CN102919343B - Modified atmosphere preservation method for onboard pakchoi - Google Patents
Modified atmosphere preservation method for onboard pakchoi Download PDFInfo
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- CN102919343B CN102919343B CN201210474089.6A CN201210474089A CN102919343B CN 102919343 B CN102919343 B CN 102919343B CN 201210474089 A CN201210474089 A CN 201210474089A CN 102919343 B CN102919343 B CN 102919343B
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- pakchoi
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- 244000221633 Brassica rapa subsp chinensis Species 0.000 title claims abstract description 81
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000004321 preservation Methods 0.000 title abstract description 11
- 238000003860 storage Methods 0.000 claims abstract description 11
- 230000001105 regulatory effect Effects 0.000 claims description 17
- 239000004698 Polyethylene Substances 0.000 claims description 10
- 229920000573 polyethylene Polymers 0.000 claims description 10
- 230000001276 controlling effect Effects 0.000 claims description 7
- 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
- 238000011161 development Methods 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 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
- 230000018044 dehydration Effects 0.000 description 5
- 238000006297 dehydration reaction Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000012856 packing Methods 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
- 230000018109 developmental process Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 238000005138 cryopreservation Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007547 defect 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
- 238000004458 analytical method Methods 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
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 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
- 238000003306 harvesting Methods 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
- 238000004519 manufacturing process 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
- 235000015097 nutrients 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
- 230000036387 respiratory rate Effects 0.000 description 1
- 230000004044 response 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
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 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, containing protein, fat, carbohydrate, dietary fiber and abundant vitamin and minerals.Its calcium content, higher than Chinese cabbage 2 ~ 3 times, is the desirable vegetables of control vitamin D deficiency (rickets).Pakchoi property is put down, and taste is sweet, is conducive to angiocardiopathy preventing, reduces cancer stricken dangerous, and can lead to intestines profit stomach, is that economical and practical and nutritious vegetables are top grade, is deeply subject to liking of numerous crewman.
Pakchoi should not store fortune far away for a long time, particularly in post harvest transport preservation process subject matter be dehydration wilting, yellow and the phenomenon such as to rot, therefore to keeping the preservation condition of pakchoi better quality and shelf life to require tighter.In prior art, pakchoi preservation and freshness is adopted to the processing method of cryopreservation, the fresh-keeping concrete parameter of cryopreservation is: it is 0 DEG C ~ 1 DEG C that temperature controls, relative humidity 95% ~ 98%; The freshness date of pakchoi only has 10 days ~ 12 days; In preservation process usually because of the tender and lovely easy dehydration of its quality, rot and the phenomenon such as nutrient component damages.The Storage Requirement in more than 30 days time limits peculiar to vessel can not be met in above-mentioned prior art to 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 the defect overcoming above-mentioned prior art, a kind of freshness date that can extend pakchoi is provided, Quality of Chinese Cabbage can be kept again good, realize a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel of the target of convoy crewman " meal meal has leaf vegetables ".
The technical scheme solved the problems of the technologies described above is: a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, and the described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively: 1). precooling: be placed in rapidly after pakchoi is gathered 2 DEG C, relative humidity be 94% freezer precooling 30 hours; 2). fresh-keeping with freshness protection package: to be placed in by the pakchoi after precooling 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 gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in 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 the pakchoi freshness protection package after gas and put into freezer and preserve, controlling temperature of ice house is 2 DEG C, and relative humidity is 75%; 5). terminate.
The invention has the beneficial effects as follows: the present invention overcomes the defect of prior art, and the present invention passes through precooling; Freshness protection package is packed; O is prepared in freshness protection package
2, CO
2, N
2gas; And combine control to the critical process such as temperature, humidity, make the storage period of pakchoi by 1 under normal temperature day ~ extend to 45 days in 2 days, the pakchoi of more than 96% does not occur that blade face dehydration, brown stain such as even to be rotted at the quality deterioration phenomenon, keeps good edibility.The method operating procedure is simple, and cost is lower, without chemical residual in storage, meets China's Vegetable industrialization development and internationalization requirement.
Detailed description of the invention
Below embodiments of the invention are described in detail.
The invention provides a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, the described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: be placed in rapidly after pakchoi is gathered 0 DEG C ~ 4 DEG C, relative humidity be 90% ~ 98% freezer precooling 10 hours ~ 50 hours;
2). fresh-keeping with freshness protection package: to be placed in by the pakchoi after precooling 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 gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in 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 the pakchoi freshness protection package after gas and put into freezer and preserve, controlling temperature of ice house is 0 DEG C ~ 4 DEG C, and relative humidity is 60% ~ 90%;
5). terminate.
Described high-accuracy gas mixing device is CPY-3000/6 by the model of Tianjin CNRO Science Technology Development Co., Ltd development & production, and commercially sell, and is mainly used in controlled atmosphere industry.This high-accuracy gas mixing device can regulate the trim analysis of gas with various from control panel, meet the concentration requirement of oxygen, carbon dioxide and nitrogen in required mist, its distribution precision is high, reproducible, fast response time, reliable and stable, effectively can improve automaticity and the preserving fruit and vegetable utilizing effect of controlled atmosphere, also there is good safety in utilization.
Embodiment 1:
The invention provides a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, the described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: be placed in rapidly after pakchoi is gathered 0 DEG C, relative humidity be 90% freezer precooling 10 hours;
2). fresh-keeping with freshness protection package: to be placed in by the pakchoi after precooling 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 gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in 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 the pakchoi freshness protection package after gas and put into freezer and preserve, controlling temperature of ice house is 0 DEG C, relative humidity 60%;
5). terminate.
Embodiment 2:
The invention provides a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, the described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: be placed in rapidly after pakchoi is gathered 4 DEG C, relative humidity be 98% freezer precooling 50 hours;
2). fresh-keeping with freshness protection package: to be placed in by the pakchoi after precooling 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 gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in 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 the pakchoi freshness protection package after gas and put into freezer and preserve, controlling temperature of ice house is 4 DEG C, relative humidity 90%;
5). terminate.
Embodiment 3:
The invention provides a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel, the described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: be placed in rapidly after pakchoi is gathered 2 DEG C, relative humidity be 94% freezer precooling 30 hours;
2). fresh-keeping with freshness protection package: to be placed in by the pakchoi after precooling 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 gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in 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 the pakchoi freshness protection package after gas and put into freezer and preserve, controlling temperature of ice house is 2 DEG C, and relative humidity is 75%;
5). terminate.
Test proves, the preservation method of controlled atmospheric packing effectively prevent the wilting dehydration on pakchoi blade face, and therefore controlling dehydration is one of fresh-keeping mechanism of controlled atmospheric packing.
By learning the controlled atmosphere effect of pakchoi and the research of security: in pakchoi freshness protection package, oxygen concentration controls its chlorophyllous degraded can be suppressed to prevent blade face yellow 2% ~ 10% time; Keep the gas concentration lwevel of 8% ~ 15% can reduce the respiratory rate of pakchoi self, reduce the consumption of nutriment, thus delay vegetables aging and quality deterioration problem; Freshness protection package internal control can slow down the oxidation of pakchoi built in being more than or equal to more than 75% nitrogen gas concn, avoid blade face brown stain even aging, thus has the well green preservation of guarantor.In addition, CO
2can accumulate in a large number in microbial cell, and directly upset the normal physiological equilibrium of microorganism, hinder the breeding of microorganism to reach the effect of fungus-proof antisepsis.
From the fresh-keeping test and application effect of controlled atmospheric packing, controlled atmospheric packing is carried out in the distribution ratio determined, the storage period of pakchoi can reach 45 days, more than 96% pakchoi color is vivid, all there is not gas injury phenomenon and yellow, ease back even rot etc. quality deterioration phenomenon, fresh-keeping effect is good.Therefore this test prove controlled atmospheric packing fresh-keeping be 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 μm.
Described " O
2permeability be 3900mL/m
224h0.1MPa ~ 13000mL/m
224h0.1MPa " implication refer under the pressure of 0.1 MPa, often through the O of the freshness protection package of 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 the pressure of 0.1 milliliter, often through the CO of the freshness protection package of 24 hours every square metre of polyethylene materials
2transit dose be 7700 milliliters.
Claims (2)
1. to an air regulating fresh-keeping method for pakchoi peculiar to vessel, it is characterized in that, the described air regulating fresh-keeping method to pakchoi peculiar to vessel carries out in accordance with the following steps successively:
1). precooling: be placed in rapidly after pakchoi is gathered 2 DEG C, relative humidity be 94% freezer precooling 30 hours;
2). fresh-keeping with freshness protection package: to be placed in by the pakchoi after precooling 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 gas parameter value: utilize high-accuracy gas mixing device to input O to being equipped with in 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 the pakchoi freshness protection package after gas and put into freezer and preserve, controlling temperature of ice house is 2 DEG C, and relative humidity is 75%;
5). terminate.
2. according to a kind of air regulating fresh-keeping method to pakchoi peculiar to vessel described in claim 1, it is characterized in that, 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 μm.
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 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210474089.6A CN102919343B (en) | 2012-11-21 | 2012-11-21 | Modified atmosphere preservation method for onboard pakchoi |
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| Publication Number | Publication Date |
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| CN102919343A CN102919343A (en) | 2013-02-13 |
| CN102919343B true CN102919343B (en) | 2015-05-06 |
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|---|---|---|---|
| CN201210474089.6A Active CN102919343B (en) | 2012-11-21 | 2012-11-21 | Modified atmosphere preservation method for onboard pakchoi |
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Families Citing this family (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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2012
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| CN101167491A (en) * | 2007-11-16 | 2008-04-30 | 山东理工大学 | Fiddlehead air regulating fresh-keeping method |
| CN101744032A (en) * | 2008-12-22 | 2010-06-23 | 北京亿事达都尼制冷设备有限公司 | New method for keeping Chinese cabbage fresh |
| CN102165968A (en) * | 2011-04-07 | 2011-08-31 | 中国人民解放军63698部队 | Method for refreshing fruits and vegetables in ocean vessels |
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Denomination of invention: Modified atmosphere preservation method for onboard pakchoi Effective date of registration: 20170310 Granted publication date: 20150506 Pledgee: Bank of Ningxia Tianjin branch Limited by Share Ltd. Beichen Pledgor: TIANJIN CNRO SCIENCE TECHNOLOGY Co.,Ltd. Registration number: 2017990000179 |
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Date of cancellation: 20200313 Granted publication date: 20150506 Pledgee: Bank of Ningxia Tianjin branch Limited by Share Ltd. Beichen Pledgor: TIANJIN CNRO SCIENCE TECHNOLOGY Co.,Ltd. Registration number: 2017990000179 |
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Denomination of invention: Modified atmosphere preservation method for onboard pakchoi Effective date of registration: 20200313 Granted publication date: 20150506 Pledgee: Bank of Ningxia Tianjin branch Limited by Share Ltd. Beichen Pledgor: TIANJIN CNRO SCIENCE TECHNOLOGY Co.,Ltd. Registration number: Y2020990000170 |
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Date of cancellation: 20230331 Granted publication date: 20150506 Pledgee: Bank of Ningxia Tianjin branch Limited by Share Ltd. Beichen Pledgor: TIANJIN CNRO SCIENCE TECHNOLOGY Co.,Ltd. Registration number: Y2020990000170 |