CN104686645A - Industrialized refrigeration fresh-keeping method of greenhouse vegetable - Google Patents
Industrialized refrigeration fresh-keeping method of greenhouse vegetable Download PDFInfo
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- CN104686645A CN104686645A CN201310650459.1A CN201310650459A CN104686645A CN 104686645 A CN104686645 A CN 104686645A CN 201310650459 A CN201310650459 A CN 201310650459A CN 104686645 A CN104686645 A CN 104686645A
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Abstract
The invention discloses an industrialized refrigeration fresh-keeping method of greenhouse vegetables. The method is characterized by comprising the following steps: (1) precooling, (2) color shield treatment, (3) sterilization of fruits and vegetables, (4) drying and spraying of antistaling agent, (5) inflation and packaging, and (6) low temperature storage. The fruits and vegetables are soaked in warm water and subjected to ice water pre cooling to avoid excessive cold and improve the preservation quality; the fresh- keeping ingredients are non-polluting, non-toxic and harmless, and will not impact human health; by adjusting the ratio of gas mixture, the speed of metabolism of fruits and vegetables is further inhibited, and the respiration rate is decreased, so as to prolong the shelf life of fruits and vegetables; and the fruits and vegetables can achieve freshness in the inside, unchanged external color, no loss of juice, and good fresh-keeping effect.
Description
Technical field
The invention belongs to the technical field of vegetables fruit freeze preservation, be specifically related to a kind of industrialization cold-storage and fresh-keeping method of booth fruits and vegetables.
Background technology
Booth fruits and vegetables are exactly that carry out counter-seas on production, this cropping pattern is quite general fruits and vegetables such as tomato, cucumber, grapes by greenhouse cultivation.Reasonable selection canopy type, this guarantees booth vegetable high yield, high-quality, efficiently one of key measure.Because Anti-fogging Film face does not have water droplet to adhere to, thus can improve light transmittance, increase light-inletting quantity, be conducive to improving vegetable yields and quality.Hot house construction cost is higher, makes full use of booth space and carries out solid growth, can significantly improve output and benefit.Booth solid cultivation, can according to the characteristic of growing of different vegetable, the time difference of afterculture vegetable morning and evening breeding time and length before utilizing, the space parallax of plant height, the level of the Root Distribution depth is poor and vegetables are poor to the ecology that requirement for environmental conditions is different, carry out staggered plantation and layering cultivation, make it in certain land area, cultivate various vegetables, reach high yield, high-quality, efficiently object.
Utilize the vegetable variety of Plastic canopy culture, should determine according to market conditions, neutral gear of aiming at the market, picks up the neglected and to supply the deficient, and develops meticulous vegetables and high-grade vegetables as much as possible, to improve the economic benefit of occupation rate of market and booth production.In recent years, along with the quickening of urban life rhythm, the change of Urban population personal consumption custom and the lifting of the level of consumption, the clean vegetables of convenient, fast, safety non-pollution as a kind of consumer products of fashion, more and more by consumers; The fresh-keeping requirement of consumer to clean vegetables is also more and more higher simultaneously.Due to fruits and vegetables pole not shelf-stable, seasonal obviously harvest time is short, and a large amount of fruits and vegetables enter consumption market, because of without effective preservation method, makes the low-priced valency of fresh fruit of vegetables or abandons, and wastes orchard worker's painstaking effort arduous a year and a day.In conventional method storage, in order to effectively prevent insect pest and go rotten, have by using violation or violated agricultural chemicals to process in production, thus have influence on consumer health and ecological environment.Common cold storage mode because of freeze-off time excessively of a specified duration, freeze to destroy the cell in fruits and vegetables, can give birth to brine electrolysis after thawing, thus fruits and vegetables lose original delicious food, also just lose fresh-keeping value.
Summary of the invention
The object of this invention is to provide a kind of industrialization cold-storage and fresh-keeping method of booth fruits and vegetables, fruit and vegetable can realize inner fresh, and exterior color is constant, and juice does not run off, and the holding time is long, good refreshing effect.
The technical scheme that the present invention takes is:
An industrialization cold-storage and fresh-keeping method for booth fruits and vegetables, is characterized in that, comprise the steps:
(1) precooling treatment: by the fresh fruit of vegetables of gathering, the rotten leaf of rotten fruit is removed in hand picking, is that pericarp temperature falls in the mixing normal-temperature water immersion 30-45min of the acetic acid of 15%, reenters frozen water and fall pulp temperature in volume ratio;
(2) color retention: soak 25-30min with the ascorbic acid of 6-8 ‰ and the citric acid mixed solution of 2-2.5 ‰;
(3) fruits and vegetables sterilization treatment: with the aqueous solution of chlorine dioxide sterilizing 25-40min under the CONCENTRATION STATE of 100-110mg/l;
(4) spray antistaling agent is dried: taken out by fruits and vegetables and by air stream, surface moisture is drained, according to percentage by weight get sorbic acid 1-2%, 1-methyl cyclopropene 0.5-0.7%, lignin 1-1.5%, chitin 0.5-0.8%, oxine sulfate 0.4-0.6% and excess water composition fresh-keeping liquid, be evenly sprayed at fruit and vegetable surfaces;
(5) gas flush packaging: be that the case vacuum packing machine of sealed polyethylene plastic to extract in bag air to vacuum by interior village, and pass into the mist of oxygen, carbon dioxide and nitrogen three kinds of gases in packing container, fresh fruits and vegetables are put into;
(6) cryopreservation: the finished product packed is put into deepfreeze room and stores.
The concentration of the nitrogen in above-mentioned steps (5) in packing container is 90-95%, the concentration of oxygen is 1-3%, the concentration of carbon dioxide is 2-8%.
In above-mentioned steps (6), reserve temperature is 0-3 DEG C, and humidity is 68-78%.
Beneficial effect of the present invention is:
The present invention is by the cooling of fruits and vegetables normal temperature water soaking and frozen water precooling operation, and when can prevent fruits and vegetables from freezing, difference variation is excessive, avoids excessively catching a cold, improves preservation quality; The fresh-keeping composition used is all pollution-free, nontoxic, can not have an impact to health; By suitably regulating ratio of gas mixture, further suppressing the metabolic speed of fruits and vegetables, reducing respiratory intensity, thus extend the freshness date of fruits and vegetables; Fruit and vegetable can realize inner fresh, and exterior color is constant, and juice does not run off, good refreshing effect.
Detailed description of the invention
Embodiment 1
An industrialization cold-storage and fresh-keeping method for booth fruits and vegetables, is characterized in that, comprise the steps:
(1) precooling treatment: by the fresh fruit of vegetables of gathering, the rotten leaf of rotten fruit is removed in hand picking, is that pericarp temperature falls in the mixing normal-temperature water immersion 30min of the acetic acid of 15%, reenters frozen water and fall pulp temperature in volume ratio;
(2) color retention: the ascorbic acid with 6 ‰ and 2.2 ‰ citric acid mixed solution soak 25min;
(3) fruits and vegetables sterilization treatment: with the aqueous solution of chlorine dioxide sterilizing 25min under the CONCENTRATION STATE of 100mg/l;
(4) spray antistaling agent is dried: taken out by fruits and vegetables and by air stream, surface moisture is drained, get the fresh-keeping liquid of sorbic acid 1%, 1-methyl cyclopropene 0.5%, lignin 1%, chitin 0.5%, oxine sulfate 0.4% and excess water composition according to percentage by weight, be evenly sprayed at fruit and vegetable surfaces;
(5) pack: be that the case vacuum packing machine of sealed polyethylene plastic to extract in bag air to vacuum by interior village, and the concentration passing into nitrogen in packing container be 95%, the concentration of oxygen is 1%, the concentration of carbon dioxide is the mist of 4%, fresh fruits and vegetables are put into;
(6) cryopreservation: the finished product packed is put into deepfreeze room, controlling reserve temperature is 2 DEG C, and humidity is 75% storage.
Embodiment 2
An industrialization cold-storage and fresh-keeping method for booth fruits and vegetables, is characterized in that, comprise the steps:
(1) precooling treatment: by the fresh fruit of vegetables of gathering, the rotten leaf of rotten fruit is removed in hand picking, is that pericarp temperature falls in the mixing normal-temperature water immersion 35min of the acetic acid of 15%, reenters frozen water and fall pulp temperature in volume ratio;
(2) color retention: the ascorbic acid with 7 ‰ and 2 ‰ citric acid mixed solution soak 30min;
(3) fruits and vegetables sterilization treatment: with the aqueous solution of chlorine dioxide sterilizing 30min under the CONCENTRATION STATE of 100mg/l;
(4) spray antistaling agent is dried: taken out by fruits and vegetables and by air stream, surface moisture is drained, get the fresh-keeping liquid of sorbic acid 2%, 1-methyl cyclopropene 0.6%, lignin 1.5%, chitin 0.6%, oxine sulfate 0.5% and excess water composition according to percentage by weight, be evenly sprayed at fruit and vegetable surfaces;
(5) pack: be that the case vacuum packing machine of sealed polyethylene plastic to extract in bag air to vacuum by interior village, and the concentration passing into nitrogen in packing container be 92%, the concentration of oxygen is 2%, the concentration of carbon dioxide is the mist of 6%, fresh fruits and vegetables are put into;
(6) cryopreservation: the finished product packed is put into deepfreeze room, controlling reserve temperature is 2 DEG C, and humidity is 75% storage.
Embodiment 3
An industrialization cold-storage and fresh-keeping method for booth fruits and vegetables, is characterized in that, comprise the steps:
(1) precooling treatment: by the fresh fruit of vegetables of gathering, the rotten leaf of rotten fruit is removed in hand picking, is that pericarp temperature falls in the mixing normal-temperature water immersion 40min of the acetic acid of 15%, reenters frozen water and fall pulp temperature in volume ratio;
(2) color retention: the ascorbic acid with 7 ‰ and 2.5 ‰ citric acid mixed solution soak 30min;
(3) fruits and vegetables sterilization treatment: with the aqueous solution of chlorine dioxide sterilizing 35min under the CONCENTRATION STATE of 100mg/l;
(4) spray antistaling agent is dried: taken out by fruits and vegetables and by air stream, surface moisture is drained, get the fresh-keeping liquid of sorbic acid 1%, 1-methyl cyclopropene 0.7%, lignin 1.5%, chitin 0.6%, oxine sulfate 0.5% and excess water composition according to percentage by weight, be evenly sprayed at fruit and vegetable surfaces;
(5) gas flush packaging: be that the case vacuum packing machine of sealed polyethylene plastic to extract in bag air to vacuum by interior village, and the concentration passing into nitrogen in packing container be 93%, the concentration of oxygen is 1%, the concentration of carbon dioxide is the mist of 6%, fresh fruits and vegetables are put into;
(6) cryopreservation: the finished product packed is put into deepfreeze room, controlling reserve temperature is 3 DEG C, and humidity is 75% storage.
Claims (3)
1. an industrialization cold-storage and fresh-keeping method for booth fruits and vegetables, is characterized in that, comprise the steps:
(1) precooling treatment: by the fresh fruit of vegetables of gathering, the rotten leaf of rotten fruit is removed in hand picking, is that pericarp temperature falls in the mixing normal-temperature water immersion 30-45min of the acetic acid of 15%, reenters frozen water and fall pulp temperature in volume ratio;
(2) color retention: soak 25-30min with the ascorbic acid of 6-8 ‰ and the citric acid mixed solution of 2-2.5 ‰;
(3) fruits and vegetables sterilization treatment: with the aqueous solution of chlorine dioxide sterilizing 25-40min under the CONCENTRATION STATE of 100-110mg/l;
(4) spray antistaling agent is dried: taken out by fruits and vegetables and by air stream, surface moisture is drained, according to percentage by weight get sorbic acid 1-2%, 1-methyl cyclopropene 0.5-0.7%, lignin 1-1.5%, chitin 0.5-0.8%, oxine sulfate 0.4-0.6% and excess water composition fresh-keeping liquid, be evenly sprayed at fruit and vegetable surfaces;
(5) gas flush packaging: be that the case vacuum packing machine of sealed polyethylene plastic to extract in bag air to vacuum by interior village, and pass into the mist of oxygen, carbon dioxide and nitrogen three kinds of gases in packing container, fresh fruits and vegetables are put into;
(6) cryopreservation: the finished product packed is put into deepfreeze room and stores.
2. the industrialization cold-storage and fresh-keeping method of a kind of booth fruits and vegetables according to claim 1, is characterized in that, the concentration of the nitrogen in described step (5) in packing container is 90-95%, the concentration of oxygen is 1-3%, the concentration of carbon dioxide is 2-8%.
3. the industrialization cold-storage and fresh-keeping method of a kind of booth fruits and vegetables according to claim 1, is characterized in that, in described step (6), reserve temperature is 0-3 DEG C, and humidity is 68-78%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310650459.1A CN104686645A (en) | 2013-12-06 | 2013-12-06 | Industrialized refrigeration fresh-keeping method of greenhouse vegetable |
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| CN201310650459.1A CN104686645A (en) | 2013-12-06 | 2013-12-06 | Industrialized refrigeration fresh-keeping method of greenhouse vegetable |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410445A (en) * | 2017-09-12 | 2017-12-01 | 西安交通大学 | A kind of preservation method of too No. eight grapes in family |
| CN107535584A (en) * | 2017-10-29 | 2018-01-05 | 镇江龙润生态农业发展有限公司 | A kind of fruits and vegetables environmental protection cold-storage and fresh-keeping method |
| CN107683898A (en) * | 2017-10-29 | 2018-02-13 | 镇江龙润生态农业发展有限公司 | A kind of natural physics anti-corrosion method being used in fruits and vegetables quick freezing and cold preserving |
| CN107720014A (en) * | 2017-09-26 | 2018-02-23 | 眉山市东坡区德祥蔬菜专业合作社 | A kind of fresh-keeping and storing method of green vegetables |
| CN108142546A (en) * | 2018-03-14 | 2018-06-12 | 上海绿晟实业有限公司 | A kind of preservation method of broccoli and application |
| CN108157495A (en) * | 2018-01-19 | 2018-06-15 | 新疆农垦科学院 | A kind of preservation method for eating green capsicum raw |
| CN109258792A (en) * | 2018-11-10 | 2019-01-25 | 益阳陈克明食品股份有限公司 | A kind of antistaling process under the room temperature for vegetables |
| CN110024847A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of method of the lotus root with preservation and freshness |
| CN110521770A (en) * | 2019-10-17 | 2019-12-03 | 康来福农产品集团有限公司 | Fresh-keeping of vegetables method |
| CN112293475A (en) * | 2020-11-24 | 2021-02-02 | 临沂华澳食品有限公司 | Melon, fruit and vegetable fresh-keeping method |
-
2013
- 2013-12-06 CN CN201310650459.1A patent/CN104686645A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410445A (en) * | 2017-09-12 | 2017-12-01 | 西安交通大学 | A kind of preservation method of too No. eight grapes in family |
| CN107720014A (en) * | 2017-09-26 | 2018-02-23 | 眉山市东坡区德祥蔬菜专业合作社 | A kind of fresh-keeping and storing method of green vegetables |
| CN107535584A (en) * | 2017-10-29 | 2018-01-05 | 镇江龙润生态农业发展有限公司 | A kind of fruits and vegetables environmental protection cold-storage and fresh-keeping method |
| CN107683898A (en) * | 2017-10-29 | 2018-02-13 | 镇江龙润生态农业发展有限公司 | A kind of natural physics anti-corrosion method being used in fruits and vegetables quick freezing and cold preserving |
| CN108157495A (en) * | 2018-01-19 | 2018-06-15 | 新疆农垦科学院 | A kind of preservation method for eating green capsicum raw |
| CN108142546A (en) * | 2018-03-14 | 2018-06-12 | 上海绿晟实业有限公司 | A kind of preservation method of broccoli and application |
| CN109258792A (en) * | 2018-11-10 | 2019-01-25 | 益阳陈克明食品股份有限公司 | A kind of antistaling process under the room temperature for vegetables |
| CN110024847A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of method of the lotus root with preservation and freshness |
| CN110521770A (en) * | 2019-10-17 | 2019-12-03 | 康来福农产品集团有限公司 | Fresh-keeping of vegetables method |
| CN112293475A (en) * | 2020-11-24 | 2021-02-02 | 临沂华澳食品有限公司 | Melon, fruit and vegetable fresh-keeping method |
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Application publication date: 20150610 |