CN108966826B - Leaf vegetable browning inhibition harvesting method and device - Google Patents
Leaf vegetable browning inhibition harvesting method and device Download PDFInfo
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- CN108966826B CN108966826B CN201810725640.7A CN201810725640A CN108966826B CN 108966826 B CN108966826 B CN 108966826B CN 201810725640 A CN201810725640 A CN 201810725640A CN 108966826 B CN108966826 B CN 108966826B
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- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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- A01D46/00—Picking of fruits, vegetables, hops, or the like; Devices for shaking trees or shrubs
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- 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
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Abstract
The invention relates to a method and a device for harvesting leaf vegetables with browning inhibition. Adopting an intelligent harvesting knife to harvest leaf vegetables; when the intelligent collecting knife cuts the stem part of the leaf vegetables, the anti-oxidation quick absorption liquid is released from the knife edge part of the intelligent collecting knife to the cut part of the stem part of the leaf vegetables to prevent the leaf vegetables from callus flowing out; releasing a fresh-keeping covering liquid to the middle lower part of the vegetable body from the middle part or the back of the intelligent collecting knife during cutting, and immediately forming a film to cover the vegetable stem and/or the vegetable stem branches; the intelligent collecting knife comprises a knife body, an anti-oxidation quick absorption liquid release device and a fresh-keeping covering liquid quick release device, wherein the anti-oxidation quick absorption liquid release device is arranged at the knife edge of the knife body, and the fresh-keeping covering liquid quick release device is arranged in the middle of the knife body or at the back of the knife. The preservative is applied immediately in the leaf vegetable harvesting process, so that the control of browning of the leaf vegetables is realized from the field harvesting stage, the freshness of the leaf vegetables is effectively improved, and the shelf life of the leaf vegetables is prolonged.
Description
Technical Field
The invention belongs to the technical field of agricultural product preservation, and particularly relates to a leaf vegetable browning inhibiting harvesting method and a special using device.
Background
The leaf vegetables are vegetables taking fresh and tender leaves and petioles as products, and are commonly Chinese cabbages, rapes, leaf lettuce, celery and the like. The vegetable is short in growth period, quick in maturation and rich in vitamins, the vegetable is not green in three days and emits sparks at two eyes, and leaf vegetables are table top products in south all the year round. The main problem to be solved in the commercialized treatment of picked leaf vegetables is that the leaf vegetables cannot be guaranteed to be sold immediately after being picked, and how to keep the fresh state of the leaf vegetables before being picked. The preservation methods commonly used at present include low-temperature storage, freshness protection package, air conditioning, chemical preservative soaking, film coating and the like, and the methods are generally finished in a storage room or a packaging workshop after the leaf vegetables are harvested.
Nevertheless, the leaf vegetables treated by the above preservation technology still have the problems of leaf withering, leaf edge yellowing, stalk darkening, cutting point browning and other post-harvest deterioration discoloration compared with the leaf vegetables just picked. Moreover, the chemically synthesized preservative also has the problems of carcinogenesis, distortion and the like which affect the health of human bodies and the acceptance of the public.
Disclosure of Invention
The invention aims to provide a leaf vegetable browning inhibition harvesting method aiming at the problems of wilting, yellowing and browning phenomena existing in the existing preservation and quality guarantee of leaf vegetables and public acceptance obstacle of a chemically synthesized preservative. The method applies the antioxidant rapid absorption liquid and the fresh-keeping covering liquid in the leaf vegetable harvesting process in real time, realizes the control of browning of the leaf vegetables from the field harvesting stage, effectively improves the freshness of the leaf vegetables and prolongs the shelf life of the leaf vegetables.
Another object of the present invention is to provide an intelligent harvesting knife.
The technical scheme of the invention is as follows:
a method for inhibiting browning of leaf vegetables comprises the following steps: adopting an intelligent harvesting knife to harvest leaf vegetables; when the intelligent collecting knife cuts the stem part of the leaf vegetables, the anti-oxidation quick absorption liquid is released from the knife edge part of the intelligent collecting knife to the cut part of the stem part of the leaf vegetables to prevent the leaf vegetables from callus flowing out; when cutting, the fresh-keeping covering liquid is quickly released to the middle lower part of the vegetable body from the middle part or the back of the intelligent collecting knife, and a film is immediately formed to cover the vegetable stem and/or the branch of the vegetable stem;
the intelligent collecting knife comprises a knife body, an anti-oxidation quick absorption liquid release device and a fresh-keeping covering liquid quick release device, wherein the anti-oxidation quick absorption liquid release device is arranged at the knife edge of the knife body, and the fresh-keeping covering liquid quick release device is arranged in the middle of the knife body or at the back of the knife.
The antioxidant fast absorption liquid (also called antioxidant fast absorption liquid A) can adopt various existing liquids with antioxidant effect on leafy vegetables. When the leaf vegetable harvesting operation is implemented, the anti-oxidation quick absorption liquid A is instantly released to the cut of the stem part of the leaf vegetable from the intelligent harvesting knife edge part, so that the leaf vegetable callus is prevented from flowing out, and the freshness of the leaf vegetable can be furthest ensured by the operation mode. In a preferred scheme, the anti-oxidation quick absorption liquid mainly comprises an active component, a suspension auxiliary agent and water. The antioxidant fast absorption liquid can only consist of active components, suspension auxiliary agents and water, and other components which are beneficial to the functions of antioxidation, liquid dispersion and the like, such as pH regulators and the like, can also be further added. The active ingredients referred to herein include, but are not limited to, bamboo leaves or extracts thereof, lotus leaves or extracts thereof, and tea leaves or tea polyphenols.
In one embodiment, the antioxidant rapid absorption liquid contains bamboo leaves or bamboo leaf extract in an amount of 1-5 wt%, preferably 2-3 wt%.
In one embodiment, the lotus leaf or lotus leaf extract is present in an amount of 1-5%, preferably 2.5-3.5% by weight.
In one embodiment, the tea leaf or tea polyphenol comprises 1-5%, preferably 2.5-3.5% by mass, and the suspending aid comprises less than 5% by mass.
Before the active components of bamboo leaves, lotus leaves or tea leaves are used, the active components are firstly subjected to irradiation treatment and then are crushed into powder; preferably, the irradiation treatment is carried out at 15-25kGy, more preferably at 20 kGy. After irradiation treatment, the powder is made into dry powder or nano-scale dry powder by ball milling.
In one scheme, the active components and the suspension auxiliary agent are proportionally added into water to prepare a uniform aqueous solution, and the pH value of the aqueous solution is adjusted to 3-4.
A preparation method of a leaf vegetable browning inhibitor comprises the following steps:
a method for preparing an antioxidant rapid absorption liquid A: irradiating bamboo leaves or bamboo leaf extract, lotus leaves or lotus leaf extract and tea leaves or tea polyphenol, ball-milling into nano-scale dry powder, mixing with water, adding an auxiliary agent, stirring uniformly, and adjusting the pH value of the mixed solution to 3-4 to obtain the antioxidant rapid absorption liquid A.
The fresh-keeping covering liquid (also called fresh-keeping covering liquid B) can adopt various existing liquids with fresh-keeping or covering functions on the leafy vegetables. When the stem parts of the leaf vegetables are cut, the fresh-keeping covering liquid B is sprayed to the stem parts of the leaf vegetables from the back of the intelligent collecting knife within a limited time to form a film, so that the wound is further blocked and the stem parts of the leaf vegetables are completely covered with the film. In a preferred scheme, the fresh-keeping covering liquid mainly comprises active components, auxiliaries and water. The fresh-keeping covering liquid can only consist of active components, auxiliary agents and water, and other components which are beneficial to fresh keeping, stability and other functions, such as pH regulators, edible polymers, antibacterial agents capable of inhibiting decay and deterioration of the leaf vegetables and the like can also be further added.
In one embodiment, the active ingredients consist essentially of chitosan and an antimicrobial peptide.
In one embodiment, the chitosan content of the fresh-keeping coating solution is 1 to 10% by mass, preferably 2.5 to 4.5% by mass. Before the chitosan is used, the chitosan dry powder is subjected to radiation treatment, preferably, the radiation treatment adopts 90-110kGy, and further preferably 100 kGy.
In one embodiment, the antibacterial peptide is present in an amount of 0.1 to 5% by mass, preferably 0.5 to 1.5% by mass.
In one embodiment, the mass content of the auxiliary is less than 2%.
In a further preferred embodiment, the auxiliary agent of the present invention is not limited to phytic acid, calcium powder or a mixture, and any other auxiliary agent that does not affect the present invention is included in the technical solution of the present invention. The purity of the chitosan adopted by the invention is more than 90%.
A method for preparing a fresh-keeping covering liquid B comprises the following steps: and (3) mixing the chitosan after irradiation treatment with water, adding the antibacterial peptide, and uniformly stirring to obtain the fresh-keeping covering liquid B.
In a particularly preferred embodiment of the invention, the antioxidant fast absorption liquid A and the fresh-keeping covering liquid B are prepared as they are, and the storage time is not more than 6 hours.
The time of the quick release process of the fresh-keeping covering liquid in the invention is 0.1-5 seconds, preferably 0.5-1.0 second. According to the invention, the fresh-keeping covering liquid is quickly released when the leaf vegetables are picked, so that the leaf vegetables can be maximally kept fresh. The quick release process time of the fresh-keeping covering liquid comprises the whole time from cutting the stem part of the leaf vegetable, completely cutting the stem part of the leaf vegetable and till the stem part is completely covered by the covering liquid.
The method of the invention needs to use an intelligent harvesting knife, the intelligent harvesting knife comprises a knife body, an anti-oxidation rapid absorption liquid release device and a fresh-keeping covering liquid rapid release device, the anti-oxidation rapid absorption liquid release device is arranged at the knife edge part of the knife body, and the fresh-keeping covering liquid rapid release device is arranged in the middle of the knife body or at the back of the knife.
Furthermore, this intelligence is gathered sword includes cutter body, anti-oxidant quick absorption liquid release, fresh-keeping covering liquid quick release, controller and edge of a knife contact, and wherein the controller is established on the cutter body, and the edge of a knife contact is established at the edge of a knife department of cutter body, and the edge of a knife contact is connected with the controller.
The intelligent harvesting knife can further comprise a liquid storage tank A for storing antioxidant rapid absorption liquid and a liquid storage tank B for storing fresh-keeping covering liquid, wherein the liquid storage tank A and the liquid storage tank B are arranged on the knife back of the knife body or are connected to the waist of a harvester through a pipeline or are arranged on other harvesting equipment; the liquid storage tank A is connected with an anti-oxidation rapid absorption liquid release device through a pipeline, and a first micro pump is arranged on the pipeline or in the liquid storage tank A; the liquid storage tank B is connected with the fresh-keeping covering liquid quick release device through a pipeline, and a second micro pump is arranged on the pipeline between the liquid storage tank B and the fresh-keeping covering liquid quick release device or in the liquid storage tank B.
A first control valve can be arranged on the first micro pump or a pipeline between the liquid storage tank A and the first micro pump, and a second control valve can be arranged on the second micro pump or a pipeline between the liquid storage tank A and the second micro pump.
In one scheme, the anti-oxidation quick absorption liquid release device and the fresh-keeping covering liquid quick release device respectively comprise one or more liquid spray nozzles, wherein the knife edge contact and the liquid spray nozzles of the knife edge are arranged on the knife edge in a crossed mode.
In another scheme, the anti-oxidation quick absorption liquid release device comprises 4-8 liquid spray nozzles which are arranged at the knife edge part of the knife body at intervals.
In another scheme, the fresh covering liquid quick release device comprises 4-8 liquid spraying nozzles which are arranged at the knife back of the knife body at intervals.
In one embodiment, the controller is connected to the first control valve and the second control valve by lines, respectively.
The intelligent collecting knife is handheld or fixed. The handheld liquid storage tank A and the handheld liquid storage tank B can be fixedly arranged on the knife back of the knife body or can be connected to the waist of a collector through a pipeline, and preferably, the handheld liquid storage tank is arranged on the knife back; the fixed intelligent harvesting knife can be fixedly arranged on other harvesting equipment, and the liquid storage tank A and the liquid storage tank B of the fixed intelligent harvesting knife can be fixedly arranged on the knife back of the knife body or can be arranged on other harvesting equipment (such as a harvesting machine).
The using device of the leaf vegetable browning inhibitor, namely the intelligent harvesting knife, provided by the invention controls the liquid applying time through the knife edge contact, the first micro pump, the second micro pump and the controller.
Furthermore, the intelligent collecting knife can adjust the release process time of the anti-oxidation quick absorption liquid A and the fresh-keeping covering liquid B through the controller and the touch micro-switch of the knife edge contact, or accelerate or slow down.
Furthermore, the liquid storage tank A, the liquid storage tank B, the first micropump, the second micropump and the controller in the cutter body are symmetrically arranged on the cutter body.
The back and face of the knife may be of metal, plastic, wood, etc., and in one embodiment a plastic material may be used to reduce the weight of the hand-held knife body.
The invention has the advantages of
The color change of the leaf vegetables is probably caused by enzymatic browning and non-enzymatic browning, which affects the appearance of the product and also affects the nutrient components and the flavor. Enzymatic browning reaction after the leaf vegetables are picked is very quick and can occur in a short time. When the leaf vegetables are damaged, heated or in a bad environment, polyphenols in the leaf vegetables are oxidized under the catalysis of polyphenol oxidase to be brown.
After the tissue of the fresh leaf vegetable is injured, a large amount of oxygen is soaked in the tissue, the zymogen is activated, the o-phenol substances are oxidized into o-benzoquinone compounds under the catalytic action of enzyme, and then the complex melanin substances are further formed.
1. The fresh-keeping liquid is released immediately in the picking stage, and the activity of polyphenol oxidase is controlled, so that the browning degree of the stems and stalks of the leaf vegetables is reduced by more than 40 percent relatively. At present, leaf vegetables are treated in a post-harvest stage, namely, after the leaf vegetables are harvested in the field for 1-2 hours, cleaning, precooling, cutting, sterilizing, packaging and the like are carried out, so that the optimal repair time for cell integrity and regional structural damage of enzymes and substrates is lost.
2. The fresh-keeping absorption liquid is a nano micromolecular substance, and is convenient for quick absorption by tissues. The antioxidant is added into the fresh-keeping absorption liquid to reduce the oxidative deterioration of the leaf vegetables.
3. And after the preservation solution is released, the macromolecular film-forming agent is applied, and the oxygen permeability of the film to oxygen is utilized to maintain the oxygen concentration on the surfaces of the leaf vegetables at a lower level, so that the effect of browning enzymes of the leaf vegetables is further blocked. The film forming agent can be added with antibacterial agent to inhibit rottenness and deterioration of leaf vegetables.
4. The special intelligent harvesting knife can realize the instant processing of the vegetables in the harvesting process. The release nozzle is arranged at the knife edge to ensure that the fresh-keeping liquid is released to the wound healing part point to point; the liquid applying amount and time can be controlled, the absorption liquid is released, the covering liquid is quickly sprayed, and the automatic spraying is finished within 0.5 to 1 second.
5. The absorption liquid and the covering liquid are natural plant extracts, are non-toxic and harmless, and ensure the edible safety.
Drawings
FIG. 1 is a schematic structural view of the intelligent harvesting knife of the present invention;
in the figure, 1 is a cutter body, 101 is a cutter edge, 102 is a cutter back, 2 is a liquid storage tank A, 3 is a liquid storage tank B, 4 is a cutter edge contact, 5 is a cutter edge nozzle, 6 is a cutter back nozzle, 701 is a first micro pump, 702 is a first micro pump, 8 is a controller, 901 is a first control valve, and 902 is a second control valve;
FIG. 2 is a graph showing the chlorophyll content changes between the control and the treatment of applying the fresh-keeping liquid immediately during the harvesting process of the green vegetables.
Detailed Description
The present invention is further illustrated by the following examples and the accompanying drawings, which are not intended to limit the invention in any way.
The intelligent collecting knife is handheld or fixed. The hand-held liquid storage tank can be connected to the waist of the collector through a pipeline, and in addition, the hand-held liquid storage tank can be arranged on the knife back, as shown in figure 1; the fixed cutter body and the liquid storage tank can be arranged on the harvester.
The invention discloses an intelligent collecting knife which comprises a knife body 1, a liquid storage tank A and a liquid storage tank B, as shown in figure 1, a liquid storage tank A2, a liquid storage tank B3 and a knife back nozzle 6 are arranged on a knife back 102, a knife edge contact 4 and a knife edge nozzle 5 are arranged on a knife edge 101, a controller 8 is arranged on a knife face of the knife body 1, an outlet of the liquid storage tank A2 is connected with an inlet of the knife edge nozzle 5 through a pipeline, an outlet of the liquid storage tank B3 is connected with an inlet of the knife back nozzle 6 through a pipeline, two ends of the controller 8 are respectively connected with a first control valve 901 and a second control valve 902 through a circuit, one end of the controller 8 is connected with the knife edge contact 4 through a circuit, a first control valve 901 and a first micro pump 701 are arranged in the pipeline of the liquid storage tank A2 and the knife edge nozzle 5, and a second control valve 902 and a second micro pump 702 are arranged in the.
In fig. 1, 4 knife back nozzles 6 are arranged on the knife back 102; the knife edge 101 is respectively provided with 6 knife edge contacts 4 and knife edge nozzles 5, and the knife edge contacts 4 and the knife edge nozzles 5 are arranged on the knife edge 101 in a crossed manner.
A liquid storage tank A2, a liquid storage tank B3, a first micro pump 701, a second micro pump 702, a controller 8, a first control valve 901 and a second control valve 902 in a cutter body of the device are symmetrically arranged on the cutter body.
The intelligent collecting knife provided by the invention has the following use process: the prepared antioxidant quick absorption liquid A and the fresh-keeping covering liquid B are respectively filled into a liquid storage tank A2 and a liquid storage tank B3 of the intelligent acquisition knife, when the intelligent harvesting knife performs cutting operation, the knife edge touches the stem part of the leaf vegetables, the knife edge contact 4 starts the controller 8 to send a signal, the first control valve 901 and the second control valve 902 open the valves after receiving the signal, the first micro pump 701 immediately extracts antioxidant fast absorption liquid A from the liquid storage tank A2, the antioxidant fast absorption liquid A is released to the stem part of the leaf vegetables from the knife edge nozzle 5 on the knife edge 101 through the pipeline to prevent the callus from flowing out, meanwhile, the second micro-pump 702 automatically pumps the fresh-keeping covering liquid B from the liquid storage tank B3 and sprays the fresh-keeping covering liquid B to the middle lower part of the dish body through the pipeline and the knife back nozzle 6 on the knife back 102, and immediately forming a film, covering the vegetable stem and branches, further plugging the callus, fully covering the stem part of the leaf vegetable with the film, and finishing the whole process of cutting and releasing A, B liquid within 0.5-1.0 second. The collected leaf vegetables are collected and packaged by the collector. Therefore, the method can realize the control of browning of the leaf vegetables from the field harvesting stage, effectively improve the freshness of the leaf vegetables and prolong the shelf life of the leaf vegetables.
Example 1
Green vegetable
1. Firstly, preparing an antioxidant rapid absorption liquid A: irradiating the bamboo leaves, the lotus leaves and the tea polyphenol by 20kGy, ball-milling the raw materials into nano-scale dry powder, filling nitrogen for packaging, adding the nano-scale dry powder into water according to the proportion of 2 percent, 2.5 percent and 2.5 percent in sequence, adding 2 percent of calcium powder, stirring the mixture evenly, and adjusting the pH value to 4; preparing a fresh-keeping covering liquid B: the chitosan dry powder with the purity of more than 90 percent is irradiated to 100kGy, added into water according to the proportion of 2.5 percent, added with 0.5 percent of antimicrobial peptide and stirred evenly.
2. The absorption liquid A and the covering liquid B are respectively filled into an auxiliary liquid storage tank of a special mining and cutting device, namely an intelligent mining knife, and are reserved within 2 hours. The handheld intelligence is gathered the sword and is aimed at the green vegetables stalk portion, in liftoff 1cm hypocotyl department, cuts gently, and the knife edge contact is touched to the stalk portion this moment, has started first micropump, and 4 nozzles immediate release to green vegetables stalk portion incision of sword oral area are gathered by intelligence to absorption liquid A, have started the second micropump simultaneously, and cover liquid B sprays the film of green vegetables stalk portion by 4 nozzles of gathering the sword back to accomplish in 0.5 seconds.
Comparative example 1:
directly picking and cutting the seeds in a frame according to a conventional picking method.
And detecting and recording the fresh-keeping effect of the green vegetables. See table 1.
Example 2
Celery
1. Firstly, preparing an antioxidant rapid absorption liquid A: irradiating the bamboo leaves, the lotus leaves and the tea polyphenol by 20kGy, ball-milling the raw materials into nano-scale dry powder, filling nitrogen and packaging the nano-scale dry powder, adding the nano-scale dry powder into water according to the proportion of 2.5 percent, 3.0 percent and 3.0 percent in sequence, adding 1 percent of phytic acid and 3 percent of calcium powder, stirring the mixture evenly, and adjusting the pH value to 3; preparing a fresh-keeping covering liquid B: the chitosan dry powder with the purity of more than 90 percent is irradiated to 100kGy, added into water according to the proportion of 3.5 percent, added with 1.0 percent of antimicrobial peptide and stirred evenly.
2. The absorption liquid A and the covering liquid B are respectively filled into an auxiliary liquid storage tank of a special mining and cutting device, namely an intelligent mining knife, and are reserved within 4 hours. The sword is aimed at celery stem portion to handheld intelligence is collected to the sword, in liftoff 2cm root, cuts gently, and the edge of a knife contact is touched to the stem portion this moment, has started first micropump, and absorption liquid A adopts 6 nozzles of sword oral area instant release to celery stalk portion incision by intelligence, has started the second micropump simultaneously, and covering liquid B sprays celery stalk portion membrane by 6 nozzles of collecting the back of a knife portion to accomplish in 0.8 seconds.
Comparative example 2:
directly picking and cutting the seeds in a frame according to a conventional picking method.
And detecting and recording the fresh-keeping effect of the celery. See table 1.
Example 3
Lettuce
1. Firstly, preparing an antioxidant rapid absorption liquid A: irradiating the bamboo leaves, the lotus leaves and the tea polyphenol by 20kGy, ball-milling the raw materials into nano-scale dry powder, filling nitrogen and packaging the nano-scale dry powder, adding the nano-scale dry powder into water according to the proportion of 3 percent, 3.5 percent and 3.5 percent in sequence, adding 2 percent of phytic acid and 1 percent of calcium powder into the water, stirring the mixture evenly, and adjusting the pH value to 3; preparing a fresh-keeping covering liquid B: the chitosan dry powder with the purity of more than 90 percent is irradiated to 100kGy, added into water according to the proportion of 4.5 percent, added with 1.5 percent of antimicrobial peptide and stirred evenly.
2. The absorption liquid A and the covering liquid B are respectively filled into an auxiliary liquid storage tank of a special mining and cutting device, namely an intelligent mining knife, and are reserved within 6 hours. The handheld intelligence is gathered the sword and is aimed at lettuce stem portion, in liftoff 1cm root, cuts gently, and the edge of a knife contact is touched to stem portion this moment, has started first micropump, and 8 nozzles immediate release to lettuce stalk portion incision of sword oral area are gathered by intelligence to absorption liquid A, have started the second micropump simultaneously, and cover liquid B sprays lettuce stalk portion membrane by adopting 8 nozzles at the back of a knife to accomplish in 1 second.
Comparative example 3:
directly picking and cutting the seeds in a frame according to a conventional picking method.
And detecting and recording the fresh-keeping effect of the lettuce. See table 1.
TABLE 1 fresh-keeping test data of leaf vegetable samples
Note: the yellowing degree and the weight loss rate in the table are respectively set to 0% and 0% by taking fresh green vegetables, celery or lettuce as reference.
As can be seen from Table 1, compared with the control, the stem browning degree and the weight loss rate of the green vegetables, the celery and the lettuce harvested by the method are respectively reduced by 49.3 percent and 52.7 percent, and the preservation period is prolonged by more than 30 percent.
Example 4
1. The material and the method are as follows: selecting 24 small green vegetables without diseases, fresh green leaves, brown spots and damage to leaf stalks, and contrasting and treating 12 small green vegetables. No rain or water is sprayed 2 days before the test.
Firstly, the antioxidant rapid absorption liquid A and the fresh-keeping covering liquid B are prepared according to the method of the embodiment 1 and are filled into the liquid storage tank A and the liquid storage tank B.
When the harvesting operation starts, when the intelligent harvesting knife edge touches the stem part of the leaf vegetables, the knife edge contact starting controller sends a signal, the first micro pump immediately extracts absorption liquid A from the liquid storage tank A and releases the absorption liquid A to the split part of the hypocotyl of the green vegetables through 5 liquid spraying nozzles of the knife edge, meanwhile, the second micro pump extracts covering liquid B from the liquid storage tank B, the covering liquid B is sprayed to the middle lower part of the vegetable body through 5 liquid spraying nozzles of the knife back, and the film forming, the covering of the stem and the branch are immediately completed within 0.8 second. The control was harvested directly without any treatment.
After harvesting, the vegetables were stored at room temperature and the level of leaf green was determined at 0, 5, 30, 60, 240, 1440 minutes, respectively.
2. Results and analysis:
as can be seen from fig. 2, after the green vegetables are harvested, the green level of the leaves is sharply reduced within the first 240 minutes and then becomes gentle (240-1140 minutes); compared with the control without any treatment, the treatment of applying the preservative solution immediately in the harvesting process obviously improves the chlorophyll level of the vegetables. The harvested green vegetables leave the nutrient supply, and a series of physiological and biochemical changes are initiated, so that yellowing and browning phenomena occur. The reduction of the chlorophyll content is an important reason for yellowing and browning of the green vegetables. The present invention is not concerned with parts which are the same as or can be implemented using prior art techniques.
Claims (8)
1. A method for inhibiting browning of leaf vegetables and harvesting is characterized in that an intelligent harvesting knife is adopted to harvest the leaf vegetables; when the intelligent collecting knife cuts the stem part of the leaf vegetables, the anti-oxidation quick absorption liquid is released from the knife edge part of the intelligent collecting knife to the cut part of the stem part of the leaf vegetables to prevent the leaf vegetables from callus flowing out; when cutting, the fresh-keeping covering liquid is quickly released to the middle lower part of the vegetable body from the middle part or the back of the intelligent collecting knife, and a film is immediately formed to cover the vegetable stem and/or the branch of the vegetable stem; the time of the quick release process of the fresh-keeping covering liquid is 0.5-1.0 second;
the intelligent harvesting knife comprises a knife body, an antioxidant rapid absorption liquid release device, a fresh-keeping covering liquid rapid release device, a liquid storage tank A for storing the antioxidant rapid absorption liquid, a liquid storage tank B for storing the fresh-keeping covering liquid, a controller and a knife edge contact, wherein the antioxidant rapid absorption liquid release device is arranged at the knife edge part of the knife body, and comprises 4-8 liquid spraying nozzles which are arranged at the knife edge part of the knife body at intervals; the quick release device for the fresh-keeping covering liquid is arranged in the middle of the knife body or at the knife back of the knife body, and comprises 4-8 liquid spray nozzles which are arranged at the knife back of the knife body at intervals; the liquid storage tank A and the liquid storage tank B are arranged on the back of the cutter body or are connected to the waist of a collector through a pipeline or are arranged on other collecting equipment; the liquid storage tank A is connected with the anti-oxidation quick absorption liquid release device through a pipeline, and a first micro pump is arranged on the pipeline or in the liquid storage tank A; the liquid storage tank B is connected with the fresh-keeping covering liquid quick release device through a pipeline, and a second micro pump is arranged on the pipeline between the liquid storage tank B and the fresh-keeping covering liquid quick release device or in the liquid storage tank B; the controller is arranged on the cutter body, the cutter edge contact is arranged at the cutter edge of the cutter body, and the cutter edge contact is connected with the controller; the controller is respectively connected with the first control valve and the second control valve through lines;
the intelligent collecting knife adjusts the release process time of the anti-oxidation quick absorption liquid and the fresh-keeping covering liquid through the controller and a light-touch microswitch of a knife edge contact;
the anti-oxidation rapid absorption liquid mainly comprises an active component, a suspension auxiliary agent and water; the active components mainly comprise bamboo leaves or bamboo leaf extracts, lotus leaves or lotus leaf extracts and tea leaves or tea polyphenols; in the antioxidant rapid absorption liquid, the mass content of bamboo leaves or bamboo leaf extracts is 1-5%, the mass content of lotus leaves or lotus leaf extracts is 1-5%, the mass content of tea leaves or tea polyphenols is 1-5%, and the mass content of suspension aids is less than 5%; before the bamboo leaves, the lotus leaves and the tea leaves are used, the bamboo leaves, the lotus leaves and the tea leaves are irradiated by 15-25kGy and then are made into dry powder by ball milling;
the fresh-keeping covering liquid mainly comprises active components, an auxiliary agent and water; the active components mainly comprise chitosan and antibacterial peptide; the mass content of chitosan in the fresh-keeping covering liquid is 1-10%, the mass content of antibacterial peptide is 0.1-5%, and the mass content of the auxiliary agent is less than 2%; before the chitosan is used, the chitosan dry powder is subjected to 90-110kGy irradiation treatment.
2. The harvesting method for inhibiting browning of leaf vegetables according to claim 1, wherein in the antioxidant rapid absorption liquid, the mass content of bamboo leaves or bamboo leaf extracts is 2-3%, the mass content of lotus leaves or lotus leaf extracts is 2.5-3.5%, the mass content of tea leaves or tea polyphenols is 2.5-3.5%, and the mass content of suspension aids is less than 5%.
3. The leaf vegetable browning inhibiting and harvesting method according to claim 1 or 2, wherein the bamboo leaves, the lotus leaves and the tea leaves are subjected to irradiation treatment of 20kGy before use, and then are ball-milled into dry powder.
4. The leaf vegetable browning inhibiting harvesting method according to claim 1, wherein the mass content of chitosan in the fresh-keeping covering liquid is 2.5-4.5%, the mass content of antimicrobial peptide is 0.5-1.5%, and the mass content of the auxiliary agent is less than 2%.
5. The leafy vegetable browning inhibiting harvesting method according to claim 1 or 4, wherein the chitosan is subjected to 100kGy irradiation treatment on dry chitosan powder before use.
6. The leafy vegetable browning inhibiting harvesting method according to claim 5, wherein the purity of said chitosan is greater than 90%.
7. The leafy vegetable browning inhibiting harvesting method according to claim 1, wherein the suspension aid is phytic acid, calcium powder or a mixture thereof.
8. An intelligent harvesting knife is characterized by comprising a knife body, an antioxidant rapid absorption liquid release device, a fresh-keeping covering liquid rapid release device, a liquid storage tank A for storing the antioxidant rapid absorption liquid, a liquid storage tank B for storing the fresh-keeping covering liquid, a controller and a knife edge contact, wherein the antioxidant rapid absorption liquid release device is arranged at the knife edge part of the knife body and comprises 4-8 liquid spraying nozzles which are arranged at the knife edge part of the knife body at intervals; the quick release device for the fresh-keeping covering liquid is arranged in the middle of the knife body or at the knife back of the knife body, and comprises 4-8 liquid spray nozzles which are arranged at the knife back of the knife body at intervals; the liquid storage tank A and the liquid storage tank B are arranged on the back of the cutter body or are connected to the waist of a collector through a pipeline or are arranged on other collecting equipment; the liquid storage tank A is connected with the anti-oxidation quick absorption liquid release device through a pipeline, and a first micro pump is arranged on the pipeline or in the liquid storage tank A; the liquid storage tank B is connected with the fresh-keeping covering liquid quick release device through a pipeline, and a second micro pump is arranged on the pipeline between the liquid storage tank B and the fresh-keeping covering liquid quick release device or in the liquid storage tank B; the controller is arranged on the cutter body, the cutter edge contact is arranged at the cutter edge of the cutter body, and the cutter edge contact is connected with the controller; the controller is respectively connected with the first control valve and the second control valve through lines.
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| CN111615922B (en) * | 2020-06-17 | 2021-12-17 | 孙彩娜 | Guangdong flowering cabbage cutting device with moisturizing function |
| CN115042235B (en) * | 2022-05-13 | 2023-09-19 | 江苏味巴哥食品股份有限公司 | Slicer for antioxidation fresh-keeping of dried pork slices and fresh-keeping method thereof |
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