CN106852366B - Storage and preservation method of green Chinese onions - Google Patents
Storage and preservation method of green Chinese onions Download PDFInfo
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- CN106852366B CN106852366B CN201611233131.XA CN201611233131A CN106852366B CN 106852366 B CN106852366 B CN 106852366B CN 201611233131 A CN201611233131 A CN 201611233131A CN 106852366 B CN106852366 B CN 106852366B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01D—HARVESTING; MOWING
- A01D91/00—Methods for harvesting agricultural products
- A01D91/04—Products growing above the soil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Abstract
The invention discloses a storage and preservation method of green Chinese onions, which comprises the following steps: (1) pretreatment before picking: spraying a mixed aqueous solution of gibberellin and 6-benzylaminopurine on the scallion 1-3 days before the scallion is harvested; (2) and (3) empty warehouse disinfection: 1-3 days before the green Chinese onions are put in storage, carrying out empty storage sterilization treatment by using a smoking disinfectant; (3) harvesting; (4) quick precooling and low-temperature prestoring: after the green Chinese onions are put in a warehouse for quick precooling, the green Chinese onions are stored for 2-10 days at low temperature; (5) fresh-keeping treatment: sterilizing with hot fogging concentrate during precooling of herba Alii Fistulosi and before packaging; (6) packaging: filling the fresh-keeping treated scallion into air-permeable packaging bags, wherein each bag is 10-25 kg; (7) and (3) refrigerating: and storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%. The invention provides a practical, safe and effective storage and preservation technology for green Chinese onions, which realizes the refrigeration of the green Chinese onions for more than 4-6 months, ensures the fresh quality of products, and obviously reduces microbial diseases and weight loss.
Description
Technical Field
The invention relates to a storage and preservation technology of fruits and vegetables, in particular to a storage and preservation method of green Chinese onions.
Background
The scallion belongs to the genus Allium of the family Liliaceae, is a perennial root herbaceous plant, is one of the scallions, can be divided into four types of common scallions, divided scallions, shallots and tall onions, is originally produced in the western China and Siberian Soviebuiensis, is obtained by domesticating and breeding wild species in China, and is then transferred to Europe through Korea and Japan. The upper part of the scallion is cyan scallion leaves, the lower part of the scallion is white scallion stalk, pseudostems and tender leaves mainly composed of leaf sheaths are used for eating, the scallion stalk has unique spicy taste, and is derived from volatile sulfide, namely allicin, which can stimulate saliva and gastric juice secretion to stimulate appetite; the accumulation of cholesterol on the vessel wall can be reduced by eating the shallot frequently; the scallion also has the effects of benefiting lung, activating yang, inducing sweat, relieving exterior syndrome, promoting lactation, stopping bleeding, relieving pain and curing injury, is used for treating symptoms such as dysentery, abdominal pain, arthritis, constipation and the like, and is an indispensable seasoning for people all the year round.
For a long time, the research on the green Chinese onions mostly focuses on the aspects of variety resources, nutrient component analysis, cultivation modes, pest and disease damage research, tissue culture and the like, and the green Chinese onions farmers blindly select varieties and blindly use chemical fertilizers and pesticides in order to maintain production, so that not only is the input cost increased, but also the yield and the quality of the green Chinese onions are greatly influenced, particularly the pollution of the chemical fertilizers and the pesticides of the products is aggravated, and the export of the green Chinese onions is limited. In addition, the traditional Chinese green Chinese onion production mode mainly including autumn harvesting and winter storage cannot meet the requirement of the international and domestic markets for fresh-keeping green Chinese onions in spring and summer; at present, the fresh-keeping technology of the scallion is rarely researched, a complete storage and fresh-keeping method and technology are lacked in the market, the problems that the scallion is easy to lose water and dry and shrink, the scallion stalk is easy to age and lignify, the scallion leaves are easy to rot and grow mildews and the like easily occur after the scallion is picked, the quality of the scallion is seriously influenced, and the fresh-keeping technology becomes an important factor for restricting the development of the scallion industry. The factors influencing the quality of the green Chinese onions mainly comprise factors before harvesting (variety, fertilization management and the like), harvesting process (harvesting period), post-harvest treatment and the like. The importance of harvesting, post-harvest treatment and storage is of great significance to the preservation of the green Chinese onions.
The pre-harvest factors affecting the quality of the scallion include variety, fertilization and management. The excellent variety is the basis and the determining condition of high-quality and high-yield cultivation, and besides the requirement on the yield, the taste, the onion stalk hardness, the uniform character and the like are also the measuring indexes. In the aspect of fertilization, the green Chinese onions are nitrogenous and potash fertilizers, and the top dressing should mainly use nitrogenous fertilizers, but heavily use potash fertilizers and also use phosphatic fertilizers. Topdressing and hilling are important measures for promoting the growth of the fistular onion stalk and improving the quality of the fistular onion, and timely and sufficient topdressing is also an important means for capturing the high yield of the fistular onion and improving the high-quality rate of the fistular onion. In the aspect of management, reasonable watering, pest prevention and control and the like have great effects on improving the yield and the quality of the green Chinese onions, and biological pesticides or natural botanical bactericides with high efficiency, low toxicity and few residues can be preferably selected. The harvest period of the green Chinese onions is different according to different cultivation forms, climatic conditions, market demands and growth degrees, and is to be flexibly mastered. The scallion is harvested without frost in the morning, because the frozen scallion leaves are straight, crisp and hard, and are easy to break and lose water, and are easy to infect diseases and rot to affect the product quality. In this case, harvesting can be suspended, and harvesting can be performed again when the temperature rises in the daytime and the scallion leaves are thawed. When the scallion is harvested, a large pickaxe can be used for planing one side of the scallion to the position of fibrous roots, soil is split outwards to expose the base part of the scallion, and then the scallion is taken out. Care is taken not to jerk and pluck the stem, so as to avoid damaging the pseudostem, breaking the stem disk or breaking the root, thereby reducing the quality and storability.
If the harvested green Chinese onions are used as fresh green Chinese onions to be sold on the market, dead leaves and yellow leaves of the harvested green Chinese onions are removed, soil is shaken off, then grading and other treatments are carried out according to standards required by different sales purposes, the graded green Chinese onions which are used as clean vegetables to be sold on the market are respectively packaged according to the same variety and the same specification, and the packaging specification, unit and quality of each batch of products are consistent. The net content of each package is not more than 25kg, the error is not more than 2%, the size of the package is consistent and firm, and the package is kept dry, clean and pollution-free.
The scallion belongs to cold-resistant vegetables, is extremely resistant to storage, can be stored under the natural conditions of cold, cool, dry and ventilated except for a low-temperature refrigeration house, and can safely live through winter to meet market demands at any time. After the green Chinese onions stored in winter are harvested, the green Chinese onions are firstly aired for 1-3 days, leaves and fibrous roots are gradually dehydrated and dried, pseudostem outer skins are dried to form a plasma membrane protective layer for storage, green Chinese onion leaves are required to be stored during airing, vigor of the green Chinese onions can be kept, and the green Chinese onions are easy to slowly soften or even rot if the leaves are broken, and the green Chinese onions cannot be stored well. The scallion has strong low temperature resistance, the pseudostem can be slowly relieved after being placed at the low temperature of minus 30 ℃ for a period of time and then being placed at the low temperature of more than 0 ℃, and the histiocyte still has vitality. Therefore, the scallion can be stored by a low-temperature storage method in winter. The proper temperature for low-temperature storage is 0 ℃, the temperature is too high, the respiration is enhanced, the stress resistance is reduced, and the activity of microorganisms is enhanced, so that the green Chinese onions are easy to rot, can be dormant and bolting early, and can also cause the aromatic substances contained in the green Chinese onions to be volatilized quickly to lose the special flavor quality. When the storage temperature is too low, the scallion is frozen, and although the product can be eaten, the consumption is large. When the food is stored at normal temperature, the suitable humidity is about 80 percent, and the food is easy to decay when the humidity is too high. Ventilation is a special requirement for the storage of the green Chinese onions, because the appearance of the green Chinese onions can be kept dry all the time due to the ventilation, and storage diseases can be effectively prevented.
The problems of the main storage method and various methods of the scallion at present are as follows:
(1) ditch hiding method: after harvesting the green Chinese onions, the green Chinese onions are firstly dried for a plurality of hours, the root soil is knocked off, diseased plants and injured plants are removed, and then the green Chinese onions are bundled. Each bundle weighs 25-30 jin and is stored in a well-ventilated place for 5-7 days, so that the moisture on the outer surface of the scallion body is fully dried in the shade. When the moisture on the outer surface of the green Chinese onions is dried in the shade, a leeward and sunny place is selected for ditching, the depth is 0.8-1 ruler, the ditch distance is 1.5-2 ruler, water in the moisture on the soles of the feet is filled, then the green Chinese onions are planted in the ditch in a bundle, then the leaves are tied and sequentially covered on the upper part of the former bundle, and then 1 ruler of corn stalks are used for tying a circle around the green Chinese onions, so that ventilation and heat dissipation are facilitated, and the green Chinese onions are buried by soil. Covering with straw curtain or cornstalk before cold flow;
(2) a cellaring method: the collected green Chinese onions are locally and uniformly spread in ditches, soil on stem plants is shed after the green Chinese onions are blown by wind and dried in the sun, the green Chinese onions are bundled into bundles with the weight of 7-10 kg when the surface layers of the green Chinese onions are in a semi-dry state, the bundles are vertically arranged in places with high and dry terrain, sunlight and rain shielding, and the bundles are aired, and are checked once every half month to prevent rotting. And (4) when the temperature is reduced to 0 ℃ in winter, transferring the mixture into a cellar for storage. If the moisture phenomenon is found in the storage process, the shallots can be ventilated and adjusted in time or the shallots are moved to the sun for tedding and then put into a cellar for continuous storage;
(3) freezing and storing method: the green Chinese onions are collected and dried in the air, leaves are wilted, then the green Chinese onions are bundled and placed in an open shed and empty room or a place with shade, dryness and small temperature change outside the room, and the green Chinese onions are stored by burying the green Chinese onion parts with yellow dead soil, so that the method has the advantages of freezing prevention and heat preservation, good ventilation, difficult decay and deterioration, but less storage amount, serious dehydration, easy drying of green Chinese onion meat on the outer layer of the green Chinese onion, large thickening loss amount of the cortex;
(4) the shelf storage method comprises the following steps: in order to ensure the quality of the shallots stored in the storage rack, the shallots need to be opened before storage, the injured, diseased and wet stem plants are removed, the shallots are bundled into small bundles with the weight of about 7-10 kg, the bundles are sequentially stacked on the storage rack and horizontally or vertically placed, the position of the middle bundle of the shallots is reserved as a ventilation gap, if the shallots are stored in the open air, necessary covering materials are prepared, the weather change needs to be noticed during storage, and the work of rain prevention, heat preservation and the like is done in time;
(5) short-term fresh-keeping method: a flat bottom pit with the depth of 20 cm is dug at a shady and cool place close to a wall, sand with the thickness of 3.3 cm is placed at the bottom of the pit, and the periphery of the pit is surrounded by bricks. Pouring water with the depth of 6-7 cm into the pool, putting the scallion into the pool when the water seeps down, and pouring appropriate amount of water from four corners of the pool every 3-4 days, so that the scallion can be kept fresh for about 1 month;
(6) temporary planting and storage method: digging two shallow flat bottom pits in a hospital or in the field, removing wounded and diseased plants from the harvested green Chinese onions, bundling the green Chinese onions into small bundles, heeling in the pits, and burying the bundles in the root parts and the white onion parts. After the green onion is buried, the green onion is watered with big water, the soil temperature is increased, the germination of new roots is promoted, the dry-out of the green onion leaves is slowed down, and the preservation time is prolonged.
At present, the methods adopted for storing the green Chinese onions are simple storing and fresh-keeping methods, a safe and efficient green Chinese onion fresh-keeping agent product and a complete system fresh-keeping technology do not exist, the green Chinese onions are easy to age, lose water, dry shrink and rot during storage after picking, the quality is obviously reduced, the loss of nutritional ingredients is serious, the storage period of the green Chinese onions is short, the green Chinese onions are mostly suitable for being stored in autumn and winter, and the requirement of annual supply of exported green Chinese onions cannot be met.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects in the prior art. The invention aims to provide a practical, safe and effective storage and preservation technology for green Chinese onions, which solves the technical problems of dehydration, drying shrinkage, high loss after picking, rot, mildew growth, aging, lignification of fistular onion stalk, loss of nutrient components and the like in the storage of the green Chinese onions, forms a complete set of green Chinese onion preservation method, provides a good technical guarantee for the storage and preservation of the green Chinese onions, and obviously improves the storage quality of the green Chinese onions.
In order to achieve the aim, the storage and preservation technology of the green Chinese onions comprises the following steps:
(1) pretreatment before picking: spraying a mixed aqueous solution of gibberellin and 6-benzylaminopurine on the scallion 1-3 days before the scallion is harvested;
(2) and (3) empty warehouse disinfection: 1-3 days before the green Chinese onions are put in storage, carrying out empty storage sterilization treatment by using a smoking disinfectant;
(3) harvesting: removing dead leaves and yellow leaves during the collection of the green Chinese onions, shaking out soil, and classifying according to thickness and length;
after the green Chinese onions are harvested, the green Chinese onions with good quality and uniformity are selected and transported to a precooling warehouse. The shorter the time from harvesting to pre-cooling, the better;
(4) quick precooling: quickly pre-cooling the green Chinese onions after warehousing, wherein the pre-cooling temperature is-0.5 ℃, and the pre-cooling time is 2-10 days;
(5) fresh-keeping treatment: sterilizing with hot fogging concentrate during precooling of herba Alii Fistulosi and before packaging;
(6) packaging: filling the fresh-keeping treated scallion into air-permeable packaging bags, wherein each bag is 10-25 kg;
(7) and (3) refrigerating: and storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%.
The gibberellin concentration in the pre-treated gibberellin and 6-benzylaminopurine mixed water solution in the step (1) is 20-80 mg/kg, and the 6-benzylaminopurine concentration is 100-500 mg/kg.
Gibberellins (GA), a widely existing class of plant hormones, have a chemical structure belonging to diterpenoid acids, derived from the tetracyclic skeleton. Gibberellins increase auxin content in plants, promote cell elongation and division, and stimulate leaf and shoot growth. Gibberellin has the characteristics of small dosage, quick response, stable and durable drug effect and safe use, and can be widely applied before and after picking of fruits and vegetables. Gibberellin has various structures and isomers, at present, GA3, GA4, GA7 and GA3+ GA7 are commonly used, and common dosage forms comprise soluble powder, soluble granules, soluble liquid and the like, and can be used.
6-benzylaminopurine (6-BA) is the first artificially synthesized cytokinin, belongs to a broad-spectrum plant growth regulator, and has the effects of inhibiting the decomposition of chlorophyll, nucleic acid and protein in plant leaves, keeping green and preventing aging; the amino acid, auxin, inorganic salt and the like are transported to the treatment part. The plant growth regulator can accelerate the plant cell extension and the plant growth and development, reduce the flower and fruit dropping of the plant, improve the plant fruiting rate, effectively inhibit the plant aging, form seedless fruits, break the dormancy of plant organs such as seeds, tubers and the like, promote the germination, and is the most effective growth-promoting and disease-resistant product in the plant regulator.
The fumigation disinfectant in the step (2) is 2-phenylphenol fumigation disinfectant, the mass content of the effective components is 20-25%, and the using amount is 2-4 g/m3The time for closed disinfection treatment is 12 h.
The 2-phenylphenol is a component which is allowed to be used for mildew prevention and fresh preservation of citrus in the national food additive use sanitary standard GB 2760. It has broad-spectrum sterilizing and mildew-removing capability and low toxicity, is a good preservative, and can be used for mildew prevention and preservation of fruits and vegetables. The countries of English, American, Canada, etc. allow it to be used for fruit fresh-keeping. The U.S. Environmental Protection Agency (EPA) allows nearly two hundred varieties of bactericidal soaps, bactericidal deodorant detergents, preservative and freshness-retaining agents using o-phenylphenol or its sodium salt as a main component, and such products are considered to be non-toxic.
The sterilization hot fogging concentrate in the step (5) is prochloraz hot fogging concentrate, and the dosage of the effective components is 300-600 mg/m3The time of the closed fumigation treatment is 8-12 h, and ventilation is carried out for 30-60 min after the fumigation treatment is finished.
The mass content of the active ingredients of the prochloraz hot fogging concentrate is 30%.
The hot fogging concentrate of the invention takes an electric fog machine as spraying equipment, so that the effective components are volatilized and dispersed quickly and fumigated out in a whole warehouse in a relatively sealed space.
And (4) the air-permeable packaging bag in the step (6) is a PE or PVC air-permeable bag. The air-permeable packaging bag is a perforated air-permeable bag, and the area of the holes is 2-12 multiplied by 10-3mm2The density of pores is 0.2-2/cm2。
The perforated breathable bag can be prepared by a needle roller perforation mode, and can also be prepared by an advanced carbon dioxide laser perforating machine. The prepared perforated breathable bag can effectively reduce the water loss of the refrigerated vegetables, reduce the condensation in the freshness protection package and reduce the content of carbon dioxide in the freshness protection package.
The invention has the beneficial effects that:
1. the method is simple and effective to operate, can effectively reduce the loss of the scallion after the scallion is picked, and can reduce the occurrence of microbial diseases;
2. the disinfectant adopted by the invention is safe and efficient, and has no corrosion to equipment; the sterilization hot fogging concentrate adopted by the invention has safe components, and the product is convenient to use and high-efficiency;
3. by adopting the method, the scallion can be refrigerated for 4-6 months, the water loss in the storage period is less than 10%, the scallion has fresh quality as before, and the appearance and the eating quality are good.
Detailed Description
The invention is further described below with reference to examples, but the scope of the invention is not limited to the following.
Example 1
The storage and preservation method of the green Chinese onions comprises the following steps:
(1) pretreatment before picking: spraying a mixed aqueous solution of gibberellin and 6-benzylaminopurine on the scallion 3 days before the scallion is harvested, wherein the concentration of the gibberellin and the 6-benzylaminopurine in the mixed aqueous solution is 20 mg/kg and 100 mg/kg;
(2) and (3) empty warehouse disinfection: 3 days before the green Chinese onions are put in storage, carrying out empty storage sterilization treatment by using a smoking disinfectant; the fumigation disinfectant is 2-phenylphenol fumigation disinfectant, and has an effective component content of 20 wt% and an amount of 2 g/m3The closed disinfection treatment time is 12 hours;
(3) harvesting: removing dead leaves and yellow leaves during the collection of the green Chinese onions, shaking out soil, and classifying according to thickness and length;
(4) quick precooling and low-temperature prestoring: after the green Chinese onions are put in a warehouse for quick pre-cooling, pre-storing for 2 days at a low temperature of-0.5 ℃ and a humidity of 75-80%;
(5) fresh-keeping treatment: sterilizing with hot fogging concentrate during precooling of herba Alii Fistulosi and before packaging; the sterilizing hot fogging concentrate is prochloraz hot fogging concentrate, and the dosage of the effective components is 300 mg/m3The time of the closed fumigation treatment is 8 h, and ventilation is carried out for 30 min after the fumigation treatment is finished; the mass content of the active ingredients of the prochloraz hot fogging concentrate is 30 percent;
(6) packaging: filling the fresh-keeping scallion into air-permeable packaging bags, wherein each bag is 25 kg; the air permeable package is PE perforated bag with hole area of 2 × 10-3 mm2The density of pores is 0.2/cm2；
(7) And (3) refrigerating: and storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%.
The preservation effect of the storage and preservation method of the green Chinese onions is as follows: after 180 days of storage, the green Chinese onion has 8% mildew incidence rate, 4% weight loss rate and 90% commodity rate, and secondary growth of the green Chinese onion during storage is inhibited.
Example 2
The storage and preservation method of the green Chinese onions comprises the following steps:
(1) pretreatment before picking: 1 day before harvesting of the scallion, spraying the scallion with mixed aqueous solution of gibberellin and 6-benzylaminopurine, wherein the concentration of the gibberellin and the concentration of the 6-benzylaminopurine in the mixed aqueous solution are 80 mg/kg and 500mg/kg respectively;
(2) and (3) empty warehouse disinfection: 1 day before the green Chinese onions are put in storage, carrying out empty storage sterilization treatment by using a smoking disinfectant; the fumigation disinfectant is 2-phenylphenol fumigation disinfectant, and has an effective component content of 25 wt% and a dosage of 4 g/m3The closed disinfection treatment time is 12 hours;
(3) harvesting: removing dead leaves and yellow leaves during the collection of the green Chinese onions, shaking out soil, and classifying according to thickness and length;
(4) quick precooling and low-temperature prestoring: after the green Chinese onions are put in a warehouse for quick pre-cooling, pre-storing for 10 days at a low temperature of-0.5 ℃ and a humidity of 75-80%;
(5) fresh-keeping treatment: sterilizing with hot fogging concentrate during precooling of herba Alii Fistulosi and before packaging; the sterilizing hot fogging concentrate is prochloraz hot fogging concentrate, and the dosage of the effective components is 600mg/m3The time of the closed fumigation treatment is 12h, and ventilation is carried out for 60min after the fumigation treatment is finished; the mass content of the active ingredients of the prochloraz hot fogging concentrate is 30 percent;
(6) packaging: filling the fresh-keeping scallion into air-permeable packaging bags, wherein each bag is 10 kg; the air permeable package is PE perforated bag with 12 × 10 holes-3mm2The density of holes is 2/cm2；
(7) And (3) refrigerating: and storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%.
The preservation effect of the storage and preservation method of the green Chinese onions is as follows: after 180 days of storage, the incidence rate of the mildew of the green Chinese onions is 2 percent, the weight loss rate is 10 percent, the commodity rate is 94 percent, and the secondary growth of the green Chinese onions during the storage period is inhibited.
Example 3
The storage and preservation method of the green Chinese onions comprises the following steps:
(1) pretreatment before picking: spraying a mixed aqueous solution of gibberellin and 6-benzylaminopurine on the scallion 2 days before the scallion is harvested, wherein the concentration of the gibberellin and the concentration of the 6-benzylaminopurine in the mixed aqueous solution are 50 mg/kg and 300 mg/kg respectively;
(2) and (3) empty warehouse disinfection: 2 days before the green Chinese onions are put in storage, carrying out empty storage sterilization treatment by using a smoking disinfectant; the fumigation disinfectant is 2-phenylphenol fumigation disinfectant, and has an effective component content of 23 wt% and a dosage of 3 g/m3The closed disinfection treatment time is 12 hours;
(3) harvesting: removing dead leaves and yellow leaves during the collection of the green Chinese onions, shaking out soil, and classifying according to thickness and length;
(4) quick precooling and low-temperature prestoring: after the green Chinese onions are put in a warehouse for quick pre-cooling, pre-storing for 6 days at a low temperature of-0.5 ℃ and a humidity of 75-80%;
(5) fresh-keeping treatment: sterilizing with hot fogging concentrate during precooling of herba Alii Fistulosi and before packaging; the sterilizing hot fogging concentrate is prochloraz hot fogging concentrate, and the dosage of the effective components is 450 mg/m3The time of the closed fumigation treatment is 10 h, and the ventilation is carried out for 45 min after the fumigation treatment is finished; the mass content of the active ingredients of the prochloraz hot fogging concentrate is 30 percent;
(6) packaging: filling the fresh-keeping scallion into air-permeable packaging bags, wherein each bag is 20 kg; the air permeable package is PE perforated bag with 7 × 10 holes-3mm2The density of holes is 1/cm2；
(7) And (3) refrigerating: and storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%.
The preservation effect of the storage and preservation method of the green Chinese onions is as follows: after 180 days of storage, the green Chinese onion has the mildew incidence rate of 4 percent, the weight loss rate of 7 percent and the commodity rate of 92 percent, and the secondary growth of the green Chinese onion during the storage period is inhibited.
Example 4
The storage and preservation method of the green Chinese onions comprises the following steps:
(1) pretreatment before picking: spraying a mixed aqueous solution of gibberellin and 6-benzylaminopurine on the scallion 2 days before the scallion is harvested, wherein the concentration of the gibberellin and the concentration of the 6-benzylaminopurine in the mixed aqueous solution are 35 mg/kg and 200 mg/kg respectively;
(2) and (3) empty warehouse disinfection: 2 days before the green Chinese onions are put in storage, carrying out empty storage sterilization treatment by using a smoking disinfectant; the fumigation disinfectant is 2-phenylphenol fumigation disinfectant, and its effective component mass content is 22%, and dosage is 2 g/m3The closed disinfection treatment time is 12 hours;
(3) harvesting: removing dead leaves and yellow leaves during the collection of the green Chinese onions, shaking out soil, and classifying according to thickness and length;
(4) quick precooling and low-temperature prestoring: after the green Chinese onions are put in a warehouse for quick pre-cooling, pre-storing for 4 days at a low temperature of-0.5 ℃ and a humidity of 75-80%;
(5) fresh-keeping treatment: sterilizing with hot fogging concentrate during precooling of herba Alii Fistulosi and before packaging; the sterilizing hot fogging concentrate is prochloraz hot fogging concentrate, and the dosage of the effective components is 400 mg/m3The time of the closed fumigation treatment is 9 h, and ventilation is carried out for 40 min after the fumigation treatment is finished; the mass content of the active ingredients of the prochloraz hot fogging concentrate is 30 percent;
(6) packaging: filling the fresh-keeping scallion into air-permeable packaging bags, wherein each bag is 20 kg; the air permeable package is PE perforated bag with 5 × 10 holes-3mm2The density of the holes is 0.6/cm2；
(7) And (3) refrigerating: and storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%.
The preservation effect of the storage and preservation method of the green Chinese onions is as follows: after 180 days of storage, the green Chinese onion has the mildew incidence rate of 6 percent, the weight loss rate of 5 percent and the commodity rate of 91 percent, and the secondary growth of the green Chinese onion during the storage period is inhibited.
Example 5
The storage and preservation method of the green Chinese onions comprises the following steps:
(1) pretreatment before picking: spraying a mixed aqueous solution of gibberellin and 6-benzylaminopurine on the scallion 3 days before the scallion is harvested, wherein the concentration of the gibberellin and the concentration of the 6-benzylaminopurine in the mixed aqueous solution are 40 mg/kg and 250 mg/kg respectively;
(2) and (3) empty warehouse disinfection: green Chinese onion3 days before warehousing, carrying out empty warehouse sterilization treatment by using a fumigation disinfectant; the fumigation disinfectant is 2-phenylphenol fumigation disinfectant, and has an effective component content of 23 wt% and an amount of 2.5 g/m3The closed disinfection treatment time is 12 hours;
(3) harvesting: removing dead leaves and yellow leaves during the collection of the green Chinese onions, shaking out soil, and classifying according to thickness and length;
(4) quick precooling and low-temperature prestoring: after the green Chinese onions are put in a warehouse for quick pre-cooling, pre-storing for 5 days at a low temperature of-0.5 ℃ and a humidity of 75-80%;
(5) fresh-keeping treatment: sterilizing with hot fogging concentrate during precooling of herba Alii Fistulosi and before packaging; the sterilizing hot fogging concentrate is prochloraz hot fogging concentrate, and the dosage of the effective components is 500 mg/m3The time of the closed fumigation treatment is 10 h, and the ventilation is carried out for 45 min after the fumigation treatment is finished; the mass content of the active ingredients of the prochloraz hot fogging concentrate is 30 percent;
(6) packaging: filling the fresh-keeping scallion into air-permeable packaging bags, wherein each bag is 15 kg; the air permeable package is PE perforated bag with 6 × 10 holes-3mm2The density of the holes is 0.8/cm2；
(7) And (3) refrigerating: and storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%.
The preservation effect of the storage and preservation method of the green Chinese onions is as follows: after 180 days of storage, the green Chinese onion has the mildew incidence rate of 5 percent, the weight loss rate of 5 percent and the commodity rate of 91 percent, and the secondary growth of the green Chinese onion during the storage period is inhibited.
Example 6
The storage and preservation method of the green Chinese onions comprises the following steps:
(1) pretreatment before picking: spraying a mixed aqueous solution of gibberellin and 6-benzylaminopurine on the scallion 2 days before the scallion is harvested, wherein the concentration of the gibberellin and the 6-benzylaminopurine in the mixed aqueous solution is 65 mg/kg and 400 mg/kg;
(2) and (3) empty warehouse disinfection: 2 days before the green Chinese onions are put in storage, carrying out empty storage sterilization treatment by using a smoking disinfectant; the fumigation disinfectant is 2-phenylphenol fumigation disinfectant, and has an effective component content of 24 wt%3 g/m3The time for closed disinfection treatment is 12 h.
(3) Harvesting: removing dead leaves and yellow leaves during the collection of the green Chinese onions, shaking out soil, and classifying according to thickness and length;
(4) quick precooling and low-temperature prestoring: after the green Chinese onions are put in a warehouse for quick pre-cooling, pre-storing for 8 days at a low temperature of-0.5 ℃ and a humidity of 75-80%;
(5) fresh-keeping treatment: sterilizing with hot fogging concentrate during precooling of herba Alii Fistulosi and before packaging; the sterilizing hot fogging concentrate is prochloraz hot fogging concentrate, and the dosage of the effective component is 550 mg/m3The time of the closed fumigation treatment is 11 h, and ventilation is carried out for 50 min after the fumigation treatment is finished; the mass content of the active ingredients of the prochloraz hot fogging concentrate is 30 percent;
(6) packaging: filling the fresh-keeping scallion into air-permeable packaging bags, wherein each bag is 15 kg; the air permeable package is PE perforated bag with 10 × 10 holes-3mm2The density of holes is 1.5/cm2；
(7) And (3) refrigerating: and storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%.
The preservation effect of the storage and preservation method of the green Chinese onions is as follows: after 180 days of storage, the green Chinese onion has the mildew incidence rate of 3 percent, the weight loss rate of 7 percent and the commodity rate of 93 percent, and the secondary growth of the green Chinese onion during the storage period is inhibited.
Example 7
The storage and preservation method of the green Chinese onions comprises the following steps:
(1) pretreatment before picking: 1 day before harvesting of the scallion, spraying the scallion with a mixed aqueous solution of gibberellin and 6-benzylaminopurine, wherein the concentration of the gibberellin and the 6-benzylaminopurine in the mixed aqueous solution is 65 mg/kg and 450 mg/kg;
(2) and (3) empty warehouse disinfection: 1 day before the green Chinese onions are put in storage, carrying out empty storage sterilization treatment by using a smoking disinfectant; the fumigation disinfectant is 2-phenylphenol fumigation disinfectant, and has an effective component content of 25 wt% and a dosage of 4 g/m3The closed disinfection treatment time is 12 hours;
(3) harvesting: removing dead leaves and yellow leaves during the collection of the green Chinese onions, shaking out soil, and classifying according to thickness and length;
(4) quick precooling and low-temperature prestoring: after the green Chinese onions are put in a warehouse for quick pre-cooling, pre-storing for 9 days at a low temperature of-0.5 ℃ and a humidity of 75-80%;
(5) fresh-keeping treatment: sterilizing with hot fogging concentrate during precooling of herba Alii Fistulosi and before packaging; the sterilizing hot fogging concentrate is prochloraz hot fogging concentrate, and the dosage of the effective component is 550 mg/m3The time of the closed fumigation treatment is 12h, and ventilation is carried out for 60min after the fumigation treatment is finished; the mass content of the active ingredients of the prochloraz hot fogging concentrate is 30 percent;
(6) packaging: filling the fresh-keeping scallion into air-permeable packaging bags, wherein each bag is 15 kg; the air permeable package is PE perforated bag with 11 × 10 holes-3mm2The density of holes is 1.8 holes/cm2；
(7) And (3) refrigerating: and storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%.
The preservation effect of the storage and preservation method of the green Chinese onions is as follows: after 180 days of storage, the green Chinese onion has the mildew incidence rate of 3 percent, the weight loss rate of 8 percent and the commodity rate of 93 percent, and the secondary growth of the green Chinese onion during the storage period is inhibited.
Claims (4)
1. A storage and preservation method of green Chinese onions is characterized by comprising the following steps:
(1) pretreatment before picking: spraying a mixed aqueous solution of gibberellin and 6-benzylaminopurine on the scallion 1-3 days before the scallion is harvested;
(2) and (3) empty warehouse disinfection: 1-3 days before the green Chinese onions are put in storage, carrying out empty storage sterilization treatment by using a smoking disinfectant;
(3) harvesting: removing dead leaves and yellow leaves during the collection of the green Chinese onions, shaking out soil, and classifying according to thickness and length;
(4) quick precooling and low-temperature prestoring: after the green Chinese onions are put in a warehouse for quick pre-cooling, pre-storing for 2-10 days at a low temperature of-0.5 ℃ and a humidity of 75-80%;
(5) fresh-keeping treatment: sterilizing with hot fogging concentrate during low-temperature pre-storage period and before packaging;
(6) packaging: filling the fresh-keeping treated scallion into air-permeable packaging bags, wherein each bag is 10-25 kg;
(7) and (3) refrigerating: storing the packaged scallion under the conditions that the temperature is-1-0 ℃ and the humidity is 75-80%;
the fumigation disinfectant in the step (2) is 2-phenylphenol fumigation disinfectant, the mass content of the active ingredients is 20-25%, and the using amount of the 2-4 g/m fumigation disinfectant3The closed disinfection treatment time is 12 hours;
the air-permeable packaging bag in the step (6) is a PE or PVC air-permeable bag; the air-permeable packaging bag is a perforated bag, and the hole area is 2-12 multiplied by 10-3mm2The density of pores is 0.2-2/cm2。
2. The storage and preservation method of green Chinese onions according to claim 1, characterized in that the gibberellin concentration in the pre-treatment mixed aqueous solution of gibberellin and 6-benzylaminopurine in step (1) is 20-80 mg/kg, and the 6-benzylaminopurine concentration is 100-500 mg/kg.
3. The storage and preservation method of green Chinese onions according to claim 1, wherein the bactericidal hot fogging concentrate in the step (5) is prochloraz hot fogging concentrate, and the dosage of the effective components is 300-600 mg/m3The time of the closed fumigation treatment is 8-12 h, and ventilation is carried out for 30-60 min after the fumigation treatment is finished.
4. The storage and preservation method for green Chinese onions according to claim 3, wherein the mass content of the active ingredients of the prochloraz hot fogging concentrate is 30%.
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| CN111820018B (en) * | 2020-07-24 | 2023-03-24 | 石家庄市农林科学研究院 | Method for storing green Chinese onions |
| CN112931116A (en) * | 2021-02-01 | 2021-06-11 | 大通回族土族自治县蔬菜技术服务中心 | Annual planting method for allium comosum |
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| CN101228895A (en) * | 2008-02-26 | 2008-07-30 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
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