CN108432867A - A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period - Google Patents
A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period Download PDFInfo
- Publication number
- CN108432867A CN108432867A CN201810126403.9A CN201810126403A CN108432867A CN 108432867 A CN108432867 A CN 108432867A CN 201810126403 A CN201810126403 A CN 201810126403A CN 108432867 A CN108432867 A CN 108432867A
- Authority
- CN
- China
- Prior art keywords
- leaf vegetables
- fresh
- controlled atmosphere
- storage
- vegetables
- 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
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
- A23B7/144—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
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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of methods that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period, belong to agricultural storage technical field of preservation of fresh.After the fresh leaf vegetables picking of the present invention, sorting, it is fresh-keeping that collaboration processing is carried out to leaf vegetables using the method that two sections of variable frequency type ultrasonics cooperate with displaced type controlled atmosphere.The invention enables the quality of typical leaf vegetables and nutritional ingredients preferably to be kept, and the storage period of leaf vegetables extends to 60 days, is suitable for oceangoing voyage use.
Description
Technical field
The present invention relates to a kind of methods extending the vegetable storage phase, and in particular to a kind of ultrasound pretreatment collaboration controlled atmosphere extension
The method of leaf vegetables storage period belongs to agricultural storage technical field of preservation of fresh.
Background technology
Fresh fruit of vegetables is the food liked deeply by crewman during oceangoing voyage.With the growth for time of going to sea, crewman one
As all be difficult have fresh fruits and vegetables, especially leaf vegetables.Leaf vegetables are rich in cellulose, vitamin and mineral,
It is a kind of very important nutrient source.According to investigations, entrained vegetable storage phase of going to sea is most of at more than ten days or so, rotting rate
It is very high, such as go to sea about 10 days, spinach loss just up to half, to go to sea the middle and later periods when vegetables guarantee rely primarily on potato, big
The products with preferable storage property such as Chinese cabbage, onion, freeze-drying dish, quick-frozen dish and canned vegetables.Compared to fruit and vegetable and tubers vegetable
The typical feature of dish, leaf vegetables is that water content is high, surface area is big, tissue is tender and crisp, and respiration is made with rising after harvesting
With relatively by force, will appear dehydration wilting in a short time, color and luster is dimmed, and nutrition decline and organoleptic quality loss etc. are serious to send out
Life is rotted, and edible value is lost, and greatly limits the supply of the based food during oceangoing voyage.Therefore, leaf vegetables damage how is reduced
Consumption rate is prolonged storage period using a kind of more scientific and reasonable fresh-keeping of vegetables new approaches with new method, to ensure to execute ocean
The technical issues of crewman's balanced diet of task is leaf vegetables and entire vegetables industry urgent need to resolve, is extremely important.
The fresh-keeping conventional method of leaf vegetables has preservation by low temperature, chemical agent are fresh-keeping, natural extracts are fresh-keeping etc..Low temperature is protected
Fresh is one of widely used preservation technology in leaf vegetables storage, it mainly provides a low temperature environment for leaf vegetables storage,
To inhibit the growth and breeding of bacterium and its carry out the activity of enzyme needed for respiration, respiration consumption is reduced, to delay its aging
With rot.Cryopreservation cooperates with mostly with other technologies using to extend leaf vegetables freshness date, but preservation by low temperature energy consumption is higher.Change
It includes ozone, ClO that it is fresh-keeping, which to learn medicament,2, 1- methyl cyclopropenes (1-MCP) etc., it is highly concentrated but in order to obtain preferable fresh-keeping effect
There may be chemical contaminations for the Chemical treatment leaf vegetables of degree and high additive amount.Natural extracts can inhibit fruit and vegetable surfaces micro-
The activity of biology reduces the vigor of enzyme in fruits and vegetables, and nontoxic, has the effect of preservative.At present in the fresh-keeping side of leaf vegetables
Face, the country mostly uses extracts of Chinese herbal medicine and carries out Preservation Treatment to leaf vegetables, but cost is higher, and extraction process is complicated, less efficient.
In general, application of the antistaling agent in leaf vegetables is widely used not as good as in fruit and other vegetables.These methods are to leaf vegetables
Fresh-keeping to play the role of appropriate active and effective, but there is also defects.The fresh-keeping industry of leaf vegetables should be to natural, peace from now on
Entirely, effective direction is developed, and should reinforce the research of the synthetical preservation technologies such as physical fresh-keeping, biological preservation energetically, is stored for leaf vegetables
It is fresh-keeping that new approach and means are provided.Wherein, controlled atmosphere (CA) be exactly under cryogenic, control storage environment (hypoxemia and
Higher carbon dioxide), it is different to the endurance of hypoxemia with high carbon dioxide according to different leaf vegetables kinds, select corresponding oxygen and
Gas concentration lwevel, while also to consider the composite factors such as temperature, humidity, the content of oxygen in storage environment is reduced, improves two
Content of carbon oxide reduces leaf vegetables respiratory intensity, weakens metabolism.Simultaneously in lower oxygen and higher dioxy
Change under concentration of carbon, vegetables generate the declines of ethylene, to can reach the effect for extending the vegetable storage phase, keep preferable product
Matter.
Displaced type controlled atmosphere is commonly used in ship air-conditioned cold store, and displaced type controlled atmosphere is connected using alternately distribution realization in the present invention
Continuous gas supply improves gas displacement rate and distribution quality, and air consumption is reduced, and gas mixing precision is high, and production efficiency is high.Displaced type gas
Tune realizes first to vacuumize is re-filled with pre- gas distribution afterwards, higher suction pressure can be arranged, which grows especially suitable for needing
Phase stores the special occasions of vegetables, such as oceangoing voyage, and technical costs is relatively low.
There is ultrasonic wave bactericidal effect, the instantaneous high-temperature high pressure that cavitation generates leaf vegetables surface microorganism can be made dead
It dies, the impact peel effect that ultrasonic wave is brought can effectively reduce the residual of leaf vegetables surface pesticide, dust, ensure its edible safety
Property.In fruits and vegetables cleaning process, ultrasonic wave energy improves fresh in terms of killing pathogenic bacteria and virus, removal pesticide residue three
The edible safety of instant fruit and vegetable.Have been reported that it applies to persimmon, bergamot pear, celery, pear, on fresh kidney beans, is played to fruits and vegetables
Certain fresh-keeping effect.But it is studied both at home and abroad in leaf vegetables fresh-keeping aspect less.The present invention locates variable-frequency ultrasonic before storage in advance
Reason is stored with the fresh-keeping conjunctive use of displaced type air-conditioned cold store in leaf vegetables, is a kind of novel preservation method extending leaf vegetables storage period.
(the number of patent application such as Zhang Zhengzhou：CN201510437894.5 a kind of method of controlled atmosphere balsam pear) is disclosed, it should
Method fresh balsam pear is harvested after in 10~12 DEG C of precooling treatments, pretreated balsam pear is fitted into special gas and stealthily substitutes in pack,
Antistaling agent is (2-3.5) according to mass ratio by 1- methyl cyclopropenes and calper calcium peroxide：The ratio of (1-2.5) mixes, addition
Amount is the 1.2-2.9% for the balsam pear quality being packed into, and packaged balsam pear is carried out ultraviolet sterilization processing, the temperature of Storage in cold bank
Control is 10-13 DEG C, relative humidity 85-90%.The present invention uses controlled atmospheric packing technology, by adjusting in packaging storage environment
Gas componant inhibits the growth metabolism speed of microorganism, while preventing it by controlling temperature, improving pre-treatment and technology of the package
It damages to plants caused by sudden drop in temperature, ethylene accelerates the ripening, the problem of rotting.Also, the present invention uses ultrasonication preservation technology, nontoxic,
There is no safety worries, effectively extends the freshness date of leaf vegetables.
Good equal (the number of patent application of height：CN201610332237.9 it) discloses a kind of broccoli and adopts rear modified-atmosphere package and protect
The broccoli that fresh, healthy, nothing is obviously damaged is adopted rear rapid precooling treatment by fresh method, this method, and central temperature is down to 0-1 DEG C
Spontaneous controlled-atmosphere preservation is packed afterwards, is stored or is transported in 0-1 DEG C of cold storing and fresh-keeping library or refrigerator car, sale.The invention is easy to operate
And fresh broccoli can be effectively relieved and the quality deteriorations phenomenon such as adopt rear dehydration, rot, keep peculiar in broccoli storage period
Nutrition and flavor, Shelf-life.But spontaneous controlled-atmosphere is needed using the packaging material of specific gas permeability and penetrability to fresh
Vegetables carry out packing processes, which is only defined the indexs such as the gas permeability of film and penetrability, and are not associated with other auxiliary
Fresh-keeping measure reaches good fresh-keeping effect.Therefore the present invention reaches storage period 60 using ultrasonic wave auxiliary controlled atmosphere leaf vegetables
It good fresh-keeping effect.
(the number of patent application such as Xie Jing：CN201410820968.9 a kind of method of controlled atmosphere shepherd's purse, the party) are disclosed
Method to being cooled to 2-4 DEG C in advance with vacuum precooling machine rapidly after needing fresh-keeping shepherd's purse to be picked, sorting, and the shepherd's purse after precooling is in temperature
Degree is 10-20 DEG C, is vacuum-packed in the environment that humidity is 60-80%, with proportional gas mixer by CO2、O2、O3、N2Four kinds of gas
Body proportionally uniformly mixes, wherein is distributed according to volume ratio, CO2Ratio is 5-15%, O2Ratio is 1-15%, O3Ratio is
1-5%, N2Ratio is 65-93%, is vacuumized and then is filled with to it mixed to the vacuum packaging bag equipped with base material with gas-control packing device
Gas is closed, last hot-seal, it is 2-6 DEG C that the shepherd's purse after packaging, which is placed in temperature, cold in the climatic chamber that humidity is 70-80%
It hides.This method can make the storage period of shepherd's purse extend to 30 days or more by 2-3 days under room temperature.But the mixed atmosphere of four kinds of gas
It is cumbersome for the air-conditioned cold store used in oceangoing voyage, it is unfavorable for carrying out.Therefore three kinds of gaseous mixtures are used in the present invention
Body controlled atmosphere leaf vegetables, operation is simple, effectively extends storage period.
(the number of patent application such as Sun great Wen：CN201610157305.2 it) discloses a kind of vacuum pre-cooling and synchronizes and combine controlled atmosphere skill
The method of the fresh-keeping fresh plant of art, this method proposes to press the stage to pour specific blend gas again in vacuum pre-cooling, after precooling
Journey is pressed through again to combine closely with air conditioning technology, and the respiratory metabolism of plant is down to a suitable low-level, extends product
Shelf life was to 5 days or more.But the multiple pressure stage of vacuum pre-cooling is required for being filled with a certain proportion of mixed gas with the controlled atmosphere stage,
The consumption of gas is larger, and cost is higher.The present invention only has the controlled atmosphere stage, and the mixed gas consumption being filled with is less, and cost is relatively low, reaches
To the effect for extending storage period.
Liu Huan (number of patent application：CN201510368931.1 a kind of fresh-cut thorn tender bud high-concentration oxygen controlled atmosphere packet) is disclosed
Dress combines cryopreservation preservation method, this method to be packed using high oxygen modified atmosphere, and inflation ratio is respectively 75-95% oxygen and 25-
5% carbon dioxide gas, in conjunction with cryopreservation after controlled atmospheric packing.This method fresh-cut thorn tender bud it is fresh-keeping in, significantly reduce
Deleterious effects that anaerobic respiration generates, while reducing respiration, utmostly keep thorn tender bud original peculiar flavour and
Nutritional ingredient effectively extended fresh-cut thorn tender bud shelf life to 10-12 days.But use the cost of high-concentration oxygen higher, and
Oxygen environment is conducive to the growth and breeding of part aerobic microbiological, leads to the growth of pathogenic bacteria.The present invention be filled with low concentration oxygen and
Carbon dioxide, is filled with nitrogen-rich gas, and the pretreatment of combining ultrasonic wave generates aerobic respiration in the vegetable storage phase and anaerobic respiration
Murder by poisoning be efficiently controlled in floor level, improve leaf vegetables edible safety.
Lu Jinyan etc. (2007) has studied Modified atmosphere packaging, develops " low voltage difference gas displacement " controlled atmospheric packing
Machine.The ingredient of fresh-keeping gas needed for different fruit-vegetable foods and ratio are different, thus fruits and vegetables using compound air conditioning packaging equipment into
Row is fresh-keeping, and all to gas mixing trueness error and gas displacement rate, there are one reasonable requests.Using composite fresh-keeping gas to being equipped with
The polybag of fruits and vegetables or the air in packing box change the gas ratio in packing container, are formed in packing container into line replacement
Mini-type air pressure debugging environment, that is, form Mini-type air pressure debugging library, to reach slow down fresh fruit of vegetables metabolism, extend the preserving fruit and vegetable utilizing phase
With the purpose of shelf life.The present invention cooperates with displaced type controlled atmosphere using ultrasonic pretreatment, is effectively passivated the activity of vegetables oxidizing ferment,
Delay vegetables aging.
Zhang Huanan etc. (2013) has studied applicable cases of the MAP controlled atmosphere technologies in modern ships.It is stored using MAP
When, bag internal cause has a respiration heat that fruits and vegetables discharge, internal temperature than it is external it is 0.5 DEG C high~1 DEG C, and the humidity in bag is usual
It is higher, often close to saturation.Plastic foil is in cold and hot intersection, easily forms condensed water, and library temperature fluctuates in addition, internal-external temperature difference
It increases, is then more easy to condense.The droplet formed in bag is in acidity due to being dissolved with carbon dioxide.This acid solution drips to fruit
On vegetable, not only fruits and vegetables are damaged, also help germ reproduction.It should reduce inside and outside Fruit and vegetable preserving bag in actual application
The temperature difference, first, to be fully pre-chilled before pricking bag, second is that improve the temperature control precision in library.Due in MAP freshness protection packages
What is carried out is the process of spontaneous controlled-atmosphere, and gas parameter constantly changes, and oxygen is constantly consumed, carbon dioxide constantly accumulates, and is easy
Cause transfiniting for controlled atmosphere parameter.Therefore, it is necessary to periodic detection bag composition of gases within during fruit vegetables storing, using leaking informaton or match
Gas method is to gas in bag into line replacement.The present invention uses gas mixing displaced type air conditioning apparatus with high accuracy, while using ship
Supplement and the displacement that compound controlled atmospheric packing bag composition of gases within is realized with controlled atmosphere distribution detection device, to further strengthen
Better fresh-keeping effect is realized in control to gas parameter.
Yan Pingmei (2010) etc. has studied influence of the ultrasonic bubble cleaning to fresh-cut Vigna sinensis biochemical indicator.Using ultrasonic wave
Disappearing when generating bubble when cleaning is propagated using ultrasonic wave in cleaning solution on the one hand moves and generates strong hydraulic pressure, another party
Face generates emulsification by ultrasonic wave to detergent, is more conducive to vegetables decontamination, while can avoid mechanical damage.Ultrasonic cleaning
It is fast to sterilize speed, it is not damaged to article to people's nonhazardous, but disinfection is not thorough.Therefore often consider to combine with other sterilization technologies
It uses.Someone has studied ultrasonic wave in recent years and ozone combines the application in fresh cut vegetables, achieves relatively good effect.This
Invention is to be stored using the ultrasonic synergistic controlled atmospheric packing of low frequency high-energy to extend the freshness date of vegetables.The cavitation of ultrasonic wave
Effect generates instantaneous high-temperature in a liquid, and instantaneous pressure causes temperature and pressure to change, and keeps certain bacteriums in liquid lethal, virus
Inactivation, in addition the microorganism that keeps some smaller cell wall damage.
Jiang Xiaolong etc. (2015) points out, as ultrasonic technology is into-step development, to propose ultrasonic equipment occurrence frequency
Higher requirement, multifrequency frequency conversion will be demand trend.Studies have found that being extracted not when carrying out ultrasonic wave extraction experiment
With the chemical composition in medicinal material, because using the ultrasonic device of different parameters to extract different results to medicinal material.Even
Extraction is with-medicinal material, if selected parameter is improper, will make ingredient needed for medicinal material can not carry Chu Lai or cannot get well as a result,
Especially the power parameter of ultrasonic equipment and frequency parameter influence maximum.Also, oneself has-and a little scholars study and find that double frequency carries
Effect is taken to be acted on better than single-frequency.Such as Feng Nuo is combined into the orthogonal linchpin lighting system of X-Z axis with 28KHz and 0.87MHz double-frequency ultrasounds, right
Chemical effect has carried out experimental study, the results showed that chemical composition yield obtained by Bifrequency irradiation effect far super single-frequency independent role it
With.Therefore the present invention pre-processes leaf vegetables fresh-keeping effect using two sections of variable-frequency ultrasonics good application prospect.
Invention content
It, will the purpose of the present invention is developing a kind of method of ultrasound pretreatment collaboration controlled atmosphere extension leaf vegetables storage period
Ultrasonication is fresh-keeping in leaf vegetables as pre-treatment and displaced type controlled atmosphere conjunctive use, to realize extension leaf vegetables
Applied to the purpose of 60 days freshness dates needed for oceangoing voyage, the fresh-keeping novel joint technology of developing leaf vegetables.
Technical scheme of the present invention：
A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period, using two sections of variable frequency type ultrasonics
The method for cooperateing with displaced type controlled atmosphere carries out leaf vegetables to cooperate with processing fresh-keeping to extend storage period, the specific steps are：
(1) it picks, sort：Pick fresh leaf vegetables, occur in sorting removal leaf vegetables mechanical damage, yellow, brown stain, wilt with
Rotten vegetables；
(2) two sections of variable-frequency ultrasound pretreatments：It is high after ultrasonication frequency is first low, the first band frequency 20KHz, processing time
5-6min, power 400W/kg；Second band frequency 40KHz, processing time 6-7min, power 600W/kg；20 DEG C for the treatment of temperature；
(3) displaced type air conditioned storage：By two sections of variable-frequency ultrasonics treated leaf vegetables naturally dry, it is respectively charged into different
In basket, the basket outer cover last layer preservative film of the leaf vegetables of basket will be filled, is placed in displaced type modified atmosphere fresh-keeping storage and stores.
Above-mentioned displaced type air-conditioned cold store parameter is set as：Gas component is：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2, temperature
Degree：2 ± 1 DEG C, relative humidity：90 ± 4%；After storage to 30d, it is changed to high oxygen modified atmosphere, controlled atmosphere parameter is set as 15 ± 1%
O2, 2 ± 1%CO2, 83 ± 1%N2, temperature and relative humidity are constant, and 1d is placed under this oxygen environment, then switch to normal gas
It adjusts and stores, gas component is：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2。
The displaced type modified atmosphere fresh-keeping storage is gas bleed formula displacement apparatus, and continuous gas supply is realized using alternately distribution；Library
The interior humidifier that humidity sensor is housed and is automatically controlled monitors the humidity condition in library, if humidity is not as good as minimum phase at any time
To humidity, then the water of suitable atomization is sprayed into automatically control humidifier into library according to the measured data of humidity sensor
Vapour, to ensure vegetables humidity.
The specification of basket used in each above-mentioned leaf vegetables：Length × width x thickness is 510cm × 355cm × 310cm；Every basket of vegetables quality
It is maintained at 6-8Kg；The specification of preservative film used on basket：Length × width x thickness is 1m × 1m × 0.05mm.
Above-mentioned leaf vegetables are spinach, romaine lettuce, Lettuce.
Beneficial effects of the present invention：
1, displaced type controlled atmosphere realizes continuous gas supply using alternately distribution in the present invention, improves gas displacement rate and matches makings
Amount, production efficiency are high.
2, the present invention pre-processes leaf vegetables using two sections of variable-frequency ultrasonics, and the stable state that the low-frequency ultrasonic waves of first stage generate is empty
Change is acted on to the destruction very little of plant cell, can mainly change membrane passage, promotion can reverse osmosis, reinforce substance fortune
It is defeated, to increase metabolic activity and promote the generation of benefit materials；Second stage, the concussion of strong high frequency ultrasound can make in bacterium
Flocculation sediment occurs for inclusion colloid, and liquefaction or emulsification occur for gel, to make bacterium lose activity.
3, the present invention is made using variable-frequency ultrasonic pretreatment with the fresh-keeping leaf vegetables of technology associated with displaced type controlled atmosphere
The quality and nutritional ingredient of typical leaf vegetables are preferably kept, and can significantly extend leaf vegetables storage period to 60 days.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1：Ultrasound pretreatment collaboration controlled atmosphere extends the control methods of spinach storage period
Fresh spinach removing sludge after picking, sorting is placed in ultrasonic cleaner and is cleaned, ultrasonic cleaning spinach
The condition of dish is：First band frequency 20KHz, processing time 5-6min, power 400W/Kg；Second band frequency 40KHz, when processing
Between 6-7min, power 600W/kg；20 DEG C for the treatment of temperature.Spinach naturally dry after ultrasonication is placed in frame, and is covered
One layer of preservative film of lid, preservative film specification length × width x thickness：1m × 1m × 0.05mm, length, width and the height dimension of frame used
For 510cm × 355cm × 310cm；Every basket of spinach quality is maintained at 6Kg.The spinach to have framed up is placed in modified atmosphere fresh-keeping storage, if
Determine displaced type controlled atmosphere parameter：Gas component is：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2, temperature：2 ± 1 DEG C, relatively
Humidity：90 ± 4%, after storage to 30d, it is changed to high oxygen modified atmosphere, sets controlled atmosphere parameter to 15 ± 1%O2, 2 ± 1%CO2, 83 ±
1%N2, temperature and relative humidity are constant, and 1d is placed under this oxygen environment, then switch to normal air conditioned storage, gas component
For：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2.Equipped with corresponding humidity sensor and the humidification automatically controlled dress in fresh-keeping warehouse
Set, monitor the humidity condition in library at any time, if humidity not as good as minimum relative humidity, according to the measured data of humidity sensor come
The steam that humidifier sprays into suitable atomization into library is automatically controlled, to ensure that vegetables humidity meets specification.In storage in 60 days
At the end of the phase of Tibetan, the quality of spinach is preferable, and spinach color and luster and fresh spinach difference unobvious, weight-loss ratio are less than the preservation of 3%, VC
Rate is higher than 59%, and Chlorophyll preservation is higher than 65%, and more tender and crisp stiffening state is presented in spinach sense organ.
Embodiment 2：Ultrasound pretreatment collaboration controlled atmosphere extends the control methods of romaine lettuce storage period
The fresh romaine lettuce on the picking same day is sorted after removing sludge, and 10min, ultrasonic wave are cleaned in ultrasonic cleaner
Cleaning romaine lettuce condition be：First band frequency 20KHz, processing time 5-6min, power 400W/Kg；Second band frequency 40KHz,
Processing time 6-7min, power 600W/kg；20 DEG C for the treatment of temperature.Romaine lettuce after ultrasonication is after natural drying in frame
It places, and covers one layer of preservative film, preservative film specification length × width x thickness：1m × 1m × 0.05mm, the length of frame used, width with
Height dimension is 510cm × 355cm × 310cm；Every basket of romaine lettuce quality is maintained at 8Kg.The romaine lettuce to have framed up is placed in controlled atmosphere to protect
In fresh library, displaced type controlled atmosphere parameter is set：Gas component is：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2, temperature：2±
1 DEG C, relative humidity：90 ± 4%, after storage to 30d, it is changed to high oxygen modified atmosphere, sets controlled atmosphere parameter to 15 ± 1%O2, 2 ±
1%CO2, 83 ± 1%N2, temperature and relative humidity are constant, and 1d is placed under this oxygen environment, then switch to normal air conditioned storage,
Gas component is：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2.Corresponding humidity sensor is housed in fresh-keeping warehouse and is automatically controlled
Humidifier, at any time monitor library in humidity condition, if humidity not as good as minimum relative humidity, according to the reality of humidity sensor
Measured data sprays into the steam of suitable atomization to automatically control humidifier into library, to ensure that vegetables humidity meets specification.
At the end of 60 days storage phases, the quality of romaine lettuce is preferable, and yellow occur not or seldom in color and luster and fresh romaine lettuce difference unobvious
It wilts, storage rate of the weight-loss ratio less than 3%, VC is higher than 62%, and Chlorophyll preservation is higher than 66%, and romaine lettuce texture is more crisp.
Embodiment 3：Ultrasound pretreatment collaboration controlled atmosphere extends the control methods of Lettuce storage period
Fresh Lettuce is placed in ultrasonic cleaner and cleans after preliminary picking, sorting in batches, the item of ultrasonic cleaning
Part is：First band frequency 20KHz, processing time 5-6min, power 400W/Kg；Second band frequency 40KHz, processing time 6-
7min, power 600W/kg；20 DEG C for the treatment of temperature.Lettuce naturally dry after ultrasonication is placed in frame, and is covered
One layer of preservative film, preservative film specification length × width x thickness：1m × 1m × 0.05mm, length, width and the height dimension of frame used are
510cm×355cm×310cm；Every basket of Lettuce quality keeps 6Kg.The Lettuce to have framed up is placed in modified atmosphere fresh-keeping storage, if
Determine displaced type controlled atmosphere parameter：Gas component is：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2, temperature：2 ± 1 DEG C, relatively
Humidity：90 ± 4%, after storage to 30d, it is changed to high oxygen modified atmosphere, sets controlled atmosphere parameter to 15 ± 1%O2, 2 ± 1%CO2, 83 ±
1%N2, temperature and relative humidity are constant, and 1d is placed under this oxygen environment, then switch to normal air conditioned storage, gas component
For：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2.Equipped with corresponding humidity sensor and the humidification automatically controlled dress in fresh-keeping warehouse
Set, monitor the humidity condition in library at any time, if humidity not as good as minimum relative humidity, according to the measured data of humidity sensor come
The steam that humidifier sprays into suitable atomization into library is automatically controlled, to ensure that vegetables humidity meets specification.In storage in 60 days
At the end of the phase of Tibetan, the quality of Lettuce is preferable, and color and luster changes unobvious, yellow seldom occurs and rots, weight-loss ratio is less than 3%, VC
Storage rate be higher than 65%, Chlorophyll preservation is higher than 69%, and Lettuce sense organ is still more crisp stiffening.
Embodiment 4：Ultrasound pretreatment collaboration controlled atmosphere extends the control methods of mixing leaf vegetables storage ＆ fresh-keeping period
Fresh spinach, romaine lettuce, Lettuce select maturity to be medium well, and through tentatively picking, sorting, removal wherein occurs
Yellow, brown stain, wilting, mechanical damage and rotten vegetables.It is placed in ultrasonic cleaner and cleans in batches, ultrasonic temperature 20
℃.The condition setting of supersound process is：First band frequency 20KHz, processing time 5-6min, power 400W/Kg；Second band frequency
40KHz, processing time 6-7min, power 600W/kg.By after ultrasonication spinach, romaine lettuce, Lettuce naturally dry with
1:1:1 ratio is placed in different frames, and covers one layer of preservative film, preservative film specification length × width x thickness：1m × 1m × 0.05mm,
Length, width and the height dimension of frame used are 510cm × 355cm × 310cm；Every basket of vegetables quality is maintained at 7Kg.It will frame up
Good mixing leaf vegetables is placed in displaced type modified atmosphere fresh-keeping storage, sets displaced type controlled atmosphere parameter：Gas component is：4 ± 1%
O2, 2 ± 1%CO2, 94 ± 1%N2, temperature：2 ± 1 DEG C, relative humidity：90 ± 4%, after storage to 30d, it is changed to high oxygen modified atmosphere,
Set controlled atmosphere parameter to 15 ± 1%O2, 2 ± 1%CO2, 83 ± 1%N2, temperature and relative humidity are constant, in this oxygen environment
Lower placement 1d, then normal air conditioned storage is switched to, gas component is：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2.In fresh-keeping warehouse
Equipped with corresponding humidity sensor and the humidifier automatically controlled, the humidity condition in library is monitored at any time, if humidity is not as good as most
Low relative humidity then sprays into suitable atomization according to the measured data of humidity sensor to automatically control humidifier into library
Steam, to ensure that vegetables humidity meets specification.At the end of 60 days storage phases, though the slightly dehydration of spinach, romaine lettuce, Lettuce is withered
It is listless, but quality is still preferable compared with fresh leaf vegetables, yellow seldom occurs and rots, weight-loss ratio is below 3%.The storage rate of spinach VC
Higher than 57%, Chlorophyll preservation is higher than 64%；The storage rate of romaine lettuce VC is higher than 60%, and Chlorophyll preservation is higher than 63%；Oil
The storage rate of wheat dish VC is higher than 62%, and Chlorophyll preservation is higher than 68%, mix three kinds of leaf vegetables sense organs of storage still comparatively fresh,
It is crisp, stiffening.
Claims (5)
1. a kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period, it is characterised in that：Become using two sections
The method of frequency formula ultrasonic synergistic displaced type controlled atmosphere carries out collaboration to leaf vegetables and handles fresh-keeping to extend storage period, specific step
Suddenly it is：
(1) it picks, sort：Fresh leaf vegetables is picked, occurs mechanical damage in sorting removal leaf vegetables, yellow, brown stain, wilt and rot
Vegetables；
(2) two sections of variable-frequency ultrasound pretreatments：It is high after ultrasonication frequency is first low, the first band frequency 20KHz, processing time 5-
6min, power 400W/kg；Second band frequency 40KHz, processing time 6-7min, power 600W/kg；20 DEG C for the treatment of temperature；
(3) displaced type air conditioned storage：By two sections of variable-frequency ultrasonics treated leaf vegetables naturally dry, it is respectively charged into different baskets
In, the basket outer cover last layer preservative film of the leaf vegetables of basket will be filled, is placed in displaced type modified atmosphere fresh-keeping storage and stores.
2. the method that a kind of ultrasound pretreatment collaboration controlled atmosphere according to claim 1 extends leaf vegetables storage period,
It is characterized in that：The displaced type modified atmosphere fresh-keeping storage parameter is set as：Gas component is：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%
N2, temperature：2 ± 1 DEG C, relative humidity：90 ± 4%；Storage is changed to high oxygen modified atmosphere to after 30d, controlled atmosphere parameter is set as 15 ±
1%O2, 2 ± 1%CO2, 83 ± 1%N2, temperature and relative humidity are constant, and 1d is placed under this oxygen environment, then switch to normal
Air conditioned storage, gas component are：4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2。
3. the method that a kind of ultrasound pretreatment collaboration controlled atmosphere according to claim 1 or 2 extends leaf vegetables storage period,
It is characterized in that：The displaced type modified atmosphere fresh-keeping storage is gas bleed formula displacement apparatus, and continuous gas supply is realized using alternately distribution；
Equipped with humidity sensor and the humidifier automatically controlled in library, the humidity condition in library is monitored at any time, if humidity is not as good as minimum
Relative humidity then sprays into the water of suitable atomization according to the measured data of humidity sensor to automatically control humidifier into library
Vapour, to ensure vegetables humidity.
4. the method that a kind of ultrasound pretreatment collaboration controlled atmosphere according to claim 1 extends leaf vegetables storage period,
It is characterized in that：The specification of basket used in each leaf vegetables：Length × width x thickness is 510cm × 355cm × 310cm；Every basket of leaf vegetables quality is protected
It holds in 6-8Kg；The specification of preservative film used on basket：Length × width x thickness is 1m × 1m × 0.05mm.
5. the method that a kind of ultrasound pretreatment collaboration controlled atmosphere according to claim 1 or 4 extends leaf vegetables storage period,
It is characterized in that：The leaf vegetables are spinach, romaine lettuce, Lettuce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810126403.9A CN108432867A (en) | 2018-02-08 | 2018-02-08 | A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810126403.9A CN108432867A (en) | 2018-02-08 | 2018-02-08 | A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108432867A true CN108432867A (en) | 2018-08-24 |
Family
ID=63191959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810126403.9A Pending CN108432867A (en) | 2018-02-08 | 2018-02-08 | A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108432867A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699734A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life |
| CN109845813A (en) * | 2019-01-24 | 2019-06-07 | 无锡海核装备科技有限公司 | A kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase |
| CN110583965A (en) * | 2019-10-24 | 2019-12-20 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for reducing nitrate content in fruit and vegetable storage |
| CN110896995A (en) * | 2019-12-31 | 2020-03-24 | 江南大学 | Fresh-keeping method for prolonging storage period of asparagus |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322662A (en) * | 2014-12-02 | 2015-02-04 | 江南大学 | Regulating and controlling preservation method for leaf vegetable mixed atmosphere control storage of ocean vessel |
| CN106070546A (en) * | 2016-06-20 | 2016-11-09 | 潜山县富源科技有限公司 | A kind of method for storing and refreshing of Fructus Rubi |
| CN106720255A (en) * | 2016-12-02 | 2017-05-31 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of mushroom preservation method of suitable logistics marketing fresh |
-
2018
- 2018-02-08 CN CN201810126403.9A patent/CN108432867A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322662A (en) * | 2014-12-02 | 2015-02-04 | 江南大学 | Regulating and controlling preservation method for leaf vegetable mixed atmosphere control storage of ocean vessel |
| CN106070546A (en) * | 2016-06-20 | 2016-11-09 | 潜山县富源科技有限公司 | A kind of method for storing and refreshing of Fructus Rubi |
| CN106720255A (en) * | 2016-12-02 | 2017-05-31 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of mushroom preservation method of suitable logistics marketing fresh |
Non-Patent Citations (2)
| Title |
|---|
| 尹晓婷: "超声波结合二甲基二碳酸盐对鲜切生菜品质与安全影响研究", 《中国优秀硕士学位论文全文数据库（电子期刊）》 * |
| 徐鹏等: "我国果蔬气调保鲜技术及装备的现状及发展趋势", 《包装与食品机械》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845813A (en) * | 2019-01-24 | 2019-06-07 | 无锡海核装备科技有限公司 | A kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase |
| CN109699734A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life |
| CN110583965A (en) * | 2019-10-24 | 2019-12-20 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for reducing nitrate content in fruit and vegetable storage |
| CN110896995A (en) * | 2019-12-31 | 2020-03-24 | 江南大学 | Fresh-keeping method for prolonging storage period of asparagus |
| CN110896995B (en) * | 2019-12-31 | 2021-10-29 | 江南大学 | Fresh-keeping method for prolonging storage period of asparagus |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108432867A (en) | A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period | |
| CN103583670B (en) | A kind of method for storing and refreshing of fresh white fungus | |
| CN101766209A (en) | Productive technology for preserving and processing fruits and vegetables | |
| CN104957244B (en) | A kind of fresh-cut thorn tender bud high-concentration oxygen controlled atmospheric packing combination cryopreservation preservation method | |
| CN101258869A (en) | Preservation fresh-keeping method for white gold needle mushroom | |
| CN109077112B (en) | Processing method of refrigerated apple fresh slices with fragrance, browning prevention and hardness preservation functions | |
| CN110074178B (en) | Modified atmosphere preservation method of instant pomegranate seeds | |
| CN102475121A (en) | Sterilization and fresh-keeping method of fruits and vegetables | |
| CN101228893A (en) | Fresh-cut lotus root fresh-keeping method of modified atmosphere packing with high oxygen | |
| CN106135386A (en) | A kind of preservation method of Fructus Mori fresh fruit | |
| CN106305988A (en) | United fresh-keeping method for prolonging storage period of Xianghe colocasia esculenta | |
| CN106819095A (en) | A kind of air regulating fresh-keeping method of winter sweet-smelling grass | |
| Wang et al. | Quality changes in fresh-cut asparagus with ultrasonic-assisted washing combined with cinnamon essential oil fumigation | |
| CN103859006A (en) | Method for fresh-keeping and quarantining fruits | |
| CN102144663A (en) | Non-thermal processing method of fresh-cut fruits and vegetables | |
| CN101228892A (en) | Combined mushroom fresh-keeping method of paint film, ozone pretreatment and microporous film modified atmosphere packaging | |
| CN109845813A (en) | A kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase | |
| CN109699734A (en) | A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life | |
| CN102885129B (en) | Pleurotus eryngii freshness retaining method | |
| CN109329397A (en) | A kind of preservation method of the quick moisture structuring of fresh-cut fruit and vegetable | |
| CN104782747B (en) | A kind of preservation method of mulberry fruit | |
| Singh et al. | Testing and evaluation of quality changes of treated fresh-cut tropical fruits packaged in thermoformed plastic containers | |
| CN113598225A (en) | Fresh-keeping method of figs | |
| CN109258800B (en) | Method for fresh-keeping, storing and transporting picked peaches | |
| CN106576633A (en) | Pressure-reduced ozone-charged fruit and vegetable storage method |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180824 |