CN102919343A - Modified atmosphere preservation method for onboard pakchoi - Google Patents
Modified atmosphere preservation method for onboard pakchoi Download PDFInfo
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- CN102919343A CN102919343A CN2012104740896A CN201210474089A CN102919343A CN 102919343 A CN102919343 A CN 102919343A CN 2012104740896 A CN2012104740896 A CN 2012104740896A CN 201210474089 A CN201210474089 A CN 201210474089A CN 102919343 A CN102919343 A CN 102919343A
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- Prior art keywords
- pakchoi
- gas
- fresh
- protection package
- freshness protection
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- 244000221633 Brassica rapa subsp chinensis Species 0.000 title claims abstract description 89
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000004321 preservation Methods 0.000 title abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 13
- 230000001105 regulatory effect Effects 0.000 claims description 20
- 239000004698 Polyethylene Substances 0.000 claims description 10
- 229920000573 polyethylene Polymers 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 6
- -1 polyethylene Polymers 0.000 claims description 6
- 239000007789 gas Substances 0.000 abstract description 42
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 230000006866 deterioration Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000011161 development Methods 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract 3
- 230000002035 prolonged effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000012856 packing Methods 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 5
- 238000006297 dehydration reaction Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 3
- 238000004320 controlled atmosphere Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 238000005138 cryopreservation Methods 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 241000219193 Brassicaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010047626 Vitamin D Deficiency Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000036387 respiratory rate Effects 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a modified atmosphere preservation method for onboard pakchoi. The method sequentially comprises the following steps: 1, precooling; 2, keeping pakchoi fresh with fresh-keeping bags; 3, setting parameter values of gases in the fresh-keeping bags: introducing O2 gas, CO2 gas and N2 gas into the fresh-keeping bags containing pakchoi by using a high-precision gas distributor, wherein the parameter values are that the concentration of O2 gas is 2%-10%, the concentration of CO2 gas is 8%-15% and the balance is N2 gas; 4, storing in refrigeration houses, wherein the temperature of the refrigeration houses is controlled to be 0-4 DEG C and the relative humidity of the refrigeration houses is controlled to be 60%-90%; and 5, ending. The modified atmosphere preservation method for onboard pakchoi has the following beneficial effects that through precooling, preserving with the fresh-keeping bags and distribution of O2 gas, CO2 gas and N2 gas into the fresh-keeping bags, as well as control on temperature and humidity key processes, the storage period of the pakchoi is prolonged to 45 days from the prior 1-2 days at normal temperature, and 96% of pakchoi does not have leaf water loss, brown stain even rot and other deterioration phenomena. The modified atmosphere preservation method for onboard pakchoi meets the requirements of industrialization development and internationalization of the vegetable industry in China.
Description
Technical field
The present invention relates to the preservation method of a kind of pakchoi, particularly be a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel.
Background technology
Pakchoi has another name called Chinese cabbage, Cruciferae, Btassica, originate in China, plant is shorter and smaller, and cauline leaf is edible, leaf look pale green is to blackish green, blade is obovate or ellipse, smooth or pleat contracting, and petiole is plump, white or green, mouthfeel is very soft glutinous, and delicate fragrance is delicious, contains protein, fat, carbohydrate, dietary fiber and abundant vitamin and minerals.Its calcium content is higher than 2 ~ 3 times of Chinese cabbages, is the desirable vegetables of control vitamin D deficiency (rickets).Pakchoi property is flat, and it is sweet distinguish the flavor of, is conducive to angiocardiopathy preventing, and it is dangerous to reduce cancer stricken, and can lead to intestines profit stomach, is that economical and practical and nutritious vegetables are top grade, deeply is subjected to liking of numerous crewman.
Pakchoi should not store fortune far away for a long time, particularly after adopting in the storage fresh-keeping process subject matter be dehydration wilting, yellow and the phenomenon such as rot, therefore require tighter to fresh-keeping condition and the shelf life that keeps the pakchoi better quality.In the prior art pakchoi preservation and freshness is adopted the processing method of cryopreservation, the fresh-keeping concrete parameter of cryopreservation is: temperature is controlled to be 0 ℃ ~ 1 ℃, relative humidity 95% ~ 98%; The freshness date of pakchoi only has 10 days ~ and 12 days; In the preservation process usually because of the tender and lovely easy dehydration of its quality, rot and the phenomenon such as nutritional labeling loss.Can not satisfy the Storage Requirement in time limit peculiar to vessel more than 30 days in the above-mentioned prior art to the pakchoi air regulating fresh-keeping method, directly affect the demand of crewman's food supply.
Summary of the invention
The object of the invention is to overcome the defective of above-mentioned prior art, a kind of freshness date that can prolong pakchoi is provided, can keep again Quality of Chinese Cabbage good, realize a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel of convoy crewman's " meal meal has leaf vegetables " target.
The technical scheme that solves the problems of the technologies described above is: a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, and described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: pakchoi gathered, and rear to place rapidly 0 ℃ ~ 4 ℃, relative humidity be 90% ~ 98% freezer precooling 10 hours ~ 50 hours; 2). fresh-keeping with freshness protection package: the pakchoi after the precooling is placed in the freshness protection package of long 30cm ~ 120cm, wide 20cm ~ 100cm, each fresh-keeping packed pakchoi amount is 1kg ~ 20kg, and makes pakchoi be in loose condition (of surface); 3). in freshness protection package, prepare the gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in the pakchoi freshness protection package
2, CO
2, N
2Gas, its parameter value is respectively: O
2Concentration is 2% ~ 10%, CO
2Concentration is 8% ~ 15%, remaining gas is N
24). enter Storage in cold bank: previous step is prepared pakchoi freshness protection package behind the gas put into freezer and preserve, the control temperature of ice house is 0 ℃ ~ 4 ℃, and relative humidity is 60% ~ 90%; 5). finish.
The invention has the beneficial effects as follows: the present invention overcomes the defective of prior art, and the present invention is by precooling; The freshness protection package packing; In freshness protection package, prepare O
2, CO
2, N
2Gas; And in conjunction with to the control of the critical processes such as temperature, humidity, making the storage period of pakchoi extend to 45 days by 1 day under the normal temperature ~ 2 days, blade face dehydration, brown stain even the quality deterioration phenomenon such as rotten do not appear in the pakchoi 96% or more, keep good edibility.The method operating procedure is simple, and cost is lower, without chemical residual, meets China's vegetables industry development and internationalization requirement in the storage.
The specific embodiment
The below describes in detail embodiments of the invention.
The invention provides a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: pakchoi gathered, and rear to place rapidly 0 ℃ ~ 4 ℃, relative humidity be 90% ~ 98% freezer precooling 10 hours ~ 50 hours;
2). fresh-keeping with freshness protection package: the pakchoi after the precooling is placed in the freshness protection package of long 30cm ~ 120cm, wide 20cm ~ 100cm, each fresh-keeping packed pakchoi amount is 1kg ~ 20kg, and makes pakchoi be in loose condition (of surface);
3). in freshness protection package, prepare the gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in the pakchoi freshness protection package
2, CO
2, N
2Gas, its parameter value is respectively: O
2Concentration is 2% ~ 10%, CO
2Concentration is 8% ~ 15%, remaining gas is N
2
4). enter Storage in cold bank: previous step is prepared pakchoi freshness protection package behind the gas put into freezer and preserve, the control temperature of ice house is 0 ℃ ~ 4 ℃, and relative humidity is 60% ~ 90%;
5). finish.
Described high-accuracy gas mixing device is that the model of being produced by the Tianjin CNRO Science Technology Development Co., Ltd research and development is CPY-3000/6, and sells on market, is mainly used in the controlled atmosphere industry.This high-accuracy gas mixing device can be regulated from control panel the distribution parameter of gas with various, satisfy the concentration requirement of oxygen, carbon dioxide and nitrogen in the required mist, its distribution precision height, good reproducibility, fast response time, reliable and stable, automaticity and preserving fruit and vegetable utilizing effect that can the Effective Raise controlled atmosphere also have good safety in utilization.
Embodiment 1:
The invention provides a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: pakchoi gathered, and rear to place rapidly 0 ℃, relative humidity be 90% freezer precooling 10 hours;
2). fresh-keeping with freshness protection package: the pakchoi after the precooling is placed in the freshness protection package of long 32cm, wide 20cm, each fresh-keeping packed pakchoi amount is 1.5kg, and makes pakchoi be in loose condition (of surface);
3). in freshness protection package, prepare the gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in the pakchoi freshness protection package
2, CO
2, N
2Gas, its parameter value is respectively: O
2Concentration is 2%, CO
2Concentration is 8%, remaining gas is N
2
4). enter Storage in cold bank: previous step is prepared pakchoi freshness protection package behind the gas put into freezer and preserve, the control temperature of ice house is 0 ℃, relative humidity 60%;
5). finish.
Embodiment 2:
The invention provides a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: pakchoi gathered, and rear to place rapidly 4 ℃, relative humidity be 98% freezer precooling 50 hours;
2). fresh-keeping with freshness protection package: the pakchoi after the precooling is placed in the freshness protection package of long 120cm, wide 100cm, each fresh-keeping packed pakchoi amount is 20kg, and makes pakchoi be in loose condition (of surface);
3). in freshness protection package, prepare the gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in the pakchoi freshness protection package
2, CO
2, N
2Gas, its parameter value is respectively: O
2Concentration is 10%, CO
2Concentration is 15%, remaining gas is N
2
4). enter Storage in cold bank: previous step is prepared pakchoi freshness protection package behind the gas put into freezer and preserve, the control temperature of ice house is 4 ℃, relative humidity 90%;
5). finish.
Embodiment 3:
The invention provides a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: pakchoi gathered, and rear to place rapidly 2 ℃, relative humidity be 94% freezer precooling 30 hours;
2). fresh-keeping with freshness protection package: the pakchoi after the precooling is placed in the freshness protection package of long 80cm, wide 60cm, each fresh-keeping packed pakchoi amount is 11kg, and makes pakchoi be in loose condition (of surface);
3). in freshness protection package, prepare the gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in the pakchoi freshness protection package
2, CO
2, N
2Gas, its parameter value is respectively: O
2Concentration is 6%, CO
2Concentration is 12%, remaining gas is N
2
4). enter Storage in cold bank: previous step is prepared pakchoi freshness protection package behind the gas put into freezer and preserve, the control temperature of ice house is 2 ℃, and relative humidity is 75%;
5). finish.
Evidence, the preservation method of controlled atmospheric packing have effectively prevented the wilting dehydration on pakchoi blade face, and therefore controlling dehydration is one of fresh-keeping mechanism of controlled atmospheric packing.
By the controlled atmosphere effect of pakchoi and the research of security are learnt: can suppress its chlorophyllous degraded when oxygen concentration is controlled at 2% ~ 10% in the pakchoi freshness protection package and prevent the blade face yellow; The gas concentration lwevel of maintenance 8% ~ 15% can reduce the respiratory rate of pakchoi self, the consumption of minimizing nutriment, thereby delays vegetables aging and quality deterioration problem; Be controlled at the oxidation that to slow down pakchoi more than or equal to 75% above nitrogen gas concn in the freshness protection package, avoid blade face brown stain even aging, thereby the green preservation of good guarantor is arranged.In addition, CO
2Can accumulate in a large number in microbial cell, and directly upset the normal physiological equilibrium of microorganism, the breeding that hinders microorganism reaches the effect of fungus-proof antisepsis.
From the fresh-keeping test and application effect of controlled atmospheric packing, carry out controlled atmospheric packing in the distribution ratio of determining, the storage period of pakchoi can reach 45 days, 96% above pakchoi color is vivid, quality deterioration phenomenons such as gas injury phenomenon and yellow all not occurring, ease back even rot, fresh-keeping effect is good.Therefore this evidence controlled atmospheric packing is fresh-keeping is safety and effective.
Described freshness protection package is selected polyethylene (PE) material and is had gas-premeable, to described O
2Permeability be 3900mL/m
224h0.1MPa ~ 13000mL/m
224h0.1MPa
*To described CO
2Gas-premeable is 7700mL/m
224h0.1MPa
*The thickness of polyethylene (PE) material freshness protection package is 25.4 μ m.
Described " O
2Permeability be 3900mL/m
224h0.1MPa ~ 13000mL/m
224h0.1MPa " implication refer under the pressure of 0.1 MPa the O of every freshness protection package through 24 hours every square metre of polyethylene materials
2Transit dose be 3900 ~ 13000 milliliters.
Described " CO
2Gas-premeable is 7700mL/m
224h0.1MPa " implication refer under 0.1 milliliter pressure the CO of every freshness protection package through 24 hours every square metre of polyethylene materials
2Transit dose be 7700 milliliters.
Claims (3)
1. the air regulating fresh-keeping method to pakchoi peculiar to vessel is characterized in that, described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: pakchoi gathered, and rear to place rapidly 0 ℃ ~ 4 ℃, relative humidity be 90% ~ 98% freezer precooling 10 hours ~ 50 hours;
2). fresh-keeping with freshness protection package: the pakchoi after the precooling is placed in the freshness protection package of long 30cm ~ 120cm, wide 20cm ~ 100cm, each fresh-keeping packed pakchoi amount is 1kg ~ 20kg, and makes pakchoi be in loose condition (of surface);
3). in freshness protection package, prepare the gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in the pakchoi freshness protection package
2, CO
2, N
2Gas, its parameter value is respectively: O
2Concentration is 2% ~ 10%, CO
2Concentration is 8% ~ 15%, remaining gas is N
2
4). enter Storage in cold bank: previous step is prepared pakchoi freshness protection package behind the gas put into freezer and preserve, the control temperature of ice house is 0 ℃ ~ 4 ℃, and relative humidity is 60% ~ 90%;
5). finish.
2. a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel described in according to claim 1 is characterized in that described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps:
1). precooling: pakchoi gathered, and rear to place rapidly 2 ℃, relative humidity be 94% freezer precooling 30 hours;
2). fresh-keeping with freshness protection package: the pakchoi after the precooling is placed in the freshness protection package of long 80cm, wide 60cm, each fresh-keeping packed pakchoi amount is 11kg, and makes pakchoi be in loose condition (of surface);
3). in freshness protection package, prepare the gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in the pakchoi freshness protection package
2, CO
2, N
2Gas, its parameter value is respectively: O
2Concentration is 6%, CO
2Concentration is 12%, remaining gas is N
2
4). enter Storage in cold bank: previous step is prepared pakchoi freshness protection package behind the gas put into freezer and preserve, the control temperature of ice house is 2 ℃, and relative humidity is 75%;
5). finish.
3. according to claim 1 to a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel described in 2, it is characterized in that described freshness protection package is selected polyethylene (PE) material and had gas-premeable, to described O
2Permeability be 3900mL/m
224h0.1MPa ~ 13000mL/m
224h0.1MPa
*To described CO
2Gas-premeable is 7700mL/m
224h0.1MPa
*The thickness of polyethylene (PE) material freshness protection package is 25.4 μ m.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210474089.6A CN102919343B (en) | 2012-11-21 | 2012-11-21 | Modified atmosphere preservation method for onboard pakchoi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210474089.6A CN102919343B (en) | 2012-11-21 | 2012-11-21 | Modified atmosphere preservation method for onboard pakchoi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102919343A true CN102919343A (en) | 2013-02-13 |
| CN102919343B CN102919343B (en) | 2015-05-06 |
Family
ID=47634392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210474089.6A Active CN102919343B (en) | 2012-11-21 | 2012-11-21 | Modified atmosphere preservation method for onboard pakchoi |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322662A (en) * | 2014-12-02 | 2015-02-04 | 江南大学 | Regulating and controlling preservation method for leaf vegetable mixed atmosphere control storage of ocean vessel |
| CN112655756A (en) * | 2021-01-12 | 2021-04-16 | 佛山科学技术学院 | Method for storing brassica vegetables in cruciferae |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322662A (en) * | 2014-12-02 | 2015-02-04 | 江南大学 | Regulating and controlling preservation method for leaf vegetable mixed atmosphere control storage of ocean vessel |
| CN112655756A (en) * | 2021-01-12 | 2021-04-16 | 佛山科学技术学院 | Method for storing brassica vegetables in cruciferae |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102919343B (en) | 2015-05-06 |
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