a kind of closed environment storing vegetables and fruits of the present invention specifically comprises the steps:
(1) raw material is gathered: according to the harvest maturity of the market demands vegetables and fruits of gathering, reject non-edible part and other impurity, select the vegetables and fruits that no disease and pest and machinery are hindered, put in order, classification;
(2) precooling: selected vegetables and fruits are placed precooling 20～30h in the 0 ℃～Cool Room 4;
(3) airtight package is stored: the vegetables and fruits after the precooling are packed in the carton or other airtight package case of bubble chamber, plastic lining film, add agent for storage of coldness, antistaling agent and oxygen generating agent, after pack;
(4) transportation: the vegetables and fruits of airtight package are adopted 0～6 ℃ of simple and easy insulated lorry transportation, or the transportation of 0～6 ℃ of ice bag train container.
Further, before the described transportation of step (4), vegetables and fruits can be placed 0～2 ℃ of freezer storage.
Agent for storage of coldness in the technique scheme, antistaling agent product kind are enriched, and all can buy from market, and the use amount interpolation of pressing when specifically using in its corresponding operation instructions gets final product.Supporting oxygen generating agent is peroxide commonly used, and its reaction product is O
2, H
2O and CaOH (NaOH) are nontoxic to people and animals.
The preservation method of a kind of closed environment storing vegetables and fruits of the present invention falls O with traditional controlled atmosphere
2Rise CO
2On the contrary, proposed to rise O
2CO falls
2" oppositely controlled atmosphere " fresh-keeping theory, and to have formed be " oppositely controlled atmosphere " preservation method of core with the oxygen generating agent.Oxygen generating agent calper calcium peroxide and sodium peroxide all can with the CO in the closed environment
2The H that evaporation forms with vegetables and fruits
2Chemical reaction takes place in O, generates O
2, consume CO
2Thereby, improve the O in the closed environment relatively
2Concentration reduces CO
2Concentration, prevent vegetables and fruits generation anaerobic respiration cause physiology injury or (with) CO
2Poison, thereby the storage fresh-keeping effect of raising vegetables and fruits prolongs its storage fresh-keeping phase.
The present invention is directed to the residing gaseous environment of vegetables and fruits and whether help that it is fresh-keeping, how controlling gaseous environment makes it help problems such as vegetables and fruits are fresh-keeping to study, be example with the plateau summer vegetable, discover, the plateau summer vegetable is generally longer owing to haulage time, the O in the airtight casing
2Concentration is very low, stores and transports the 3rd day O
2Concentration is usually less than 1%, and CO
2Concentration be higher than the scope of restraining oneself that 17%, two kind of gas concentration has seriously exceeded the storing vegetables.Table 1, table 2 are respectively the variation of two kinds of gas concentrations in garden pea and the spinach simulation transporting procedures.
O in the garden pea bubble chamber in the table 1 simulation transporting procedures
2, CO
2The variation of concentration
O in the spinach bubble chamber in the table 2 simulation transporting procedures
2, CO
2The variation of concentration
Repeatedly analog reslt shows no O
2Suffocate and CO
2Poisoning is to cause yellow in the summer vegetable transportation of plateau, brown stain and rotten main cause.At above research, O falls in method and traditional controlled atmosphere of a kind of closed environment storing vegetables and fruits of the present invention
2Rise CO
2On the contrary, proposed to rise O first
2CO falls
2" oppositely controlled atmosphere " fresh-keeping theory.
(1) the gas with various ratio is to the influence of airtight package plateau summer vegetable fresh-keeping effect
With the caraway is experiment material, is packing container with homemade seal glass case (having the gas inlet and outlet pipe), by dynamically inject different O in the seal box that vegetables are housed
2/ CO
2The gas of ratio, comparative analysis different O
2/ CO
2Gas ratio is to the influence of airtight package Vegetable Preservation effect.The result shows, different O in the airtight package
2/ CO
2Gas ratio has appreciable impact to the Vegetable Preservation effect, works as O
2Concentration is higher relatively, CO
2When concentration was relatively low, very easily oxidation yellow of caraway lost commodity value; Work as O
2Concentration and CO
2When concentration was kept suitable proportion, caraway was green normal, and fresh-keeping effect is good; Work as O
2Concentration is relatively low, CO
2When concentration was higher relatively, caraway leaf look blackish green, is brown behind poach, illustrates CO takes place
2Poison.With O
2Concentration raises, and causes the CO of injury
2Concentration also raises, and illustrates that influence the fresh-keeping of vegetables effect is O
2And CO
2Relative scale, but not absolute concentration.Generally on vegetables, seldom mention controlled atmosphere, above-mentioned experiment confirm different O in the airtight package
2/ CO
2Gas ratio has appreciable impact to the Vegetable Preservation effect, can be by regulating the O in the airtight package
2/ CO
2Ratio strengthens the Vegetable Preservation effect, and using on the airtight package fresh-keeping of vegetables for the controlled atmosphere technology provides foundation.
(2) oxygen generating agent is to O in the summer vegetable airtight package of plateau
2/ CO
2The influence of ratio
Table 3 oxygen generating agent 1 (sodium peroxide) is to O in the airtight package caraway case
2, CO
2The influence of concentration
Table 4 oxygen generating agent 2 (calper calcium peroxide) is to O in the airtight package caraway case
2, CO
2The influence of concentration
The 5kg caraway is sealed in 0.12m
3About glass box in, survey the O in the seal box after 4 days
2, CO
2Concentration, result such as table 3, table 4.From table 3, table 4 as can be seen, two kinds of oxygen generating agents all can be breathed the CO that discharges with vegetables
2Be substrate, generate O
2Thereby, improve the O in the closed box relatively
2Concentration reduces CO
2Concentration; And along with the increasing of oxygen generating agent dosage, the O in the seal box
2/ CO
2Ratio increases gradually.Above-mentioned data are for regulating O in the summer vegetable seal box of plateau by using oxygen generating agent
2/ CO
2Ratio provides foundation, and can control its scale by oxygen generating agent dosage, for the realization of " oppositely controlled atmosphere " preservation technique provides the materialization basis.
Compared with prior art, the present invention has following beneficial effect:
(1) this method is utilizing limited low temperature to suppress on the basis of vegetables and fruits physiologically active, and in the vegetables and fruits transporting procedures, sealed overlong time causes O in the storing environment by self breathing
2Concentration is crossed low and CO
2Excessive concentration, thereby the situation that produces the physiology injury and rot by using chemical oxygen generating agent, improve the O in the closed environment relatively
2Concentration reduces CO
2Concentration, prevent vegetables and fruits generation anaerobic respiration cause physiology injury or (with) CO
2Poison, thereby the storage fresh-keeping effect of raising vegetables and fruits prolongs its storage fresh-keeping phase.The chemistry oxygen generating agent can add when vegetables and fruits are packed, and has the operability of practical application.
(2) used oxygen generating agent is peroxide commonly used in this method, and its reaction product is O
2, H
2O and CaOH (NaOH) are nontoxic to people and animals.
(3) this technology operation is simple, and production cost is low, and is practical, can store and transport in batches, has wide practical use.
The specific embodiment
Specific embodiments of the invention are provided below:
Employed term among the present invention unless other explanation is arranged, generally has the implication of those of ordinary skills' common sense.
Embodiment 1
1. raw material is gathered: by the harvest maturity of the market demands vegetables and fruits of gathering, reject non-edible part and other impurity, select the vegetables and fruits that no disease and pest and machinery are hindered, by standard put in order, classification.
2. precooling: selected vegetables and fruits are placed precooling 20h in 0 ℃ of freezer.
3. airtight package is stored: will pack in the carton or other airtight packages of bubble chamber, plastic lining film through the vegetables and fruits of precooling, add agent for storage of coldness (commercially available prod use amount) according to quantity, add antistaling agent (commercially available prod use amount) on demand, the amount of pressing the 0.5g/kg vegetables and fruits adds calper calcium peroxide, and seal with adhesive tape, make package encapsulation.
4. transportation: the vegetables and fruits of airtight package are placed 0 ℃ of freezer storage, back 0 ℃ of simple and easy insulated lorry transportation, or the transportation of 0 ℃ of ice bag train container.
Embodiment 2:
1. raw material is gathered: by the harvest maturity of the market demands vegetables and fruits of gathering, reject non-edible part and other impurity, select the vegetables and fruits that no disease and pest and machinery are hindered, by standard put in order, classification.
2. precooling: selected vegetables and fruits are placed precooling 24h in 2 ℃ of freezers.
3. airtight package is stored: will pack in the carton or other airtight packages of bubble chamber, plastic lining film through the vegetables and fruits of precooling, add agent for storage of coldness (commercially available prod use amount) according to quantity, add antistaling agent (commercially available prod use amount) on demand, the amount of pressing the 10g/kg vegetables and fruits adds calper calcium peroxide, and seal with adhesive tape, make package encapsulation.
4. transportation: with 2 ℃ of simple and easy insulated lorry transportations of vegetables and fruits of airtight package, or the transportation of 2 ℃ of ice bag train containers.
Embodiment 3
1. raw material is gathered: by the harvest maturity of the market demands vegetables and fruits of gathering, reject non-edible part and other impurity, select the vegetables and fruits that no disease and pest and machinery are hindered, by standard put in order, classification.
2. precooling: selected vegetables and fruits are placed precooling 30h in the Cool Room 4.
3. airtight package is stored: will pack in the carton or other airtight packages of bubble chamber, plastic lining film through the vegetables and fruits of precooling, add agent for storage of coldness (commercially available prod use amount) according to quantity, add antistaling agent (commercially available prod use amount) on demand, the amount of pressing the 20g/kg vegetables and fruits adds calper calcium peroxide, and seal with adhesive tape, make package encapsulation.
4. transportation: the vegetables and fruits of airtight package are placed 0 ℃ of freezer storage, back 6 ℃ of simple and easy insulated lorry transportations, or the transportation of 6 ℃ of ice bag train containers.
Embodiment 4
1. raw material is gathered: by the harvest maturity of the market demands vegetables and fruits of gathering, reject non-edible part and other impurity, select the vegetables and fruits that no disease and pest and machinery are hindered, by standard put in order, classification.
2. precooling: selected vegetables and fruits are placed precooling 20h in 0 ℃ of freezer.
3. airtight package is stored: will pack in the carton or other airtight packages of bubble chamber, plastic lining film through the vegetables and fruits of precooling, add agent for storage of coldness (commercially available prod use amount) according to quantity, add antistaling agent (commercially available prod use amount) on demand, the amount of pressing the 0.2g/kg vegetables and fruits adds sodium peroxide, and seal with adhesive tape, make package encapsulation.
4. transportation: with 0 ℃ of simple and easy insulated lorry transportation of vegetables and fruits of airtight package, or the transportation of 0 ℃ of ice bag train container.
Embodiment 5:
1. raw material is gathered: by the harvest maturity of the market demands vegetables and fruits of gathering, reject non-edible part and other impurity, select the vegetables and fruits that no disease and pest and machinery are hindered, by standard put in order, classification.
2. precooling: selected vegetables and fruits are placed precooling 24h in 2 ℃ of freezers.
3. airtight package is stored: will pack in the carton or other airtight packages of bubble chamber, plastic lining film through the vegetables and fruits of precooling, add agent for storage of coldness (commercially available prod use amount) according to quantity, add antistaling agent (commercially available prod use amount) on demand, the amount of pressing the 2g/kg vegetables and fruits adds sodium peroxide, and seal with adhesive tape, make package encapsulation.
4. transportation: the vegetables and fruits of airtight package are placed 2 ℃ of freezer storages, back 2 ℃ of simple and easy insulated lorry transportations, or the transportation of 2 ℃ of ice bag train containers.
Embodiment 6
1. raw material is gathered: by the harvest maturity of the market demands vegetables and fruits of gathering, reject non-edible part and other impurity, select the vegetables and fruits that no disease and pest and machinery are hindered, by standard put in order, classification.
2. precooling: selected vegetables and fruits are placed precooling 30h in the Cool Room 4.
3. airtight package is stored: will pack in the carton or other airtight packages of bubble chamber, plastic lining film through the vegetables and fruits of precooling, add agent for storage of coldness (commercially available prod use amount) according to quantity, add antistaling agent (commercially available prod use amount) on demand, the amount of pressing the 5g/kg vegetables and fruits adds sodium peroxide, and seal with adhesive tape, make package encapsulation.
4. transportation: the vegetables and fruits of airtight package are placed 0 ℃ of freezer storage, back 6 ℃ of simple and easy insulated lorry transportations, or the transportation of 6 ℃ of ice bag train containers.
Use when method of the present invention is applicable to closed environment storing vegetables and fruits, have that operation is simple, production cost is low, and is practical, the characteristics that can store and transport in batches, and practicality is stronger.
It should be noted that at last: the above only is the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement.Within the spirit and principles in the present invention all, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. the preservation method of closed environment storing vegetables and fruits comprises that raw material is gathered, precooling, airtight package are stored, transportation, it is characterized in that add oxygen generating agent in described airtight package storage process, described oxygen generating agent is a peroxide.
2. the preservation method of a kind of closed environment storing vegetables and fruits according to claim 1 is characterized in that described oxygen generating agent is calper calcium peroxide or sodium peroxide.
3. the preservation method of a kind of closed environment storing vegetables and fruits according to claim 2 is characterized in that the use amount of described calper calcium peroxide is 0.5～20g/kg vegetables and fruits, and the use amount of sodium peroxide is 0.2～5g/kg vegetables and fruits.
4. according to the preservation method of claim 1,2 or 3 described a kind of closed environment storing vegetables and fruits, it is characterized in that, specifically comprise the steps:
(1) raw material is gathered: according to the harvest maturity of the market demands vegetables and fruits of gathering, reject non-edible part and other impurity, select the vegetables and fruits that no disease and pest and machinery are hindered, put in order, classification;
(2) precooling: selected vegetables and fruits are placed precooling 20～30h in the 0 ℃～Cool Room 4;
(3) airtight package is stored: the vegetables and fruits after the precooling are packed in the carton or other airtight package case of bubble chamber, plastic lining film, add agent for storage of coldness, antistaling agent and oxygen generating agent, after pack;
(4) transportation: the vegetables and fruits of airtight package are adopted 0～6 ℃ of simple and easy insulated lorry transportation, or the transportation of 0～6 ℃ of ice bag train container.
5. the preservation method of a kind of closed environment storing vegetables and fruits according to claim 4 is characterized in that, before the described transportation of step (4), vegetables and fruits can be placed 0～2 ℃ of freezer storage.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100026639A CN102132722A (en) | 2010-01-21 | 2010-01-21 | Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment |
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|---|---|---|---|
| CN2010100026639A CN102132722A (en) | 2010-01-21 | 2010-01-21 | Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment |
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Cited By (9)
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|---|---|---|---|---|
| CN102870867A (en) * | 2012-07-31 | 2013-01-16 | 茂名职业技术学院 | Lychee fresh-preservation method |
| CN105410157A (en) * | 2015-12-16 | 2016-03-23 | 重庆市渝东南农业科学院 | Preservative storage and transportation method for stem lump mustard |
| CN106343007A (en) * | 2016-08-31 | 2017-01-25 | 北海市绿品生态农业科技有限公司 | Leaf vegetable preservation technology |
| CN106578004A (en) * | 2016-11-30 | 2017-04-26 | 贵州向黔冲综合农业有限公司 | Fresh keeping method of vegetables during logistics transportation |
| CN108607483A (en) * | 2018-04-28 | 2018-10-02 | 汉广中药科技（天津）有限公司 | A kind of Chinese medicine curing agent with oxygen slow release function and preparation method thereof and application method |
| CN109007018A (en) * | 2018-09-11 | 2018-12-18 | 李继云 | A kind of antistaling agent and its preparation method and application |
| CN109197493A (en) * | 2018-10-11 | 2019-01-15 | 泓森林业有限公司 | A kind of locust tree kind root packing method |
| CN114246209A (en) * | 2021-12-06 | 2022-03-29 | 海南金农实业有限公司 | Litchi gas preservative and preparation method and use method thereof |
| CN115886066A (en) * | 2022-12-22 | 2023-04-04 | 沈阳农业大学 | Normal-temperature transportation broccoli preservation device and method |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870867A (en) * | 2012-07-31 | 2013-01-16 | 茂名职业技术学院 | Lychee fresh-preservation method |
| CN102870867B (en) * | 2012-07-31 | 2013-12-18 | 茂名职业技术学院 | Lychee fresh-preservation method |
| CN105410157A (en) * | 2015-12-16 | 2016-03-23 | 重庆市渝东南农业科学院 | Preservative storage and transportation method for stem lump mustard |
| CN106343007A (en) * | 2016-08-31 | 2017-01-25 | 北海市绿品生态农业科技有限公司 | Leaf vegetable preservation technology |
| CN106578004A (en) * | 2016-11-30 | 2017-04-26 | 贵州向黔冲综合农业有限公司 | Fresh keeping method of vegetables during logistics transportation |
| CN108607483A (en) * | 2018-04-28 | 2018-10-02 | 汉广中药科技（天津）有限公司 | A kind of Chinese medicine curing agent with oxygen slow release function and preparation method thereof and application method |
| CN109007018A (en) * | 2018-09-11 | 2018-12-18 | 李继云 | A kind of antistaling agent and its preparation method and application |
| CN109197493A (en) * | 2018-10-11 | 2019-01-15 | 泓森林业有限公司 | A kind of locust tree kind root packing method |
| CN114246209A (en) * | 2021-12-06 | 2022-03-29 | 海南金农实业有限公司 | Litchi gas preservative and preparation method and use method thereof |
| CN115886066A (en) * | 2022-12-22 | 2023-04-04 | 沈阳农业大学 | Normal-temperature transportation broccoli preservation device and method |
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Application publication date: 20110727 |