CN107712032A - Storage and preservation method of flowering cabbage - Google Patents
Storage and preservation method of flowering cabbage Download PDFInfo
- Publication number
- CN107712032A CN107712032A CN201711133221.6A CN201711133221A CN107712032A CN 107712032 A CN107712032 A CN 107712032A CN 201711133221 A CN201711133221 A CN 201711133221A CN 107712032 A CN107712032 A CN 107712032A
- Authority
- CN
- China
- Prior art keywords
- storage
- precooling
- cabbage
- cabbage heart
- preservation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 88
- 238000004321 preservation Methods 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 27
- 244000128884 Zier Kohl Species 0.000 title abstract 7
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 81
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 81
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 81
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000003306 harvesting Methods 0.000 abstract description 10
- 238000005057 refrigeration Methods 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004383 yellowing Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 239000000877 Sex Attractant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000003643 water by type Substances 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a storage and preservation method of flowering cabbage. And (2) simultaneously applying the precooling in the step (1) and the storage and preservation conditions in the step (2) to store and preserve the flowering cabbage: (1) pre-cooling: loading the harvested cabbage heart from the field into a box with holes, and then transferring the box into a precooler for precooling, wherein the precooling end point temperature is 3-10 ℃, the precooling time is 15-60 min, and the precooling vacuum degree is 600-1200 Pa; (2) storage and preservation: immediately transferring the precooled cabbage heart into a refrigeration house with the following storage conditions for storage and fresh keeping: the storage temperature is 1-6 ℃, the relative humidity in the warehouse is 85-98%, and the ozone gas concentration in the warehouse is 1-25 mg/m 3. The method can quickly remove the field heat of the freshly harvested flowering cabbage, can effectively prevent the flowering cabbage from rapid yellowing, water loss and wilting and rotting, effectively reduces the loss of nutrient components of the flowering cabbage during storage, and can greatly prolong the storage and preservation period of the flowering cabbage after harvesting to 13-25 days.
Description
Technical field
The present invention relates to the storage technique of agricultural product, specifically, is related to a kind of method for storing and refreshing of cabbage heart.
Background technology
Fresh cabbage heart after extensive harvesting, if preservation and freshness improper measures, cabbage heart occur after adopting in 5 days yellow and
Rotting, loss is general to be all up to 80%~100%.Fresh cabbage heart will obtain longer storage ＆ fresh-keeping period, it is often necessary to meet three
Primary condition, i.e.,：Avoid cabbage heart dehydration from wilting, keep good fresh state；Prevent cabbage heart from occurring to rot；Using relatively low storage
Temperature, the respiratory intensity of cabbage heart is reduced, reduce cabbage heart and yellow and the loss of nutritional ingredient occurs.
The postharvest storage preservation method of current domestic cabbage heart, mainly there is refrigeration, ozone and adding for the reports such as Si Tumanquan
Wet 3 kinds of methods are combined together, the method that post-harvest fresh-keeping is carried out to cabbage heart【At the Ozone Waters such as Si Tumanquan, Lai Jian, model plum
Reason, which combines, refrigerates influence to adopting rear cabbage heart fresh-keeping effect, food science and technology, and 2017,42（10）：60-64】, and by refrigeration and in advance
This cold 2 kinds of methods combine the method that post-harvest fresh-keeping is carried out to cabbage heart【The difference vacuum such as Wang Huihui, Chen Yulong, Xu Yujuan
Influence processing of farm products academic periodicals under the conditions of precooling to cabbage heart exterior quality, 2012,283（6）：12-15.Chen Yubai, vast stretch of wooded country
The experimental study of the cabbage heart precooling effects such as English, Zhao Huahai, EI, 2003,19（5）：161-165】.
Above Situ Man Quan etc. will be refrigerated, 3 kinds of methods of ozone and humidification are combined together and carry out post-harvest fresh-keeping to cabbage heart
In method, without precooling is passed through after being harvested due to cabbage heart, the field heat of cabbage heart institute band does not obtain fast and effective go before storage
Remove, the cabbage heart after harvesting is faced the risk of tigering because of fever, and power consumption when cabbage heart refrigerates can be increased.And Wang Hui
Benefit that Chen Yubai will only be refrigerated and precooling this 2 kinds of methods combine method that post-harvest fresh-keeping is carried out to cabbage heart, although precooling removes
Removed the field heat of cabbage heart, and make cabbage heart obtained under relatively low refrigerated storage temperature preferably it is fresh-keeping, but the preservation method exist with
Lower both sides deficiency or defect：1. the temperature in freezer due to storing cabbage heart is relatively low, cause to be air-dried so that in freezer
The cabbage heart of storage can quick dehydration wilt, lose commodity；2. the temperature stored in the freezer of cabbage heart is although relatively low（Generally 1
DEG C~5 DEG C）, but in this reserve temperature section, many low temperature resistant sex pheromones are remained able to grow and bred, to cabbage heart
Safety is fresh-keeping to also result in prestige association.
Present inventor's patent that is authorized in 2011（Patent name：A kind of method for storing and refreshing of fruits and vegetables.Invention
People：Lai Jian, Zhang Wei.Patent No. ZL200810026460.6）And 3 kinds of refrigeration, ozone and humidification methods are combined to adopting
The fruit such as horse water tangerine carries out preservation and freshness afterwards, but during preservation and freshness of this method for cabbage heart, there is also expire with above Situ
Spring etc. combines this 3 kinds of methods the identical deficiency during preservation and freshness for cabbage heart.
The content of the invention
The purpose of the present invention is the deficiency present on existing cabbage heart storage technique, there is provided during a kind of preservation and freshness
Between longer, the more preferable cabbage heart method for storing and refreshing of fresh-keeping effect.
To achieve these goals, the present invention adopts the following technical scheme that：
A kind of method for storing and refreshing of cabbage heart, while the precooling of application following steps (1) and the preservation and freshness condition pair of step (2)
Cabbage heart carries out preservation and freshness：
(1) precooling：Cabbage heart after being harvested from field loads chest with holes, then moves into and precooling, precooling are carried out in precooler
Outlet temperature is 3 DEG C~10 DEG C, and pre-coo time is 15min~60min, and precooling vacuum is 600Pa~1200Pa；
(2) store：Cabbage heart Jing Guo precooling is entered to move in the freezer for having possessed following holding conditions immediately and carries out preservation and freshness：Storage
It is 1 DEG C~6 DEG C to hide temperature, and the relative humidity in storehouse is 85%~98%, and concentration of ozone gas is 1~25mg/m3 in storehouse.
The cabbage heart is the cabbage heart of all kinds.
The freezer used in the method for storing and refreshing of above-mentioned cabbage heart, can be fixed or portable mechanical cold storage system
Car.
Compared with prior art, the present invention has the advantages that：
Instant invention overcomes Si Tumanquan, Wang Hui to benefit two more than present in the cabbage heart method for storing and refreshing for the reports such as Chen Yu is white
The deficiency of aspect, it is right together that 4 kinds of technologies of precooling, refrigeration, ultrasonic humidifying and ozone gas sterilizing are indetachably integrated into
Cabbage heart progress postharvest storage is fresh-keeping, can both rapidly remove the field heat of the cabbage heart of freshly harvested, while can effectively prevent cabbage heart
Tigering, dehydration are wilted and rotted, and effectively reduce nutrient component damages of the cabbage heart in storage period, after can making the adopting of cabbage heart
Storage ＆ fresh-keeping period greatly prolongs 13-25 days.Far above the cabbage heart freshness date of current domestic report, obtain preferably storage and protect
Fresh effect.
Embodiment
Embodiment 1：The postharvest storage of four or nine cabbage hearts is fresh-keeping
1. the harvesting of four or nine cabbage hearts：Cabbage heart is harvested from field according to the commercial quality standard requirement of four or nine cabbage heart kinds, loaded on band
In the chest in hole；
2. precooling：After the chest for filling four or nine cabbage heart cabbage hearts is moved into precooler, gate is closed, starts precooler and carries out precooling.
Precooling outlet temperature is 3 DEG C DEG C, pre-coo time 15min, and precooling vacuum is 600Pa；
3. be put in storage preservation and freshness：Four or the nine cabbage heart cabbage hearts Jing Guo precooling are moved into the freezer for having possessed following holding conditions immediately
Carry out preservation and freshness：1 DEG C of reserve temperature, the relative humidity 85% in storehouse（Ultrasonic humidifying）, concentration of ozone gas 2mg/ in storehouse
m3。
4. terminate preservation and freshness：After four or nine cabbage heart cabbage hearts reach expected storage ＆ fresh-keeping period, the storage for terminating cabbage heart is protected
It is fresh, sold after pack, vanning.
Embodiment 2：The postharvest storage of Xiao Gang cabbage hearts is fresh-keeping
1. the harvesting of Xiao Gang cabbage hearts：Cabbage heart is harvested from field according to the commercial quality standard requirement of Xiao Gang cabbage heart kinds, loaded on band
In the chest in hole；
2. precooling：After the chest for filling Xiao Gang cabbage hearts is moved into precooler, gate is closed, starts precooler and carries out precooling.Precooling
Outlet temperature is 6 DEG C, pre-coo time 40min, and precooling vacuum is 900Pa；
3. be put in storage preservation and freshness：Xiao Gang cabbage hearts Jing Guo precooling are moved into the freezer for having possessed following holding conditions immediately and carried out
Preservation and freshness：3 DEG C of reserve temperature, the relative humidity 90% in storehouse（Ultrasonic humidifying）, concentration of ozone gas 10mg/m3 in storehouse.
4. terminate preservation and freshness：After Xiao Gang cabbage hearts reach expected storage ＆ fresh-keeping period, terminate the preservation and freshness of cabbage heart, fill
Sold after bag, vanning.
Embodiment 3：The postharvest storage of the neat cabbage heart of one knife is fresh-keeping
1. the harvesting of the neat cabbage heart of a knife：According to the commercial quality standard requirement of the neat cabbage heart kind of a knife cabbage heart, dress are harvested from field
In chest with holes；
2. precooling：After the chest for filling the neat cabbage heart of a knife is moved into precooler, gate is closed, starts precooler and carries out precooling.In advance
Cold outlet temperature is 10 DEG C, pre-coo time 60min, and precooling vacuum is 1200Pa；
3. be put in storage preservation and freshness：The neat cabbage heart of a knife Jing Guo precooling is moved into the freezer for having possessed following holding conditions immediately to carry out
Preservation and freshness：6 DEG C of reserve temperature, the relative humidity 98% in storehouse（Ultrasonic humidifying）, concentration of ozone gas 25mg/m3 in storehouse.
4. terminate preservation and freshness：After the neat cabbage heart of a knife reaches expected storage ＆ fresh-keeping period, terminate the preservation and freshness of cabbage heart,
Sold after pack, vanning.
Claims (2)
- A kind of 1. method for storing and refreshing of cabbage heart, it is characterized in that simultaneously using the precooling of following steps (1) and the storage of step (2) Preservation condition carries out preservation and freshness to cabbage heart：(1) precooling：Cabbage heart after being harvested from field loads chest with holes, then moves into and precooling, precooling are carried out in precooler Outlet temperature is 3 DEG C~10 DEG C, and pre-coo time is 15min~60min, and precooling vacuum is 600Pa~1200Pa；(2) store：Cabbage heart Jing Guo precooling is entered to move in the freezer for having possessed following holding conditions immediately and carries out preservation and freshness：Storage It is 1 DEG C~6 DEG C to hide temperature, and the relative humidity in storehouse is 85%~98%, and concentration of ozone gas is 1~25mg/m3 in storehouse.
- 2. the method for storing and refreshing of cabbage heart as claimed in claim 1, it is characterised in that the cabbage heart is the cabbage heart of all kinds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711133221.6A CN107712032A (en) | 2017-11-16 | 2017-11-16 | Storage and preservation method of flowering cabbage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711133221.6A CN107712032A (en) | 2017-11-16 | 2017-11-16 | Storage and preservation method of flowering cabbage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712032A true CN107712032A (en) | 2018-02-23 |
Family
ID=61216691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711133221.6A Pending CN107712032A (en) | 2017-11-16 | 2017-11-16 | Storage and preservation method of flowering cabbage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712032A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655756A (en) * | 2021-01-12 | 2021-04-16 | 佛山科学技术学院 | Method for storing brassica vegetables in cruciferae |
| CN112790242A (en) * | 2021-02-05 | 2021-05-14 | 江苏省农业科学院 | Vacuum precooling preservation technology for harvesting leaf vegetables in high-temperature season |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228895A (en) * | 2008-02-26 | 2008-07-30 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| US20170208826A1 (en) * | 2015-02-27 | 2017-07-27 | Daniel W. Lynn | Systems and methods for creating an oxidation reduction potential (orp) in water for pathogenic control with the water and ozone solutions thereof being supplied to a vegetable and fruit wash |
-
2017
- 2017-11-16 CN CN201711133221.6A patent/CN107712032A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228895A (en) * | 2008-02-26 | 2008-07-30 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| US20170208826A1 (en) * | 2015-02-27 | 2017-07-27 | Daniel W. Lynn | Systems and methods for creating an oxidation reduction potential (orp) in water for pathogenic control with the water and ozone solutions thereof being supplied to a vegetable and fruit wash |
Non-Patent Citations (3)
| Title |
|---|
| 汤梅: "采后菜心的湿冷臭氧保鲜研究", 《CNKI中国知网博硕士电子期刊》 * |
| 王惠惠等: "不同真空预冷条件对菜心外观品质的影响 ", 《农产品加工(学刊)》 * |
| 陈羽白等: "菜心真空预冷效果的试验研究", 《农业工程学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655756A (en) * | 2021-01-12 | 2021-04-16 | 佛山科学技术学院 | Method for storing brassica vegetables in cruciferae |
| CN112790242A (en) * | 2021-02-05 | 2021-05-14 | 江苏省农业科学院 | Vacuum precooling preservation technology for harvesting leaf vegetables in high-temperature season |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180223 |
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