CN109699734A - A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life - Google Patents
A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life Download PDFInfo
- Publication number
- CN109699734A CN109699734A CN201910156372.6A CN201910156372A CN109699734A CN 109699734 A CN109699734 A CN 109699734A CN 201910156372 A CN201910156372 A CN 201910156372A CN 109699734 A CN109699734 A CN 109699734A
- Authority
- CN
- China
- Prior art keywords
- fresh
- frequency
- epsilon
- processing
- cut
- 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
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of compound antibacterial methods for extending Fresh-cut Lettuce shelf life, belong to fresh food preserving and storing techniques field.The present invention will be put into dual-frequency ultrasonic wave cleaning machine after romaine lettuce fresh-cut that is fresh, having no mechanical damage, and two sections of variable-frequency ultrasonic processing are carried out after setting the temperature and time of supersonic wave cleaning machine, injection a certain concentration epsilon-polylysine carries out second segment frequency processing in supersonic wave cleaning machine after first segment frequency processing is complete, draining after having handled, it is filled with nitrogen, oxygen, argon gas, Krypton by a certain percentage again and carries out controlled atmospheric packing, then refrigerate.The method of the present invention can not only suppress growth of microorganism, reduce enzymatic activity, keep preferable color, and maintain the texture and nutritional ingredient of Fresh-cut Lettuce.During refrigeration compared with independent ultrasonic wave or epsilon-polylysine, epsilon-polylysine and the significant shelf life for extending Fresh-cut Lettuce of ultrasonic synergistic processing.
Description
Technical field
The present invention relates to a kind of compound antibacterial methods for extending Fresh-cut Lettuce shelf life, belong to garden stuff processing preservation technology neck
Domain.
Background technique
China is fruits and vegetables big producer, and fruits and vegetables yield occupies the first in the world all the year round.Romaine lettuce because rich in vitamin, minerals,
The nutriments such as carbohydrate receive an acclaim in people's diet.With China's pollution-free industry expanding economy, fresh-cut
Romaine lettuce is more and more popular with consumers.Fresh-cut Lettuce is fresh fruit of vegetables through the processing ring such as over cleaning, finishing, peeling, cutting
Section, then supply consumer after being packaged a kind of nutrition, instant product conveniently, fresh.However, Fresh-cut Lettuce will cause cell
Broken, respiratory intensity is reinforced, ethylene synthesis is accelerated, and contacts enzyme and substrate directly, leads to enzymatic and non-enzymatic browning, thus plus
The speed aging and corruption of fresh-cut fruit and vegetable.Fresh-cut fruit and vegetable juice outflow simultaneously, increases the machine of Fresh-cut Lettuce microbial contamination
Meeting makes Fresh-cut Lettuce quality decline, shortens shelf life, substantially reduces the commercial value of fresh-cut food.It is raw about fresh-cut in recent years
Dish preservation method mainly includes refrigeration, controlled atmosphere, irradiation, chemical preservative etc., these methods have there are at high cost, operation is multiple
It is miscellaneous, there is the problems such as unstability or fresh-keeping effect are bad.Therefore, we it is necessary to find a kind of fresh-keeping skill of novel Fresh-cut Lettuce
Art reinforces its application, this is for the guarantee of Fresh-cut Lettuce edible safety and the extension important in inhibiting of shelf life.
Cao etc. (2010) have studied ultrasonication to adopt rear strawberry rot and quality influence, the study found that 20
DEG C, ultrasonic frequency 40kHz temperature be lower processing strawberry 10min can effectively reduce bacterium, mould and yeast quantity and maintenance compared with
Good quality.Compared with the present invention, this method is safe and non-toxic, but disinfection is not thorough and does not show to the extension of strawberry long shelf life
It writes, the present invention combines controlled atmospheric packing to refrigerate using two sections of variable-frequency ultrasonic collaboration epsilon-polylysine processing, can effectively inhibit
The growth of microorganism and the shelf life for effectively extending Fresh-cut Lettuce.
Zhao Yueping etc. (2011) is studied using degerming rate and its quality of the ultrasonic cleaning to fresh-cut blue apples, as a result
Show that 10min is cleaned at 30 DEG C, ultrasonic power 50W can not only effectively remove bacterial number, fungi and Escherichia coli
Quantity and the growth for inhibiting storage period microorganism, and the fresh and tender degree of celery and organoleptic quality can be preferably kept, effectively extend
Fresh-cut blue apples shelf life was to 10 days.Compared with the present invention, this method ultrasonic cleaning disinfection speed is fast, does not damage to sample,
But bacteria-eliminating efficacy is limited, it is therefore desirable to be combined with other preservation technologies.The present invention relies using two sections of variable-frequency ultrasonic collaboration ε-are poly-
Propylhomoserin processing, and controlled atmospheric packing is combined to refrigerate, reach good fungistatic effect.
Zhang Min etc. (2018) discloses " a kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period "
(application publication number: CN 108432867A), this method using two sections of variable frequency type ultrasonics collaboration controlled atmospheres (oxygen, carbon dioxide and
Nitrogen) packaging to leaf vegetables carry out collaboration processing it is fresh-keeping, effectively maintain the quality of typical leaf vegetables, storage period extends to 60
It.The present invention with more than the difference lies in that for fresh-cut leaf vegetables it is fresh-keeping, using second segment ultrasonic synergistic epsilon-polylysine handle
Fresh-cut Lettuce more can effectively clear up Fresh-cut Lettuce surface microorganism carrying capacity, and be filled with inert gas argon gas and packed with Krypton
Refrigeration, effectively inhibits the breeding of microorganism, and extend the shelf life of Fresh-cut Lettuce significantly.
Liu Lu etc. (2015) has studied influence of the epsilon-polylysine to quality during rear cherry Icetemperature Storage is adopted, and as a result sends out
Existing, cherry rotting rate is effectively reduced when storing 70 days and maintains better quality for the processing of 500mg/L epsilon-polylysine.With the present invention
It compares, this method rotted using nontoxic, harmless, free of contamination bio-preservative effective solution, fruit senescence etc. is asked
Topic, but single epsilon-polylysine processing is limited, needs that other preservation technologies is combined to be used in combination.With it is above the difference lies in that
The present invention combines controlled atmospheric packing to refrigerate using two sections of variable-frequency ultrasonic collaboration epsilon-polylysine processing, is a kind of extension fruit
The novel preservation method of vegetable storage period.
Pan Leiqing etc. (2011) discloses a kind of " high carbon dioxide air-regulating package fresh-keeping method for fresh-cut lettuce " (Shen Qing Publication
Number: CN 102144659A), this method carries out high carbon dioxide controlled atmospheric packing to Fresh-cut Lettuce, wherein gas volume percentage ingredient
For oxygen 10%, carbon dioxide 10%-50%, 40%-80% nitrogen, Fresh-cut Lettuce shelf life is stored at 0-4 DEG C up to 15
More than it.But injury can be generated in storage period to Fresh-cut Lettuce using high concentration carbon dioxide.With it is above the difference lies in that
The present invention is filled with low concentration oxygen, argon gas and Krypton, is filled with nitrogen-rich gas, and combining ultrasonic wave cooperates with place with epsilon-polylysine
Reason can efficiently control the unwanted metabolic products of Fresh-cut Lettuce storage period internal respiration generation, improve its edible quality and shelf life.
Chen An equalization (2014) discloses " a kind of antibacterial cleaning agent of composite natral and Fresh-cut Lettuce preservation method ", and (application is public
Cloth number: CN 103548850A), this method uses citric acid (mass concentration 1-2g/L), nisin (mass concentration
Fresh-cut Lettuce is impregnated for 0.2-0.3g/L) and sodium Diacetate (mass concentration 0.4-0.6g/L) compound antibacterial cleaning agent
Pathogenic bacteria growth can be effectively suppressed in cleaning.But the food that people pursue naturally, green is not suitable for using chemical preservative and is disappeared
Take theory.With above the difference lies in that the present invention cooperates with processing with epsilon-polylysine using nonhazardous, free of contamination ultrasonic wave,
And combine the growth and breeding of controlled atmospheric packing refrigeration Modern Preservation Technology control microorganism.
Chen Xiang rather equal (2015) discloses a kind of " Fresh-cut Lettuce controlled atmospheric packing preservation method " (application publication number: CN
104814117A), this method carries out controlled atmospheric packing to Fresh-cut Lettuce, not only reduces mechanical damage and controls brown stain but also extend
Freshness date.The shelf life extension of the invention controlled atmospheric packing Fresh-cut Lettuce was not associated with other antistaling agents by 15-17 days to reach good
Good fresh-keeping effect.With above the difference lies in that the present invention is cooperateed with using novel preservation technology ultrasonic wave with epsilon-polylysine
Processing combines the significant shelf life for extending Fresh-cut Lettuce of controlled atmospheric packing refrigeration.
Wang Zhidong etc. (2016) discloses a kind of " method for storing and refreshing of Fresh-cut Lettuce " (application publication number: CN
105660836A), this method uses glucose oxidase (mass percent 0.01%-0.08%), ascorbic acid (quality hundred
Point ratio is 0.03%-0.12%), (mass percent is for calcium chloride (mass percent 0.01%-0.05%) and cysteine
0.03%-0.1%) Multiple preservative solutions can preferably keep Fresh-cut Lettuce product to refrigerating at 0-4 DEG C after Fresh-cut Lettuce impregnation
Matter extends its freshness date.But chemically composited liquid antistaling agent can generate the problems such as chemical contamination and health, make its safety wind
Danger increases.With above the difference lies in that the present invention cooperates with processing to combine gas using environmental protection, nontoxic ultrasonic wave with epsilon-polylysine
The preservation technology that dress refrigerates of stealthily substituting has effectively kept Fresh-cut Lettuce quality and has improved its edible safety.
Xie Jing etc. (2017) discloses " a kind of preservation method of Fresh-cut Lettuce " (application publication number: CN 107307068A),
This method cleans Fresh-cut Lettuce 5min using acidic electrolytic water, and taking-up drains rear controlled atmospheric packing, wherein gas volume percentage ingredient
For carbon dioxide 10%, oxygen 5%, nitrogen 85%, Fresh-cut Lettuce shelf life can significantly be extended by saving at 4 DEG C, and at 15 days
Still there is certain edible value later.The invention significantly extends the shelf life of Fresh-cut Lettuce using fresh chemically liquid, but
It is that chemical preservative may cause harm to human health.With above the difference lies in that the present invention is higher super using safety
Sound wave cooperates with processing to combine the significant Shelf-life of preservation technology energy of controlled atmospheric packing refrigeration to 21 days with epsilon-polylysine.
In conclusion existing fruit and vegetable preserving method is relatively simple, for the suppression of the maintenance of fresh-cut fruit and vegetable quality, microorganism
The extension of system and shelf life is not well solved.It is fresh that the present invention uses ultrasonic wave that processing is cooperateed with to can remove with epsilon-polylysine
It cuts romaine lettuce surface smut and reduces micro organism quantity, then delay Fresh-cut Lettuce aging using controlled atmospheric packing, reduce metabolism speed
It rate and suppresses growth of microorganism, to reach long shelf life purpose.
Summary of the invention
The object of the present invention is to provide a kind of compound antibacterial methods for extending Fresh-cut Lettuce shelf life, and it is raw mainly to solve fresh-cut
The problems such as dish brown stain, microbial infection and short shelf life, this method can efficiently reduce the loss of Fresh-cut Lettuce nutriment, suppression
Microorganism processed grows, controls brown stain, and Fresh-cut Lettuce color, quality and flavor is made to keep preferably, extending its shelf life.
Technical solution of the present invention:
A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life, steps are as follows:
(1) feedstock processing: selecting romaine lettuce that is fresh, having no mechanical damage, will with the stainless steel knife by 75% alcohol disinfecting
Its sheet for being cut into 3cm.
(2) two sections of variable-frequency ultrasonics and epsilon-polylysine collaboration processing: it is clear that Fresh-cut Lettuce is put into two sections of variable-frequency ultrasonics
In washing machine, and two sections of variable-frequency ultrasonic processing are carried out after setting the temperature and time of supersonic wave cleaning machine, in the first band frequency
Injection epsilon-polylysine solution carries out the second band frequency in supersonic wave cleaning machine after 20kHz, power 100W/kg have been handled
40kHz, power 200W/kg processing.
(3) controlled atmospheric packing: the Fresh-cut Lettuce that step (2) is handled well is drained and is filled with nitrogen, oxygen, argon by a certain percentage
Gas, Krypton carry out controlled atmospheric packing.
(4) it refrigerates: packaged Fresh-cut Lettuce being put at 4 DEG C and is stored.
Two sections of variable-frequency ultrasonic processing described in step (2), first segment frequency processing time are 3-5min, the second band frequency
The processing time is 4-6min, and the temperature of double diffusion is 20-30 DEG C
Injection epsilon-polylysine solution is in supersonic wave cleaning machine in step (2), the matter of the epsilon-polylysine solution
Amount concentration is 100-600mg/L, and the mass ratio of epsilon-polylysine solution and Fresh-cut Lettuce is 15-25:1.
Controlled atmospheric packing gas volume percentage ingredient described in step (3) is nitrogen 85%-94%, oxygen 2%-5%, argon
Gas 2%-5%, Krypton 2%-5%.
Preferably, two sections of variable-frequency ultrasonic processing in the step (2), first segment frequency processing time are 5min, the
Two band frequencies handle the time as 5min, and treatment temperature is 20 DEG C.
Preferably, the mass concentration of epsilon-polylysine solution is 400mg/L in the step (2), epsilon-polylysine is molten
The mass ratio of liquid and Fresh-cut Lettuce is 20:1.
Preferably, controlled atmospheric packing gas volume percentage ingredient is nitrogen 85%, oxygen 5%, argon gas in the step (3)
5%, Krypton 5%.
Beneficial effects of the present invention:
The method of the present invention using ultrasonic wave and epsilon-polylysine collaboration processing combine controlled atmospheric packing technology to Fresh-cut Lettuce into
Row is fresh-keeping, can effectively inhibit the microorganism of Fresh-cut Lettuce to grow, control its brown stain degree, maintain its better quality, significantly extend it
Storage period.The preservation method can efficiently reduce the loss of Fresh-cut Lettuce nutriment, control brown stain, total plate count be inhibited to increase
It is long, keep Fresh-cut Lettuce color, quality and flavor preferably, storage can be by shelf life extension to 21 days at 4 DEG C.
Specific embodiment
Technical solution of the present invention is further detailed below in conjunction with specific embodiment.
1: two section of variable-frequency ultrasonic of embodiment cooperates with processing that controlled atmospheric packing is combined to store Fresh-cut Lettuce with epsilon-polylysine
The method of period control of microorganisms and shelf life extension
Two sections of frequency-conversion processings of progress in dual-frequency ultrasonic wave cleaning machine are put into after fresh, the romaine lettuce fresh-cut that has no mechanical damage,
First band frequency 20kHz, power 100W/kg handle the complete rear injection 600mg/L epsilon-polylysine solution of 5min in ultrasonic cleaning
The second band frequency 40kHz is carried out in machine, power 200W/kg handles 6min, and treatment temperature is 20 DEG C.Draining is taken out after having handled,
Then every bag of 200g Fresh-cut Lettuce is subjected to controlled atmospheric packing, wherein gas volume percentage ingredient is nitrogen 85%, oxygen 5%, argon
Gas 5%, Krypton 5% refrigerate under the conditions of 4 DEG C.Cooperate with processing can be by fresh-cut with epsilon-polylysine by two sections of variable-frequency ultrasonics
The initial total plate count of romaine lettuce reduces 2.03logCFU/g, and research finds that two sections of variable-frequency ultrasonics cooperate with processing to tie with epsilon-polylysine
Fresh-cut Lettuce quality can effectively be maintained by closing controlled atmospheric packing refrigeration, and color and fresh romaine lettuce do not have apparent difference, few to occur
Yellow is wilted, and retention rate of the weight-loss ratio lower than 2.2%, VC is higher than 58%, and chlorophyll retention rate is higher than 62%, and it is raw to extend fresh-cut
Dish shelf life was to 21 days.
Comparative example 1: two section of variable-frequency ultrasonic processing combine controlled atmospheric packing to Fresh-cut Lettuce storage period control of microorganisms and
The method of shelf life extension
It is put into dual-frequency ultrasonic wave cleaning machine after fresh, the romaine lettuce fresh-cut that has no mechanical damage, ultrasonication condition is the
One band frequency 20kHz handles time 3min, power 100W/kg；Second band frequency 40kHz handles time 4min；Treatment temperature
30℃.Draining is taken out after ultrasonication is complete, every bag of 200g Fresh-cut Lettuce is then subjected to controlled atmospheric packing, wherein gas volume hundred
It is divided into and is divided into nitrogen 90%, oxygen 3%, argon gas 4%, Krypton 3% refrigerates under the conditions of 4 DEG C.At two sections of variable-frequency ultrasonics
The initial total plate count of Fresh-cut Lettuce can be reduced 1.04logCFU/g by reason, and research finds that two sections of variable-frequency ultrasonic processing combine controlled atmosphere
Packaging refrigeration can preferably keep Fresh-cut Lettuce quality, and color and fresh romaine lettuce do not have apparent difference, yellow seldom occur and wither
Listless, retention rate of the weight-loss ratio lower than 2.5%, VC is higher than 54%, and chlorophyll retention rate is higher than 58%, and extends Fresh-cut Lettuce shelf
Phase was to 15 days.
Comparative example 2: epsilon-polylysine processing combines controlled atmospheric packing to Fresh-cut Lettuce storage period control of microorganisms and shelf
Phase extended method
It is fresh, be put into after the romaine lettuce fresh-cut that has no mechanical damage have been injected into 100mg/L epsilon-polylysine solution ultrasonic wave it is clear
In washing machine, and the temperature for setting supersonic wave cleaning machine takes out draining after impregnating 5min as 20 DEG C, then that every bag of 200g fresh-cut is raw
Dish carries out controlled atmospheric packing, and wherein gas volume percentage ingredient is nitrogen 94%, oxygen 2%, argon gas 2%, Krypton 2%, in 4 DEG C of items
It is refrigerated under part.The initial total plate count of Fresh-cut Lettuce can be reduced to 0.84logCFU/g, research by two sections of variable-frequency ultrasonic processing
It was found that the refrigeration of epsilon-polylysine combination controlled atmospheric packing can effectively maintain Fresh-cut Lettuce quality, color and fresh romaine lettuce be not obvious
Difference, seldom there is yellow wilting, retention rate of the weight-loss ratio lower than 2.8%, VC is higher than 51%, and chlorophyll retention rate is higher than
55%, and extend Fresh-cut Lettuce shelf life to 12 days.
Claims (10)
1. a kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life, which is characterized in that specific step is as follows:
(1) feedstock processing: selecting romaine lettuce that is fresh, having no mechanical damage, is cut with by the stainless steel knife of 75% alcohol disinfecting
At the sheet of 3cm；
(2) two sections of variable-frequency ultrasonics and epsilon-polylysine collaboration processing: Fresh-cut Lettuce is put into two sections of variable-frequency ultrasonic cleaning machines
In, and after setting the temperature and time of supersonic wave cleaning machine, two sections of variable-frequency ultrasonics processing are carried out, in the first band frequency 20kHz,
Injection epsilon-polylysine solution carries out the second band frequency 40kHz, power in supersonic wave cleaning machine after power 100W/kg has been handled
200W/kg processing；
(3) controlled atmospheric packing: by the Fresh-cut Lettuce that step (2) is handled well drain and be filled with by a certain percentage nitrogen, oxygen, argon gas,
Krypton carries out controlled atmospheric packing；
(4) it refrigerates: packaged Fresh-cut Lettuce being put at 4 DEG C and is stored.
2. method according to claim 1, which is characterized in that two sections of variable-frequency ultrasonic processing, the first segment frequency
Rate handles the time as 3-5min, and the second segment frequency processing time is 4-6min, and the temperature of double diffusion is 20-30 DEG C.
3. the method according to claims 1 or 2, which is characterized in that epsilon-polylysine solution is injected ultrasonic cleaning
In machine, the mass concentration of the epsilon-polylysine solution is 100-600mg/L, the matter of epsilon-polylysine solution and Fresh-cut Lettuce
Amount is than being 15-25:1.
4. the method according to claims 1 or 2, which is characterized in that controlled atmospheric packing gas volume percentage ingredient is nitrogen
85%-94%, oxygen 2%-5%, argon gas 2%-5%, Krypton 2%-5%.
5. method according to claim 3, which is characterized in that controlled atmospheric packing gas volume percentage ingredient is nitrogen
85%-94%, oxygen 2%-5%, argon gas 2%-5%, Krypton 2%-5%.
6. according to method described in claims 1,2 or 5, which is characterized in that in the step (2) at two sections of variable-frequency ultrasonics
Reason, first segment frequency processing time are 5min, and the second segment frequency processing time is 5min, and treatment temperature is 20 DEG C.
7. method according to claim 3, which is characterized in that two sections of variable-frequency ultrasonic processing in the step (2), the
One band frequency handles the time as 5min, and the second segment frequency processing time is 5min, and treatment temperature is 20 DEG C.
8. method according to claim 4, which is characterized in that two sections of variable-frequency ultrasonic processing in the step (2), the
One band frequency handles the time as 5min, and the second segment frequency processing time is 5min, and treatment temperature is 20 DEG C.
9. according to method described in claims 1,2,5,7 or 8, which is characterized in that epsilon-polylysine is molten in the step (2)
The mass concentration of liquid is 400mg/L, and the mass ratio of epsilon-polylysine solution and Fresh-cut Lettuce is 20:1.
10. according to method described in claims 1,2,5,7 or 8, which is characterized in that controlled atmospheric packing gas in the step (3)
Body volume basis ingredient is nitrogen 85%, oxygen 5%, argon gas 5%, Krypton 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910156372.6A CN109699734A (en) | 2019-03-01 | 2019-03-01 | A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910156372.6A CN109699734A (en) | 2019-03-01 | 2019-03-01 | A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109699734A true CN109699734A (en) | 2019-05-03 |
Family
ID=66265423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910156372.6A Pending CN109699734A (en) | 2019-03-01 | 2019-03-01 | A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109699734A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447712A (en) * | 2019-09-10 | 2019-11-15 | 江南大学 | A method of pretreatment regulation defrosting fresh-cut fruit microorganism and juice loss |
| CN111053111A (en) * | 2019-10-15 | 2020-04-24 | 上海海洋大学 | Method for preserving fresh-cut spinach by illumination |
| CN115777697A (en) * | 2022-11-15 | 2023-03-14 | 兰州大学 | Method for preserving postharvest Sichuan radix codonopsis |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN102144659A (en) * | 2011-04-22 | 2011-08-10 | 南京农业大学 | High carbon dioxide air-regulating package fresh-keeping method for fresh-cut lettuce |
| CN107307068A (en) * | 2017-07-21 | 2017-11-03 | 上海海洋大学 | A kind of preservation method of Fresh-cut Lettuce |
| CN108432867A (en) * | 2018-02-08 | 2018-08-24 | 无锡海核装备科技有限公司 | A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period |
-
2019
- 2019-03-01 CN CN201910156372.6A patent/CN109699734A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN102144659A (en) * | 2011-04-22 | 2011-08-10 | 南京农业大学 | High carbon dioxide air-regulating package fresh-keeping method for fresh-cut lettuce |
| CN107307068A (en) * | 2017-07-21 | 2017-11-03 | 上海海洋大学 | A kind of preservation method of Fresh-cut Lettuce |
| CN108432867A (en) * | 2018-02-08 | 2018-08-24 | 无锡海核装备科技有限公司 | A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447712A (en) * | 2019-09-10 | 2019-11-15 | 江南大学 | A method of pretreatment regulation defrosting fresh-cut fruit microorganism and juice loss |
| WO2021047067A1 (en) * | 2019-09-10 | 2021-03-18 | 江南大学 | Method for performing pretreat to adjust and control run off of microorganisms and juice from thawed fresh-cut fruit |
| CN111053111A (en) * | 2019-10-15 | 2020-04-24 | 上海海洋大学 | Method for preserving fresh-cut spinach by illumination |
| CN115777697A (en) * | 2022-11-15 | 2023-03-14 | 兰州大学 | Method for preserving postharvest Sichuan radix codonopsis |
| CN115777697B (en) * | 2022-11-15 | 2024-02-06 | 兰州大学 | Method for preserving radix codonopsis pilosulae after picking |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734264B (en) | Fresh-cut Apples height oxygen method for preserving | |
| CN109699734A (en) | A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life | |
| 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 | |
| KR20060038823A (en) | A method for producing packaged kimchi with preservative capacity and quality to be enhanced | |
| CN111109352A (en) | Green color-protecting, bacteriostatic and crisp-keeping fresh-cut sugar-cored apple and biological preservation technology | |
| CN107114466A (en) | A kind of lotus rhizome storage practice | |
| CN103636764B (en) | Cutting apple super-long-term air regulating fresh-keeping method | |
| CN108432867A (en) | A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period | |
| WO2020177425A1 (en) | Method for lengthening shelf life of fresh cut potatoes employing pressurized inert gas, novel bacteriostatic agent and controlled atmosphere | |
| CN110973236A (en) | Grape fresh-keeping method | |
| CN102640787A (en) | Negative pressure preservation method of waxberries | |
| CN103859017A (en) | Method for preserving grapes | |
| CN108770920A (en) | A kind of sterilization and preservation method of super-pressure to fresh-cut squash | |
| CN102273505B (en) | Method for storing and preserving red bayberries | |
| CN106235113A (en) | The manufacture method of dried mango | |
| JP5004186B2 (en) | Disinfection method of foods by long-term treatment with carbon dioxide gas at high pressure | |
| CN114794221B (en) | Fresh-cut cabbage preservation method and application thereof | |
| CN108497052B (en) | Method for inhibiting sugar spots of banana fruits | |
| CN103070436A (en) | Peach juice and preparation method thereof | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| CN111264611A (en) | Dual fresh-keeping method for sterilization before picking and antisepsis after picking of oil pears | |
| CN106107683A (en) | The manufacture method that yellow peach is dry | |
| Dhingra et al. | Fresh-cut fruits and vegetables-A review | |
| CN114794222B (en) | Fresh-cut baby cabbage preservation method suitable for market demand and application thereof |
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 |
Application publication date: 20190503 |
|
| RJ01 | Rejection of invention patent application after publication |