CN106962469A - A kind of preservation method of lettuce - Google Patents
A kind of preservation method of lettuce Download PDFInfo
- Publication number
- CN106962469A CN106962469A CN201710297350.2A CN201710297350A CN106962469A CN 106962469 A CN106962469 A CN 106962469A CN 201710297350 A CN201710297350 A CN 201710297350A CN 106962469 A CN106962469 A CN 106962469A
- Authority
- CN
- China
- Prior art keywords
- lettuce
- fresh
- harvesting
- preservation method
- blade
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
Abstract
The invention discloses a kind of preservation method of lettuce, it is related to the fresh-keeping of vegetables.The preservation method of the lettuce includes the steps such as harvesting, precooling, disleaf, cleaning, bubble medicine, vanning and refrigeration, the lettuce of harvesting requires that epidermis is intact, profile is straight, lettuce blade dry tack free is anhydrous during harvesting, and lettuce weight is at 1.5~2 jin, and cutting position during harvesting is close to lettuce root；The lettuce of harvesting is placed on after being cooled down 6~10 hours in 0~2 DEG C of environment and removes the lettuce blade of harvesting, the lettuce for removing blade is cleaned with the clear water of flowing, the lettuce cleaned is put into fresh-keeping liquid and soaked, takes out, dry, pack and case.The fruit of packing and binding is put into 0~2 DEG C of environment and refrigerated.By the invention it is possible to make lettuce freshness date more than one month, solve the exit procedure time length of lettuce and cause the problem of lettuce rots.
Description
Technical field
The present invention relates to the fresh-keeping of vegetables, particularly a kind of preservation method of lettuce.
Background technology
Lettuce has very strong seasonality and region, in order to meet demand of the consumer to lettuce, it is necessary to lift lettuce
The preservation technology of lettuce, extends the market periods of fresh lettuce.The lettuce of high-quality, which exports to the big place of demand, to be had greatly
Commercial value, however, due to far away, haulage time is long, and fresh lettuce still has after harvesting because moisture is higher
There is higher physiologically active, easily rot, therefore extension accumulating fresh keeping time turns into the key of lettuce value preserving and appreciation.
It is not used in particular for exporting the fresh-keeping technology of lettuce at present, existing preservation method mainly has cryopreservation, addition
The means such as fresh chemically liquid.However, these technologies have some limitations in actual applications, in storage, transport, sale
During temperature fluctuation change be easier to cause rotting for fruit, be unfavorable for long-distance transport, it is impossible to meet outlet demand.
The content of the invention
The goal of the invention of the present invention is, in view of the above-mentioned problems, a kind of preservation method of lettuce is provided, the storage of solution lettuce,
Transport, the problem that rots for easily causing lettuce.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：A kind of preservation method of lettuce, including following step
Suddenly：
A. harvest：The lettuce of harvesting requires that epidermis is intact, profile is straight, and lettuce blade dry tack free is anhydrous, lettuce weight
At 1.5~2 jin, cutting position during harvesting is close to lettuce root.
B. precooling：The lettuce of harvesting is placed in 0~2 DEG C of environment and cooled down 6~10 hours.
C. disleaf：Lettuce blade after precooling is removed.
D. clean：The lettuce for removing blade is cleaned with the clear water of flowing.
E. medicine is steeped：Lettuce after cleaning is put into after being soaked 5~10 seconds in fresh-keeping liquid and takes out, dry.
F. case：It will steep and be placed with plastic sheeting in the lettuce loading packing case after medicine dries, the packing case and will put
The lettuce entered wraps.
G. refrigerate：The lettuce of packing and binding is put into 0~2 DEG C of environment and refrigerated.
Based on the above method, the lettuce harvested is healthy, no disease and pests harm, and maturity is suitable, not because excessively experienced
The inside of lettuce is set to produce cavity.Ripe lettuce root can be hardened, and off-position during harvesting, can close proximity to lettuce root
To reduce the loss of lettuce internal moisture.By reducing lettuce temperature, reduce the liquid active inside lettuce, during disleaf, lettuce
The liquid of lettuce wound outflow is largely reduced, and keeps lettuce moisture.Lettuce is cleaned with the clear water of flowing, lettuce appearance can be taken away
Mud and bacterium.Lettuce, which is put into fresh-keeping liquid, to be soaked, and the bacterium remained on lettuce is killed, and prevents lettuce is rotten from rotting.Packaging
Plastic sheeting is placed with case and the lettuce being put into is wrapped, the intrusion of bacterium can be prevented and waving for fresh-keeping liquid medicine is reduced
Hair, extends the fresh keeping time of lettuce.Lettuce temperature is reduced to 0~2 DEG C, reduction lettuce activity, suppression again after packing and binding
The respiration of lettuce processed, strengthens fresh-keeping effect.
Further, fresh-keeping liquid described in step e by weight percentage include 0.1%~0.2% iprodione, 0.05%~
0.15% ascorbic acid, 0.5%~0.8% potassium sorbate, 0.5%~1% morpholine fatty acid ester salt, 1%~2% natural palm
Wax, 0.05%~0.15% ethyl-para-hydroxybenzoate, 0.2%~0.4% potassium sulfite, 0.2%~0.4% phytic acid and
0.2%~0.3% pectin decomposer, surplus is water.
Further, the fresh-keeping liquid includes 0.15% iprodione, 0.1% ascorbic acid, 0.65% by weight percentage
Potassium sorbate, 0.75% morpholine fatty acid ester salt, 1.5% natural palm wax, 0.1% ethyl-para-hydroxybenzoate, 0.3% sulfurous
Sour potassium, 0.3% phytic acid and 0.25% pectin decomposer, surplus is water.
Beneficial effect using above-mentioned further scheme is：The fresh-keeping liquid has sterilization, antibacterial, anti-corrosion, isolation etc.
Multi-efficiency, can effectively prevent lettuce rotten, rotten, extend lettuce fresh keeping time.
Further, lettuce pistil healthy growth described in step a is without withered, a diameter of 5~12mm of pistil.
Beneficial effect using above-mentioned further scheme is：By observing lettuce pistil, whether health is without withered and diameter
For 5~12mm, the maturity of lettuce can be quickly recognized, is easy to workman to pick out suitable lettuce.
Further, being harvested described in step a also includes lettuce being laid in Turnround basket, enters after being transported by Turnround basket
To step b.
Beneficial effect using above-mentioned further scheme is：Transported using Turnround basket, it is possible to reduce lettuce appearance is injured,
Reduce the loss of lettuce internal water.
Further, disleaf described in step c is peeled off to secure the above lettuce root of blade toward the lettuce circumferencial direction
Pistil and some tender leafs are left at the top of blade, the lettuce.
Beneficial effect using above-mentioned further scheme is：Secure the above lettuce root of blade and past lettuce circumference side
To blade is peeled off, the wound of lettuce can be made as far as possible small, reduce the loss of lettuce moisture, small wound can reduce lettuce as far as possible
The probability of infection.
Further, clear water temperature described in step d is 0~10 DEG C, and fresh-keeping liquid temperature described in step e is 0~10 DEG C.
Beneficial effect using above-mentioned further scheme is：Relatively low temperature, quickly rises after can preventing lettuce disleaf
Temperature, prevents from strengthening lettuce internal moisture activity because temperature is too high, prevents lettuce water loss.
Further, the relative humidity of environment described in step g is 30%~65%.
Beneficial effect using above-mentioned further scheme is：The relative humidity of environment is moderate, can prevent because of environmental wet
Degree is too small and the moisture of lettuce is diffused in air, prevents from making the easy mould growth of lettuce because ambient humidity is excessive.
Further, the lettuce is lettuce or rascal lettuce.
Fresh-keeping liquid fractions details is as follows in the present invention：
Iprodione：Iprodione is dicarboximide class high-efficiency broad spectrum, contact killing type bactericide.Suitable for prevent and treat many planting fruit-trees,
The diseases such as crop early defoliation disease, gray mold, the early blight such as vegetables, melon and fruit class.
Morpholine fatty acid ester salt：Make diethanol amine dehydration that toot beautiful jade is made with inorganic acid, then act on and be made with aliphatic acid, it is molten
It is in then gel in a small amount of water.It is mainly used in fruit or the surface coating agent of vegetables, also serves as food emulsifying agent.
Natural palm wax：It is a kind of vegetable wax prepared by complicated technical process using plant as raw material, tasteless,
Nontoxic, isolated film can be formed in fruit and vegetable surfaces by being covered in.
Ethyl-para-hydroxybenzoate：As food preservative, the industries such as pharmacy, leather are also used for.To the antibacterial effect of mould
Can be relatively strong but weaker to the inhibitory action of bacterium.It is used as bacteriostatic preservative in a medicament, is widely used in the anti-of foods and cosmetics
It is rotten.
Potassium sulfite：White crystal or crystalline flour, can gradually be aoxidized in atmosphere, be dissolved in water, and the aqueous solution is in alkalescence (PH=
8), acid decomposition generation SO2, rapid oxidation is into sulfate in product body.As food additives, medicine, bleaching, imaging
Agent etc..
Phytic acid：Also known as creatine, inositol six it is complete-dihydrogen orthophosphate, in the food industry, phytic acid can be used as food addition
Agent, can be used as the fresh-keeping liquid of the antioxidant, food and fruit of grease, pvc polymerizer anti-fouling agent, quenching the thirst pharmaceutically
Agent, the additive of feed.
Pectin decomposer：Typically extracted from vegetable and fruit, its enzyme analyte has antibacterial action in sour environment.Mesh
Before, foreign countries are mixed into some other natural antiseptic agent using pectin decomposer as main component, applied to the food such as vegetables, cured fish, beef
The anti-corrosion of product.
Due to using above-mentioned technical proposal, the invention has the advantages that：
1. the present invention reduces lettuce temperature, makes lettuce by using multistage temperature adjustings such as precooling, water at low temperature cleaning and refrigerations
Liquid active reduction inside lettuce, makes the liquid that lettuce wound flows out during disleaf largely reduce, keeps lettuce moisture, reduce lettuce
Scattering and disappearing for moisture, maintains the fresh and mouthfeel of lettuce.
2. the iprodione in fresh-keeping liquid of the present invention can kill the bacterium remained on lettuce, ascorbic acid can reduce sky
Oxidation of the oxygen to lettuce in gas；Potassium sorbate can be with bacteria growing inhibiting, and ethyl-para-hydroxybenzoate can suppress true
Bacteria growing；Morpholine fatty acid ester salt and natural palm wax make lettuce surface form closing layer film, suppress lettuce breathing, prevent interior
Portion's moisture evaporation, resists microorganism invasion；Potassium sulfite has antisepsis；Phytic acid has strong inoxidizability, while phytic acid makes
Fresh-keeping liquid is in acid, and the enzyme analyte in pectin decomposer has antibacterial action in sour environment, enhances the antibacterial of fresh-keeping liquid
Bacteriostasis.Lettuce was steeped after fresh-keeping liquid, can extend the holding time of lettuce, the freshness date of lettuce is reached 30~60 days,
Extend the market periods of lettuce.
3. the present invention is by circumferential disleaf, reduce lettuce wound, reduce the possibility of lettuce infection, have a small amount of change in lettuce
During matter, rotten lettuce is set to reduce other influences for not going bad lettuce.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
Lettuce as described below can be red skin lettuce, or rascal lettuce.
Embodiment 1
Harvest lettuce：Before harvesting, it can not irrigate within 3 days in lettuce ground, the lettuce of harvesting requires that epidermis is intact, profile is straight,
Lettuce blade dry tack free is anhydrous, lettuce weight at 1.5 jin to 1.6 jin, pistil healthy growth without withered, pistil a diameter of 5~
Its root is only cut away during 7mm lettuce harvesting lettuce, harvesting lettuce is laid in transport in Turnround basket.
Precooling：The lettuce of harvesting is placed in 2 DEG C of environment and cooled down 10 hours.
Disleaf：Lettuce blade after precooling is removed, lettuce root of blade is fixed, leaf is peeled off toward lettuce circumferencial direction
Pistil and some tender leafs are left at the top of piece, lettuce.
Cleaning：The lettuce for removing blade is cleaned with the clear water of flowing, the clear water of cleaning lettuce first passes through ice cube groove and flowed again
Onto lettuce, it is 5 DEG C to control clear water temperature.
Steep medicine：Lettuce after cleaning is put into after being soaked 10 seconds in fresh-keeping liquid and takes out, dry.Fresh-keeping liquid is by weight percentage
Including 0.1% iprodione, 0.05% ascorbic acid, 0.5% potassium sorbate, 0.5% morpholine fatty acid ester salt, 1% natural palm
Wax, 0.05% ethyl-para-hydroxybenzoate, 0.2% potassium sulfite, 0.2% phytic acid and 0.2% pectin decomposer, surplus is water.
Appropriate ice cube is placed with fresh-keeping liquid, it is 5 DEG C to control fresh-keeping liquid temperature.
Vanning：It will steep and be placed with plastic sheeting in the lettuce loading packing case after medicine dries, lettuce packing case and will be put into
Lettuce wrap.
Refrigeration：By the lettuce of packing and binding be put into 1 DEG C, relative humidity be 30% environment in refrigerate.
Embodiment 2
Harvest lettuce：Before harvesting, it can not irrigate within 3 days in lettuce ground, the lettuce of harvesting requires that epidermis is intact, profile is straight,
Lettuce blade dry tack free is anhydrous, lettuce weight at 1.6 jin to 1.8 jin, pistil healthy growth without withered, pistil a diameter of 7~
Its root is only cut away during 10mm lettuce harvesting lettuce, harvesting lettuce is laid in transport in Turnround basket.
Precooling：The lettuce of harvesting is placed in 1 DEG C of environment and cooled down 8 hours.
Disleaf：Lettuce blade after precooling is removed, lettuce root of blade is fixed, leaf is peeled off toward lettuce circumferencial direction
Pistil and some tender leafs are left at the top of piece, lettuce.
Cleaning：The lettuce for removing blade is cleaned with the clear water of flowing, the clear water of cleaning lettuce first passes through ice cube groove and flowed again
Onto lettuce, it is 10 DEG C to control clear water temperature.
Steep medicine：Lettuce after cleaning is put into after being soaked 10 seconds in fresh-keeping liquid and takes out, dry.Fresh-keeping liquid is by weight percentage
Including 0.15% iprodione, 0.1% ascorbic acid, 0.65% potassium sorbate, 0.75% morpholine fatty acid ester salt, 1.5% natural
Palm wax, 0.1% ethyl-para-hydroxybenzoate, 0.3% potassium sulfite, 0.3% phytic acid and 0.25% pectin decomposer, surplus is
Water.Appropriate ice cube is placed with fresh-keeping liquid, it is 10 DEG C to control fresh-keeping liquid temperature.
Vanning：It will steep and be placed with plastic sheeting in the lettuce loading packing case after medicine dries, lettuce packing case and will be put into
Lettuce wrap.
Refrigeration：By the lettuce of packing and binding be put into 1 DEG C, relative humidity be 45% environment in refrigerate.
Embodiment 3
Harvest lettuce：Before harvesting, it can not irrigate within 3 days in lettuce ground, the lettuce of harvesting requires that epidermis is intact, profile is straight,
Lettuce blade dry tack free is anhydrous, lettuce weight at 1.8 jin to 2 jin, pistil healthy growth without withered, pistil a diameter of 10~
Its root is only cut away during 12mm lettuce harvesting lettuce, harvesting lettuce is laid in transport in Turnround basket.
Precooling：The lettuce of harvesting is placed in 0 DEG C of environment and cooled down 6 hours.
Disleaf：Lettuce blade after precooling is removed, lettuce root of blade is fixed, leaf is peeled off toward lettuce circumferencial direction
Pistil and some tender leafs are left at the top of piece, lettuce.
Cleaning：The lettuce for removing blade is cleaned with the clear water of flowing, the clear water of cleaning lettuce first passes through ice cube groove and flowed again
Onto lettuce, it is 5 DEG C to control clear water temperature.
Steep medicine：Lettuce after cleaning is put into after being soaked 10 seconds in fresh-keeping liquid and takes out, dry.Fresh-keeping liquid is by weight percentage
Including 0.2% iprodione, 0.15 ascorbic acid, 0.8% potassium sorbate, 1% morpholine fatty acid ester salt, 2% natural palm wax,
0.15% ethyl-para-hydroxybenzoate, 0.4% potassium sulfite, 0.4% phytic acid and 0.3% pectin decomposer, surplus is water.It is fresh-keeping
Appropriate ice cube is placed with liquid, it is 10 DEG C to control fresh-keeping liquid temperature.
Vanning：It will steep and be placed with plastic sheeting in the lettuce loading packing case after medicine dries, lettuce packing case and will be put into
Lettuce wrap.
Refrigeration：By the lettuce of packing and binding be put into 1 DEG C, relative humidity be 65% environment in refrigerate.
Comparative example 1
Harvest lettuce：The lettuce of harvesting requires that epidermis is intact, profile is straight, and lettuce blade dry tack free is anhydrous, lettuce weight
Amount is at 1.5 jin to 2 jin.
Precooling：The lettuce of harvesting is placed in 2 DEG C of environment and cooled down 10 hours.
Disleaf：Lettuce blade after precooling is removed, lettuce root of blade is fixed, leaf is peeled off toward lettuce circumferencial direction
Pistil and some tender leafs are left at the top of piece, lettuce.
Cleaning：The lettuce for removing blade is cleaned with the clear water of flowing, the clear water of cleaning lettuce first passes through ice cube groove and flowed again
Onto lettuce, it is less than 10 DEG C to control clear water temperature.
Steep medicine：Lettuce after cleaning is put into after being soaked 10 seconds in fresh-keeping liquid and takes out, dry.Fresh-keeping liquid is by weight percentage
Including 0.1% iprodione, 0.05% ascorbic acid, 0.5% potassium sorbate, 0.5% morpholine fatty acid ester salt, 1% natural palm
Wax, 0.05% ethyl-para-hydroxybenzoate and 0.2% potassium sulfite, surplus is water.Appropriate ice cube is placed with fresh-keeping liquid, control is protected
Fresh liquid temperature degree is less than 10 DEG C.
Vanning：It will steep and be placed with plastic sheeting in the lettuce loading packing case after medicine dries, lettuce packing case and will be put into
Lettuce wrap.
Refrigeration：By the lettuce of packing and binding be put into 1 DEG C, relative humidity be 30% environment in refrigerate.
Comparative example 2
Harvest lettuce：Before harvesting, it can not irrigate within 3 days in lettuce ground, the lettuce of harvesting requires that epidermis is intact, profile is straight,
Lettuce blade dry tack free is anhydrous, lettuce weight at 1.5 jin to 2 jin, pistil healthy growth without withered, pistil a diameter of 5~
Its root is only cut away during 12mm lettuce harvesting lettuce, harvesting lettuce is laid in transport in Turnround basket.
Precooling：The lettuce of harvesting is placed in 2 DEG C of environment and cooled down 10 hours.
Disleaf：Lettuce blade after precooling is removed, lettuce root of blade is fixed, leaf is peeled off toward lettuce circumferencial direction
Pistil and some tender leafs are left at the top of piece, lettuce.
Cleaning：The lettuce for removing blade is cleaned with the clear water of flowing, the clear water of cleaning lettuce first passes through ice cube groove and flowed again
Onto lettuce, it is less than 10 DEG C to control clear water temperature.
Steep medicine：Lettuce after cleaning is put into after being soaked 10 seconds in fresh-keeping liquid and takes out, dry.Fresh-keeping liquid is 0.1% weight
The iprodione aqueous solution of percentage.
Vanning：It will steep and be placed with plastic sheeting in the lettuce loading packing case after medicine dries, lettuce packing case and will be put into
Lettuce wrap.
Refrigeration：By the lettuce of packing and binding be put into 1 DEG C, relative humidity be 30% environment in refrigerate.
Comparative example 3
Harvest lettuce：Before harvesting, it can not irrigate within 3 days in lettuce ground, the lettuce of harvesting requires that epidermis is intact, profile is straight,
Lettuce blade dry tack free is anhydrous, lettuce weight at 1.5 jin to 2 jin, pistil healthy growth without withered, pistil a diameter of 5~
Its root is only cut away during 12mm lettuce harvesting lettuce, harvesting lettuce is laid in transport in Turnround basket.
Cleaning：By lettuce remove after blade with flowing clear water clean.
Steep medicine：Lettuce after cleaning is put into after being soaked 10 seconds in fresh-keeping liquid and takes out, dry.Fresh-keeping liquid is by weight percentage
Including 0.1% iprodione, 0.05% ascorbic acid, 0.5% potassium sorbate, 0.5% morpholine fatty acid ester salt, 1% natural palm
Wax, 0.05% ethyl-para-hydroxybenzoate, 0.2% potassium sulfite, 0.4% phytic acid and 0.3% pectin decomposer, surplus is water.
Vanning：It will steep and be placed with plastic sheeting in the lettuce loading packing case after medicine dries, lettuce packing case and will be put into
Lettuce wrap.
Refrigeration：By the lettuce of packing and binding be put into 1 DEG C, relative humidity be 65% environment in refrigerate.
By Experimental comparison's embodiment and comparative example in the case of external environment condition is certain, monitoring lettuce deterioration rate reaches 5%,
15%th, number of days used in 25%, 35%, specific data are as shown in table 1.
The embodiment of table 1 and the lettuce fresh keeping time in comparative example and the deterioration rate table of comparisons (unit：My god)
| Deterioration rate 5% | Deterioration rate 15% | Deterioration rate 25% | Deterioration rate 35% | |
| Embodiment 1 | 40 | 46 | 50 | 52 |
| Embodiment 2 | 42 | 50 | 52 | 55 |
| Embodiment 3 | 45 | 52 | 54 | 60 |
| Comparative example 1 | 10 | 15 | 18 | 22 |
| Comparative example 2 | 15 | 20 | 22 | 24 |
| Comparative example 3 | 20 | 25 | 28 | 30 |
Find out from form, in the embodiment of the present invention, using the present invention lettuce preservation method, to lettuce carry out precooling,
The multistage temperature adjusting such as water at low temperature cleaning and refrigeration, reduces lettuce temperature, using circumference disleaf method during disleaf, while using
Fresh-keeping liquid carries out carrying out immersion treatment to lettuce.The lettuce of embodiment 1 is after storage 40 days, and deterioration rate is only 5%, and lettuce is being deposited
Put after 52 days, deterioration rate is only 35%.The lettuce of embodiment 2 is after storage 42 days, and deterioration rate is only 5%, and lettuce is in storage 55
After it, deterioration rate is only 35%.The lettuce of embodiment 3 storage 45 days after, deterioration rate is only 5%, lettuce storage 60 days after,
Deterioration rate is only 35%, shows that the present invention is notable to the fresh-keeping effect of lettuce.
In comparative example 1, do not screened during harvesting by lettuce pistil size, the position cut during harvesting lettuce is without spy
Do not note, the lettuce of harvesting is transported not in Turnround basket, cause lettuce after fresh-keeping 10 days deterioration rate reach 5%, it is then rotten
Lettuce bacterial infection goes bad on other lettuces, causing lettuce fast rotting.
Steeped in comparative example 2 in medicine, fresh-keeping liquid is only the iprodione aqueous solution of 0.1% percentage by weight, its fresh-keeping effect
15 days used times when reaching deterioration rate 5% for lettuce, fresh-keeping effect is not good.
In comparative example 3, cleaning lettuce and to lettuce bubble medicine during, clear water and fresh-keeping liquid temperature are not controlled,
Not using circumferential disleaf method disleaf, deterioration rate is up to 35% after it is preserved 30 days, shows that this method makes the fresh-keeping effect of lettuce
It is really poor.
From the appearance, using in the embodiment or comparative example of circumferential disleaf method, the outward appearance of lettuce, which is substantially better than, does not adopt
With the situation of circumferential disleaf method.The present invention reduces the liquid active inside lettuce, makes the liquid that lettuce wound flows out during disleaf
Body is largely reduced, and keeps lettuce moisture, is reduced scattering and disappearing for lettuce moisture, is maintained the fresh and mouthfeel of lettuce.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (9)
1. a kind of preservation method of lettuce, it is characterised in that：Comprise the following steps：
A. harvest：The lettuce of harvesting requires that epidermis is intact, profile is straight, and lettuce blade dry tack free is anhydrous, and lettuce weight is 1.5
~2 jin, cutting position during harvesting is close to lettuce root；
B. precooling：The lettuce of harvesting is placed in 0~2 DEG C of environment and cooled down 6~10 hours；
C. disleaf：Lettuce blade after precooling is removed；
D. clean：The lettuce for removing blade is cleaned with the clear water of flowing；
E. medicine is steeped：Lettuce after cleaning is put into after being soaked 5~10 seconds in fresh-keeping liquid and takes out, dry；
F. case：It will steep in the lettuce loading packing case after medicine dries, the packing case and be placed with plastic sheeting and using described
Plastic sheeting wraps the lettuce being put into；
G. refrigerate：The lettuce of packing and binding is put into 0~2 DEG C of environment and refrigerated.
2. the preservation method of lettuce according to claim 1, it is characterised in that：Fresh-keeping liquid percentage by weight described in step e
Than including 0.1%~0.2% iprodione, 0.05%~0.15% ascorbic acid, 0.5%~0.8% potassium sorbate, 0.5%~
1% morpholine fatty acid ester salt, 1%~2% natural palm wax, 0.05%~0.15% ethyl-para-hydroxybenzoate, 0.2%~
0.4% potassium sulfite, 0.2%~0.4% phytic acid and 0.2%~0.3% pectin decomposer, surplus is water.
3. the preservation method of lettuce according to claim 2, it is characterised in that：The fresh-keeping liquid includes by weight percentage
0.15% iprodione, 0.1% ascorbic acid, 0.65% potassium sorbate, 0.75% morpholine fatty acid ester salt, 1.5% natural palm
Wax, 0.1% ethyl-para-hydroxybenzoate, 0.3% potassium sulfite, 0.3% phytic acid and 0.25% pectin decomposer, surplus is water.
4. the preservation method of lettuce according to claim 1, it is characterised in that：The pistil of lettuce described in step a is growth
Health is without withered pistil, a diameter of 5~12mm of the pistil.
5. the preservation method of lettuce according to claim 1, it is characterised in that：Being harvested described in step a is also included lettuce
It is laid in Turnround basket, step b is entered after being transported by Turnround basket.
6. the preservation method of lettuce according to claim 1, it is characterised in that：Disleaf described in step c is to secure the above
Lettuce root of blade, peels blade off toward the lettuce circumferencial direction, and leaves at the top of the lettuce pistil and some tender leafs.
7. the preservation method of lettuce according to claim 1, it is characterised in that：The temperature of clear water described in step d is 0~10
DEG C, the temperature of fresh-keeping liquid described in step e is 0~10 DEG C.
8. the preservation method of lettuce according to claim 1, it is characterised in that：The relative humidity of environment is described in step g
30%~65%.
9. the preservation method of the lettuce according to any one of claim 1~8, it is characterised in that：The lettuce is red skin lettuce
Lettuce or rascal lettuce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710297350.2A CN106962469A (en) | 2017-04-28 | 2017-04-28 | A kind of preservation method of lettuce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710297350.2A CN106962469A (en) | 2017-04-28 | 2017-04-28 | A kind of preservation method of lettuce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962469A true CN106962469A (en) | 2017-07-21 |
Family
ID=59330937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710297350.2A Pending CN106962469A (en) | 2017-04-28 | 2017-04-28 | A kind of preservation method of lettuce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962469A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258799A (en) * | 2018-11-05 | 2019-01-25 | 贺州学院 | The preservation and freshness processing method of fresh-cut water chestnut |
| CN111616201A (en) * | 2020-06-18 | 2020-09-04 | 贺州学院 | Lettuce preservation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268301A (en) * | 1999-03-26 | 2000-10-04 | 苗平生 | Fresh-keeping aggent after picking fruit, melon and vegetable |
| CN103416826A (en) * | 2012-05-14 | 2013-12-04 | 刘佩琴 | Nontoxic natural preservative agent |
| CN104686642A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Refrigeration method of high quality celery |
| CN106359555A (en) * | 2016-09-27 | 2017-02-01 | 成都市农林科学院 | Long time preservation method of leaves of asparagus lettuce |
-
2017
- 2017-04-28 CN CN201710297350.2A patent/CN106962469A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268301A (en) * | 1999-03-26 | 2000-10-04 | 苗平生 | Fresh-keeping aggent after picking fruit, melon and vegetable |
| CN103416826A (en) * | 2012-05-14 | 2013-12-04 | 刘佩琴 | Nontoxic natural preservative agent |
| CN104686642A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Refrigeration method of high quality celery |
| CN106359555A (en) * | 2016-09-27 | 2017-02-01 | 成都市农林科学院 | Long time preservation method of leaves of asparagus lettuce |
Non-Patent Citations (4)
| Title |
|---|
| 宋元林等: "《蔬菜栽培新技术丛书 香椿 莴苣 荷兰豆 青花菜 栽培新技术》", 31 October 1997, 中国农业出版社 * |
| 王文生等: "《果品蔬菜保鲜包装应用技术》", 31 December 2007, 印刷工业出版社 * |
| 聂继云: "《农产品质量与安全•果品卷》", 31 January 2017, 中国农业科学技术出版社 * |
| 高雪丽: "《食品添加剂》", 31 January 2013, 中国科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258799A (en) * | 2018-11-05 | 2019-01-25 | 贺州学院 | The preservation and freshness processing method of fresh-cut water chestnut |
| CN111616201A (en) * | 2020-06-18 | 2020-09-04 | 贺州学院 | Lettuce preservation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hossain et al. | Effect of shrimp chitosan coating on postharvest quality of banana (Musa sapientum L.) fruits. | |
| CN103734264A (en) | High-oxygen fresh-keeping method of fresh-cut apples | |
| Wu | An overview of postharvest biology and technology of fruits and vegetables | |
| CN107114466A (en) | A kind of lotus rhizome storage practice | |
| CN104621247A (en) | Method for storing fruits and keeping fruits fresh through pyroligneous acid and 1-methylcyclopropene combination | |
| Mohapatra et al. | Banana post harvest practices: Current status and future prospects-A review | |
| CN107136207A (en) | A kind of preservation method of Chinese cabbage | |
| Kuchi et al. | Fruit physiology and postharvest management of strawberry | |
| CN104542961A (en) | Method for preserving fresh walnut kernels | |
| CN110122562A (en) | A kind of sweet tea dragon bamboo shoots band shell living body composite fresh preservation technology | |
| KR101422763B1 (en) | System and processing method of Fresh-cut Produce | |
| CN103636764A (en) | Method for preserving cut apple for ultra-long time by conditioning air | |
| CN106962469A (en) | A kind of preservation method of lettuce | |
| CN105123902B (en) | A kind of preservation method of the fresh seedpod of the lotus | |
| CN107279268A (en) | It is a kind of to extend the preservation method of apple storing time | |
| CN107996694B (en) | Preservation method of Chinese toon sprouts | |
| CN108719461A (en) | A kind of green vegetable normal temperature fresh-keeping process | |
| CN108719458A (en) | A kind of vegetables overwintering storage method | |
| Ismail et al. | Influence of some post-harvest treatments on guava fruits | |
| CN106035631A (en) | Preservation technology of prunus salicina fruits | |
| KR101289730B1 (en) | Dried persimmon using used water from washing rice which is fermented by effective micro organism and making process thereof | |
| CN107183150A (en) | A kind of preservation method of belt leather Xiangsha dasheen | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| CN1261028C (en) | Fruit coating antistaling agent | |
| CN111011475A (en) | Fumigating lettuce preservation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170721 |
|
| RJ01 | Rejection of invention patent application after publication |