CN107318957A - A kind of method for storing and refreshing of capsicum - Google Patents
A kind of method for storing and refreshing of capsicum Download PDFInfo
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- CN107318957A CN107318957A CN201710669906.6A CN201710669906A CN107318957A CN 107318957 A CN107318957 A CN 107318957A CN 201710669906 A CN201710669906 A CN 201710669906A CN 107318957 A CN107318957 A CN 107318957A
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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
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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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
- A23B7/02—Dehydrating; Subsequent reconstitution
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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
- A23B7/153—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
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Abstract
The invention mainly relates to agricultural product storage technique field, a kind of method for storing and refreshing of capsicum is disclosed, including：Pepper picking, capsicum cooling, pepper spray, capsicum storage；Safety and Health, method is simple, it is easy to promote, can make capsicum preserve 120 days when local flavor and color and luster it is similar to fresh capsicum, 163 talentes start putrefactive phenomenon occur, and 50% rotting rate is can be only achieved at 192 days, hence it is evident that extend the fresh keeping time of capsicum, transport and the cost of storage are reduced, income is improved 17.4%；It need not water and prevent before pepper picking to meet rainwater, harvest in advance is carried out when meeting rainwater weather, avoid capsicum water content higher, first 5 ~ 6 days sprinkling sodium selenite solutions of harvesting, selenium content is set to reach 5.37 μ g/100g, the nutritional ingredient of abundant capsicum, increases capsicum hardness, reduces the mechanical damage and rotting rate of capsicum.
Description
Technical field
The invention mainly relates to agricultural product storage technique field, more particularly to a kind of method for storing and refreshing of capsicum.
Background technology
Capsicum is a kind of Vegetables, containing abundant vitamin and mineral element, being capable of stomach strengthening and digestion promoting, prevention courage knot
Stone, improve cardiac function, it is hypoglycemic, alleviate cutaneous pain, fat-reducing, anti-flu, stimulate circulation, radiation proof, but capsicum
Moisture is high, thin skin, and cavity is big, easily collsion damage, then rots to go mouldy, and easily dehydration is withered in storage
It is listless, fresh-keeping difficulty, storage tolerance, does not start to decay for general 5 ~ 7 days during normal placement, and most in existing capsicum method at present
It is required for before storage carrying out sterilizing with toxic chemical bactericide, some storage periods can also increase sterilizing, can be right
Capsicum causes residual, but also to use other methods to be aided in, and typically could at most store capsicum preservation and freshness 3 months
The time of Tibetan is shorter.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of permanent capsicum simple to operate, fresh-keeping
Method for storing and refreshing.
A kind of method for storing and refreshing of capsicum, comprises the following steps：
（1）Pepper picking：Avoid the rainwater that waters and meet within 7 ~ 8 days before pepper picking, it is to avoid capsicum water content is higher, harvesting preceding 5 ~ 6
My god, the sodium selenite solution that mass concentration is 0.04 ~ 0.06% is uniformly sprayed to capsicum, the nutritional ingredient of capsicum is enriched, increased peppery
Green pepper hardness, reduces the mechanical damage and rotting rate of capsicum, takes advantage of no rainy day gas and plucked, must pluck capsicum；
（2）Capsicum cools：First regulation temperature of ice house be 21 ~ 23 DEG C, humidity be 76 ~ 78%, capsicum will be plucked and be statically placed in freezer,
Treat that capsicum is cooled to 21 ~ 23 DEG C, then adjust temperature of ice house be 13 ~ 15 DEG C, humidity be 92 ~ 94%, capsicum temperature is down to 13 ~ 15
DEG C, carry out interim cooling, it is to avoid the capsicum fast cooling accumulation condensed water after harvesting, suppress germ and insect growth, improve
Capsicum serviceability rate, extends the preservation and freshness time, must cool capsicum；
（3）Pepper spray：To cooling capsicum sprinkling fresh-keeping liquid, capsicum can be kept bud green, delay moisture loss, antibacterial desinsection,
Avoid capsicum from rotting, keep capsicum original local flavor, based on cooling capsicum weight, fountain height is 4 ~ 6ml/kg, and must spray capsicum；
（4）Capsicum preserves：Spraying capsicum is air-dried to water content reduction by 2 ~ 3%, capsicum is scattered and disappeared a small amount of moisture, increases capsicum table
Skin flexibility, because extruding the mechanical damage produced in reduction storage and transportation, improves capsicum serviceability rate, extension storage and guarantor
The fresh time, cryopreservation is carried out in 13 ~ 15 DEG C, ambient humidity is 87 ~ 89% environment, fresh-keeping capsicum is obtained.
The step（2）Capsicum cooling, fluorescent lamp is closed in temperature-fall period, ultra violet lamp is carried out, wavelength is 330 ~
350nm, irradiates 20 ~ 30 minutes, stops 40 ~ 50 minutes, capsicum maturation can be delayed to redden, and strengthens the Rind hardness of capsicum.
The step（3）Fresh-keeping liquid, extracted to pH to add allantoin and capsicum leaf in 5.6 ~ 5.8 acetum
Thing, the mass concentration for making allantoin is 0.06 ~ 0.08%, and the mass concentration of capsicum leaf extract is 0.3 ~ 0.5%；Described allantois
Element, content >=98.0%, acetic acid and capsicum leaf extract can reduce capsicum surface p H, and antibacterial desinsection keeps the bud green color and luster of capsicum
And original local flavor, allantoin can suppress moisture loss, it is to avoid capsicum is wilted, and extend fresh keeping time, increase allantoin and capsicum
Application process.
Described capsicum leaf extract, viridian capsicum leaf is cleaned, and adds the dimension of capsicum leaf weight 0.04 ~ 0.06%
Raw element C, the volume fraction that 50 ~ 60 times of amounts of capsicum leaf weight are added into slurries is 67 ~ 69% alcoholic solution, is beaten, filtering,
The volume fraction for adding 30 ~ 40 times of amounts of filter residue weight again into filter residue is 55 ~ 57% alcoholic solution, in 31 ~ 33kHz ultrasounds
Extract 20 ~ 25 minutes, filtering, merge all filtrates, drying to water content is 8 ~ 10%, obtains capsicum leaf extract.
The step（4）Air-dry, wind speed be 7 ~ 9m/s, temperature be 13 ~ 15 DEG C, humidity be 72 ~ 74%.
The fresh-keeping capsicum that a kind of method for storing and refreshing of the capsicum is obtained.
The eating method of the fresh-keeping capsicum, edible preceding first fresh-keeping capsicum is placed in flowing water is rinsed 3 ~ 5 minutes, then is removed
The capsicum base of a fruit and chilli seed.
It is an advantage of the invention that：The method for storing and refreshing for the capsicum that the present invention is provided, safety and Health, method is simple, is easy to
Promote, can make capsicum preserve 120 days when local flavor and color and luster it is similar to fresh capsicum, 163 talentes start putrefactive phenomenon occur, 192 days
When can be only achieved 50% rotting rate, hence it is evident that extend the fresh keeping time of capsicum, reduce transport and the cost of storage, make income
Improve 17.4%；It need not water and prevent before pepper picking to meet rainwater, carry out harvest in advance when meeting rainwater weather, it is to avoid capsicum contains
Water is higher, plucks preceding 5 ~ 6 days sprinkling sodium selenite solutions, selenium content is reached 5.37 μ g/100g, the nutrition of abundant capsicum into
Point, increase capsicum hardness, reduce the mechanical damage and rotting rate of capsicum；Interim cooling is carried out after harvesting, it is to avoid after harvesting
Capsicum fast cooling accumulates condensed water, suppresses germ and insect growth, improves capsicum serviceability rate, extends the preservation and freshness time, drop
Fluorescent lamp is closed during temperature, batch (-type) ultra violet lamp is carried out, capsicum maturation can be delayed to redden, the pericarp for strengthening capsicum is hard
Degree；Cool backward capsicum sprinkling fresh-keeping liquid, and fresh-keeping liquid is made up of Multiple components, reduces capsicum surface p H, capsicum can be kept fresh
It is green, delay moisture loss, antibacterial desinsection, it is to avoid capsicum is rotted, keep capsicum original local flavor, the application of increase allantoin and capsicum
Method, makes capsicum leaf turn waste into wealth, and saves fresh-keeping cost；Capsicum is air-dried after spraying, capsicum is scattered and disappeared a small amount of moisture, is increased peppery
Green pepper epidermis flexibility, because of the mechanical damage that extruding is produced in reduction storage and transportation, improves capsicum serviceability rate, extension storage
And fresh keeping time.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of method for storing and refreshing of capsicum, comprises the following steps：
（1）Pepper picking：Avoid the rainwater that waters and meet within 7 ~ 8 days before pepper picking, it is to avoid capsicum water content is higher, harvesting preceding 5 ~ 6
My god, the sodium selenite solution that mass concentration is 0.04% is uniformly sprayed to capsicum, the nutritional ingredient of capsicum is enriched, increase capsicum is hard
Degree, reduces the mechanical damage and rotting rate of capsicum, takes advantage of no rainy day gas and plucked, must pluck capsicum；
（2）Capsicum cools：First regulation temperature of ice house be 21 DEG C, humidity be 76%, harvesting capsicum is statically placed in freezer, capsicum is treated
Be cooled to 21 ~ 23 DEG C, then adjust temperature of ice house be 13 DEG C, humidity be 92%, capsicum temperature is down to 13 ~ 15 DEG C, carry out interim
Cooling, it is to avoid the capsicum fast cooling accumulation condensed water after harvesting, suppresses germ and insect growth, improves capsicum serviceability rate, prolong
The long preservation and freshness time, must cool capsicum；
（3）Pepper spray：To cooling capsicum sprinkling fresh-keeping liquid, capsicum can be kept bud green, delay moisture loss, antibacterial desinsection,
Avoid capsicum from rotting, keep capsicum original local flavor, based on cooling capsicum weight, fountain height is 4ml/kg, and must spray capsicum；
（4）Capsicum preserves：Spraying capsicum is air-dried to water content reduction by 2 ~ 3%, capsicum is scattered and disappeared a small amount of moisture, increases capsicum table
Skin flexibility, because extruding the mechanical damage produced in reduction storage and transportation, improves capsicum serviceability rate, extension storage and guarantor
The fresh time, cryopreservation is carried out in 13 ~ 15 DEG C, ambient humidity is 87 ~ 89% environment, fresh-keeping capsicum is obtained.
The step（2）Capsicum cooling, fluorescent lamp is closed in temperature-fall period, ultra violet lamp is carried out, wavelength is
330nm, irradiates 20 minutes, stops 40 minutes, capsicum maturation can be delayed to redden, and strengthens the Rind hardness of capsicum.
The step（3）Fresh-keeping liquid, extracted to pH to add allantoin and capsicum leaf in 5.6 ~ 5.8 acetum
Thing, the mass concentration for making allantoin is 0.06%, and the mass concentration of capsicum leaf extract is 0.3%；Described allantoin, content >=
98.0%, acetic acid and capsicum leaf extract can reduce capsicum surface p H, and antibacterial desinsection keeps the bud green color and luster of capsicum and original wind
Taste, allantoin can suppress moisture loss, it is to avoid capsicum is wilted, and extend the application side of fresh keeping time, increase allantoin and capsicum
Method.
Described capsicum leaf extract, viridian capsicum leaf is cleaned, and adds the vitamin C of capsicum leaf weight 0.04%,
The volume fraction that 50 times of amounts of capsicum leaf weight are added into slurries is 67% alcoholic solution, is beaten, filtering, into filter residue again
The volume fraction for adding 30 times of amounts of filter residue weight is 55% alcoholic solution, and in 31kHz ultrasonic extractions 20 minutes, filtering merged institute
There is filtrate, drying to water content is 8 ~ 10%, obtains capsicum leaf extract.
The step（4）Air-dry, wind speed is 7m/s, and temperature is 13 DEG C, and humidity is 72%.
The fresh-keeping capsicum that a kind of method for storing and refreshing of the capsicum is obtained.
The eating method of the fresh-keeping capsicum, edible preceding first fresh-keeping capsicum is placed in flowing water is rinsed 3 ~ 5 minutes, then is removed
The capsicum base of a fruit and chilli seed.
Embodiment 2
A kind of method for storing and refreshing of capsicum, comprises the following steps：
（1）Pepper picking：Avoid the rainwater that waters and meet within 7 ~ 8 days before pepper picking, it is to avoid capsicum water content is higher, harvesting preceding 5 ~ 6
My god, the sodium selenite solution that mass concentration is 0.05% is uniformly sprayed to capsicum, the nutritional ingredient of capsicum is enriched, increase capsicum is hard
Degree, reduces the mechanical damage and rotting rate of capsicum, takes advantage of no rainy day gas and plucked, must pluck capsicum；
（2）Capsicum cools：First regulation temperature of ice house be 22 DEG C, humidity be 77%, harvesting capsicum is statically placed in freezer, capsicum is treated
Be cooled to 21 ~ 23 DEG C, then adjust temperature of ice house be 14 DEG C, humidity be 93%, capsicum temperature is down to 13 ~ 15 DEG C, carry out interim
Cooling, it is to avoid the capsicum fast cooling accumulation condensed water after harvesting, suppresses germ and insect growth, improves capsicum serviceability rate, prolong
The long preservation and freshness time, must cool capsicum；
（3）Pepper spray：To cooling capsicum sprinkling fresh-keeping liquid, capsicum can be kept bud green, delay moisture loss, antibacterial desinsection,
Avoid capsicum from rotting, keep capsicum original local flavor, based on cooling capsicum weight, fountain height is 5ml/kg, and must spray capsicum；
（4）Capsicum preserves：Spraying capsicum is air-dried to water content reduction by 2 ~ 3%, capsicum is scattered and disappeared a small amount of moisture, increases capsicum table
Skin flexibility, because extruding the mechanical damage produced in reduction storage and transportation, improves capsicum serviceability rate, extension storage and guarantor
The fresh time, cryopreservation is carried out in 13 ~ 15 DEG C, ambient humidity is 87 ~ 89% environment, fresh-keeping capsicum is obtained.
The step（2）Capsicum cooling, fluorescent lamp is closed in temperature-fall period, ultra violet lamp is carried out, wavelength is
340nm, irradiates 25 minutes, stops 45 minutes, capsicum maturation can be delayed to redden, and strengthens the Rind hardness of capsicum.
The step（3）Fresh-keeping liquid, extracted to pH to add allantoin and capsicum leaf in 5.6 ~ 5.8 acetum
Thing, the mass concentration for making allantoin is 0.07%, and the mass concentration of capsicum leaf extract is 0.4%；Described allantoin, content >=
98.0%, acetic acid and capsicum leaf extract can reduce capsicum surface p H, and antibacterial desinsection keeps the bud green color and luster of capsicum and original wind
Taste, allantoin can suppress moisture loss, it is to avoid capsicum is wilted, and extend the application side of fresh keeping time, increase allantoin and capsicum
Method.
Described capsicum leaf extract, viridian capsicum leaf is cleaned, and adds the vitamin C of capsicum leaf weight 0.05%,
The volume fraction that 55 times of amounts of capsicum leaf weight are added into slurries is 68% alcoholic solution, is beaten, filtering, into filter residue again
The volume fraction for adding 35 times of amounts of filter residue weight is 56% alcoholic solution, and in 32kHz ultrasonic extractions 23 minutes, filtering merged institute
There is filtrate, drying to water content is 8 ~ 10%, obtains capsicum leaf extract.
The step（4）Air-dry, wind speed is 8m/s, and temperature is 14 DEG C, and humidity is 73%.
The fresh-keeping capsicum that a kind of method for storing and refreshing of the capsicum is obtained.
The eating method of the fresh-keeping capsicum, edible preceding first fresh-keeping capsicum is placed in flowing water is rinsed 3 ~ 5 minutes, then is removed
The capsicum base of a fruit and chilli seed.
Embodiment 3
A kind of method for storing and refreshing of capsicum, comprises the following steps：
（1）Pepper picking：Avoid the rainwater that waters and meet within 7 ~ 8 days before pepper picking, it is to avoid capsicum water content is higher, harvesting preceding 5 ~ 6
My god, the sodium selenite solution that mass concentration is 0.06% is uniformly sprayed to capsicum, the nutritional ingredient of capsicum is enriched, increase capsicum is hard
Degree, reduces the mechanical damage and rotting rate of capsicum, takes advantage of no rainy day gas and plucked, must pluck capsicum；
（2）Capsicum cools：First regulation temperature of ice house be 23 DEG C, humidity be 78%, harvesting capsicum is statically placed in freezer, capsicum is treated
Be cooled to 21 ~ 23 DEG C, then adjust temperature of ice house be 15 DEG C, humidity be 94%, capsicum temperature is down to 13 ~ 15 DEG C, carry out interim
Cooling, it is to avoid the capsicum fast cooling accumulation condensed water after harvesting, suppresses germ and insect growth, improves capsicum serviceability rate, prolong
The long preservation and freshness time, must cool capsicum；
（3）Pepper spray：To cooling capsicum sprinkling fresh-keeping liquid, capsicum can be kept bud green, delay moisture loss, antibacterial desinsection,
Avoid capsicum from rotting, keep capsicum original local flavor, based on cooling capsicum weight, fountain height is 6ml/kg, and must spray capsicum；
（4）Capsicum preserves：Spraying capsicum is air-dried to water content reduction by 2 ~ 3%, capsicum is scattered and disappeared a small amount of moisture, increases capsicum table
Skin flexibility, because extruding the mechanical damage produced in reduction storage and transportation, improves capsicum serviceability rate, extension storage and guarantor
The fresh time, cryopreservation is carried out in 13 ~ 15 DEG C, ambient humidity is 87 ~ 89% environment, fresh-keeping capsicum is obtained.
The step（2）Capsicum cooling, fluorescent lamp is closed in temperature-fall period, ultra violet lamp is carried out, wavelength is
350nm, irradiates 30 minutes, stops 50 minutes, capsicum maturation can be delayed to redden, and strengthens the Rind hardness of capsicum.
The step（3）Fresh-keeping liquid, extracted to pH to add allantoin and capsicum leaf in 5.6 ~ 5.8 acetum
Thing, the mass concentration for making allantoin is 0.08%, and the mass concentration of capsicum leaf extract is 0.5%；Described allantoin, content >=
98.0%, acetic acid and capsicum leaf extract can reduce capsicum surface p H, and antibacterial desinsection keeps the bud green color and luster of capsicum and original wind
Taste, allantoin can suppress moisture loss, it is to avoid capsicum is wilted, and extend the application side of fresh keeping time, increase allantoin and capsicum
Method.
Described capsicum leaf extract, viridian capsicum leaf is cleaned, and adds the vitamin C of capsicum leaf weight 0.06%,
The volume fraction that 60 times of amounts of capsicum leaf weight are added into slurries is 69% alcoholic solution, is beaten, filtering, into filter residue again
The volume fraction for adding 40 times of amounts of filter residue weight is 57% alcoholic solution, and in 33kHz ultrasonic extractions 25 minutes, filtering merged institute
There is filtrate, drying to water content is 8 ~ 10%, obtains capsicum leaf extract.
The step（4）Air-dry, wind speed is 9m/s, and temperature is 15 DEG C, and humidity is 74%.
The fresh-keeping capsicum that a kind of method for storing and refreshing of the capsicum is obtained.
The eating method of the fresh-keeping capsicum, edible preceding first fresh-keeping capsicum is placed in flowing water is rinsed 3 ~ 5 minutes, then is removed
The capsicum base of a fruit and chilli seed.
Comparative example 1
Removal step（1）In sodium selenite solution, remaining method, be the same as Example 1.
Comparative example 2
Step（2）In be directly cooled to 6 ~ 8 DEG C, remaining method, be the same as Example 1.
Comparative example 3
Removal step（2）In ultra violet lamp, remaining method, be the same as Example 1.
Comparative example 4
Removal step（3）In fresh-keeping liquid in acetic acid, remaining method, be the same as Example 1.
Comparative example 5
Removal step（3）In fresh-keeping liquid in allantoin, remaining method, be the same as Example 1.
Comparative example 6
Removal step（3）In fresh-keeping liquid in capsicum leaf extract, remaining method, be the same as Example 1.
Comparative example 7
Removal step（4）In air-dry to water content reduction by 6 ~ 8%, remaining method, be the same as Example 1.
Comparative example 8
A kind of chili preservation method disclosed in the existing B of patent document CN 103518834.
The fresh-keeping effect of embodiment and comparative example chili preservation method：
Fresh, unabroken green capsicum 120kg is taken respectively, is randomly divided into 12 groups, every group of 10kg, respectively embodiment group, contrast
The green capsicum of example group and blank group, embodiment group and comparative example group carries out storage guarantor with the method for embodiment and comparative example respectively
Fresh, blank group without any processing, observes fresh-keeping effect, hardness when detecting fresh-keeping 120 days then directly to be refrigerated after harvesting
And Vitamin C content, the fresh-keeping effect of embodiment and comparative example chili preservation method is shown in Table 1.
Table 1：The fresh-keeping effect of embodiment and comparative example chili preservation method
| Project | Hardness/(kg/cm2) | Vitamin C/(mg/100g) | Percentage of water loss/(%) | Selenium/(μ g/100g) | Start to decay/(d) | 50% rots/(d) |
| Embodiment 1 | 14.8 | 94.75 | 2.6 | 5.32 | 154 | 187 |
| Embodiment 2 | 15.3 | 94.89 | 3.2 | 5.37 | 163 | 192 |
| Embodiment 3 | 15.1 | 94.83 | 2.7 | 5.29 | 159 | 188 |
| Comparative example 1 | 9.3 | 92.59 | 2.9 | — | 128 | 153 |
| Comparative example 2 | 10.1 | 92.32 | 2.8 | 5.21 | 89 | 128 |
| Comparative example 3 | 9.7 | 92.64 | 3.1 | 5.25 | 129 | 132 |
| Comparative example 4 | 11.5 | 91.22 | 2.7 | 5.31 | 132 | 164 |
| Comparative example 5 | 11.7 | 92.36 | 3.9 | 5.27 | 129 | 153 |
| Comparative example 6 | 12.3 | 92.64 | 3.2 | 5.33 | 136 | 164 |
| Comparative example 7 | 13.6 | 93.35 | 2.6 | 5.31 | 142 | 169 |
| Comparative example 8 | 9.5 | 91.22 | 2.9 | — | 86 | 117 |
| Blank group | — | — | 4.1 | — | 48 | 63 |
Note："-" indicate without.
The result of table 1 shows, the method for storing and refreshing for the capsicum that the present invention is provided, and after storage 120 days, meat is solid, color
Pool is bud green, substantially identical with fresh capsicum, and hardness keeps 15.3kg/cm2, hence it is evident that high compared with comparative example, vitamin C and selenium content are obvious
High compared with comparative example, percentage of water loss is low, just starts to rot after 163 days, just reaches that 50% is rotten at 192 days, fresh keeping time substantially compared with
Comparative example and blank group leader, illustrating the method for storing and refreshing for the capsicum that the present invention is provided has preferable fresh-keeping effect.
Claims (7)
1. a kind of method for storing and refreshing of capsicum, it is characterised in that comprise the following steps：
（1）Pepper picking：The rainwater that waters and meet is avoided within 7 ~ 8 days before pepper picking, plucks first 5 ~ 6 days, matter is uniformly sprayed to capsicum
The sodium selenite solution that concentration is 0.04 ~ 0.06% is measured, no rainy day gas is taken advantage of and is plucked, capsicum must be plucked；
（2）Capsicum cools：First regulation temperature of ice house be 21 ~ 23 DEG C, humidity be 76 ~ 78%, capsicum will be plucked and be statically placed in freezer,
Treat that capsicum is cooled to 21 ~ 23 DEG C, then adjust temperature of ice house be 13 ~ 15 DEG C, humidity be 92 ~ 94%, capsicum temperature is down to 13 ~ 15
DEG C, must cool capsicum；
（3）Pepper spray：To cooling capsicum sprinkling fresh-keeping liquid, based on cooling capsicum weight, fountain height is 4 ~ 6ml/kg, must be sprayed
Capsicum；
（4）Capsicum preserves：Spraying capsicum is air-dried to water content reduction by 2 ~ 3%, in 13 ~ 15 DEG C, the ring that ambient humidity is 87 ~ 89%
Cryopreservation is carried out in border, fresh-keeping capsicum is obtained.
2. the method for storing and refreshing of capsicum according to claim 1, it is characterised in that the step（2）Capsicum cooling, drop
Fluorescent lamp is closed during temperature, ultra violet lamp is carried out, wavelength is 330 ~ 350nm, irradiates 20 ~ 30 minutes, stops 40 ~ 50 points
Clock.
3. the method for storing and refreshing of capsicum according to claim 1, it is characterised in that the step（3）Fresh-keeping liquid, to pH
To add allantoin and capsicum leaf extract in 5.6 ~ 5.8 acetum, the mass concentration for making allantoin is 0.06 ~ 0.08%,
The mass concentration of capsicum leaf extract is 0.3 ~ 0.5%；Described allantoin, content >=98.0%.
4. the method for storing and refreshing of capsicum according to claim 3, it is characterised in that described capsicum leaf extract, will be fresh
The capsicum leaf of green is cleaned, and adds the vitamin C of capsicum leaf weight 0.04 ~ 0.06%, added into slurries capsicum leaf weight 50 ~
The volume fraction of 60 times of amounts is 67 ~ 69% alcoholic solution, is beaten, and filtering adds 30 ~ 40 times of filter residue weight into filter residue again
The volume fraction of amount was 55 ~ 57% alcoholic solution, in 31 ~ 33kHz ultrasonic extractions 20 ~ 25 minutes, and filtering merges all filtrates,
Drying to water content is 8 ~ 10%, obtains capsicum leaf extract.
5. the method for storing and refreshing of capsicum according to claim 1, it is characterised in that the step（4）Air-dry, wind speed is
7 ~ 9m/s, temperature is 13 ~ 15 DEG C, and humidity is 72 ~ 74%.
6. the fresh-keeping capsicum that the method for storing and refreshing of capsicum described in a kind of claim 1 ~ 5 is obtained.
7. the eating method of fresh-keeping capsicum described in a kind of claim 6, it is characterised in that fresh-keeping capsicum is first placed in stream before edible
Rinsed 3 ~ 5 minutes in water, then remove the capsicum base of a fruit and chilli seed.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109006994A (en) * | 2018-08-16 | 2018-12-18 | 贵州省贵三红食品有限公司 | A kind of chili preservation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104855497A (en) * | 2015-06-11 | 2015-08-26 | 大连民族大学 | Method for prolonging refreshing time of cherries |
| CN105638872A (en) * | 2016-01-05 | 2016-06-08 | 北京市农林科学院 | Flavor preservation method of broccoli |
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