CN107494714A - A kind of fresh-keeping of vegetables method and its application - Google Patents
A kind of fresh-keeping of vegetables method and its application Download PDFInfo
- Publication number
- CN107494714A CN107494714A CN201710933592.6A CN201710933592A CN107494714A CN 107494714 A CN107494714 A CN 107494714A CN 201710933592 A CN201710933592 A CN 201710933592A CN 107494714 A CN107494714 A CN 107494714A
- Authority
- CN
- China
- Prior art keywords
- parts
- vegetables
- fresh
- keeping
- fruit
- 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.)
- Withdrawn
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000009423 ventilation Methods 0.000 claims abstract description 21
- 238000004321 preservation Methods 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 8
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 5
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 4
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 4
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000003795 chemical substances by application Substances 0.000 claims description 27
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 22
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 claims description 22
- 241000411851 herbal medicine Species 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 18
- 239000000284 extract Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 240000008886 Ceratonia siliqua Species 0.000 claims description 9
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 239000002202 Polyethylene glycol Substances 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 8
- 229920001223 polyethylene glycol Polymers 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 8
- 240000006995 Abutilon theophrasti Species 0.000 claims description 7
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 7
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 7
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 7
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 7
- 241000331528 Chlorophytum capense Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 244000276331 Citrus maxima Species 0.000 claims description 7
- 235000001759 Citrus maxima Nutrition 0.000 claims description 7
- 241000219098 Parthenocissus Species 0.000 claims description 7
- 244000044425 Quisqualis indica Species 0.000 claims description 7
- 239000001138 artemisia absinthium Substances 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 7
- 235000008474 Cardamine pratensis Nutrition 0.000 claims description 6
- 240000000606 Cardamine pratensis Species 0.000 claims description 6
- 235000015214 Cardamine pratensis var. angustifolia Nutrition 0.000 claims description 6
- 235000015213 Cardamine pratensis var. pratensis Nutrition 0.000 claims description 6
- 241000092668 Artemisia capillaris Species 0.000 claims description 4
- 235000008658 Artemisia capillaris Nutrition 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 240000006891 Artemisia vulgaris Species 0.000 claims 1
- 244000003416 Asparagus officinalis Species 0.000 claims 1
- 235000005340 Asparagus officinalis Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- 238000007654 immersion Methods 0.000 abstract description 6
- 230000007613 environmental effect Effects 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 30
- 239000000706 filtrate Substances 0.000 description 20
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 14
- 238000003860 storage Methods 0.000 description 13
- 238000010438 heat treatment Methods 0.000 description 11
- 238000002137 ultrasound extraction Methods 0.000 description 10
- 240000001851 Artemisia dracunculus Species 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 description 7
- 239000001569 carbon dioxide Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 230000029058 respiratory gaseous exchange Effects 0.000 description 7
- 235000014043 Glechoma hederacea var parviflora Nutrition 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 6
- 244000215554 Nepeta hederacea Species 0.000 description 6
- 244000179560 Prunella vulgaris Species 0.000 description 6
- 230000006872 improvement Effects 0.000 description 6
- 235000008113 selfheal Nutrition 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 229910052708 sodium Inorganic materials 0.000 description 6
- 239000000725 suspension Substances 0.000 description 6
- 235000010443 alginic acid Nutrition 0.000 description 5
- 239000000783 alginic acid Substances 0.000 description 5
- 229920000615 alginic acid Polymers 0.000 description 5
- 229960001126 alginic acid Drugs 0.000 description 5
- 150000004781 alginic acids Chemical class 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000003805 vibration mixing Methods 0.000 description 5
- 238000004320 controlled atmosphere Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 208000016261 weight loss Diseases 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 239000003124 biologic agent Substances 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 244000000010 microbial pathogen Species 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 230000009758 senescence Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 230000005068 transpiration Effects 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000034874 Product colour issue Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000005672 electromagnetic field Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 239000003345 natural gas Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000036387 respiratory rate Effects 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to the preserving and storing techniques of vegetables, particularly relate to a kind of fresh-keeping of vegetables method and its application.The fresh-keeping of vegetables processing method of the present invention is first using 10 ~ 20min of medicinal herb componentses antistaling agent immersion vegetables, pull out and vegetables are packed using monomolecular film high pressure freshness protection package again after drying, controllable ventilation storehouse is finally putting into be stored, regulation ventilation storehouse temperature is 10 ~ 16 DEG C, humidity 80 ~ 85%, gas concentration lwevel≤400ppm.The preservation method is used for potato, Chinese yam, the Preservation Treatment of sweet potato.The preservation method bactericidal effect works well, and can effectively extend the fresh-keeping effect of vegetables, harmless to victual, environmental nonpollution, has broad application prospects.
Description
Technical field
The present invention relates to the preserving and storing techniques of vegetables, particularly relate to a kind of fresh-keeping of vegetables method and its application.
Background technology
In recent years, vegetable and fruit production development in China's is very fast, ample supply of commodities on the market, as the improvement of people's living standards,
Pursue green and healthy fruit.But the seasonality and regionality of fruits and vegetables production are stronger and perishable, this is the same as consumers in general couple
The diversity of fruits and vegetables and the demand of dull season adjustment contradict.After fruit and vegetable picking, or an organism living, in storage process
In, influenceed by self-condition and environmental factor, can also carry out strong respiration, caused metabolism in vivo to be accelerated, add
The consumption of fast internal nutriment, so as to cause the rapid senescence of fruits and vegetables and quality to reduce.Cause putrid and deteriorated main of fruits and vegetables
Reason includes ruining for microorganism, physiology and chemistry aspect.
Microorganism ruin mainly gone mouldy as caused by bacterium, yeast and mold etc., erosion of becoming sour etc.；Physiology is ruined mainly
For quality decline caused by the respiration of fruits and vegetables；Chemistry ruins the materials such as composition inside for fruits and vegetables and oxygen gas and water
Learn caused by reaction, product discoloration, spoiled etc. can be caused.China's fruits and vegetables rot main reason to be fresh-keeping improper, in order to carry
The development of high China's fruits and vegetables industry, develops new postharvest technology of fruits and vegetables, has weight with the nutritive value during maintaining fruits and vegetables to store
Big meaning.
At present, the conventional method of preserving fruit and vegetable utilizing has cold storing and fresh-keeping, controlled atmosphere method, radiation preservation method and preservative film fresh-keeping method
The storage property of fruits and vegetables is improved Deng by changing environmental condition and making safeguard procedures in itself to fruit, extends its shelf to reach
The purpose in life-span.The preservation method of fruits and vegetables has：(1) postharvest handling of fruits and vegetables.First pre-processed after fruit and vegetable picking, including with heat
Water and hot-air are handled, fruit is handled in certain time at a high temperature of appropriate, to reduce pest and disease damage, passivation
The enzyme relevant with aging, improve the resistance to pathogenic bacteria, delay quality decline and senescence process.(2) preservation by low temperature.Preservation by low temperature
Suppress the enzymatic reaction in fruit by cryogenic conditions to carry out weakening its vital movement, reduce its transpiration rate and biological activity,
Suppress the activity of pathogenic microorganism simultaneously, its harm to fruits and vegetables is reduced, so as to keep adopting rear fruits and vegetables quality and flavor, anti-aging
And effectively reduce and rot.(3) controlled atmosphere.Controlled atmosphere be by the natural gas displacement Cheng Yuqi component ratios in packaging bag not
Same mixed gas, the Gas permeability further according to Different Package material to certain specific gas, maintain the fruit in packaging bag
The preservation technology that vegetable is in a kind of suitable gaseous environment all the time.Mainly by reducing fruits and vegetables respiratory rate, reducing organic matter
Consumption, the purpose for growing to reach extension preserving fruit and vegetable utilizing and store the cycle for suppressing pathogenic microorganisms.(4) fresh chemically.Chemistry
Fresh-keeping finger is on the premise of food additives sanitary standard is met, applied chemistry means are in fruit and vegetable surfaces spraying, directly immersionization
Learn chemicals treatment and carry out fresh-keeping method.(5) coating-film fresh-keeping.Coating-film fresh-keeping is the fruits and vegetables storage using micro- controlled atmosphere principle as theoretical foundation
The important ancillary technique hidden.The main respiration and transpiration for suppressing fruits and vegetables, the O completely cut off in air2With polyphenol in fruit
The contact of oxidizing ferment, the fruits and vegetables brown stain for preventing it from triggering, improve fruit vegetables storing quality.(6) irradiated targets.Irradiated targets are to use
The radiation treatment of the ionizing ray of doses, fresh-keeping effect is played to organism from several respects such as heat, pressure, light and electromagnetic fields
Should.(7) biological agent is fresh-keeping.Fresh-keeping biological agent is to suppress the growth of fruits and vegetables pathogenic bacteria or add from natural to plant using Antagonistic Fungi
The Fungicidal substance that is extracted in thing prevents fruits and vegetables from rotting, and reaches the purpose for extending its shelf life.In the fresh-keeping mistake of fruits and vegetables
Cheng Zhong, single preservation technology can only simply suppress to influence certain factor of preserving fruit and vegetable utilizing, and can not suppress other factors, need
The characteristics of integrating various antistaling agents can be only achieved more preferable preservation.
These presently used fruit and vegetable preserving methods are successful to a certain extent, but certain defect all be present.As changed
Although learning antistaling agent has preferable preservation and antisepsis effect, drug resistance, and many synthetics confrontation human bodies are also easy to produce
There is certain health hazard, serious even makes one carcinogenic, teratogenesis, mutagenesis etc.；With pulullan polysaccharide, chitosan etc. for material
Bio-preservative, it is of good preservation effect, but production cost can be higher.
The content of the invention
The present invention can overcome existing fresh-keeping of vegetables method poisonous and harmful substance to remain, and more, drug effect is unstable, fresh-keeping effect
The problems such as short, there is provided it is a kind of it is of good preservation effect, using it is easy to operate, have no toxic side effect, green fresh-keeping of vegetables method and
It is applied.
The solution of the present invention is by being achieved in that：10 ~ 20min of vegetables is soaked using medicinal herb componentses antistaling agent, dragged for
Go out after drying and metering packing is carried out to vegetables using monomolecular film high pressure freshness protection package again, be finally putting into controllable ventilation storehouse and store
Hide, ventilation storehouse temperature is 10 ~ 16 DEG C, humidity 80 ~ 85%, gas concentration lwevel≤400ppm.
The technical principle that the present invention realizes is：
Immersion treatment is carried out to vegetables using Chinese herbal medicine sterilization component, the Chinese herbal medicine preservative with restraining and sterilizing bacteria composition can have
Effect removes the pathogen of vegetable surface, and can effectively adjust the metabolic processes of vegetables, slows down the senile mice pattern of vegetables, subtracts
The loss of few vegetable nutrient material, while antistaling agent can form one layer of preservative film in vegetable surface in itself, reduce pathogen pair
The direct dip-dye of fruits and vegetables, moreover it is possible to penetrating for oxygen is prevented, improves the content of carbon dioxide, so as to slow down the respiration of fruits and vegetables,
Suppress the enzymatic browning as caused by oxidation.Monomolecular film Stability Analysis of Structures, accumulation is close, easily can be formed uniformly in vegetable surface
Consistent coating, the high pressure freshness protection package prepared using monomolecular film technology are packed to vegetables, can reduce vegetables with it is outer
Boundary's air and microorganism contact, reduce the contact of oxygen and microorganism with vegetables, reduce the respiration of vegetables, high pressure freshness protection package
The water tariff collection portion within a package that vegetables are evaporated can be made, so as to have moisture-keeping function, the fresh-keeping bag water vapour permeability is good, no
Vegetables can be made to be in the environment of a high humility, vegetable spoilage will not be caused.In storage, stored using controllable ventilation storehouse
Technology is stored to fruit, and the either condition in three storage ventilation temperature, humidity and gas concentration lwevel conditions does not exist
When in the scope of restriction, corresponding such as exhausting, humidification, heating degree or cooling degree can be started, can effectively control fruit storage
Environmental condition, reach longer fresh-keeping effect.Stored by medicinal herb componentses antistaling agent, monomolecular film technology and controllable ventilation storehouse
It the integrated use of technology, can effectively extend the fresh-keeping of vegetables phase, while preserve the nutriment in vegetables, it is more preferable so as to reach
Fresh-keeping of vegetables acts on.
As a further improvement on the present invention, the constituent of described Chinese herbal medicine preservative and its ratio of weight and number are：
70 ~ 80 parts of extracts of Chinese herbal medicine, 1.0 ~ 2.0 parts of polyethylene glycol, 8 ~ 12 parts of sodium chloride solution, 20 ~ 30 parts of calcium chloride solution, marine alga
15 ~ 20 parts of acid sodium solution, 10 ~ 15 parts of carob glue, 0.5 ~ 1.0 part of nano titanium oxide, 0.5 ~ 1.0 part of vitamin C, water are fitted
Amount.
As a further improvement on the present invention, described extracts of Chinese herbal medicine constituent and its ratio of weight and number are：Jealous woman
6 ~ 10 parts of sauce grass, 6 ~ 10 parts of shaddock leaf, 6 ~ 10 parts of china creeper root, 6 ~ 10 parts of Chinese lantern, 6 ~ 10 parts of Longtube Ground Ivy Herb, 6 ~ 10 parts of wormwood, dragon
Must 6 ~ 10 parts of dish, 6 ~ 10 parts of the fruit of Rangoon creeper, 6 ~ 10 parts of Artemisia capillaris, 6 ~ 10 parts of cassia twig, 6 ~ 10 parts of selfheal, 6 ~ 10 parts of bracketplant.
As a further improvement on the present invention, described concentration of sodium chloride solution is：5~9%；Described calcium chloride solution
Concentration 3 ~ 5% be；Described sodium alginate soln concentration 2 ~ 3% is；Described carob gelatin concentration is 4 ~ 8%.
As a further improvement on the present invention, the particle diameter of described nano titanium oxide is 80 ~ 100 mesh.
As a further improvement on the present invention, described Chinese herbal medicine preservative preparation method step includes：
(1) nano titanium oxide is taken to be added to the water, ultrasonic vibration mixes 40 ~ 60min, obtains nano titanium oxide suspension；
(2) take 10 ~ 15 parts of carob glue, be dissolved at 60 ~ 80 DEG C in 200 ~ 250 parts of water, fully after dissolving, it is molten to add calcium chloride
20 ~ 30 parts of liquid, 15 ~ 20 parts of sodium alginate soln, it is sufficiently mixed uniformly；
(3) to add in step (2) 70 ~ 80 parts of extracts of Chinese herbal medicine, 8 ~ 12 parts of sodium chloride solution, 1.0 ~ 2.0 parts of polyethylene glycol,
0.5 ~ 1.0 part of nano titanium oxide, antistaling agent is produced after well mixed.
The present invention possesses following good result：
1. the plant component of the invention containing medicine-food two-purpose, and traditional Chinese medicine ingredients generally existing, are easy to get to for vegetables physiological property
Antistaling agent is designed, antistaling agent each component of the invention mutually acts synergistically, and reaches water conservation, color protection, the effect for suppressing respiration.
2. containing nano titanium oxide and antibacterial medicines composition in the Chinese herbal medicine preservative of the present invention, can preferably remove
Bacterium of fruit surface etc., delay the putrid and deteriorated of fruits and vegetables.
3. the present invention can form layer protecting film in fruit and vegetable surfaces, along with high pressure freshness protection package packaging, so as to more effective
Ground reduces the transit dose of oxygen, increases the concentration of carbon dioxide, reduces the respiration of fruits and vegetables, reduce disappearing for nutriment
Consumption.
4. the present invention with the addition of vitamin C, vitamin C can be provided for fruit, reduce ascorbic consumption.
5. the antistaling agent of the present invention contains calcium ion, the biosynthesis to the ethene during fruit softening has an impact, energy
Enough slow down fruit after ripening so as to which the effect of senile mice pattern occur.
6. the antistaling agent property of the present invention is stable, term of validity length, the use of the preservation method can effectively extend fruit
Shelf-life, cherry, Bu Langguo, grape is refrigerated by 12 months, and can preferably preserve the nutriment in fruit.
7. the preservation method is nontoxic, green, to health non-hazardous.
Embodiment
A kind of fresh-keeping of vegetables method and its application of the description present invention with reference to embodiments, these descriptions are not to this hair
Bright content is further limited.
Embodiment 1：
Vegetables 15min is soaked using medicinal herb componentses antistaling agent, pulled out after drying again using monomolecular film high pressure freshness protection package to vegetable
Dish carries out metering packing, is finally putting into controllable ventilation storehouse and is stored, and ventilation storehouse temperature is 10 DEG C, humidity 82%, dense carbon dioxide
Spend 200ppm.
The preparation method of medicinal herb componentses antistaling agent in this implementation column is：
Take 6 parts of cuckooflower, 8 parts of shaddock leaf, 7 parts of china creeper root, 10 parts of Chinese lantern, 9 parts of Longtube Ground Ivy Herb, 10 parts of wormwood, 8 parts of the fruit of Rangoon creeper,
8 parts of 7 parts of Artemisia capillaris, 8 parts of cassia twig, 9 parts of selfheal, bracketplant mixtures for being ground into 100 mesh, add 180 parts of hot water, immersion
Heating decocts 32min after 30min, and ultrasonic extraction 35min is filtered after adding 95% ethanol, retains filtrate, and filter residue adds 180
Part hot water, heating decoct 30min, add ultrasonic extraction 32min after 95% ethanol, filter, and merge the filtrate extracted twice, and
1/5 that filtrate volume is filtrate after mixing is concentrated, and reclaims ethanol, obtains extracts of Chinese herbal medicine.Supersonic frequency is 110Hz, is carried
It is 38min to take the time；
Take nano titanium oxide to be added to the water, ultrasonic vibration mixing 40min, obtain nano titanium oxide suspension；
Take 10 parts of carob glue, be dissolved at 65 DEG C in 200 parts of water, fully after dissolving, add 23 parts of calcium chloride solution, alginic acid
18 parts of sodium solution, it is sufficiently mixed uniformly；
70 parts of extracts of Chinese herbal medicine, 9 parts of sodium chloride solution, 1.7 parts of polyethylene glycol, nano titanium oxide are added in upward step
0.8 part, antistaling agent is produced after well mixed.
Embodiment 2：
Vegetables 10min is soaked using medicinal herb componentses antistaling agent, pulled out after drying again using monomolecular film high pressure freshness protection package to vegetable
Dish carries out metering packing, is finally putting into controllable ventilation storehouse and is stored, and ventilation storehouse temperature is 12 DEG C, humidity 83%, dense carbon dioxide
Spend 100ppm.
The preparation method of medicinal herb componentses antistaling agent in this implementation column is：
Take 10 parts of cuckooflower, 7 parts of shaddock leaf, 6 parts of china creeper root, 9 parts of Chinese lantern, 10 parts of Longtube Ground Ivy Herb, 8 parts of wormwood, 9 parts of the fruit of Rangoon creeper,
10 parts of 10 parts of Artemisia capillaris, 7 parts of cassia twig, 6 parts of selfheal, bracketplant mixtures for being ground into 80 mesh, add 200 parts of hot water, immersion
Heating decocts 35min after 60min, and ultrasonic extraction 40min is filtered after adding 95% ethanol, retains filtrate, and filter residue adds 200
Part hot water, heating decoct 35min, add ultrasonic extraction 40min after 95% ethanol, filter, and merge the filtrate extracted twice, and
1/5 that filtrate volume is filtrate after mixing is concentrated, and reclaims ethanol, obtains extracts of Chinese herbal medicine.Supersonic frequency is 120Hz, is carried
It is 35min to take the time；
Take nano titanium oxide to be added to the water, ultrasonic vibration mixing 55min, obtain nano titanium oxide suspension；
Take 15 parts of carob glue, be dissolved at 75 DEG C in 220 parts of water, fully after dissolving, add 25 parts of calcium chloride solution, alginic acid
17 parts of sodium solution, it is sufficiently mixed uniformly；
75 parts of extracts of Chinese herbal medicine, 12 parts of sodium chloride solution, 1.0 parts of polyethylene glycol, nano titanium oxide are added in upward step
0.5 part, antistaling agent is produced after well mixed.
Embodiment 3：
Vegetables 18min is soaked using medicinal herb componentses antistaling agent, pulled out after drying again using monomolecular film high pressure freshness protection package to vegetable
Dish carries out metering packing, is finally putting into controllable ventilation storehouse and is stored, and ventilation storehouse temperature is 12 DEG C, humidity 85%, dense carbon dioxide
Spend 300ppm.
The preparation method of medicinal herb componentses antistaling agent in this implementation column is：
Take 8 parts of cuckooflower, 6 parts of shaddock leaf, 10 parts of china creeper root, 8 parts of Chinese lantern, 7 parts of Longtube Ground Ivy Herb, 6 parts of wormwood, 7 parts of the fruit of Rangoon creeper, mattress
8 parts of old 8 parts of wormwood artemisia, 6 parts of cassia twig, 10 parts of selfheal, bracketplant mixtures for being ground into 100 mesh, add 250 parts of hot water, immersion
Heating decocts 38min after 40min, and ultrasonic extraction 30min is filtered after adding 95% ethanol, retains filtrate, and filter residue adds 250
Part hot water, heating decoct 38min, add ultrasonic extraction 30min after 95% ethanol, filter, and merge the filtrate extracted twice, and
1/5 that filtrate volume is filtrate after mixing is concentrated, and reclaims ethanol, obtains extracts of Chinese herbal medicine.Supersonic frequency is 100Hz, is carried
It is 40min to take the time.
Take nano titanium oxide to be added to the water, ultrasonic vibration mixing 60min, obtain nano titanium oxide suspension；
Take 12 parts of carob glue, be dissolved at 70 DEG C in 250 parts of water, fully after dissolving, add 30 parts of calcium chloride solution, alginic acid
20 parts of sodium solution, it is sufficiently mixed uniformly；
80 parts of extracts of Chinese herbal medicine, 10 parts of sodium chloride solution, 1.2 parts of polyethylene glycol, nano titanium oxide are added in upward step
1.0 parts, antistaling agent is produced after well mixed.
Embodiment 4：
Vegetables 12min is soaked using medicinal herb componentses antistaling agent, pulled out after drying again using monomolecular film high pressure freshness protection package to vegetable
Dish carries out metering packing, is finally putting into controllable ventilation storehouse and is stored, and ventilation storehouse temperature is 16 DEG C, humidity 84%, dense carbon dioxide
Spend 400ppm.
The preparation method of medicinal herb componentses antistaling agent in this implementation column is：
Take 7 parts of cuckooflower, 10 parts of shaddock leaf, 9 parts of china creeper root, 6 parts of Chinese lantern, 8 parts of Longtube Ground Ivy Herb, 9 parts of wormwood, 9 parts of the fruit of Rangoon creeper, mattress
6 parts of old 6 parts of wormwood artemisia, 9 parts of cassia twig, 10 parts of selfheal, bracketplant mixtures for being ground into 90 mesh, add 300 parts of hot water, immersion
Heating decocts 40min after 50min, and ultrasonic extraction 50min is filtered after adding 95% ethanol, retains filtrate, and filter residue adds 300
Part hot water, heating decoct 40min, add ultrasonic extraction 50min after 95% ethanol, filter, and merge the filtrate extracted twice, and
1/5 that filtrate volume is filtrate after mixing is concentrated, and reclaims ethanol, obtains extracts of Chinese herbal medicine.Supersonic frequency is 115Hz, is carried
It is 30min to take the time.
Take nano titanium oxide to be added to the water, ultrasonic vibration mixing 45min, obtain nano titanium oxide suspension；
Take 13 parts of carob glue, be dissolved at 80 DEG C in 210 parts of water, fully after dissolving, add 28 parts of calcium chloride solution, alginic acid
16 parts of sodium solution, it is sufficiently mixed uniformly；
72 parts of extracts of Chinese herbal medicine, 8 parts of sodium chloride solution, 2.0 parts of polyethylene glycol, nano titanium oxide are added in upward step
0.6 part, antistaling agent is produced after well mixed.
Embodiment 5：
Vegetables 20min is soaked using medicinal herb componentses antistaling agent, pulled out after drying again using monomolecular film high pressure freshness protection package to vegetable
Dish carries out metering packing, is finally putting into controllable ventilation storehouse and is stored, and ventilation storehouse temperature is 14 DEG C, humidity 80%, dense carbon dioxide
Spend 300ppm.
The preparation method of medicinal herb componentses antistaling agent in this implementation column is：
Take 9 parts of cuckooflower, 8 parts of shaddock leaf, 9 parts of china creeper root, 7 parts of Chinese lantern, 6 parts of Longtube Ground Ivy Herb, 7 parts of wormwood, 10 parts of the fruit of Rangoon creeper, mattress
9 parts of old 8 parts of wormwood artemisia, 9 parts of cassia twig, 7 parts of selfheal, bracketplant mixtures for being ground into 80 mesh, 150 parts of hot water are added, soak 55min
Heating decocts 30min afterwards, and ultrasonic extraction 45min is filtered after adding 95% ethanol, retains filtrate, and filter residue adds 150 parts of heat
Water, heating decoct 30min, add ultrasonic extraction 45min after 95% ethanol, filter, and merge the filtrate extracted twice, and concentrate
Filtrate volume is 1/5 of filtrate after mixing, and reclaims ethanol, obtains extracts of Chinese herbal medicine.Supersonic frequency is 105Hz, during extraction
Between be 32min.
Take nano titanium oxide to be added to the water, ultrasonic vibration mixing 50min, obtain nano titanium oxide suspension；
Take 14 parts of carob glue, be dissolved at 60 DEG C in 230 parts of water, fully after dissolving, add 20 parts of calcium chloride solution, alginic acid
15 parts of sodium solution, it is sufficiently mixed uniformly；
78 parts of extracts of Chinese herbal medicine, 11 parts of sodium chloride solution, 1.5 parts of polyethylene glycol, nano titanium oxide are added in upward step
0.9 part, antistaling agent is produced after well mixed.
By fresh potato, Chinese yam, sweet potato difference wash clean, intact shape size identical soil is selected respectively
After the preservation method progress Preservation Treatment described in above example is respectively adopted in beans, Chinese yam, sweet potato, carried out using high pressure freshness protection package
Packaging, it is put into storage ventilation storehouse and is stored, blank control group does not use antistaling agent to soak after carrying out identical pretreatment, no
Enter horizontal high voltage freshness protection package packaging, be directly placed into storage ventilation storehouse and stored.Under certain time, Observe and measure potato, Huaihe River
Mountain, the weight-loss ratio of sweet potato, rotting rate, hardness.Wherein：
The calculation formula of weight-loss ratio：Weight-loss ratio（%）=（Fruit weight after the fruit of beginning is heavy-fresh-keeping）/ fruit the weight × 100% started,
The calculation formula of rotting rate：Rotting rate（%）=it is fresh-keeping after rotten fruit weight/beginning fruit weight,
The hardness of fruit：The hardness of fruit is determined using hardometer.
Various vegetables are within storage period, shown in the following several tables of indices change：
Weight-loss ratio in 1 three kinds of vegetable storage phases of table（%）
Rotting rate in 2 three kinds of vegetable storage phases of table（%）
Hardness in 3 three kinds of vegetable storage phases of table（kg/cm2）
The above embodiment of the present invention scheme is only the description of the invention and can not limit the present invention, and this is indicated in claim
Invention product form composition, component ratio, the scope of preparation method parameter, and above-mentioned explanation does not point out parameter of the present invention
Scope, therefore, any change within the meaning and scope equivalent to the claims of the present invention, be all considered to be including
In the range of claims.
The present invention be by multidigit fruits and vegetables personnel's long-term work experience accumulation, and by creative work create and
Go out, fresh-keeping of vegetables method of the invention has preferable preservation to vegetables, can effectively extend the shelf-life of vegetables, right
The storage of vegetables is significant.
Claims (4)
- A kind of 1. fresh-keeping of vegetables method, it is characterised in that described fresh-keeping treating method is first to use medicinal herb componentses antistaling agent 10 ~ 20min of vegetables is soaked, pulls out and metering packing is carried out to vegetables using monomolecular film high pressure freshness protection package again after drying, finally put Enter controllable ventilation storehouse to be stored, ventilation storehouse temperature is 10 ~ 16 DEG C, humidity 80 ~ 85%, gas concentration lwevel≤400ppm.
- A kind of 2. fresh-keeping of vegetables method according to claim 1, it is characterised in that the composition of described Chinese herbal medicine preservative Composition and its ratio of weight and number are：70 ~ 80 parts of extracts of Chinese herbal medicine, 1.0 ~ 2.0 parts of polyethylene glycol, 8 ~ 12 parts of sodium chloride solution, 20 ~ 30 parts of calcium chloride solution, 15 ~ 20 parts of sodium alginate soln, 10 ~ 15 parts of carob glue, nano titanium oxide 0.5 ~ 1.0 Part, 0.5 ~ 1.0 part of vitamin C, appropriate amount of water.
- A kind of 3. fresh-keeping of vegetables method according to claim 1 or 2, it is characterised in that described extracts of Chinese herbal medicine group It is into composition and its ratio of weight and number：6 ~ 10 parts of cuckooflower, 6 ~ 10 parts of shaddock leaf, 6 ~ 10 parts of china creeper root, 6 ~ 10 parts of Chinese lantern, company 6 ~ 10 parts of money grass, 6 ~ 10 parts of wormwood, 6 ~ 10 parts of asparagus, 6 ~ 10 parts of the fruit of Rangoon creeper, 6 ~ 10 parts of Artemisia capillaris, 6 ~ 10 parts of cassia twig, summer are withered Careless 6 ~ 10 parts, 6 ~ 10 parts of bracketplant.
- 4. a kind of application of fresh-keeping of vegetables method, it is characterised in that this kind of preservation method is applied to potato, Chinese yam, the guarantor of sweet potato Fresh processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710933592.6A CN107494714A (en) | 2017-10-10 | 2017-10-10 | A kind of fresh-keeping of vegetables method and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710933592.6A CN107494714A (en) | 2017-10-10 | 2017-10-10 | A kind of fresh-keeping of vegetables method and its application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107494714A true CN107494714A (en) | 2017-12-22 |
Family
ID=60700783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710933592.6A Withdrawn CN107494714A (en) | 2017-10-10 | 2017-10-10 | A kind of fresh-keeping of vegetables method and its application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107494714A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651613A (en) * | 2018-05-24 | 2018-10-16 | 海南农佳佳科技发展有限公司 | The healthy and safe antistaling process of tomato |
| CN110352954A (en) * | 2019-07-12 | 2019-10-22 | 浙江省食品药品检验研究院 | A kind of method for preserving when the leaf vegetables agriculture dedicated anti-interference agent of residual detection and detection residual suitable for agriculture |
| CN111053113A (en) * | 2019-12-20 | 2020-04-24 | 射阳县万顺食品有限公司 | Vegetable fresh-keeping packaging method |
| CN113142296A (en) * | 2021-02-24 | 2021-07-23 | 江苏一号农场科技股份有限公司 | Vegetable fresh-keeping processing method |
| CN115428826A (en) * | 2022-08-12 | 2022-12-06 | 无锡海核装备科技有限公司 | Method for achieving long-acting preservation of air-conditioned fruits and vegetables by combining electrostatic field with solution soaking |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150704A (en) * | 2011-01-05 | 2011-08-17 | 赵斌 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN103666254A (en) * | 2013-12-10 | 2014-03-26 | 上海理工大学 | Film-forming solution, and preparation method and application thereof |
| CN105010519A (en) * | 2015-07-31 | 2015-11-04 | 广西南宁瑶康生态农业发展有限责任公司 | Preservative for purple Chinese yam and preparation method thereof |
| CN106900841A (en) * | 2017-03-07 | 2017-06-30 | 佛山市恒南医药科技有限公司 | A kind of double leaching fresh-keeping methods that can extend the banana fresh-keeping phase |
| CN107047755A (en) * | 2017-05-05 | 2017-08-18 | 集美大学 | A kind of Compositional type biological antiseptic preservative preserved for taro and preparation method thereof |
-
2017
- 2017-10-10 CN CN201710933592.6A patent/CN107494714A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150704A (en) * | 2011-01-05 | 2011-08-17 | 赵斌 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN103666254A (en) * | 2013-12-10 | 2014-03-26 | 上海理工大学 | Film-forming solution, and preparation method and application thereof |
| CN105010519A (en) * | 2015-07-31 | 2015-11-04 | 广西南宁瑶康生态农业发展有限责任公司 | Preservative for purple Chinese yam and preparation method thereof |
| CN106900841A (en) * | 2017-03-07 | 2017-06-30 | 佛山市恒南医药科技有限公司 | A kind of double leaching fresh-keeping methods that can extend the banana fresh-keeping phase |
| CN107047755A (en) * | 2017-05-05 | 2017-08-18 | 集美大学 | A kind of Compositional type biological antiseptic preservative preserved for taro and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651613A (en) * | 2018-05-24 | 2018-10-16 | 海南农佳佳科技发展有限公司 | The healthy and safe antistaling process of tomato |
| CN108651613B (en) * | 2018-05-24 | 2021-09-28 | 海南农佳佳科技发展有限公司 | Healthy and safe tomato fresh-keeping process |
| CN110352954A (en) * | 2019-07-12 | 2019-10-22 | 浙江省食品药品检验研究院 | A kind of method for preserving when the leaf vegetables agriculture dedicated anti-interference agent of residual detection and detection residual suitable for agriculture |
| CN111053113A (en) * | 2019-12-20 | 2020-04-24 | 射阳县万顺食品有限公司 | Vegetable fresh-keeping packaging method |
| CN113142296A (en) * | 2021-02-24 | 2021-07-23 | 江苏一号农场科技股份有限公司 | Vegetable fresh-keeping processing method |
| CN115428826A (en) * | 2022-08-12 | 2022-12-06 | 无锡海核装备科技有限公司 | Method for achieving long-acting preservation of air-conditioned fruits and vegetables by combining electrostatic field with solution soaking |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107494714A (en) | A kind of fresh-keeping of vegetables method and its application | |
| CN105166028A (en) | Preserving agent for litchi and preparation method of the preserving agent for litchi | |
| CN104824139B (en) | Honey peach Chinese herbal medicine biological prepares tin foil integrated treatment and fresh-keeping method for storing | |
| CN104489071A (en) | Chinese herbal medicine preservative | |
| CN105010519A (en) | Preservative for purple Chinese yam and preparation method thereof | |
| CN107494713A (en) | A kind of vegetable and fruit antistaling agent and preparation method thereof | |
| CN101176481B (en) | Cherry biological antimicrobial preserving agent and thereof fresh-keeping method | |
| CN106305988A (en) | United fresh-keeping method for prolonging storage period of Xianghe colocasia esculenta | |
| CN105580880A (en) | Chinese-herbal-medicine preservative for chilled fresh mutton as well as preparation method and application thereof | |
| CN104146058B (en) | A kind of control red bayberry adopt after the compelx coating fresh keeping method of corrupt and anthocyanogen degraded | |
| CN103461485A (en) | Fresh preservation method of dried peanut | |
| CN104012647B (en) | A kind of loquat nano-packaging composite plant essential oil process preservation method | |
| CN110663760A (en) | Disease-preventing and fresh-keeping method for pre-picking and post-picking combined treatment of mango fruits | |
| CN102986863B (en) | Compound freshness retaining method for pomes | |
| CN108522648B (en) | Fresh-keeping storage method of navel oranges | |
| CN104855506B (en) | A kind of mango storage fresh-keeping technique | |
| CN107094855A (en) | A kind of low dose irradiation preservation method of swimming crab | |
| CN106689353A (en) | Method for fresh keeping of guava fruits by film coating with rhizoma kaempferiae essential oil, rhizoma alpiniae officinarum essential oil and fresh ginger essential oil | |
| CN107788104A (en) | A kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method | |
| CN107637656A (en) | A kind of fruit preservation method and its application | |
| CN109258793A (en) | A kind of bacteriostatic agent and its preparation method and application | |
| CN109793043A (en) | A kind of preservation method of loquat Deoxygen Packaging | |
| CN102885129B (en) | Pleurotus eryngii freshness retaining method | |
| CN107197932A (en) | A kind of fresh-keeping of dong jujube storage method | |
| Öz et al. | Effects of edible coating of minimally processed pomegranate fruit. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171222 |
|
| WW01 | Invention patent application withdrawn after publication |