CN104170947A - Composite preserving technology of young ginger and implementation method thereof - Google Patents
Composite preserving technology of young ginger and implementation method thereof Download PDFInfo
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- CN104170947A CN104170947A CN201310280371.5A CN201310280371A CN104170947A CN 104170947 A CN104170947 A CN 104170947A CN 201310280371 A CN201310280371 A CN 201310280371A CN 104170947 A CN104170947 A CN 104170947A
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Abstract
The invention discloses a composite preserving technology for storage and transportation of young ginger and an implementation method thereof. The implementation method is as follow: one litre of 20 g/L sodium erythorbate solution and one litre of 80 g/L calcium lactate solution are injected into a constant-temperature water bath and 19 litres of water is added, and the water bath is heated to 45 DEG C, so as to form a solution containing 2 g/L sodium erythorbate and 8 g/L calcium lactate. The young ginger is completely soaked in the water bath for 5 min, and taken out and naturally dried. The dried young ginger is fumigated at 25 DEG C for 4 hours by using a pure cinnamon essential oil, wherein the fumigating concentration is 25 MuL/L. The fumigated young ginger is stored at 4 DEG C and at a relative humidity of 90%-95%.
Description
Technical field
The invention belongs to gardening product post-harvest physiology and technical field, relate in particular to the preparation method of a kind of young ginger storage composite fresh preservation technology and the antistaling agent that uses thereof.
Background technology
Ginger be herbaceos perennial ginger (
zingiber OfficinaleRosc) rhizome, be widely a kind of tubers pungent and fragrant flavorings and the vegetables of plantation in world wide, 2,390,000 mu of the main producing region ginger cultivation areas of Central China, the southeast to west and south each province, total producing reaches 6,780,000 tons.According to the difference in the period of gathering, can be divided into again the young ginger of eating raw, as the old ginger of flavouring and the kind ginger done kind.Young ginger fertilizer is tender, and water content is many, and fiber is less, quality delicacy, and not storage tolerance, there will be dehydration atrophy, brown stain, germination or even mouldy in a short time under normal temperature, cause quality to decline.
Chemical preservative is successful in storage fruit and vegetable, and extensive use in storage fruit and vegetable, can be applied in young ginger fresh-keeping, is used for suppressing dehydration in young ginger storage, brown stain, germination etc.; Freezer has temperature stabilization, convenient temperature control, and humidity such as can effectively regulate at the advantage, is conventional fruit vegetables storing technology, but its suitable temperature conditions difference of different material.
Because ginger is a kind of tropical crops, its root-like stock is not low temperature resistant, at 10 DEG C, is easily damaged to plants caused by sudden drop in temperature, and its symptom is that brownization and water soaking mode patch appear in storage period stem piece surface, occurs rapid ruckbildung after rising again.The condition of the current scale Storage in cold bank about young ginger still belongs to blank, adopts the fresh-keeping research of composite preservative of plant safety non-toxic also to have no report.
Summary of the invention
The object of the present invention is to provide a kind of safety, wide spectrum, efficient, cheap, non-harmful young ginger composite fresh preservation technology, alleviate brownization, soften etc. damaged to plants caused by sudden drop in temperature phenomenon and suppresses pathogen, thereby realize the effectively fresh-keeping of young ginger, extend its fresh keeping time, better to solve young Jiang Baoxian problem.
Young ginger composite fresh preservation technology of the present invention is mainly made up of following steps:
Step 1: 20g sodium isoascorbate is fully dissolved in 900ml water, is settled to 1000ml, regulating pH value is 7-7.5, obtains solution 1
Step 2: 80g calcium lactate is fully dissolved in 50 DEG C of hot water of 900ml, is settled to 1000ml, regulating pH value is 7.5-8, obtains solution 2.
Step 3: solution 1 and 2 is injected to thermostat water bath, then add 18L water, heating water bath to 45 DEG C in water-bath.
Step 4: the young ginger of cleaning is put into water-bath described in step 3, soak completely, take out after 5 minutes and naturally dry up.
Step 5: young ginger is put into salable plastic casing, fumigate at 25 DEG C with pure essential oil, fumigating concentration is 25 μ L/L, and fumigation time is 4h.After fumigating concentration is put into young ginger, resealable container residual volume calculates.
Step 6: after stifling end, young ginger is positioned over to 4-6 DEG C, air humidity is cryopreservation under 85%-95% environment.
In described antistaling agent, making water is distilled water or running water.
Advantage of the present invention: (1) 45 DEG C of heat treatment measures provided by the invention can induce young ginger can maintain to a certain extent the color and luster of young ginger in storage for the immersion measure of resistance (2) the arabo-ascorbic acid sodium solution provided by the invention of low temperature.(3) the immersion measure of calcium lactate solution provided by the invention can maintain the hardness of young ginger in storage to a certain extent.(4) the stifling measure of cinnamon essential oil provided by the invention can suppress the growth of pathogen and the incidence of disease of young ginger preferably.
Preparation and application simple possible, equipment investment is few, and operation field is little.
Detailed description of the invention
The present invention is further illustrated by the following examples.
The effect comparison of heat shock processing in 1 composite fresh preservation technology of embodiment
The impact of incidence is damaged to plants caused by sudden drop in temperature in heat treatment in test the present invention for young ginger, without other processing.It the results are shown in Table 1.
As can be seen from Table 1, heat treatment is damaged to plants caused by sudden drop in temperature after 4 DEG C of storages 3d, 6d, 9d with heat treatment not compared with incidence, and heat treated young ginger is damaged to plants caused by sudden drop in temperature incidence and is starkly lower than the young ginger of not heat treatment.The young ginger of heat treatment is without damaging to plants caused by sudden drop in temperature generation in storage, and ruckbildung appears in the rear section stem piece of rising again, but incidence is only 6.48% after storage 9d; In storage, there is water soaking mode patch without heat treated young ginger, after rising again, exceed 25% young ginger softening rapidly, dehydration.
The impact that embodiment 2 sodium isoascorbates change young ginger epidermis color and luster
Sodium isoascorbate in test the present invention soaks the impact that young ginger epidermis color and luster is changed, and except adding the step of sodium isoascorbate, other steps are all implemented according to step 1 described in summary of the invention to step 6.It the results are shown in Table 2.
Do not add 10d the young ginger aberration of sodium isoascorbate processing to be greater than to use sodium isoascorbate to carry out the young ginger of color retention from storage as can be seen from Table 2, after the sodium isoascorbate that this explanation has an antioxidation adds, can suppress the color and luster of the oxidation maintenance storage period son ginger of multiple phenols in young ginger.
The impact of embodiment 3 calcium lactates on young ginger hardness
Calcium lactate in test the present invention soaks the impact on young ginger firmness change, and except adding the step of calcium lactate, other steps are all implemented according to step 1 described in summary of the invention to step 6.It the results are shown in Table 3.
Whether add calcium lactate not obvious on hardness impact in storage early stage as can be seen from Table 3, after storage 15d through the young ginger hardness of calcium lactate processing apparently higher than without calcium lactate processing, and along with the prolongation of storage time, nonhomogeneous hardness increases gradually.This explanation calcium lactate immersion treatment maintains obvious effect for young ginger hardness of storage middle and later periods.
The stifling impact on young ginger rotting rate of embodiment 4 cinnamon essential oils
The impact of fumigating method in test the present invention on young ginger firmness change, except the stifling step of essential oil, other steps are all implemented according to step 1 described in summary of the invention to step 6.It the results are shown in Table 4.
Exceed 50% without the young ginger of sterilization processing rotting rate in the time preserving 15d as can be seen from Table 4, completely rotten in the time of storage 20d, even if illustrate that tangible 4 DEG C of young ginger postharvest diseases of storage still occur seriously.25 μ L/L cinnamon essential oils are stifling compared with the immersion of 0.1g/L sodium pyrosulfite, the stifling innings effect of killing of each cinnamon essential oil in period in storage is all better than pyrosulfurous acid immersion, and essential oil is fumigated also has advantages of noresidue, the stifling storage that is more conducive to young ginger than traditional chemical bactericide of this explanation cinnamon essential oil.
Claims (8)
1. the composite fresh preservation technology for young ginger storage, it is characterized in that, described preservation technique is following part composition: soak 5min with the antistaling agent that contains 2g/L sodium isoascorbate and 8g/L calcium lactate in 45 DEG C of constant temperature, with the stifling 4h of cinnamon essential oil of 25 μ L/L concentration.
In preservation technique according to claim 1 for the preparation method of the composite preservative that soaks, its feature comprises: 20g sodium isoascorbate is fully dissolved in 900ml water, is settled to 1000ml, regulating pH value is 7-7.5, obtains solution 1; 80g calcium lactate is fully dissolved in 50 DEG C of hot water of 900ml, is settled to 1000ml, regulating pH value is 7.5-8, obtains solution 2.
3. solution 1 and 2 is injected to thermostat water bath, then add 18L water, heating water bath to 45 DEG C in water-bath.
The composite preservative that contains 2g/L sodium isoascorbate and 8g/L calcium lactate.
5. the implementation method of composite fresh preservation technology according to claim 1, its feature comprises: go rotten in the fresh-keeping front removal of needs (1), the young ginger stem piece of damage; (2) clean with running water, then dry; (3) young ginger is immersed to the above-mentioned composite preservative for soaking, after 5min, take out and dry.
6. young ginger is put into salable plastic casing, fumigate at 25 DEG C with pure essential oil, fumigating concentration is 25 μ L/L, and fumigation time is 4h, and after fumigating concentration is put into young ginger, resealable container residual volume calculates.
7. after stifling end, young ginger is positioned over to 4-6 DEG C, air humidity is cryopreservation under 85%-95% environment.
8. a scope of application for the composite fresh preservation technology of preserving for young ginger, is characterized in that: can be used in easy dehydration, and brown stain and the rhizome vegetable rotting, as Chinese yam, burdock etc.
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| CN201310280371.5A CN104170947B (en) | 2013-07-05 | 2013-07-05 | A kind of young ginger composite fresh preservation technology and implementation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135394A (en) * | 2015-04-27 | 2016-11-23 | 天津商业大学 | A kind of processing method of instant young Rhizoma Zingiberis Recens soft canned |
| CN106578002A (en) * | 2016-12-05 | 2017-04-26 | 上海海洋大学 | Green vegetable freshness preservation method |
| CN113854351A (en) * | 2021-09-02 | 2021-12-31 | 长江大学 | Application of nano silicon in fresh-keeping agent for ginger |
| CN115191481A (en) * | 2022-05-24 | 2022-10-18 | 湖北省农业科学院农产品加工与核农技术研究所 | Treatment method for long preservation period with small weight loss rate of tender ginger |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135394A (en) * | 2015-04-27 | 2016-11-23 | 天津商业大学 | A kind of processing method of instant young Rhizoma Zingiberis Recens soft canned |
| CN106578002A (en) * | 2016-12-05 | 2017-04-26 | 上海海洋大学 | Green vegetable freshness preservation method |
| CN113854351A (en) * | 2021-09-02 | 2021-12-31 | 长江大学 | Application of nano silicon in fresh-keeping agent for ginger |
| CN115191481A (en) * | 2022-05-24 | 2022-10-18 | 湖北省农业科学院农产品加工与核农技术研究所 | Treatment method for long preservation period with small weight loss rate of tender ginger |
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| CN104170947B (en) | 2016-03-30 |
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