CN103636744A - Preservation and freshness method of sweet potatoes - Google Patents
Preservation and freshness method of sweet potatoes Download PDFInfo
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- CN103636744A CN103636744A CN201310724622.4A CN201310724622A CN103636744A CN 103636744 A CN103636744 A CN 103636744A CN 201310724622 A CN201310724622 A CN 201310724622A CN 103636744 A CN103636744 A CN 103636744A
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Abstract
The invention relates to a method for retaining freshness of vegetables, and particularly relates to a preservation and freshness method of sweet potatoes. The preservation and freshness method of sweet potatoes comprises the following steps: preprocessing sweet potatoes, carrying out callus treatment, precooling, packaging and other procedures, and commercially storing. The preservation and freshness method is characterized in that the sweet potatoes are subjected to heat treatment after being subjected to callus treatment and before being commercially stored and then are subjected to freshness retaining by combining with sulfur dioxide. The preservation and freshness method has the beneficial effects that the preservation and freshness of the sweet potatoes is good; experiments prove that the sweet potatoes are stored for 3 months, the contrast rot generation rate reaches up to 70 percent, and the coat color is dull; and the sweet potatoes subjected to heat treatment and then treated by combining with the sulphur dioxide are not rotten after being stored for 6-8 months and the coat color of the sweet potatoes is bright; and the sweet potatoes stored by using the method are fresh, free of being rotten and suffering from drug residue, and high in food safety.
Description
Technical field
The present invention relates to a kind of method of fresh-keeping of vegetables, particularly a kind of sweet potato storing preservation method.
Background technology
Sweet potato (having another name called pachyrhizus, sweet potato, Ipomoea batatas etc.) crust khaki or aubergine, being a kind of stable high yield, nutritious, broad-spectrum crops, is important cereal crops, is again a kind of health food of dietotherapeutic, good forage crop, is also insutrial crop especially.According to analysis, the fresh sample of every 100g sweet potato, the about moisture content 67.1g of edible part, protein 1.8g, fat 0.2g, carbohydrate 29.58 g, calcium 18.0mg, phosphorus 20.0mg, iron 0.4 mg, contains carrotene, vitamin B1, vitamin B2, vitamin C etc. in addition.Because of its abundant nutritive value, sweet potato food shared proportion in human food structure is more and more large, and its impact is also further extensive, and the industrialization prospect of sweet potato is very wide, and economic worth progressively raises.In the storage process of circulation, easily there is the multiple diseases such as black spot, soft rot, Ditylenchus dipsaci disease, dry rot and gray mold and cause rotting in sweet potato, the reduction that this has not only caused nutrient sweet potato to be worth, and have a strong impact on organoleptic quality and the commercial value of sweet potato, affect the demand of people to sweet potato, limit the industry development of sweet potato, caused very large economic loss.
At present, the antiseptic preservation technology of sweet potato mainly comprises physical method and chemical method both at home and abroad.The storage physical method of sweet potato comparatively improves and safe and sanitary, putting of callus processing while no matter entering to store from gathering to of sweet potato and sweet potato, all can reduce rotting of sweet potato, but antiseptic effect is limited, and during sweet potato storing, manage fence operation complexity, holding conditions is difficult to control, often cause rotten cellar for storing things, cause sweet potato economic worth to reduce, as in Chinese patent 99108830.1 by sweet potato through preferably, pack, stack, cover plastic film, cover wheat and rice straw or soil, open the operations such as air-vent, the fresh-keeping rate of sweet potato is reached more than 95%; In Chinese patent 201310249177.0, propose sweet potato to gather by Overheating Treatment sterilizing, form callus, the row buffering precooling of going forward side by side, the last fresh-keeping system of storage again, this system can make sweet potato not perishable, extends fresh keeping time; A kind of low temperature resistant sweet potato storage cellar has also been proposed in Chinese patent 201010254474.0.Chemicals can effectively suppress sweet potato storing disease, prevent from rotting, improve fresh-keeping effect, but there is potential safety hazard, at present, in control sweet potato root tuber rots fungi, modal bactericide is carbendazim and thiophanate methyl (Duan Peng etc., 2011), for internal-suction type bactericide, easily make potato piece epidermis suffer chemical contamination, as proposed a kind of sweet potato method for preserving in Chinese patent 201310056962.4, the steps such as, vacuum packaging stifling by refrigerating room disinfecting, callus processing, K cryogenic treatment, thiabendazole, storage, outbound form.Therefore be badly in need of finding safe, effective, easy sweet potato antiseptic preservation technology and method.
Research shows that heat treatment suppresses the generation of postharvest fruit and vegetable disease and pest, regulates fruit and vegetable physiological regulation biochemical mechanism, reduces rotting rate, alleviates fruits and vegetables and damages to plants caused by sudden drop in temperature, and delayed fruit is old and feeble.60 ℃, the hot-water soak of 30 ~ 60 s are processed and can be reduced significantly nut rotting rate and the brown spot incidences (Karabulut O A et al., 2010) such as California peach, nectarine, plum.Also discovery of the research such as Bai, heat treatment can effectively suppress disease and pest and rotten generation (Bai J et al., 2006) in apple, pear fruit storage; Zhao Yize and Tukon also find, heat treatment can effectively suppress developing of green mold of apple and gray mold, reduces storage period disease, makes apple in long-term deepfreeze process, still keep good storage quality (Zhao Yize and Tukon, 2004).Red bayberry can effectively suppress the sprouting of spore and the corruption that Mycophyta causes (Wang J et al., 2010) after the hot air treatment 1 ~ 3h of 36 ~ 60 ℃.
Sulfur dioxide (SO
2) be the widely used bleaching agent of food industry, anticorrisive agent and antioxidant.The Ge Yi research such as by force shows appropriate SO
2preservation Treatment can suppress grape physiological aging, can alleviate again the shattering of grape, shelf-life (Ge Yiqiang etc., 1997) after prolongation grape harvest.The researchs such as Zheng Yonghua show 2-4kg SO
2release-agent-treated loquat, can significantly suppress respiratory intensity and the polyphenol oxidase activity of fruit, delays the decline of soluble solid and titratable acid content, suppress increase and the core of the hardness of fruit and take off change, reduce the generation of fruit rot, thereby extend storage period (Zheng Yonghua etc., 2000).
Summary of the invention
The present invention is in order to make up the deficiencies in the prior art, provides a kind of simple to operate, safe and can keep the good storage quality of sweet potato, extend the method for sweet potato storing fresh keeping time.
The present invention is achieved through the following technical solutions:
A sweet potato storing preservation method, refer to sweet potato adopt after through operations such as pre-treatment, callus processing, precooling, packings, then carry out business storage, it is characterized in that: after callus is processed, before business storage, heat-treat in conjunction with sulfur dioxide treatment fresh-keeping.
Described pre-treatment comprises that sweet potato is selected, after classification, cleaning, remove surface moisture.
Described callus processing refers to the sweet potato after pre-treatment is placed in to 32 ~ 35 ℃, under relative humidity 85% ~ 90% condition, places 5 ~ 6 days.
Described precooling refers to the sweet potato after heat treatment is placed in to 5 ~ 7 ℃, precooling 2 ~ 4 days.
Described heat treatment temperature is 48 ~ 60 ℃, and heat treatment time is 10 ~ 120min.
The preferred temperature of described heat treatment is 55 ~ 58 ℃, and the time is 20 ~ 40min.
Described heat treatment can be hot air treatment, can be also hot water treatment.
After described hot water treatment, must remove the moisture on sweet potato surface completely.
Described sulfur dioxide treatment is for being used sulfur dioxide gas to fumigate processing.
The stifling concentration of processing of described sulfur dioxide gas is 1 ~ 20ppm.
The stifling time of processing of described sulfur dioxide gas is more than 5 days, can be 5 days, 10 days, 20 days, one month, six months etc.
The stifling processing of described sulfur dioxide gas can, for once stifling, also can be fumigated several times.
The stifling processing of described sulfur dioxide gas can be to discharge the sustained release agent of sulfur dioxide gas to process, and described sustained release agent is any in sulfur dioxide sustained release tablets, sulfur dioxide slowly-releasing powder, sulfur dioxide tin foil.
Described sulfur dioxide sustained release tablets is commercially available antistaling tablet for grapes, as the FK antistaling tablet for grapes of Shandong Yingyangyuan Food Technology Co., Ltd.'s production; Described sulfur dioxide tin foil is commercially available antistaling paper for grapes, as PROTEKU tin foil, South Africa UVASYS fresh-keeping mat etc.; Described sulfur dioxide slowly-releasing powder is commercially available grape fresh-keeping powder, as the FK grape fresh-keeping powder of Shandong Yingyangyuan Food Technology Co., Ltd.'s production.
Described sulfur dioxide sustained release agent is processed and can after above (5 days, 10 days, 20 days etc.), be taken out for stifling 5 days, also can be placed in packing case until sulfur dioxide releases always.
Described packing can be sweet potato to be put into the Packaging Box of liner gas permeability freshness protection package, and in the opposing sidewalls of Packaging Box, each makes a call to the passage that 4 apertures are 1.5cm.Freshness protection package Origuchi during packing, Packaging Box sealing.
Described packing can be also that sweet potato is directly put into carton, transferring box.
Described packing can be also after sweet potato single fruit cover net, to put into carton, transferring box.
Described packing can be also that sweet potato is put into mesh bag, woven bag.
The storage of described business can refer to that being stored in temperature is in 10 ~ 15 ℃ and the humidity constant heat storage that is 85 ~ 90%.
The storage of described business also can refer to that being stored in temperature is in 10 ~ 15 ℃ and the humidity cellar that is 85 ~ 90%.
Sweet potato used is selected quality better, machinery-free wound, disease, without insect bite, without germination, free from flaw, without forehead, fresh sweet potato of uniform size, the best results of preservation and freshness.
The beneficial effect of sweet potato anti-rot and fresh-keeping method of the present invention: the one, sweet potato storing good refreshing effect.Experiment showed, storage 3 months, contrast is rotted incidence up to 70%, and epidermis color and luster is dim; And the sweet potato storing of combined with heat treatment sulfur dioxide treatment still occurs without rotting for 6 ~ 8 months and epidermis color is vivid.The 2nd, sweet potato that the method is preserved is fresh, without rotting, drug residue free, edible safety be high.
(4) specific embodiment
The following example is to further illustrate of the present invention, but the invention is not restricted to this.
Sulfur dioxide sustained release tablets described in embodiment is the FK antistaling tablet for grapes that commercially available Shandong Yingyangyuan Food Technology Co., Ltd. produces; Described sulfur dioxide tin foil is commercially available PROTEKU tin foil; Described sulfur dioxide slowly-releasing powder is the FK grape fresh-keeping powder that commercially available Shandong Yingyangyuan Food Technology Co., Ltd. produces.
Embodiment 1:
(1) pre-treatment: select sweet potato fresh, quality better, processing and sorting under thermophilic, rejects the sweet potato that has mechanical wound, disease and pest, insect bite, germination, crack, cleans after size classification, removes surface moisture;
(2) callus is processed: the sweet potato of select, in being placed in 32 ~ 35 ℃, is placed 5 ~ 6 days under relative humidity 85% ~ 90% condition;
(3) heat treatment: the sweet potato after callus is processed is placed in 48 ℃ of hot water and soaks 10min, removes surperficial moisture after taking out;
(4) precooling: the sweet potato after heat treatment is placed in to 5 ~ 7 ℃, precooling 2 ~ 4 days;
(5) sulfur dioxide gas is stifling processes: in the space of sealing, pass into sulfur dioxide gas, making gas concentration is 1ppm, continuous fumigation 5 days;
(6) packing: the sweet potato after processing is put into carton, and in the opposing sidewalls of carton, each makes a call to the passage that 4 apertures are 1.5cm;
(7) storage: carton sealing, the constant heat storage that to put into temperature and be 10 ~ 15 ℃ and humidity be 85 ~ 90% is preserved.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 2:
Sweet potato after callus is processed is placed in 48 ℃ of hot water and soaks 120min, and the fumigating concentration of sulfur dioxide gas is 1ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 3:
Sweet potato after callus is processed is placed in 48 ℃ of hot-airs and processes 10min, and the fumigating concentration of sulfur dioxide gas is 20ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 4:
Sweet potato after callus is processed is placed in 48 ℃ of hot-airs and processes 120min, and the fumigating concentration of sulfur dioxide gas is 20ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 5:
Sweet potato after callus is processed is placed in 48 ℃ of hot water and soaks 20min, and the fumigating concentration of sulfur dioxide gas is 1ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 7 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 6:
Sweet potato after callus is processed is placed in 48 ℃ of hot-airs and processes 40min, and the fumigating concentration of sulfur dioxide gas is 1ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 7 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 7:
Sweet potato after callus is processed is placed in 48 ℃ of hot water and soaks 10min, and the fumigating concentration of sulfur dioxide gas is 5ppm, continues stifling 6 months.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 7 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 8:
Sweet potato after callus is processed is placed in 60 ℃ of hot-airs and processes 10min, and the fumigating concentration of sulfur dioxide gas is 1ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 9:
Sweet potato after callus is processed is placed in 60 ℃ of hot-airs and processes 120min, and the fumigating concentration of sulfur dioxide gas is 1ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 10:
Sweet potato after callus is processed is placed in 60 ℃ of hot-airs and processes 10min, and the fumigating concentration of sulfur dioxide gas is 20ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 11:
Sweet potato after callus is processed is placed in 60 ℃ of hot-airs and processes 120min, and the fumigating concentration of sulfur dioxide gas is 20ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 12:
Sweet potato after callus is processed is placed in 60 ℃ of hot-airs and processes 10min, and the fumigating concentration of sulfur dioxide gas is 10ppm, continuous fumigation one month.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 7 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 13:
Sweet potato after callus is processed is placed in 48 ℃ of hot water and soaks 20min, and the fumigating concentration of sulfur dioxide gas is 5ppm, every 5 days, fumigates once, and each continuing fumigated 10 days, stifling 2 times.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 8 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 14:
Sweet potato after callus is processed is placed in 60 ℃ of hot water and soaks 40min, and the fumigating concentration of sulfur dioxide gas is 10ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 8 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 15:
Sweet potato after callus is processed is placed in 55 ℃ of hot water and soaks 10min, and the fumigating concentration of sulfur dioxide gas is 1ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 7 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 16:
Sweet potato after callus is processed is placed in 55 ℃ of hot water and soaks 20min, and the fumigating concentration of sulfur dioxide gas is 5ppm, continuous fumigation 20 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 8 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 17:
Sweet potato after callus is processed is placed in 58 ℃ of hot water and soaks 20min, and the fumigating concentration of sulfur dioxide gas is 1ppm, continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 8 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 18:
Sweet potato after callus is processed is placed in 58 ℃ of hot water and soaks 40min, and the fumigating concentration of sulfur dioxide gas is 10ppm, divides and fumigates for 2 times, each continuous fumigation 5 days.Other operations are with embodiment 1.
The sweet potato that adopts this method processing, preserves 8 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 19:
(1) pre-treatment: select sweet potato fresh, quality better, processing and sorting under thermophilic, rejects the sweet potato that has mechanical wound, disease and pest, insect bite, germination, crack, cleans after size classification, removes surface moisture;
(2) callus is processed: the sweet potato of select, in being placed in 32 ~ 35 ℃, is placed 5 ~ 6 days under relative humidity 85% ~ 90% condition;
(3) heat treatment: the sweet potato after callus is processed is placed in 55 ℃ of hot water and soaks 20min, removes surperficial moisture after taking out;
(4) precooling: the sweet potato after heat treatment is placed in to 5 ~ 7 ℃, precooling 2 ~ 4 days;
(5) packing: the good sweet potato of precooling is put into the carton of liner gas permeability freshness protection package, in the opposing sidewalls of carton, each makes a call to the passage that 4 apertures are 1.5cm;
(6) sulfur dioxide treatment: sulfur dioxide sustained release tablets is put into inner lining bag, and the concentration that makes sulfur dioxide gas in inner lining bag is 5ppm, and fumigation time is 5 days, stifling processing finishes sulfur dioxide sustained release tablets to take out;
(7) storage: folding freshness protection package sack, carton sealing, the constant heat storage that to put into temperature and be 10 ~ 15 ℃ and humidity be 85 ~ 90% is preserved.
The sweet potato that adopts this method processing, preserves 8 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 20:
Sweet potato after callus is processed is placed in 48 ℃ of hot-airs and processes 10min, and sulfur dioxide treatment adopts sulfur dioxide sustained release tablets, and the fumigating concentration of gas is 1ppm, and fumigation time is 10 days.Other operations are with embodiment 19.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 21:
Sweet potato after callus is processed is placed in 58 ℃ of hot water and soaks 40min, and sulfur dioxide treatment adopts sulfur dioxide slowly-releasing powder, and the fumigating concentration of gas is 5ppm, and fumigation time is 10 days.Other operations are with embodiment 19.
The sweet potato that adopts this method processing, preserves 8 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 22:
Sweet potato after callus is processed is placed in 60 ℃ of hot-airs and processes 120min, and sulfur dioxide treatment adopts sulfur dioxide slowly-releasing powder, and the fumigating concentration of gas is 5ppm, and fumigation time is 5 days.Other operations are with embodiment 19.
The sweet potato that adopts this method processing, preserves 7 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 23:
(1) pre-treatment: select sweet potato fresh, quality better, processing and sorting under thermophilic, rejects the sweet potato that has mechanical wound, disease and pest, insect bite, germination, crack, cleans after size classification, removes surface moisture;
(2) callus is processed: the sweet potato of select, in being placed in 32 ~ 35 ℃, is placed 5 ~ 6 days under relative humidity 85% ~ 90% condition;
(3) heat treatment: the sweet potato after callus is processed is placed in 58 ℃ of hot water and soaks 20min, removes surface moisture after taking out;
(4) precooling: the sweet potato after heat treatment is placed in to 5 ~ 7 ℃, precooling 2 ~ 4 days;
(5) packing and sulfur dioxide treatment: will after the good sweet potato single fruit cover net of precooling, put into the carton of liner gas permeability freshness protection package, in the opposing sidewalls of carton, each makes a call to the passage that 4 apertures are 1.5cm.The superiors sweet potato put sulfur dioxide tin foil, and the concentration that makes sulfur dioxide gas in inner lining bag is 5ppm, stifling 5 days;
(6) storage: folding freshness protection package sack, carton sealing, the constant heat storage that to put into temperature and be 10 ~ 15 ℃ and humidity be 85 ~ 90% is preserved.
The sweet potato that adopts this method processing, preserves 8 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 24:
Sweet potato after callus is processed is placed in 48 ℃ of hot water and soaks 10min, and sulfur dioxide treatment adopts sulfur dioxide tin foil, and in inner lining bag, the concentration of sulfur dioxide gas is 1ppm, and tin foil is placed in inner lining bag always, and sulfur dioxide is until release.Other operations are with embodiment 23.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Embodiment 25:
Sweet potato after callus is processed is placed in 60 ℃ of hot-airs and processes 120min, and sulfur dioxide treatment adopts sulfur dioxide tin foil, makes the concentration of sulfur dioxide gas in inner lining bag reach 20ppm, fumigates and takes out sulfur dioxide tin foil after 5 days.Other operations are with embodiment 23.
The sweet potato that adopts this method processing, preserves 6 months, and without rotting, generation and epidermis color are vivid, as before fresh, and contrast is preserved 3 months, and rotten incidence reaches 70%, and epidermis color and luster is dim.
Claims (10)
1. a sweet potato storing preservation method, refer to sweet potato adopt after through operations such as pre-treatment, callus processing, precooling, packings, carry out again business storage, it is characterized in that: after callus is processed, before business storage, heat-treat in conjunction with sulfur dioxide treatment fresh-keeping.
2. a kind of sweet potato storing preservation method according to claim 1, is characterized in that described heat treatment temperature is 48 ~ 60 ℃, and heat treatment time is 10 ~ 120min.
3. a kind of sweet potato storing preservation method according to claim 2, is characterized in that the described preferred temperature of heat treatment is 55 ~ 58 ℃, and the time is 20 ~ 40min.
4. a kind of sweet potato storing preservation method according to claim 1, is characterized in that described heat treatment can be hot air treatment, can be also hot water treatment.
5. a kind of sweet potato storing preservation method according to claim 4, is characterized in that must removing the moisture on sweet potato surface completely after described hot water treatment.
6. a kind of sweet potato storing preservation method according to claim 1, is characterized in that described sulfur dioxide treatment is for being used sulfur dioxide gas to fumigate processing.
7. a kind of sweet potato storing preservation method according to claim 6, is characterized in that the stifling concentration of processing of described sulfur dioxide gas is 1 ~ 20ppm.
8. a kind of sweet potato storing preservation method according to claim 6, is characterized in that the stifling time of processing of described sulfur dioxide gas is more than 5 days.
9. a kind of sweet potato storing preservation method according to claim 6, is characterized in that the stifling processing of described sulfur dioxide gas can, for once stifling, also can fumigate several times.
10. according to the sweet potato storing preservation method described in any one in claim 6 ~ 9, it is characterized in that: the stifling processing of described sulfur dioxide gas can be to discharge the sustained release agent of sulfur dioxide gas to process, and described sustained release agent is any in sulfur dioxide sustained release tablets, sulfur dioxide slowly-releasing powder, sulfur dioxide tin foil.
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| CN111528271A (en) * | 2020-05-27 | 2020-08-14 | 农业农村部规划设计研究院 | Sweet potato storage pretreatment equipment and pretreatment method |
| CN114304253A (en) * | 2021-11-25 | 2022-04-12 | 中国农业科学院农产品加工研究所 | Fresh-keeping method for preventing and treating soft rot of agricultural products |
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| CN109452356A (en) * | 2018-12-21 | 2019-03-12 | 江苏省农业科学院 | A kind of post-harvest fresh-keeping processing method of sprouting broccoli |
| CN111480688A (en) * | 2020-04-14 | 2020-08-04 | 农业农村部规划设计研究院 | Method for treating damaged sweet potato root tuber and application |
| CN111528271A (en) * | 2020-05-27 | 2020-08-14 | 农业农村部规划设计研究院 | Sweet potato storage pretreatment equipment and pretreatment method |
| CN114304253A (en) * | 2021-11-25 | 2022-04-12 | 中国农业科学院农产品加工研究所 | Fresh-keeping method for preventing and treating soft rot of agricultural products |
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