CN104542924B - A kind of method of preserving fruit and vegetable utilizing - Google Patents
A kind of method of preserving fruit and vegetable utilizing Download PDFInfo
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- CN104542924B CN104542924B CN201510000826.2A CN201510000826A CN104542924B CN 104542924 B CN104542924 B CN 104542924B CN 201510000826 A CN201510000826 A CN 201510000826A CN 104542924 B CN104542924 B CN 104542924B
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Abstract
The invention belongs to postharvest technology of fruits and vegetables field, a kind of method of preserving fruit and vegetable utilizing is specifically disclosed, i.e., the package body of dry ice is housed in the storage casing equipped with fully precooled fresh fruit of vegetables inside placement, package body is provided with perforate, storage casing is packed, Conventional cryogenic storing or insulation storing；Dry ice is added in the storage casing of packaging fruits and vegetables, the carbon dioxide that dry ice is formed directly is contacted through the hole on package body with fruits and vegetables, gas concentration lwevel can reach 20~30% in case in 1 hour, oxygen concentration from 20% can be reduced to 10% or so in 24 hours, this preservation method can make to reach preferable gaseous state more quickly than conventional modified atmosphere storage in storage, transport and sales process of the fruit and vegetable food after harvesting, more efficiently suppress the respiration of fruits and vegetables, maintain the vitality and premunition of fruits and vegetables.This method is simple and easy to apply, with low cost, be widely used, excellent effect, and in purchasing station, packing shop, freezer, wholesale market or retail market etc., various occasions can be implemented.
Description
Technical field
The present invention relates to fruits and vegetables technical field of preservation of fresh, more particularly, to a kind of method of preserving fruit and vegetable utilizing.
Background technology
Fruit and vegetable after harvesting is still the organism with vital movement, and respiration is the most heavy of its vital movement
Embody.Adopt rear preserving fruit and vegetable utilizing it is critical that its normal physiological activity should be maintained, and its is created again close to minimum physiology
The required condition of activity, to reduce the loss of matter and energy itself, Delay of ripeness and aging.Air conditioned storage is considered as most effective
One of fruit and vegetable preserving method of fruit.Oxygen content is 20.9% in normal atmosphere, and carbon dioxide content is 0.03%, and fruits and vegetables are such
Respiration is vigorous under environment, causes that endotrophic material consumption is fast, quality deterioration is rapid.Air conditioned storage refers to appropriate low
On the basis of temperature, by the content for reducing oxygen（1~5%）With raising carbon dioxide（1~15%）Content reach that consequence is adopted in suppression
The respiration of vegetable, so as to postpone ripening and senescence and putrid and deteriorated generation, prolong storage period.
Air conditioned storage can be divided into two major classes, i.e., artificial air conditioned storage (Controlled atmosphere storage) and
Modified atmosphere storage（Modified atmosphere storage）.Artificial air conditioned storage refers in air-conditioned cold store, according to product
Species and the wish of people, reduce the oxygen content in sealed air-conditioned cold store and carbon dioxide is brought up to proper ratio and kept
A kind of stable air conditioned storage method.Artificial air conditioned storage can be controlled strictly due to the ratio of oxygen and carbon dioxide content,
Thus storage effect is good.Modified atmosphere storage method is to utilize plastic film bag or foam case packing fruit and vegetable food, utilizes fruits and vegetables
The respiration of itself absorbs oxygen and releases carbon dioxide, gradually reduces storage environment oxygen content while improving constantly dioxy
Change a kind of air conditioned storage method of carbon content.Because modified atmosphere storage is that gas content is adjusted by respiration, thus
Less efficient, storage effect is not ideal enough.Numerous studies show, individually reduce oxygen concentration or improve gas concentration lwevel,
The respiration of fruit can be suppressed to a certain extent, prolonged storage period.Applicant's early-stage Study also found, in normal oxygen concentratio
In the case of, the ability that many fruits and vegetables stand high concentration carbon dioxide can be increased substantially.
Although artificial Effect of Air-adjustment Storing is good, air-conditioned cold store construction cost and operating cost are high, using technical sophistication,
Current China only has the input commerciality application of only a few air-conditioned cold store.Fruits and vegetables modified atmosphere storage is simple and easy to apply, with low cost, at me
State has obtained substantial amounts of commercial applications.But to rely primarily on the respiration of fruits and vegetables itself dense to adjust gas due to spontaneous controlled-atmosphere
Spend, it is necessary to which the long period can be only achieved the concentration level required for air conditioned storage, thus can not give full play to the excellent of air conditioned storage
Gesture.
Dry ice is the carbon dioxide of solid-state, and temperature is -78.6 DEG C.Carbon dioxide gas is sublimed into after absorbing amount of heat rapidly
Body, can reduce the temperature of surrounding environment when gasifying at ambient pressure, and will not produce liquid, without any residual, nontoxicity, be as good as
Taste, is now widely used for the fresh-keeping of the food such as aquatic products, meat product, ice cream moon cakes.Bubble chamber is the current fruits and vegetables storage of China
Most packaging materials is used in fortune, is adapted to those fruit and vegetable food such as broccoli, cabbage heart, cabbage mustard, lichee, grass for being easy to damage
The certain kind of berries, grape, banana etc..
Dry ice is used for the fresh-keeping reports such as red bayberry, apple in the prior art, but these methods are only by dry ice
As cooling or the means of oxygen barrier, its is fresh-keeping will also to carry out specially treated, such as to fruits and vegetables progress independent packaging, and filled in packaging
Enter nitrogen, these preservation process are numerous and diverse, increase fresh-keeping cost, dry ice easily occur（-78.6℃）To the frostbite of fruit and vegetable food
Problem.
The content of the invention
The technical problems to be solved by the invention be overcome in the prior art that fresh-keeping cost is high, effect difference defect there is provided
It is a kind of that merely with dry ice fruits and vegetables are carried out with fresh-keeping method.
The purpose of the present invention is achieved by the following technical programs：
A kind of method of preserving fruit and vegetable utilizing, i.e., fill in the storage casing equipped with fully precooled fresh fruit of vegetables inside placement
There is the package body of dry ice, the package body is provided with perforate, and storage casing is packed, low temperature storing and transporting or insulation storing.
It is typically that first fruits and vegetables are fitted into packaging bag, packaging bag is filled with when dry ice being used for into preserving fruit and vegetable utilizing in the prior art
Nitrogen, is packed, and then packaged fruits and vegetables are put into storage casing, can just added after placing fruits and vegetables in casing
Dry ice, at this moment, dry ice function only as the effect of cooling, because dry ice is directly contacted with packaging bag, also easily cause fruits and vegetables frostbite；
And the carbon dioxide gas that dry ice of the present invention is produced is known from experience and is discharged into by the hole on package body in whole storage box body, now dioxy
Change concentration of carbon to improve, so as to change the gaseous state of fruits and vegetables surrounding environment, the effect of controlled atmosphere is played to fruit and vegetable food；This
Outside, dry ice can also play certain cooling effect, i.e. dry ice while playing a part of controlled atmosphere and cooling in vaporescence.
Due to dry ice in another typical material case and due to the good thermal insulation effect of bubble chamber, it is to avoid dry ice is asked the frostbite of fruit and vegetable food
Topic.
Because carbon dioxide has good permeability and thermal insulation effect to bubble chamber, it is preferable that the storage casing is
Length, width and height 0.4m × 0.3m × 0.3m cuboid bubble chamber, the package body is also bubble chamber.The bubble chamber is fruits and vegetables city
The fruit and vegetable storage and transportation bubble chamber of general all size on field；Described another typical material case is small volume that is special or voluntarily processing
Bubble chamber, size is not limited to the specification size with 15*15*15cm or so.
Specifically, above-mentioned preservation method is：Abundant precooling will be carried out by the treated fresh fruit of vegetables of conventional post-harvest fresh-keeping
It is placed in afterwards in the general all size foam packaging box of in the market, i.e., first keeps flat one layer of fruits and vegetables, Ran Hou in the bottom of bubble chamber
Case center is placed in about 15*15*15cm another typical material case, case and is put into appropriate dry ice, covers foam case lid, another typical material case
Lid and side is each makes a call to 1~2 aperture, finally around bubble chamber and is placed above fruits and vegetables until trunkful, routinely packs afterwards
It is required that covering foam case lid, then sealed with joint sealing paper, routinely low temperature storing and transporting or insulation storing.
Conventional fruits and vegetables modified atmosphere storage mode such as bubble chamber or Packing treatment, it usually needs 2~4 talentes
Basically reach the gas condition required by air conditioned storage（Carbon dioxide reaches 5~10%, oxygen concentration 10~15%）；Profit of the invention
The principle of great amount of carbon dioxide is produced when being gasified with dry ice to improve the gas concentration lwevel in bubble chamber rapidly, in very short time
Inside meet or exceed the carbon dioxide concentration levels needed for air conditioned storage；And now the oxygen concentration in case be still stored in it is higher
Level, can also so greatly improve endurance of the fruits and vegetables to high carbon dioxide.Bubble chamber has stronger penetrating to carbon dioxide
Gas concentration lwevel in property, about 12 hours or so rear bubble chambers can maintain about 10% perfect condition, it is to avoid too high two
Injured caused by carbonoxide.On the other hand, because dry ice cold-storage is strong, dry ice need to absorb the heat of surrounding air when gasifying, and help
In reducing or maintaining the temperature in bubble chamber, fresh-keeping effect is further improved.The effect of n e central vesicle foam case essentially consists in isolation
Dry ice and fruit and vegetable food, in case fruits and vegetables produce freeze injury because directly contacting dry ice.
Preferably, the fruits and vegetables are the fruits and vegetables of the fresh harvesting insensitive to carbon dioxide, such as broccoli, cabbage heart, mustard
Orchid, strawberry, lichee, banana etc., but it is not limited to above-mentioned fruits and vegetables；Dry ice is added in the bubble chamber of packaging fruits and vegetables, the case in 1 hour
Interior gas concentration lwevel can reach gas concentration lwevel after 20~30%, 12~24 h and be reduced to more stable state（10% is left
It is right）, oxygen concentration from 20% can be reduced to 10% or so in 24 hours, reach the gas bar of more satisfactory fruit and vegetable air-conditioning storage
Part is more faster than conventional spontaneous controlled-atmosphere.This preservation method can preferably suppress the respiration of fruits and vegetables, can preferably keep
Fruit-vegetable quality, fruits and vegetables rotting rate is also lower, so as to extend freshness date and improve commodity rate.
Also there is the report that preserving fruit and vegetable utilizing is carried out using dry ice in the prior art, but these methods are only to regard dry ice as drop
The means of temperature, its is fresh-keeping will also to carry out specially treated, such as to fruits and vegetables progress independent packaging, and be filled with nitrogen in packaging, these
Preservation process is numerous and diverse, increases fresh-keeping cost, dry ice easily occurs（-78.6℃）To the frostbite problem of fruit and vegetable food.And this hair
The bright preservation method is only to add dry ice in the bubble chamber of storage fruits and vegetables, you can realize the controlled atmosphere to fruits and vegetables in the short time
Fresh-keeping and cooling-down effect, and using high-permeability of the bubble chamber to carbon dioxide, bubble chamber is further penetrated on this basis
Too high carbon dioxide, it is to avoid the high carbon dioxide of fruits and vegetables is injured so that fruits and vegetables reach preferably in a short time
Gaseous state, is that the storage and transport of fruits and vegetables are laid a solid foundation.Using the good thermal insulation effect of bubble chamber, the dry ice in another typical material case
It is unlikely to cause frostbite to fruit and vegetable food.
Preferably, the addition of dry ice is 0.06~0.9g in the bubble chamber of every liter of capacity；Gas concentration lwevel in 1 hour
It can reach 5~30%.
Preferably, described abundant precooling refers to be directed to specific fruits and vegetables, and the temperature of fruit and vegetable food, which is pre-chilled to it, to bear
The minimum temperature received, such as broccoli, cabbage heart, cabbage mustard and strawberry are pre-chilled to 0~1 DEG C；Banana is pre-chilled to 10~12 DEG C；Litchi
Branch fruit is pre-chilled to 1~3 DEG C.
Preferably, the fresh fruit of vegetables, which passes through, harvests, selects, being classified and conventional Preservation Treatment.
Compared with prior art, the invention has the advantages that：
The present invention provides a kind of method of preserving fruit and vegetable utilizing, i.e., in the storage casing equipped with fully precooled fresh fruit of vegetables
Place the internal package body that dry ice is housed, the package body is provided with perforate, and storage casing is packed, Conventional cryogenic storing or
Insulation storing；Dry ice is added in the storage casing of packaging fruits and vegetables, the carbon dioxide that dry ice is formed is through the hole on package body
Directly contacted with fruits and vegetables, gas concentration lwevel can reach gas concentration lwevel after 20~30%, 12~24 h in case in 1 hour
It is reduced to more stable state（10% or so）, oxygen concentration from 20% can be reduced to 10% or so in 24 hours, and arrival is compared
The gas condition of preferable fruit and vegetable air-conditioning storage is more faster than conventional spontaneous controlled-atmosphere.And solve dry ice the frostbite of fruits and vegetables is asked
Topic.This preservation method can make in storage, transport and sales process of the fruit and vegetable food after harvesting than conventional modified atmosphere storage
Preferable gaseous state is reached more quickly, more efficiently suppresses the respiration of fruits and vegetables, is maintained the vitality of fruits and vegetables and is resisted
Sick power.This method is simple and easy to apply, with low cost, be widely used, excellent effect, in purchasing station, packing shop, freezer, wholesale city
The various occasions such as field or retail market can be implemented.
Brief description of the drawings
Fig. 1 fruit and vegetable preserving method schematic diagrames of the present invention.
Embodiment
Present disclosure is further illustrated with reference to Figure of description and specific embodiment, but be should not be construed as to this
The limitation of invention.Without departing from the spirit and substance of the case in the present invention, that the inventive method, step or condition are made is simple
Modifications or substitutions, belong to the scope of the present invention；Unless otherwise specified, technological means used in embodiment is art technology
Conventional meanses known to personnel.
The broccoli preservation method of embodiment 1
Treatment group：Broccoli is routinely harvested, selects, be classified, 0 DEG C of freezer precooling is placed in and stays overnight.Next day wraps in freezer
Fill, method is：Bubble chamber size specification is that 0.4m*0.3m*0.3m is 48 liters, first keeps flat one layer of broccoli, Ran Hou in bottom
Case center is placed in the another typical material case that each face is equipped with the about 15*15*15cm of 1~2 aperture, case and is put into 15 grams of dry ice,
Another typical material case lid is covered, then around another typical material case and broccoli is placed above until trunkful.Routinely packing instructions afterwards
Foam case lid is covered, is sealed with joint sealing paper.
Control group：The processing method of control group 1 is that simple precooling stores and transports method, is that the saturating broccoli of precooling is placed in bubble
In foam case, without any dry ice or water-ice；The processing method of control group 2 uses storing method on the rocks the most commonly used both at home and abroad,
I.e. bubble chamber places the broccoli of about 2/3rds capacity, then covers trash ice above, weight account for gross weight three/
One.
Treatment group and control group are placed one week in 10~15 DEG C of storages, as a result show that the broccoli of control group 1 is opened
Begin to turn yellow, mildew occurs in surface, and otch brown stain is than more serious；There is a small amount of mildew on the broccoli of control group 2 or dark green, surface,
But a small amount of broccoli in bottom is immersed in the frozen water of thawing；The broccoli for the treatment of group is dark green as before, and surface is done without mildew
Refreshing, its fresh-keeping effect is substantially better than control group 1 and control group 2.
The lichee fresh-keeping process of embodiment 2
Treatment group：Lichee is routinely harvested, selects, be classified, carrying out Preservation Treatment, 1~3 DEG C of freezer precooling is placed in and stays overnight.
Next day packs in freezer, and method is：Bubble chamber size specification is that 0.4m*0.3m*0.3m is 48 liters, first keeps flat one layer in bottom
Lichee, then places in case center and is put in the another typical material case that each face is equipped with the about 15*15*15cm of 1~2 aperture, case
Enter 10 grams of dry ice, cover another typical material case lid, then around another typical material case and lichee is placed above until trunkful.Afterwards routinely
Packing instructions cover foam case lid, are sealed with joint sealing paper.
Control group：Control group 1 is that simple precooling stores and transports method, is that the saturating lichee of precooling is placed in bubble chamber, does not add
Plus any dry ice or water-ice；Control group 2 is placed using storing method on the rocks the most commonly used in China's north fortune lichee that is, in bubble chamber
The lichee of about 2/3rds capacity, then places 2~3 ice bags in bubble chamber, the weight of ice account for gross weight three/
One.
The lichee for the treatment of group and control group is placed two weeks in 10~15 DEG C of storages, control group 1 is as a result shown
Lichee pericarp brown stain and mildew especially severe；The lichee pericarp of control group 2 has a small amount of brown stain and a mildew, and the litchi for the treatment of group
Skin is bright-colored, and without brown stain and mildew, its fresh-keeping effect is substantially better than control group 1 and control group 2.
The cabbage heart preservation method of embodiment 3
Treatment group：Cabbage heart is routinely harvested, selects, be classified, 0 DEG C of freezer precooling is placed in and stays overnight.Next day packs in freezer,
Method is：Bubble chamber size specification is that 0.4m*0.3m*0.3m is 48 liters, first keeps flat one layer of cabbage heart in bottom, then in case center
Place in the another typical material case that each face is equipped with the about 15*15*15cm of 1~2 aperture, case and be put into 12 grams of dry ice, cover small
Foam case lid, then around another typical material case and is placed above lichee until trunkful.Routinely packing instructions cover foam afterwards
Case lid, is sealed with joint sealing paper.
Control group：Control group is domestic conventional precooling storing method, is that the saturating cabbage heart of precooling is placed in bubble chamber, does not add
Plus any dry ice or water-ice.
The cabbage heart for the treatment of group and control group is placed two weeks in 10~15 DEG C of storages, as a result the dish of display processing group
The heart is without mildew, and blade is dark green, and most little Hua are not yet opened, otch slightly brown stain；The cabbage heart of control group has more mildew, outside one
To two panels leaf chrysanthemum, it is more than half it is small the flowers are in blossom puts, cut brown stain than more serious.Fresh-keeping effect is substantially better than control group.
The banana fresh-keeping method of embodiment 4
Treatment group：Banana is routinely harvested, cleans, select, being classified and carrying out Preservation Treatment, 10~12 DEG C of freezers are placed in pre-
It is cold to stay overnight.Next day packs in freezer, and method is：Bubble chamber size specification is that 0.4m*0.3m*0.3m is 48 liters, first in bottom
One layer of banana is kept flat, the vesicle that each face is equipped with the about 15*15*15cm of 1~2 aperture is then placed in case center
3 grams of dry ice are put into foam case, case, another typical material case lid is covered, then around another typical material case and be placed above banana until
Trunkful.Routinely packing instructions cover foam case lid afterwards, are sealed with joint sealing paper.
Control group：Control group is domestic conventional precooling storing method, is that the saturating banana of precooling is placed in bubble chamber,
Without any dry ice or water-ice.
The banana for the treatment of group and control group is placed two weeks in 20~25 DEG C of storages, as a result the perfume (or spice) of display processing group
Any of several broadleaf plants fruit is hard green without putrefactive phenomenon, and taking-up is accelerated the ripening, and 5 days consequence coloured golds are yellow, savory sweet tea；The banana of control group is hard green also without corruption
Rotten phenomenon, but take out accelerate the ripening 5 days after there is the sick class of more anthracnose, dark yellow matt, the savory sweet tea of fruit color.Fresh-keeping effect is obvious
Better than control group.
Claims (5)
1. a kind of method of preserving fruit and vegetable utilizing, it is characterised in that put in the storage casing equipped with fully precooled fresh fruit of vegetables
The internal package body that dry ice is housed is put, the package body is provided with perforate, and storage casing is packed, low temperature storing and transporting or insulation storage
Fortune；It is first to keep flat one layer of fruits and vegetables in the bottom of storage casing, then the internal package body equipped with dry ice is put into storage casing
Centre, finally around package body and is placed above fruits and vegetables until trunkful；Described abundant precooling refers to the temperature of fruit and vegetable food
It is pre-chilled to its patient minimum temperature；The addition of dry ice is 0.06~0.9g in the storage casing of every liter of capacity；The storage
Tibetan casing is bubble chamber；The package body is bubble chamber.
2. the method for preserving fruit and vegetable utilizing according to claim 1, it is characterised in that the fruits and vegetables are insensitive to carbon dioxide
The fruits and vegetables of fresh harvesting.
3. the method for preserving fruit and vegetable utilizing according to claim 2, it is characterised in that the fruits and vegetables be broccoli, cabbage heart, cabbage mustard,
Strawberry, lichee, banana.
4. the method for preserving fruit and vegetable utilizing according to claim 1, it is characterised in that the package body be 15 × 15 × 15cm just
Cube bubble chamber, each face of bubble chamber is each to make a call to 1~2 aperture；The storage box is length, width and height 0.4m × 0.3m × 0.3m length
Cube bubble chamber.
5. the method for the preserving fruit and vegetable utilizing according to any one of Claims 1-4, it is characterised in that the fresh fruit of vegetables passes through
Harvest, select, being classified and conventional Preservation Treatment.
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| KR101743354B1 (en) * | 2015-07-06 | 2017-06-16 | 김남섭 | Heat and cold insulation function having packing box |
| CN105325535A (en) * | 2015-09-29 | 2016-02-17 | 北京市农林科学院 | Strawberry cold-chain logistics preservation method |
| CN106134652B (en) * | 2016-07-04 | 2018-08-21 | 佛山科学技术学院 | A kind of preservation method of the fresh branch of dendrobium candidum |
| CN106247725B (en) * | 2016-08-24 | 2019-09-06 | 山东省海洋生物研究院 | A kind of Sargassum horneri refrigerating box and transportation fresh-retaining method |
| CN106819760A (en) * | 2016-12-29 | 2017-06-13 | 广西桂人堂金花茶产业集团股份有限公司 | A kind of Camellia nitidissima fresh flower fresh keeping delivery method |
| CN106689348A (en) * | 2017-01-04 | 2017-05-24 | 天津科技大学 | Controlled-atmosphere fruit and vegetable transportation and preservation method utilizing dry ice |
| CN108064928B (en) * | 2017-12-14 | 2021-12-03 | 江苏省农业科学院 | Preservation method for broccoli sold by electric commerce |
| CN108529016B (en) * | 2018-04-23 | 2024-05-24 | 江苏省农业科学院 | Leaf vegetable fresh-keeping storage and transportation box capable of self-adjusting internal environment and use method thereof |
| CN109527073A (en) * | 2018-12-27 | 2019-03-29 | 北京市农林科学院 | A kind of perishable fresh-keeping of vegetables method |
| CN115152831B (en) * | 2022-07-12 | 2023-09-05 | 湖南应用技术学院 | Vegetable cold-chain logistics ecological preservation method |
| CN116918583B (en) * | 2023-06-19 | 2024-04-09 | 云南省农业科学院茶叶研究所 | Device and method for prolonging in-vitro survival time of tea tree germplasm resource cuttage branches |
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Effective date of registration: 20220424 Address after: 510642 No. five, 483 mountain road, Guangzhou, Guangdong, Tianhe District Patentee after: SOUTH CHINA AGRICULTURAL University Address before: 510642 third floor, veterinary science and technology building, South China Agricultural University 483, five Shan Road, Tianhe District, Guangzhou, Guangdong. Patentee before: Guangdong Nongda Assets Management Co.,Ltd. |
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