CN102132723B - Storage and preservation method of smallanthus sonchifolius - Google Patents

Storage and preservation method of smallanthus sonchifolius Download PDF

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Publication number
CN102132723B
CN102132723B CN 201010101808 CN201010101808A CN102132723B CN 102132723 B CN102132723 B CN 102132723B CN 201010101808 CN201010101808 CN 201010101808 CN 201010101808 A CN201010101808 A CN 201010101808A CN 102132723 B CN102132723 B CN 102132723B
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Prior art keywords
smallantus sonchifolium
temperature
storage
heat treatment
refreshing
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CN 201010101808
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CN102132723A (en
Inventor
寇莉萍
李智英
余杰
辛英会
姚志勇
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Northwest A&F University
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Northwest A&F University
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Abstract

The invention provides a storage and preservation method of smallanthus sonchifolius, which comprises four steps of material selection, thermal treatment, precooling as well as packaging and storage. As a thermal treatment technology is introduced, the storage period of the smallanthus sonchifolius is greatly shortened, and can reach 4-7 months. The storage method has the advantages of being safe, reasonable and sanitary, having a long storage period, and leading to no toxin and harm for the smallanthus sonchifolius; moreover, the storage and preservation method has a higher commercial value.

Description

A kind of method for storing and refreshing of Smallantus sonchifolium
Technical field
The present invention relates to a kind of preservation method, be specifically related to a kind of method for storing and refreshing of Smallantus sonchifolium.
Background technology
Smallantus sonchifolium originates in the Andes arteries and veins, is a kind of common stem tuber fruit in the locality, and its flavor is sweet, but heat is not high.The Smallantus sonchifolium stem tuber mainly is comprised of oligosaccharide, belongs to low-calorie diet, can effectively reduce blood sugar and blood fat, the cleaning stomach, treatment hypertension is particularly suitable for diabetes patient and slimmer and eats, and also contains simultaneously more than 20 kind of human body essential amino acid and abundant mineral matter.When but Smallantus sonchifolium is gathered, very easily mechanical wounding occurs and cause injuredly, storage at normal temperatures is easy to occur to rot.
Heat treatment before fruit vegetables storing refers to utilize the thermal characteristic of fruits and vegetables and other physicochemical characteristics is placed in fruits and vegetables the heat such as hot water, hot-air, thermal evaporation before storage environment, process the regular hour, with the freshness date of extending fruit, usually process a few hours to a couple of days with 30~45 ℃ or processed several minutes to tens of minutes with 40~60 ℃.In recent years, along with the raising of people's living standard and popularizing of pollution-free food, the pay attention to day by day of people to food quality and environmental problem, people are also more and more higher to the requirement of food quality, and heat treatment technics can effectively be controlled the disease and pest of postharvest fruit and vegetable with it, part substituted chemistry medicament is to the control of postharvest disease of fruits and vegetables, the Physiological and Biochemical Metabolism of regulating fruits and vegetables, and pollution-free and residual, and becomes the study hotspot of storage fruit and vegetable.Heat treatment has been widely used in the fruits such as persimmon, strawberry, peach, green pepper, mango, oranges and tangerines, not only extends the ripe old and feeble time, and the control disease of rotting reduces the effect of injury from low temperature in addition.
Summary of the invention
The object of the present invention is to provide a kind of method for storing and refreshing of Smallantus sonchifolium, it is a kind of preservation method of combined with heat treatment packing of safety non-pollution, and it has solved the technical problem that in the background technology, shelf life is short and storage effect is poor.
Technical scheme of the present invention is:
A kind of method for storing and refreshing of Smallantus sonchifolium, its special character be, this preservation method comprises the following steps:
1] material selection
Select fresh gather without disease and pest, have no mechanical damage, maturity is good and uniform Smallantus sonchifolium;
2] heat treatment
In advance the temperature of constant temperature and humidity incubator is transferred to 28-35 ℃, humidity is transferred to 80-85% and is kept, and the Smallantus sonchifolium that chooses is packed in plastic film bag, puts into to establish climatic chamber and process 20-24h;
3] precooling
Described heat treatment is taken out Smallantus sonchifolium after finishing from plastic film bag, be that under 8 ℃-12 ℃, standing precooling is no less than 8h in temperature;
4] packing storage
After described precooling, put plastic foaming net for each Smallantus sonchifolium, be lined with the interior storage of corrugated case of the thick plastic polyethylene bag film of 0.01-0.02mm in packing into;
After described sealed polyethylene plastic sealing fruit, to regulate O 2And CO 2Transmitance and the moisture that keeps Smallantus sonchifolium, the temperature of its storage remains on 8-12 ℃; Storage period is 4-7 month.
In above-mentioned heat treatment step, its temperature of constant temperature and humidity incubator remains on 35 ℃, and humidity remains on 85% simultaneously.
Above-mentioned precooling is under 10 ℃ in temperature, the time 8-12h of standing precooling.
Above-mentioned 4] in packing storage step, the temperature of its storage is 10 ℃.
The thickness of the plastic film bag that the Smallantus sonchifolium that above-mentioned 2] chooses in heat treatment step is packed into is 0.03mm.
Should not want as far as possible the bruising fruit when putting Smallantus sonchifolium in above-mentioned constant temperature and humidity incubator and corrugated case.
Above-mentioned Smallantus sonchifolium should gathered around the Frost's Descent.
Storage practice of the present invention safety, rationally, health, have a storage period long, but and to the nontoxic advantage of Smallantus sonchifolium.
The specific embodiment
A kind of method for storing and refreshing of Smallantus sonchifolium, this preservation method comprises the following steps:
1] material selection
Select fresh gather without disease and pest, have no mechanical damage, maturity is good and uniform Smallantus sonchifolium;
2] heat treatment
In advance the temperature of constant temperature and humidity incubator is transferred to 28-35 ℃ (the best is 35 ℃), humidity is transferred to 80-85% and is kept, and the Smallantus sonchifolium that chooses is packed in the thick plastic film bag of about 0.03mm, puts into to establish climatic chamber and process 20-24h;
3] precooling
Described heat treatment is taken out Smallantus sonchifolium after finishing from plastic film bag, be that under 8 ℃-12 ℃, (the best is 10 ℃) standing precooling is no less than 8h in temperature;
Heat treatment in short-term after Fruit can suppress in organism and the spore rudiment of in vitro and the corruption that is caused by Mycophyta.Heat treatment is not only without chemical residual, safe, simple and effective, come into one's own just gradually at postharvest fruit and vegetable in recent years, and heat treatment also can suppress respiratory rate and the acetate releasing quantity of fruits and vegetables, the fresh quality of maintenance fruits and vegetables, alleviate damaging to plants caused by sudden drop in temperature of fruits and vegetables, thereby extend storage period.Smallantus sonchifolium belongs to the subtropical zone fruit, adopts rear easily the appearance and damages to plants caused by sudden drop in temperature; Fruit water content is high especially, the dehydration shrinkage extremely easily occurs or rots; It is carried out suitable heat treatment, can effectively alleviate and damage to plants caused by sudden drop in temperature, suppress the generation of postharvest disease, extend its storage ﹠ fresh-keeping period.
Heat treated excess Temperature, overlong time, Smallantus sonchifolium easily are subject to heat injury, and the phenomenons such as depression, shrinkage dehydration, variable color appear in the surface.Heat treatment temperature is too low, the time is too short, does not reach heat treatment and suppresses disease and alleviate the effect that damages to plants caused by sudden drop in temperature.Experimental results show that the suitable heat treatment temperature of Smallantus sonchifolium and time are 30-35 ℃, 20-24 hour.We have designed respectively different temperature and times in experiment relatively to draw this temperature range effective.
4] packing storage
After described precooling, put plastic foaming net for each Smallantus sonchifolium, be lined with the interior storage of corrugated case (every case dress fruit is 5kg approximately) of the thick plastic polyethylene bag film of 0.01-0.02mm in packing into;
After described sealed polyethylene plastic sealing fruit, to regulate O 2And CO 2Transmitance and the moisture that keeps Smallantus sonchifolium, the temperature of its storage remains on 8-12 ℃ (reserve temperature the best is 10 ℃); Storage period is 4-7 month.
Core contribution point of the present invention is at the heat treatment step of introducing, and heat treatment is without chemical residual, safe, simple and effective.The result of testing in the constant situation of other conditions take heat treated condition as embodiment is as follows:
1, heat treatment temperature remains on 28 ℃, and humidity remained in 80% constant temperature and humidity incubator heat treatment 20 hours, and Smallantus sonchifolium can be preserved 4 months.
2, heat treatment temperature remains on 29 ℃, and humidity remained in 81% constant temperature and humidity incubator heat treatment 20.5 hours, and fresh-cut yacon can be preserved 4 months.
3, heat treatment temperature remains on 31 ℃, and humidity remained in 82% constant temperature and humidity incubator heat treatment 21 hours, and fresh-cut yacon can be preserved 4.5 months.
4, heat treatment temperature remains on 32 ℃, and humidity remained in 82% constant temperature and humidity incubator heat treatment 21 hours, and fresh-cut yacon can be preserved 5 months.
5, heat treatment temperature remains on 33 ℃, and humidity remained in 83% constant temperature and humidity incubator heat treatment 22 hours, and fresh-cut yacon can be preserved 13 days.
6, heat treatment temperature remains on 34 ℃, and humidity remained in 85% constant temperature and humidity incubator heat treatment 23 hours, and fresh-cut yacon can be preserved 6 months.
7, heat treatment temperature remains on 35 ℃, and humidity remained in 85% constant temperature and humidity incubator heat treatment 24 hours, and fresh-cut yacon can be preserved 7 months.
8, heat treatment temperature remains on 25 ℃, and humidity remained in 84% constant temperature and humidity incubator heat treatment 24 hours, and fresh-cut yacon can be preserved 2 months.
9, heat treatment temperature remains on 40 ℃, and humidity remained in 85% constant temperature and humidity incubator heat treatment 24 hours, and fresh-cut yacon can be preserved 3 months.
10, heat treatment temperature remains on 27 ℃, and humidity remained in 85% constant temperature and humidity incubator heat treatment 22 hours, and fresh-cut yacon can be preserved 3.5 months.

Claims (7)

1. the method for storing and refreshing of a Smallantus sonchifolium, is characterized in that, this preservation method comprises the following steps:
1] material selection
Select fresh gather without disease and pest, have no mechanical damage, maturity is good and uniform Smallantus sonchifolium;
2] heat treatment
In advance the temperature of constant temperature and humidity incubator is transferred to 28-35 ℃, humidity is transferred to 80-85% and is kept, and the Smallantus sonchifolium that chooses is packed in plastic film bag, puts into climatic chamber and processes 20-24h;
3] precooling
Described heat treatment is taken out Smallantus sonchifolium after finishing from plastic film bag, be that under 8 ℃-12 ℃, standing precooling is no less than 8h in temperature;
4] packing storage
After described precooling, put plastic foaming net for each Smallantus sonchifolium, be lined with the interior storage of corrugated case of the thick plastic polyethylene bag film of 0.01-0.02mm in packing into;
After described plastic polyethylene bag film sealing fruit, to regulate O 2And CO 2Transmitance and the moisture that keeps Smallantus sonchifolium, the temperature of its storage remains on 8-12 ℃; Storage period is 4-7 month.
2. the method for storing and refreshing of Smallantus sonchifolium according to claim 1, it is characterized in that: in described heat treatment step, its temperature of constant temperature and humidity incubator remains on 35 ℃, and humidity remains on 85% simultaneously.
3. the method for storing and refreshing of described Smallantus sonchifolium according to claim 1 and 2, it is characterized in that: described precooling is under 10 ℃ in temperature, the time 8-12h of standing precooling.
4. the method for storing and refreshing of Smallantus sonchifolium according to claim 3, is characterized in that: described 4] temperature of its storage is 10 ℃ in packing storage step.
5. the method for storing and refreshing of Smallantus sonchifolium according to claim 4, is characterized in that: described 2] thickness of the Smallantus sonchifolium that chooses in the heat treatment step plastic film bag of packing into is 0.03mm.
6. the method for storing and refreshing of Smallantus sonchifolium according to claim 5, is characterized in that: should not want as far as possible the bruising fruit when putting Smallantus sonchifolium in described constant temperature and humidity incubator and corrugated case.
7. the method for storing and refreshing of Smallantus sonchifolium according to claim 6, it is characterized in that: described Smallantus sonchifolium should gathered around the Frost's Descent.
CN 201010101808 2010-01-26 2010-01-26 Storage and preservation method of smallanthus sonchifolius Expired - Fee Related CN102132723B (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104705388A (en) * 2015-03-26 2015-06-17 安徽农业大学 Zizania aquatica preservation method
CN107361131A (en) * 2017-07-06 2017-11-21 中国农业科学院农产品加工研究所 A kind of Fresh-cut Apples preservation method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101228895A (en) * 2008-02-26 2008-07-30 仲恺农业技术学院 Preservation and fresh-keeping method of fruits and vegetables
CN101480202A (en) * 2009-01-23 2009-07-15 广东省农业科学院果树研究所 Antisepsis and antistaling agent for mango as well as preparation method and use thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101228895A (en) * 2008-02-26 2008-07-30 仲恺农业技术学院 Preservation and fresh-keeping method of fruits and vegetables
CN101480202A (en) * 2009-01-23 2009-07-15 广东省农业科学院果树研究所 Antisepsis and antistaling agent for mango as well as preparation method and use thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JP特开平11-178505A 1999.07.06

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