CN107549306A - A kind of nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables - Google Patents
A kind of nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables Download PDFInfo
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- CN107549306A CN107549306A CN201711032090.2A CN201711032090A CN107549306A CN 107549306 A CN107549306 A CN 107549306A CN 201711032090 A CN201711032090 A CN 201711032090A CN 107549306 A CN107549306 A CN 107549306A
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Abstract
A kind of nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables, comprises the following steps：Sterilization treatment；Color retention：By fruits and vegetables and then it is placed on precooling 13 hours in 05 DEG C of freezers, it is put into and is rinsed in basket after taking-up, first spray 5 10min with 45 50 DEG C of water, then sprays 15 20min with 35 DEG C of water, it is put into 32 35 DEG C of water and soaks 15 20 minutes after taking-up, is finally putting into 15 DEG C of water and soaks 22 25min；Air-dry：Fruits and vegetables are taken out, fruit and vegetable surfaces moisture dried up by ceiling fan 30 35 DEG C of interiors；(iv) cryopreservation.The fresh-keeping speed of the nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables of the present invention is fast, there is fabulous preserving fruit and vegetable utilizing function, inhibit the metabolism of fruits and vegetables and spreading for pathogen, the ripening and senescence of gourd, fruit and vegetable delayed, prevented from rotting, reduced browning rate and rotting rate, reach fresh-keeping, eliminate peculiar smell, BPH resistant rice variety, the effect for extending period of storage and expansion outward transport scope.
Description
Technical field
The invention belongs to fruit and vegetable refrigerating and fresh-retaining technical field, specifically a kind of nuisanceless cold storing and fresh-keeping side of greenhouse fruits and vegetables
Method.
Background technology
Cold storing and fresh-keeping refrigeration is one of principal mode for modernizing fruit and vegetable storage, can be in the temperature higher anniversary in season
Stored, to ensure the year-round supply of fruits and vegetables.Deepfreeze can reduce the respiratory metabolism of fruit and vegetable, the incidence of disease of pathogen
With the rotting rate of fruit, reach and prevent tissue aging, the purpose of director's fruit storage phase.But the fruit and vegetable refrigerating and fresh-retaining of prior art
In method, problems be present：(1) unfavorable low temperature can influence the fruit vegetables storing life-span on the contrary, lose fruits and vegetables and edibility；
(2) in storage, in order to effectively prevent insect pest and go rotten, handled in processes by using violation or violated agricultural chemicals, from
And have influence on consumer health and ecological environment；Cold storage mode because of freeze-off time too long, freeze destroy fruits and vegetables in cell, solution
After jelly can electrolysis water, fruits and vegetables thus lose original delicious food, also just lose fresh-keeping value；(4) the color retention of fruits and vegetables often needs
With color stabilizer, such as ascorbic acid and/or lemon acid soak, fruit and vegetable surfaces can be made to have residual, while fresh-keeping tedious process can be made again,
Add cost simultaneously.
The content of the invention
The technical problems to be solved by the invention are the shortcomings that presence for above prior art, to propose a kind of greenhouse fruit
The nuisanceless cold-storage and fresh-keeping method of vegetable, safety and environmental protection, rotting rate is reduced while reducing browning rate.
The present invention solve above technical problem technical scheme be：
A kind of nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables, comprises the following steps：
(i) sterilization treatment：By the fresh fruit of vegetables after harvesting, hand picking removes rotten fruit rotten leaf, fruit and vegetable is cleaned with Ozone Water,
Remove the supracutaneous bacterium of fruits and vegetables and residues of pesticides；
(ii) color retention：By fruits and vegetables and then precooling 1-3 hours in 0-5 DEG C of freezer are placed on, is put into and is rinsed in basket after taking-up, first used
45-50 DEG C of water sprinkling 5-10min, then sprays 15-20min with 3-5 DEG C of water, is put into 32-35 DEG C of water and soaks after taking-up
15-20 minutes are steeped, is finally putting into 1-5 DEG C of water and soaks 22-25min；
(iii) air-dry：Fruits and vegetables are taken out, fruit and vegetable surfaces moisture dried up by ceiling fan 30-35 DEG C of interior, ceiling fan rotating speed is
600-650 revs/min；
(iv) cryopreservation：Fruits and vegetables after air-drying are put into deepfreeze room and stored.
The present invention use physical method color retention, by the physical treatment of cold-hot-cold-hot-cold, can play fine
Color-protecting function, be specially：After cleaning fruit and vegetable with Ozone Water then fruits and vegetables are placed on precooling 1-3 hours in 0-5 DEG C of freezer,
On the one hand the water activity between fruits and vegetables tissue can be reduced, hydrogen ion can not contact with chlorophyll；On the other hand the strong of ozone is utilized
Oxydixing sterilization, while fast decoupled fruits and vegetables endogenous ethylene, eliminating fruits and vegetables breathing discharged ethene, ethanol and acetaldehyde etc. has
Evil gas and itself existing toxin, reduce respiratory intensity, delay the aging of fruits and vegetables, extend the storage fruit and vegetable phase to reach
Purpose；The water sprinkling 5-10min first with 45-50 DEG C is taken out, 15-20min is sprayed with 3-5 DEG C of water, 32- is put into after then taking out
15-20 minutes are soaked in 35 DEG C of water, is finally putting into 1-5 DEG C of water and soaks 22-25min, pass through the processing of hot-cold-hot-cold
Enzymatic browning can effectively be suppressed with the activity of inactive enzyme, further reduce the water activity between fruits and vegetables tissue.
Because polyphenol oxidase is between 71-73.5 DEG C, peroxidase inactivates for 5 minutes between 90-100 DEG C through blanching,
Prior art often uses hot water, steam or microwave blanching, prevents fruits and vegetables brown stain；But water temperature over-high is easily destroyed the cell in fruits and vegetables；
After the present invention carries out secondary cycle hot-cold processing by the water of lower temperature, fruits and vegetables brown stain can be effectively prevented, and do not destroy fruits and vegetables
Interior cell；After color retention method of the present invention is to fresh fruit of vegetables, browning rate is less than 5% after 20 days.
Using color retention method of the present invention to fresh fruit of vegetables（Choose tomato and apple）Color retention is carried out, must be tested
Example；Color retention is carried out to fresh fruit of vegetables using the method for prior art, obtains comparative example 1 and 2, comparative example 1 and 2 is sketched：Contrast
Example 1：After being cleaned using Ozone Water, using 15-20 minutes are soaked in 71-100 DEG C of water, it is then placed in 1-5 DEG C of water and soaks；It is right
Ratio 2：：Use ascorbic acid and citric acid mixed solution immersion 25-30min.By the use of browning rate as result of the test, browning rate=
（The total fruit number of brown stain fruit number/experiment）*100%.Test example tomato, browning rate is less than 3% after 20 days, and rotting rate is less than 10%；Comparative example
1 tomato, browning rate 30-40%, rotting rate 20-30% after 20 days；The tomato of comparative example 2, browning rate 20-30%, rotting rate after 20 days
20-30%.Test example apple, browning rate is less than 2% after 20 days, and rotting rate is less than 8%；The apple of comparative example 1, browning rate 20- after 20 days
30%, rotting rate 10-15%；The apple of comparative example 2, browning rate 15-20%, rotting rate 20-25% after 20 days.
Applicant is had found by studying, after fruits and vegetables are taken out from 1-5 DEG C of water, in certain temperature（30-35℃）Necessarily
Wind speed（600-650 revs/min of ceiling fan）Under air-dried, can quick lock in fruit and vegetable surfaces moisture, and by excessive moisture in short-term
It is interior to take away, without using antistaling agent fruit and vegetable surfaces and inside ensuring can be made fresh, reduce rotting rate, rotting rate is less than 10%.
Using color retention method of the present invention to fresh fruit of vegetables（Choose tomato and apple）This is carried out after carrying out color retention
The air-dried processing of invention, obtains test example.Comparative example 3：Using color retention method of the present invention to fresh fruit of vegetables（Choose tomato and apple
Fruit）After carrying out color retention, the interior below 30 DEG C dries up fruit and vegetable surfaces moisture by ceiling fan, and ceiling fan rotating speed is 600-
650 revs/min：Comparative example 4：Using color retention method of the present invention to fresh fruit of vegetables（Choose tomato and apple）Carry out at color protection
After reason, the interior more than 35 DEG C dries up fruit and vegetable surfaces moisture by ceiling fan, and ceiling fan rotating speed is 600-650 revs/min：Contrast
Example 5：Fruits and vegetables are taken out and dry spray antistaling agent in fruit and vegetable surfaces.Test example tomato, rotting rate is less than 5% after 20 days；3 kinds of comparative example
Eggplant, rotting rate 8-10% after 20 days；The tomato of comparative example 4, rotting rate 8-10% after 20 days；The tomato of comparative example 5, rotting rate 6- after 20 days
8%.Test example apple, rotting rate is less than 4% after 20 days；The apple of comparative example 3, rotting rate 7-8% after 20 days；The apple of comparative example 4,20
Rotting rate 7-8% after it；The apple of comparative example 5, rotting rate 6-8% after 20 days.
The technical scheme that further limits of the present invention is：
The foregoing nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables, wherein step (i) in, consistency of ozone water is：1-3 mg/l.
The foregoing nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables, wherein step (iv) in, middle reserve temperature is 0-3 DEG C, and humidity is
68-78%。
The beneficial effects of the invention are as follows：The fresh-keeping speed of the nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables of the present invention is fast, there is pole
Good preserving fruit and vegetable utilizing function, it is suppressed that the metabolism of fruits and vegetables and spreading for pathogen, delayed the after-ripening of gourd, fruit and vegetable
Aging, prevent from rotting, reduce browning rate and rotting rate, reach it is fresh-keeping, eliminate peculiar smell, BPH resistant rice variety, extend period of storage and
Expand the effect of outward transport scope.
Embodiment
Embodiment 1
The present embodiment is a kind of nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables, it is characterised in that：Comprise the following steps：
(i) sterilization treatment：By the fresh fruit of vegetables after harvesting, hand picking removes rotten fruit rotten leaf, fruit and vegetable is cleaned with Ozone Water,
Remove the supracutaneous bacterium of fruits and vegetables and residues of pesticides；Consistency of ozone water is：1-3 mg/l；
(ii) color retention：By fruits and vegetables and then precooling 1 hour in 0 DEG C of freezer is placed on, is put into and is rinsed in basket after taking-up, first with 45 DEG C
Water sprays 5min, then sprays 15min with 3 DEG C of water, is put into 32 DEG C of water and soaks 15 minutes after taking-up, be finally putting into 1 DEG C
Water in soak 22min；
(iii) air-dry：Fruits and vegetables are taken out, fruit and vegetable surfaces moisture dried up by ceiling fan 30 DEG C indoor, ceiling fan rotating speed is 600 turns/
Minute；
(iv) cryopreservation：Fruits and vegetables after air-drying are put into deepfreeze room and stored, reserve temperature is 0-3 DEG C, humidity 68-
78%。
With the present embodiment to fresh fruit of vegetables（Choose tomato and apple）After carrying out Preservation Treatment, tomato is tested, after 20 days
Browning rate 2-3%, rotting rate 4-5%；Test apple, browning rate 1-2%, rotting rate 3-4% after 20 days；Far below the phase of prior art
Close index.
Embodiment 2
The present embodiment is a kind of nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables, it is characterised in that：Comprise the following steps：
(i) sterilization treatment：By the fresh fruit of vegetables after harvesting, hand picking removes rotten fruit rotten leaf, fruit and vegetable is cleaned with Ozone Water,
Remove the supracutaneous bacterium of fruits and vegetables and residues of pesticides；Consistency of ozone water is：1-3 mg/l；
(ii) color retention：By fruits and vegetables and then precooling 2 hours in 2 DEG C of freezers are placed on, is put into and is rinsed in basket after taking-up, first with 48 DEG C
Water sprays 7min, then sprays 18min with 4 DEG C of water, is put into 33 DEG C of water and soaks 18 minutes after taking-up, be finally putting into 2 DEG C
Water in soak 23min；
(iii) air-dry：Fruits and vegetables are taken out, fruit and vegetable surfaces moisture dried up by ceiling fan 32 DEG C indoor, ceiling fan rotating speed is 630 turns/
Minute；
(iv) cryopreservation：Fruits and vegetables after air-drying are put into deepfreeze room and stored, reserve temperature is 0-3 DEG C, humidity 68-
78%。
With the present embodiment to fresh fruit of vegetables（Choose tomato and apple）After carrying out Preservation Treatment, tomato is tested, after 20 days
Browning rate 1-2%, rotting rate 2-3%；Apple is tested, browning rate is less than 1% after 20 days, rotting rate 2-3%；Far below prior art
Index of correlation.
Embodiment 3
The present embodiment is a kind of nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables, it is characterised in that：Comprise the following steps：
(i) sterilization treatment：By the fresh fruit of vegetables after harvesting, hand picking removes rotten fruit rotten leaf, fruit and vegetable is cleaned with Ozone Water,
Remove the supracutaneous bacterium of fruits and vegetables and residues of pesticides；Consistency of ozone water is：1-3 mg/l；
(ii) color retention：By fruits and vegetables and then precooling 3 hours in 5 DEG C of freezers are placed on, is put into and is rinsed in basket after taking-up, first with 50 DEG C
Water sprays 10min, then sprays 20min with 5 DEG C of water, is put into 35 DEG C of water and soaks 20 minutes after taking-up, be finally putting into 5 DEG C
Water in soak 25min；
(iii) air-dry：Fruits and vegetables are taken out, fruit and vegetable surfaces moisture dried up by ceiling fan 35 DEG C indoor, ceiling fan rotating speed is 650 turns/
Minute；
(iv) cryopreservation：Fruits and vegetables after air-drying are put into deepfreeze room and stored, reserve temperature is 0-3 DEG C, humidity 68-
78%。
With the present embodiment to fresh fruit of vegetables（Choose tomato and apple）After carrying out Preservation Treatment, tomato is tested, after 20 days
Browning rate is less than 1%, and rotting rate is less than 1-2%；Apple is tested, browning rate is less than 1% after 20 days, rotting rate 1-2%；Far below existing
The index of correlation of technology.
In addition to the implementation, the present invention can also have other embodiment.It is all to use equivalent substitution or equivalent transformation shape
Into technical scheme, all fall within the protection domains of application claims.
Claims (6)
- A kind of 1. nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables, it is characterised in that：Comprise the following steps：(i) sterilization treatment：By the fresh fruit of vegetables after harvesting, hand picking removes rotten fruit rotten leaf, fruit and vegetable is cleaned with Ozone Water, Remove the supracutaneous bacterium of fruits and vegetables and residues of pesticides；(ii) color retention：By fruits and vegetables and then precooling 1-3 hours in 0-5 DEG C of freezer are placed on, is put into and is rinsed in basket after taking-up, first used 45-50 DEG C of water sprinkling 5-10min, then sprays 15-20min with 3-5 DEG C of water, is put into 32-35 DEG C of water and soaks after taking-up 15-20 minutes are steeped, is finally putting into 1-5 DEG C of water and soaks 22-25min；(iii) air-dry：Fruits and vegetables are taken out, fruit and vegetable surfaces moisture dried up by ceiling fan 30-35 DEG C of interior, ceiling fan rotating speed is 600-650 revs/min；(iv) cryopreservation：Fruits and vegetables after air-drying are put into deepfreeze room and stored.
- 2. the nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables as claimed in claim 1, it is characterised in that：The step (i) in, ozone Water concentration is：1-3 mg/l.
- 3. the nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables as claimed in claim 1, it is characterised in that：The step (iv) in, middle storage It is 0-3 DEG C to hide temperature, humidity 68-78%.
- 4. the nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables as claimed in claim 1, it is characterised in that：Comprise the following steps：(i) sterilization treatment：By the fresh fruit of vegetables after harvesting, hand picking removes rotten fruit rotten leaf, fruit and vegetable is cleaned with Ozone Water, Remove the supracutaneous bacterium of fruits and vegetables and residues of pesticides；(ii) color retention：By fruits and vegetables and then precooling 1 hour in 0 DEG C of freezer is placed on, is put into and is rinsed in basket after taking-up, first with 45 DEG C Water sprays 5min, then sprays 15min with 3 DEG C of water, is put into 32 DEG C of water and soaks 15 minutes after taking-up, be finally putting into 1 DEG C Water in soak 22min；(iii) air-dry：Fruits and vegetables are taken out, fruit and vegetable surfaces moisture dried up by ceiling fan 30 DEG C indoor, ceiling fan rotating speed is 600 turns/ Minute；(iv) cryopreservation：Fruits and vegetables after air-drying are put into deepfreeze room and stored.
- 5. the nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables as claimed in claim 1, it is characterised in that：Comprise the following steps：(i) sterilization treatment：By the fresh fruit of vegetables after harvesting, hand picking removes rotten fruit rotten leaf, fruit and vegetable is cleaned with Ozone Water, Remove the supracutaneous bacterium of fruits and vegetables and residues of pesticides；(ii) color retention：By fruits and vegetables and then precooling 2 hours in 2 DEG C of freezers are placed on, is put into and is rinsed in basket after taking-up, first with 48 DEG C Water sprays 7min, then sprays 18min with 4 DEG C of water, is put into 33 DEG C of water and soaks 18 minutes after taking-up, be finally putting into 2 DEG C Water in soak 23min；(iii) air-dry：Fruits and vegetables are taken out, fruit and vegetable surfaces moisture dried up by ceiling fan 32 DEG C indoor, ceiling fan rotating speed is 630 turns/ Minute；(iv) cryopreservation：Fruits and vegetables after air-drying are put into deepfreeze room and stored.
- 6. the nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables as claimed in claim 1, it is characterised in that：Comprise the following steps：(i) sterilization treatment：By the fresh fruit of vegetables after harvesting, hand picking removes rotten fruit rotten leaf, fruit and vegetable is cleaned with Ozone Water, Remove the supracutaneous bacterium of fruits and vegetables and residues of pesticides；(ii) color retention：By fruits and vegetables and then precooling 3 hours in 5 DEG C of freezers are placed on, is put into and is rinsed in basket after taking-up, first with 50 DEG C Water sprays 10min, then sprays 20min with 5 DEG C of water, is put into 35 DEG C of water and soaks 20 minutes after taking-up, be finally putting into 5 DEG C Water in soak 25min；(iii) air-dry：Fruits and vegetables are taken out, fruit and vegetable surfaces moisture dried up by ceiling fan 35 DEG C indoor, ceiling fan rotating speed is 650 turns/ Minute；(iv) cryopreservation：Fruits and vegetables after air-drying are put into deepfreeze room and stored.
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| CN201711032090.2A CN107549306A (en) | 2017-10-29 | 2017-10-29 | A kind of nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables |
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| CN201711032090.2A CN107549306A (en) | 2017-10-29 | 2017-10-29 | A kind of nuisanceless cold-storage and fresh-keeping method of greenhouse fruits and vegetables |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874859A (en) * | 2019-04-18 | 2019-06-14 | 余永 | A kind of van-type stone fruit edge of a field postharvest handling method and equipment |
| CN112120076A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Fruit and vegetable storage method capable of preventing loss of nutritional value |
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| US6468573B1 (en) * | 2000-09-29 | 2002-10-22 | Basic American, Inc. | Process for making rehydratable food pieces using impingement drying |
| CN102524367A (en) * | 2012-03-07 | 2012-07-04 | 张延� | Method for refrigerating and preserving Chunhua plums |
| CN103478215A (en) * | 2012-06-11 | 2014-01-01 | 张国滨 | Dehydration and drying technology for medicinal and edible high-calcium vegetable |
| CN106035614A (en) * | 2016-05-26 | 2016-10-26 | 佛山科学技术学院 | Fresh keeping method for clausena lansium |
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2017
- 2017-10-29 CN CN201711032090.2A patent/CN107549306A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6468573B1 (en) * | 2000-09-29 | 2002-10-22 | Basic American, Inc. | Process for making rehydratable food pieces using impingement drying |
| CN102524367A (en) * | 2012-03-07 | 2012-07-04 | 张延� | Method for refrigerating and preserving Chunhua plums |
| CN103478215A (en) * | 2012-06-11 | 2014-01-01 | 张国滨 | Dehydration and drying technology for medicinal and edible high-calcium vegetable |
| CN106035614A (en) * | 2016-05-26 | 2016-10-26 | 佛山科学技术学院 | Fresh keeping method for clausena lansium |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874859A (en) * | 2019-04-18 | 2019-06-14 | 余永 | A kind of van-type stone fruit edge of a field postharvest handling method and equipment |
| CN112120076A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Fruit and vegetable storage method capable of preventing loss of nutritional value |
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