CN108184986A - A kind of broccoli cold-storage and fresh-keeping method - Google Patents
A kind of broccoli cold-storage and fresh-keeping method Download PDFInfo
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- CN108184986A CN108184986A CN201810094356.4A CN201810094356A CN108184986A CN 108184986 A CN108184986 A CN 108184986A CN 201810094356 A CN201810094356 A CN 201810094356A CN 108184986 A CN108184986 A CN 108184986A
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- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 95
- 235000017647 Brassica oleracea var italica Nutrition 0.000 title claims abstract description 95
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 75
- 238000003860 storage Methods 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 29
- 239000003755 preservative agent Substances 0.000 claims abstract description 19
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 241001122767 Theaceae Species 0.000 claims abstract description 11
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 8
- 238000005057 refrigeration Methods 0.000 claims abstract description 5
- 244000308180 Brassica oleracea var. italica Species 0.000 claims description 21
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 230000007613 environmental effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- OOXWYYGXTJLWHA-UHFFFAOYSA-N cyclopropene Chemical compound C1C=C1 OOXWYYGXTJLWHA-UHFFFAOYSA-N 0.000 claims 1
- 125000000298 cyclopropenyl group Chemical group [H]C1=C([H])C1([H])* 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 8
- 235000013311 vegetables Nutrition 0.000 abstract description 7
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 abstract description 6
- 229930002875 chlorophyll Natural products 0.000 abstract description 5
- 235000019804 chlorophyll Nutrition 0.000 abstract description 5
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 5
- 230000007423 decrease Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 239000005969 1-Methyl-cyclopropene Substances 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 2
- 230000000241 respiratory effect Effects 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 230000005068 transpiration Effects 0.000 abstract description 2
- 238000003306 harvesting Methods 0.000 description 10
- 238000009423 ventilation Methods 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 229920001661 Chitosan Polymers 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 238000005498 polishing Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition 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
- A23B7/04—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
-
- 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
- A23B7/152—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 comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- 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 vegetable storage technical field, especially a kind of broccoli cold-storage and fresh-keeping method.The present invention carries out broccoli in a manner that broccoli is handled through biological preservation combines refrigeration fresh-keeping, contain 1 methyl cyclopropene, tea polyphenols and chitosan oligosaccharide in bio-preservative, it can inhibit the respiratory intensity of broccoli storage period, prevent nutritional ingredient and moisture contained by broccoli from occurring largely to lose due to too fast respiration consumption and transpiration, delay the aging of broccoli, prevent the microorganism amount reproduction on broccoli surface and rot；Cold storing and fresh-keeping is carried out by above method of the present invention, the decline of soluble solid content in broccoli, VC contents and chlorophyll content can be delayed, broccoli freshness date was up to 23 months.
Description
Technical field
The present invention relates to vegetable storage technical field, especially a kind of broccoli cold-storage and fresh-keeping method.
Background technology
Broccoli nutrition is occupied first of similar vegetables, is known as " vegetables imperial crown ", and it is tender bennet to eat part
With countless small buds.
After extensive harvesting, due to preservation and freshness improper measures, it is very vigorous to adopt rear broccoli metabolism, easy aging, flavescence,
It rots, loss is general to be all up to 25%~35%.The room temperature storage of broccoli, preservation and freshness cost is relatively low, but in room temperature storage
The broccoli of fresh-keeping warehouse storage since the reduction of storehouse temperature is to rely on to be aerated ventilation using natural temperature differential inside and outside library, is arranged
Hot-air in outbound introduces the air of lower temperature outside library, so the usually very low (humidity particularly outside library of ambient humidity in library
When more much lower than in library), temperature it is higher, all quickly, therefore room temperature storage freshness date is all very for broccoli dehydration and microbial reproduction
It is short.
Invention content
The technical problem to be solved by the present invention is to overcome deficiency of the prior art, provide a kind of broccoli cold storing and fresh-keeping
Method.
To solve technical problem, solution provided by the invention is：
A kind of broccoli cold-storage and fresh-keeping method, technological process are：Broccoli → picking cleaning → precooling → immersion biology
Antistaling agent → overlay film → degree of passing cooling → storage storage → gradient increased temperature → outbound；
The precooling refers to：Broccoli picking cleaning is placed on the environmental condition of 20~25 DEG C and 85~90% relative humidity
Under, 6~8h is pre-chilled；
The bio-preservative refers to：The composition of 1- methyl cyclopropenes, tea polyphenols and chitosan oligosaccharide.
Preferably, the bio-preservative is：1- methyl cyclopropene 0.2-0.3%, tea polyphenols 15-17%, chitosan oligosaccharide
0.05-0.07%.
It is highly preferred that the bio-preservative is：1- methyl cyclopropene 0.15-0.35%, tea polyphenols 14-18%, shell are few
Sugared 0.02-0.1%.
The gradient cooling refers to：Broccoli after bio-preservative processing and coating processing, first at 4 ± 1 DEG C and
6~8h is placed under 75~85% damp conditions；Then 6~8h is placed under 2 ± 1 DEG C and 80~85% damp conditions again, finally
It is refrigerated under 0 DEG C and 85~90% damp conditions.
The storage storage：Refer to Storage in cold bank, by ultrasonic humidifying, by the relative humidity control in library 80~
98%；While ultrasonic humidifying, the ozone concentration of storage is controlled in 5~20mg/m3 by ozone generator.Temperature control
System is at 0~2 DEG C.
After the gradient increased temperature refers to broccoli refrigeration, first placed under 2 ± 1 DEG C and 80~85% damp conditions
Then 6~8h places 6~8h, last outbound under 5 ± 1 DEG C and 75~80% damp conditions again.
Daily early morning changes to extraneous Cryogenic air by ventilation fan, makes to keep lower temperature in library, after ventilation in time
Ultrasonic humidifier and ozone generator are started, humidity and ozone concentration in library is made to reach requirement.Broccoli is stored in freezer
Period, relative humidity is controlled by ultrasonic humidifying 80%~98% in library；While ultrasonic humidifying, ozone concentration storage
Beforehand control is in 5~20mg/m3。
The broccoli carries out cold storing and fresh-keeping by above method of the present invention, and freshness date was up to 2-3 months.
The method of the present invention can be promoted the use of on a large scale.
Advantageous effect of the present invention：
The present invention is fresh-keeping to broccoli progress in a manner that broccoli is handled through biological preservation combines refrigeration, and biology is protected
Broccoli soluble solid can be delayed to contain containing 1- methyl cyclopropenes, tea polyphenols and chitosan oligosaccharide, 1- methyl cyclopropenes in fresh dose
The decline of amount, VC contents and chlorophyll content, and the respiratory intensity of broccoli storage period is can inhibit, to prevent contained by broccoli
Some nutritional ingredients and moisture occur largely to lose due to too fast respiration consumption and transpiration；Tea polyphenols can improve broccoli
The activity of peroxidase (POD) and superoxide dismutase (SOD) reduces polyphenol oxidase (PPO) activity, has delayed western orchid
Colored aging；Chitosan oligosaccharide can prevent the microorganism amount reproduction on fresh broccoli surface and rot；It is covered on broccoli surface
Film can prevent fresh broccoli dehydration, so as to which them be made not wilt, turn yellow, keep stronger resistance and fresh commodity
State；A rational storage low temperature is maintained, the motion activity of broccoli plant cell can be reduced.By the present invention with top
Method carries out cold storing and fresh-keeping, can delay the decline of soluble solid content in broccoli, VC contents and chlorophyll content, and west is blue
Flower freshness date was up to 2-3 months.
Specific embodiment
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment one
A kind of broccoli cold-storage and fresh-keeping method, technological process are：Broccoli → picking cleaning → precooling → sprinkling biology
Antistaling agent → overlay film → degree of passing cooling → storage storage → gradient increased temperature → outbound；
1. the harvesting of broccoli
Select that color and luster is bud green, and leaf is big, and stem top bouquet is solid intact, surface small bud there is no the broccoli of release into
Row harvesting；
2. cleaning
Broccoli after harvesting with circulating water is rinsed, vegetables box is put into, is suitably filtered dry moisture content.
3. precooling
Broccoli, which is picked, to be placed under the environmental condition of 20~25 DEG C and 85~90% relative humidity, and 6~8h is pre-chilled；
4. bio-preservative is configured
0.2-0.3%1- methyl cyclopropenes are taken, 15-17% tea polyphenols, 0.05-0.07% chitosan oligosaccharides, remaining uses water polishing
100%.
5. spray antistaling agent, overlay film
The bio-preservative that broccoli surface sprinkling after precooling has been configured, is covered immediately with film.
6. gradient cooling
Broccoli is first transferred after bio-preservative processing and coating processing in 4 ± 1 DEG C and 75~85% damp conditions
Put 6~8h；Then 6~8h is placed under 2 ± 1 DEG C and 80~85% damp conditions again, finally in 0 DEG C and 85~90% humidity items
It is refrigerated under part.
7. storage storage
After broccoli is put into freezer, by ultrasonic humidifying, the relative humidity in library is controlled 80~98%；Ultrasound
While wave humidifies, by ozone generator by the ozone concentration control of storage in 5~20mg/m3, temperature is controlled 0~2
℃。
8. gradient increased temperature
After broccoli refrigerates, 6~8h is first placed under 2 ± 1 DEG C and 80~85% damp conditions, then again 5 ± 1
DEG C and 75~80% damp conditions under place 6~8h, last outbound.
Daily early morning changes to extraneous Cryogenic air by ventilation fan, makes to keep lower temperature in library, after ventilation in time
Ultrasonic humidifier and ozone generator are started, humidity and ozone concentration in library is made to reach requirement.
The broccoli of cold storing and fresh-keeping is carried out by above method of the present invention, freshness date was up to 2-3 months.
Embodiment two
A kind of broccoli cold-storage and fresh-keeping method, technological process are：Broccoli → picking cleaning → precooling → sprinkling biology
Antistaling agent → overlay film → degree of passing cooling → storage storage → gradient increased temperature → outbound；
1. the harvesting of broccoli
Select that color and luster is bud green, and leaf is big, and stem top bouquet is solid intact, surface small bud there is no the broccoli of release into
Row harvesting；
2. cleaning
Broccoli after harvesting with circulating water is rinsed, vegetables box is put into, is suitably filtered dry moisture content.
3. precooling
Broccoli, which is picked, to be placed under the environmental condition of 20~25 DEG C and 85~90% relative humidity, and 6~8h is pre-chilled；
4. bio-preservative is configured
0.2-0.3%1- methyl cyclopropenes are taken, 15-17% tea polyphenols, 0.05-0.07% chitosan oligosaccharides, remaining uses water polishing
100%.
5. spray antistaling agent, overlay film
The bio-preservative that broccoli surface sprinkling after precooling has been configured, is covered immediately with film.
6. gradient cooling
Broccoli is first transferred after bio-preservative processing and coating processing in 4 ± 1 DEG C and 75~85% damp conditions
Put 6~8h；Then 6~8h is placed under 2 ± 1 DEG C and 80~85% damp conditions again, finally in 0 DEG C and 85~90% humidity items
It is refrigerated under part.
7. storage storage
After broccoli is put into freezer, by ultrasonic humidifying, the relative humidity in library is controlled 80~98%；Ultrasound
While wave humidifies, by ozone generator by the ozone concentration control of storage in 5~20mg/m3, temperature is controlled 0~2
℃。
8. gradient increased temperature
After broccoli refrigerates, 6~8h is first placed under 2 ± 1 DEG C and 80~85% damp conditions, then again 5 ± 1
DEG C and 75~80% damp conditions under place 6~8h, last outbound.
Daily early morning changes to extraneous Cryogenic air by ventilation fan, makes to keep lower temperature in library, after ventilation in time
Ultrasonic humidifier and ozone generator are started, humidity and ozone concentration in library is made to reach requirement.
The broccoli of cold storing and fresh-keeping is carried out by above method of the present invention, freshness date was up to 2-3 months.
Embodiment three
A kind of broccoli cold-storage and fresh-keeping method, technological process are：Broccoli → picking cleaning → precooling → sprinkling biology
Antistaling agent → overlay film → degree of passing cooling → storage storage → gradient increased temperature → outbound；
1. the harvesting of broccoli
Select that color and luster is bud green, and leaf is big, and stem top bouquet is solid intact, surface small bud there is no the broccoli of release into
Row harvesting；
2. cleaning
Broccoli after harvesting with circulating water is rinsed, vegetables box is put into, is suitably filtered dry moisture content.
3. precooling
Broccoli, which is picked, to be placed under the environmental condition of 20~25 DEG C and 85~90% relative humidity, and 6~8h is pre-chilled；
4. bio-preservative is configured
0.2-0.3%1- methyl cyclopropenes are taken, 15-17% tea polyphenols, 0.05-0.07% chitosan oligosaccharides, remaining uses water polishing
100%.
5. spray antistaling agent, overlay film
The bio-preservative that broccoli surface sprinkling after precooling has been configured, is covered immediately with film.
6. gradient cooling
Broccoli is first transferred after bio-preservative processing and coating processing in 4 ± 1 DEG C and 75~85% damp conditions
Put 6~8h；Then 6~8h is placed under 2 ± 1 DEG C and 80~85% damp conditions again, finally in 0 DEG C and 85~90% humidity items
It is refrigerated under part.
7. storage storage
After broccoli is put into freezer, by ultrasonic humidifying, the relative humidity in library is controlled 80~98%；Ultrasound
While wave humidifies, by ozone generator by the ozone concentration control of storage in 5~20mg/m3, temperature is controlled 0~2
℃。
8. gradient increased temperature
After broccoli refrigerates, 6~8h is first placed under 2 ± 1 DEG C and 80~85% damp conditions, then again 5 ± 1
DEG C and 75~80% damp conditions under place 6~8h, last outbound.
Daily early morning changes to extraneous Cryogenic air by ventilation fan, makes to keep lower temperature in library, after ventilation in time
Ultrasonic humidifier and ozone generator are started, humidity and ozone concentration in library is made to reach requirement.
The broccoli of cold storing and fresh-keeping is carried out by above method of the present invention, freshness date was up to 2-3 months.
Test example
Test example 1-3：The broccoli of embodiment 1-3 storages；
Comparative example:The broccoli of direct chilling treatment；
The broccoli that the broccoli that 1-3 of the embodiment of the present invention is handled is handled with comparative example is compared, during refrigeration
10d and broccoli physical and chemical index is measured by sampling at 3rd month and the average value of nutritional ingredient, measurement result are shown in Table 1.
1 broccoli physical and chemical index of table and nutrient component determining
As can be known from Table 1, Different treatments are on a declining curve to soluble solid content, but variable quantity is smaller,
The broccoli value of the more direct chilling treatment of its value is high after broccoli processed by the invention refrigerates 3rd month, illustrates that the present invention can
Preferably to delay the decline of broccoli soluble solid content.
With delaying for storage time, its value is by 25mg/100g or so after the broccoli that the present invention is handled refrigerates 3rd month
14mg/100g is fallen to, VC content of the broccoli that downward trend more directly refrigerates after 3rd month is in highly significant difference, is said
The bright present invention preferable can must preserve VC in broccoli.
Broccoli Determination of Chlorophyll content will be measured by sampling after 3 months, the broccoli of processing of the embodiment of the present invention with it is direct cold
The broccoli value of processing is hidden also in significant difference, illustrates that the present invention can preferably delay the decline of broccoli Determination of Chlorophyll.
The embodiment that the present invention enumerates be only optimum embodiment of the present invention, the deformation carried out on the basis of the present invention or by
Invention implement skilled person will appreciate that the embodiment without remarkable result fall for protection scope of the present invention it
It is interior.
Claims (8)
1. a kind of broccoli cold-storage and fresh-keeping method, which is characterized in that technological process is：Broccoli → picking cleaning → precooling → leaching
Steep bio-preservative → overlay film → degree of passing cooling → storage storage → gradient increased temperature → outbound.
2. broccoli cold-storage and fresh-keeping method as described in claim 1, which is characterized in that the precooling refers to：Broccoli is picked
It is placed under the environmental condition of 20~25 DEG C and 85~90% relative humidity, 6~8h is pre-chilled.
3. broccoli cold-storage and fresh-keeping method as described in claim 1, which is characterized in that the bio-preservative refers to：1- first
The composition of cyclopropene, tea polyphenols and chitosan oligosaccharide.
4. broccoli cold-storage and fresh-keeping method as claimed in claim 3, which is characterized in that the bio-preservative is：1- methyl
Cyclopropylene 0.15-0.35%, tea polyphenols 14-18%, chitosan oligosaccharide 0.02-0.1%.
5. the broccoli cold-storage and fresh-keeping method as described in claim 3 or 4, which is characterized in that the bio-preservative is：1- first
Cyclopropene 0.2-0.3%, tea polyphenols 15-17%, chitosan oligosaccharide 0.05-0.07%.
6. broccoli cold-storage and fresh-keeping method as described in claim 1, which is characterized in that the gradient cooling refers to：It is western blue
Flower first places 6~8h after bio-preservative processing and coating processing under 4 ± 1 DEG C and 75~85% damp conditions；Then
6~8h is placed under 2 ± 1 DEG C and 80~85% damp conditions again, is finally refrigerated under 0 DEG C and 85~90% damp conditions.
7. broccoli cold-storage and fresh-keeping method as described in claim 1, which is characterized in that the storage storage：Refer to freezer
By ultrasonic humidifying, the relative humidity in library is controlled 80~98% for storage；While ultrasonic humidifying, pass through ozone
Generator controls the ozone concentration of storage in 5~20mg/m3；Temperature is controlled at 0~2 DEG C.
8. broccoli cold-storage and fresh-keeping method as described in claim 1, which is characterized in that the gradient increased temperature refers to broccoli
After refrigeration, 6~8h is first placed under 2 ± 1 DEG C and 80~85% damp conditions, it is then wet in 5 ± 1 DEG C and 75~80% again
6~8h, last outbound are placed under the conditions of degree.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892176A (en) * | 2019-01-18 | 2019-06-18 | 温州科技职业学院 | A kind of cultural method of broccoli |
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| US5182125A (en) * | 1990-04-04 | 1993-01-26 | The Pillsbury Company | Product produced by process of freezing and ice glazing broccoli |
| JP2007166912A (en) * | 2005-12-19 | 2007-07-05 | Freunt Ind Co Ltd | Method for storing broccoli, and package body for broccoli |
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