CN107027873A - A kind of method of leaf vegetables precooling freshness retaining - Google Patents
A kind of method of leaf vegetables precooling freshness retaining Download PDFInfo
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- CN107027873A CN107027873A CN201710426108.0A CN201710426108A CN107027873A CN 107027873 A CN107027873 A CN 107027873A CN 201710426108 A CN201710426108 A CN 201710426108A CN 107027873 A CN107027873 A CN 107027873A
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- leaf vegetables
- precooling
- vegetables
- freshness retaining
- transport
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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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a kind of method of leaf vegetables precooling freshness retaining, comprises the following steps：S1, harvesting：Harvest the leaf vegetables without water；S2, precooling storage：By the leaf vegetables after harvesting, placement is spread out at lower than room temperature, after being room temperature and surface no moisture residual to surface temperature, precooling makes leaf vegetables dormancy；S3, packaging：Below room temperature, packed respectively by leaf vegetables kind；S4, transport：Leaf vegetables after packaging is maintained into resting state transport；S5, resurrection：The leaf vegetables being soaked in water after transporting, terminates dormancy.The method of leaf vegetables precooling freshness retaining shown in the embodiment of the present application, pass through the steps such as harvesting, precooling storage, packaging, transport and resurrection, leaf vegetables is set to ensure in 48 hours in a dormant state, and by bringing back to life step when edible, recover the vigor of leaf vegetables cell, substitute and keep the fresh method of leaf vegetables using chemical reagent.
Description
Technical field
The present invention relates to fresh-keeping of vegetables field, more particularly to a kind of method of leaf vegetables precooling freshness retaining.
Background technology
As the improvement of people's living standards, people to fresh vegetables the need for it is increasing, fresh vegetables is that people are every
The firm estovers of day.But the transportation fresh-retaining of fresh vegetables occurs in that very hang-up, particularly leaf vegetables.Leaf vegetables bag
Include a few major class products such as cabbage, vegetables with green leaves class, green onion fragrant-flowered garlic class, bud Lay class.Leaf vegetables is big due to surface area, moisture evaporation
It hurry up, atrophy, dish leaf shrinkage early ageing, on the other hand due to vigorous respiration, quickly in consumer be easily dehydrated after harvesting
A large amount of nutrients, produce a large amount of respiration heats, promote dish leaf yellow and rot.So, often there is the fresh leaf vegetables of manufacturing enterprise
Vegetables fortune is not gone out, and the consumer in a line city eats the situation less than fresh leaf vegetables.
The transport of leaf vegetables preserves and uses chemicals processing method, such as application publication number in the prior art
CN104430833 disclosures：A kind of fruit and vegetable fresh-keeping agent.The fruit and vegetable fresh-keeping agent active component be fludioxonil and Thidiazuron, its
The percentage by weight that middle fludioxonil accounts for fruit and vegetable fresh-keeping agent is 10%-60%, and the percentage by weight that Thidiazuron accounts for fruit and vegetable fresh-keeping agent is
0.5%-20%, to allow to use the weight for supplying surplus, fludioxonil and Thidiazuron with acceptable auxiliary element in agricultural chemicals
Than for 1-100:1.The fruit and vegetable fresh-keeping agent of the present invention can be prepared into suspending agent, wettable powder and moisture with known method and dissipate
Granula.Such method, is due to chemicals to human injury pole though the freshness of leaf vegetables can be controlled effectively
Greatly, if proportioning easily produces ill effect not pair or using incorrect.
The content of the invention
The goal of the invention of the present invention is to provide a kind of method of leaf vegetables precooling freshness retaining, to solve in the prior art
Keep leaf vegetables fresh using chemicals, the problem of easily producing to human injury.
The present invention provides a kind of method of leaf vegetables precooling freshness retaining, comprises the following steps：
S1, harvesting：Harvest the leaf vegetables without water；
S2, precooling storage：By the leaf vegetables after harvesting, placement is spread out at lower than room temperature, be room to surface temperature
After temperature and surface no moisture residual, precooling makes leaf vegetables dormancy；
S3, packaging：Below room temperature, packed respectively by leaf vegetables kind；
S4, transport：Leaf vegetables after packaging is maintained into resting state transport；
S5, resurrection：The leaf vegetables being soaked in water after transporting, terminates dormancy.
Optionally, in step S1, harvested after the 10 AM of fine day, the leaf vegetables after harvesting avoids sunlight sudden and violent
Shine, shady place is transported in time.
Optionally, in step S2, the temperature of the precooling is 5-8 DEG C, and the time of the precooling is more than 8h.
Optionally, in step S2, the temperature of the precooling is 5 DEG C.
Optionally, in step S4, the leaf vegetables after packaging is put into the interior bubble chamber for setting ice bag and maintains dormancy shape
State.
Optionally, in step S4, transport is controlled at 5-8 DEG C using the transport of cold chain car, cold chain vehicle interior temperature.
Optionally, in step S5, the leaf vegetables 10min after the transport that is soaked in water terminates dormancy.
Optionally, in step S5, the water temperature of the leaf vegetables after immersion transport is room temperature.
A kind of method of the leaf vegetables precooling freshness retaining provided from above technical scheme, the present invention, including it is as follows
Step：S1, harvesting：Harvest the leaf vegetables without water；S2, precooling storage：By the leaf vegetables after harvesting, less than room
Spread placement under temperature out, after being room temperature and surface no moisture residual to surface temperature, precooling makes leaf vegetables dormancy；S3, packaging：
Below room temperature, packed respectively by leaf vegetables kind；S4, transport：Leaf vegetables after packaging is maintained into resting state
Transport；S5, resurrection：The leaf vegetables being soaked in water after transporting, terminates dormancy.Leaf vegetables shown in the embodiment of the present application
The method of precooling freshness retaining, by steps such as harvesting, precooling storage, packaging, transport and resurrections, ensures leaf vegetables small 48
When it is interior and recover the vigor of leaf vegetables cell by bringing back to life step when edible in a dormant state, substitute using chemistry
Reagent keeps the fresh method of leaf vegetables.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to institute in embodiment
The accompanying drawing needed to use is briefly described, it should be apparent that, drawings in the following description are only some implementations of the present invention
Example, for those of ordinary skill in the art, on the premise of not paying creative work, can also be obtained according to these accompanying drawings
Obtain other accompanying drawings.
A kind of flow chart of the method for leaf vegetables precooling freshness retaining that Fig. 1 provides for the present invention.
Embodiment
With reference to Fig. 1, it illustrates a kind of method of leaf vegetables precooling freshness retaining provided in an embodiment of the present invention, including such as
Lower step：
S1, harvesting：Harvest the leaf vegetables without water；
Specifically, during harvesting, can not have dew in the dish leaf of leaf vegetables, can not be harvested in the rainy day.
S2, precooling storage：By the leaf vegetables after harvesting, placement is spread out at lower than room temperature, be room to surface temperature
After temperature and surface no moisture residual, precooling makes leaf vegetables dormancy；
First the leaf vegetables after harvesting is spread out after placement a period of time precooling again it should be noted that taking, without
Take the mode of the direct precooling of leaf vegetables after harvesting.Mainly there is following beneficial effect：First, precooling technique can
It is put into using by leaf vegetables by the way of freezer, it is contemplated that the space of freezer is limited, is bound to leave with leaf vegetables heap
Storage, if the leaf vegetables after harvesting does not drop to room temperature directly, can cause to be deposited in following dish leaf can be sealed Huang；Secondly,
If the leaf vegetables remained on surface moisture after harvesting, is directly placed into freezer, the frostbite of dish leaf can be caused, leaf vegetables vegetable is influenceed
The quality of dish；Finally, the leaf vegetables after harvesting is put to the cold air consumption after room temperature, advantageously reduced in freezer, than straight
Connect to be put into freezer and save a large amount of energy consumptions, the cost in actual production is had a major impact.
Generally, the leaf vegetables after harvesting, spreads placement 1-2 hours out, reaches table at lower than room temperature
Face temperature is the effect that room temperature and surface no moisture are remained, depending on the specific time can be according to situation at that time.
The purpose of leaf vegetables dormancy is to reduce the intrusion of dish leaf moisture evaporation and anti-pathogen, and germ quantity increases to
After to a certain degree, rotting for leaf vegetables can be caused, while dormancy can reduce the accretion rate of leaf vegetables in itself, it is ensured that
The freshness and mouthfeel of leaf vegetables.For leaf vegetables, appropriate low temperature can suppress its breathing in storage
Effect and related enzyme activity, slow down chlorophyll degradation, Lipid peroxidation metabolism, membrane property increase and the process of microbial reproduction and other
The process relevant with aging, delays the fall off rate of leaf vegetables soluble sugar content, reduces the upper of free aminoacid content
The explanation speed of liter and protein, so as to delay the process of aging after dish leaf harvesting.
Leaf vegetables enters after dormancy, and hardness weakens, and is avoided that and is collided situations such as fractureing in transportation, maximum
Limit ensure that the leaf vegetables that consumer receives is to meet expected fresh vegetables.The leaf vegetables vegetable stored by precooling
Dish be can guarantee that in 48 hours in a dormant state, it is ensured that vegetables freshness, and leaf vegetables can only be kept without dormancy
Fresh 12h or so, can be seen that precooling storage keeps fresh importance for leaf vegetables by this data.
S3, packaging：Below room temperature, packed respectively by leaf vegetables kind；Packaging can avoid leaf vegetables below room temperature
There is " returning water " phenomenon in class vegetables.
It is to be understood that when leaf vegetables is larger with the indoor temperature temperature difference in itself, intracellular moisture has steaming
Hair, runs into the low leaf vegetables of temperature, can form water droplet on surface, such a phenomenon is referred to as " returning water ".
Packed respectively according to different leaf vegetables kinds, different types of leaf vegetables selects a variety of bags
Dress method, it is separated with special plastic bag, even if there is the globule to be separated out outside polybag, it also can guarantee that leaf vegetables is non-sticky
Water, it is ensured that vegetables are not in rot.
S4, transport：Leaf vegetables after packaging is maintained into resting state transport；
S5, resurrection：The leaf vegetables being soaked in water after transporting, terminates dormancy.Leaf vegetables after resurrection is just adopted together
The freshness plucked is the same, and the nutrition of vegetables can be preserved to greatest extent.
A kind of method of the leaf vegetables precooling freshness retaining provided from above technical scheme, the present invention, including it is as follows
Step：S1, harvesting：Harvest the leaf vegetables without water；S2, precooling storage：By the leaf vegetables after harvesting, less than room
Spread placement under temperature out, after being room temperature and surface no moisture residual to surface temperature, precooling makes leaf vegetables dormancy；S3, packaging：
Below room temperature, packed respectively by leaf vegetables kind；S4, transport：Leaf vegetables after packaging is maintained into resting state
Transport；S5, resurrection：The leaf vegetables being soaked in water after transporting, terminates dormancy.Leaf vegetables shown in the embodiment of the present application
The method of precooling freshness retaining, by steps such as harvesting, precooling storage, packaging, transport and resurrections, ensures leaf vegetables small 48
When it is interior and recover the vigor of leaf vegetables cell by bringing back to life step when edible in a dormant state, substitute using chemistry
Reagent keeps the fresh method of leaf vegetables.
In step S1, harvested after the 10 AM of fine day, the leaf vegetables after harvesting avoids solar exposure, in time
It is transported to shady place.
It should be noted that leaf vegetables harvesting can not be carried out at fine day noon.
In step S2, the temperature of the precooling is 5-8 DEG C, and the time of the precooling is more than 8h.When the temperature of precooling is low
When 0 DEG C, leaf vegetables can be damaged by frost, and cause the loss of leaf vegetables；When the temperature of precooling is higher than 8 DEG C, leaf vegetables
Vegetables are slower into dormancy, substantially prolongs processing time.The time minimum 8h of precooling, can effectively reduce leaf vegetables
The accretion rate of itself, it is ensured that the freshness and mouthfeel of leaf vegetables.
In step S2, the temperature of the precooling is 5 DEG C.When temperature is 5 DEG C, the respiration of leaf vegetables is minimized,
Consumption also can be minimum.
In step S4, the leaf vegetables after packaging is put into the interior bubble chamber for setting ice bag and maintains resting state.By
The leaf vegetables of precooling treatment can guarantee that in 48 hours in a dormant state, it is ensured that vegetables freshness.
The volume ratio of ice bag and bubble chamber determines that summer can typically put two ice bags according to weather condition, and winter can be with one
It is individual or do not put.
Ice bag selects clean nontoxic, and the high polymeric compound phase change cold-storage raw material of safety and environmental protection is formulated, pulvis in ice bag
Rapid water suction turns into colloidal substance, and rich in certain elasticity, it is protected, and capacity is high, and the effect with cold-storage is not resulted in a large amount of after thawing
The pollution of water.
In step S4, transport is controlled at 5-8 DEG C using the transport of cold chain car, cold chain vehicle interior temperature.
When leaf vegetables after packaging is put into the interior bubble chamber for setting ice bag and transported using the transport of cold chain car simultaneously
Use, can preferably maintain the resting state of leaf vegetables.
In step S5, the leaf vegetables 10min after the transport that is soaked in water terminates dormancy.
Be soaked in water leaf vegetables 10min, can wake up the activity of leaf vegetables cell, absorbs moisture, stops dormancy
State.Allow leaf vegetables to seem full, fresh, the nutrition of vegetables is preserved to greatest extent, it is ensured that the mouthfeel color and luster of vegetables
Reach optimum state.Soak time influences leaf vegetables mouthfeel, the crisp sense reduction of leaf vegetables more than 10min；And soak
Time is less than 10min, and leaf vegetables fails cell being full of moisture, it is impossible to recovers leaf vegetables cell to greatest extent and lives
Power.
In step S5, the water temperature of the leaf vegetables after immersion transport is room temperature.
When the water temperature of immersion water is less than room temperature, the resurrection of leaf vegetables is slower；When immersion is higher than with the water temperature of water
During room temperature, the cell of leaf vegetables is fragile.
A kind of method of the leaf vegetables precooling freshness retaining provided from above technical scheme, the present invention, including it is as follows
Step：S1, harvesting：Harvest the leaf vegetables without water；S2, precooling storage：By the leaf vegetables after harvesting, less than room
Spread placement under temperature out, after being room temperature and surface no moisture residual to surface temperature, precooling makes leaf vegetables dormancy；S3, packaging：
Below room temperature, packed respectively by leaf vegetables kind；S4, transport：Leaf vegetables after packaging is maintained into resting state
Transport；S5, resurrection：The leaf vegetables being soaked in water after transporting, terminates dormancy.Leaf vegetables shown in the embodiment of the present application
The method of precooling freshness retaining, by steps such as harvesting, precooling storage, packaging, transport and resurrections, ensures leaf vegetables small 48
When it is interior and recover the vigor of leaf vegetables cell by bringing back to life step when edible in a dormant state, substitute using chemistry
Reagent keeps the fresh method of leaf vegetables.
Those skilled in the art will readily occur to its of the present invention after considering specification and putting into practice invention disclosed herein
Its embodiment.The application be intended to the present invention any modification, purposes or adaptations, these modifications, purposes or
Person's adaptations follow the general principle of the present invention and including undocumented common knowledge in the art of the invention
Or conventional techniques.Description and embodiments are considered only as exemplary, and true scope and spirit of the invention are by following
Claim is pointed out.
It should be appreciated that the invention is not limited in the precision architecture for being described above and being shown in the drawings, and
And various modifications and changes can be being carried out without departing from the scope.The scope of the present invention is only limited by appended claim.
Claims (8)
1. a kind of method of leaf vegetables precooling freshness retaining, it is characterised in that comprise the following steps：
S1, harvesting：Harvest the leaf vegetables without water；
S2, precooling storage：By the leaf vegetables after harvesting, spread placement out at lower than room temperature, to surface temperature be room temperature and
After the no moisture residual of surface, precooling makes leaf vegetables dormancy；
S3, packaging：Below room temperature, packed respectively by leaf vegetables kind；
S4, transport：Leaf vegetables after packaging is maintained into resting state transport；
S5, resurrection：The leaf vegetables being soaked in water after transporting, terminates dormancy.
2. the method for a kind of leaf vegetables precooling freshness retaining according to claim 1, it is characterised in that in step S1,
The 10 AM harvesting of fine day, the leaf vegetables after harvesting avoids solar exposure, shady place is transported in time.
3. the method for a kind of leaf vegetables precooling freshness retaining according to claim 1, it is characterised in that in step S2, institute
The temperature for stating precooling is 5-8 DEG C, and the time of the precooling is more than 8h.
4. the method for a kind of leaf vegetables precooling freshness retaining according to claim 1, it is characterised in that in step S2, institute
The temperature for stating precooling is 5 DEG C.
5. the method for a kind of leaf vegetables precooling freshness retaining according to claim 1, it is characterised in that in step S4, will
Leaf vegetables after packaging is put into the interior bubble chamber for setting ice bag and maintains resting state.
6. the method for a kind of leaf vegetables precooling freshness retaining according to claim 1, it is characterised in that in step S4, fortune
Defeated use cold chain car transport, cold chain vehicle interior temperature is controlled at 5-8 DEG C.
7. the method for a kind of leaf vegetables precooling freshness retaining according to claim 1, it is characterised in that in step S5, is used
Leaf vegetables 10min after water immersion transport, terminates dormancy.
8. the method for a kind of leaf vegetables precooling freshness retaining according to claim 1, it is characterised in that in step S5, leaching
The water temperature of leaf vegetables after bubble transport is room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710426108.0A CN107027873A (en) | 2017-06-08 | 2017-06-08 | A kind of method of leaf vegetables precooling freshness retaining |
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| CN201710426108.0A CN107027873A (en) | 2017-06-08 | 2017-06-08 | A kind of method of leaf vegetables precooling freshness retaining |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108338211A (en) * | 2018-02-27 | 2018-07-31 | 康泉农业科技（惠州）有限公司 | A kind of preservation method suitable for the dispatching of vegetable melon and fruit short distance |
| CN109645104A (en) * | 2019-01-11 | 2019-04-19 | 成都市农林科学院 | Leaf vegetables adopt rear innoxious preservation method |
| CN110393276A (en) * | 2019-07-15 | 2019-11-01 | 华南理工大学 | A kind of leafy vegetable vacuum pre-cooling method and device based on intelligent classification sorting |
| CN111374172A (en) * | 2018-12-29 | 2020-07-07 | 成都市农林科学院 | Precooling method for picked leaf vegetables |
| CN112790242A (en) * | 2021-02-05 | 2021-05-14 | 江苏省农业科学院 | Vacuum precooling preservation technology for harvesting leaf vegetables in high-temperature season |
| CN115597290A (en) * | 2021-07-07 | 2023-01-13 | 合肥华凌股份有限公司（Cn） | Controlled atmosphere preservation control method, control device, preservation device and refrigerator |
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| CN102812990A (en) * | 2012-08-05 | 2012-12-12 | 上海海洋大学 | Method for modified atmosphere fresh-keeping of leafy vegetables |
| CN104430817A (en) * | 2013-09-22 | 2015-03-25 | 上海多利农业发展有限公司 | Fresh keeping method used during storage and home delivery of vegetables |
| CN106578004A (en) * | 2016-11-30 | 2017-04-26 | 贵州向黔冲综合农业有限公司 | Fresh keeping method of vegetables during logistics transportation |
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| JP2005067629A (en) * | 2003-08-21 | 2005-03-17 | Oji Paper Co Ltd | Corrugated box and packaging method for maintaining freshness of vegetables/fruits |
| CN102812990A (en) * | 2012-08-05 | 2012-12-12 | 上海海洋大学 | Method for modified atmosphere fresh-keeping of leafy vegetables |
| CN104430817A (en) * | 2013-09-22 | 2015-03-25 | 上海多利农业发展有限公司 | Fresh keeping method used during storage and home delivery of vegetables |
| CN106578004A (en) * | 2016-11-30 | 2017-04-26 | 贵州向黔冲综合农业有限公司 | Fresh keeping method of vegetables during logistics transportation |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108338211A (en) * | 2018-02-27 | 2018-07-31 | 康泉农业科技（惠州）有限公司 | A kind of preservation method suitable for the dispatching of vegetable melon and fruit short distance |
| CN111374172A (en) * | 2018-12-29 | 2020-07-07 | 成都市农林科学院 | Precooling method for picked leaf vegetables |
| CN109645104A (en) * | 2019-01-11 | 2019-04-19 | 成都市农林科学院 | Leaf vegetables adopt rear innoxious preservation method |
| CN110393276A (en) * | 2019-07-15 | 2019-11-01 | 华南理工大学 | A kind of leafy vegetable vacuum pre-cooling method and device based on intelligent classification sorting |
| CN112790242A (en) * | 2021-02-05 | 2021-05-14 | 江苏省农业科学院 | Vacuum precooling preservation technology for harvesting leaf vegetables in high-temperature season |
| CN115597290A (en) * | 2021-07-07 | 2023-01-13 | 合肥华凌股份有限公司（Cn） | Controlled atmosphere preservation control method, control device, preservation device and refrigerator |
| CN115597290B (en) * | 2021-07-07 | 2023-12-01 | 合肥华凌股份有限公司 | Controlled atmosphere fresh-keeping control method, control device, fresh-keeping device and refrigerator |
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Application publication date: 20170811 |