CN110692705A - Water spinach storage and preservation method - Google Patents
Water spinach storage and preservation method Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2323/04—Homopolymers or copolymers of ethene
- C08J2323/06—Polyethene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2453/00—Characterised by the use of block copolymers containing at least one sequence of a polymer obtained by reactions only involving carbon-to-carbon unsaturated bonds; Derivatives of such polymers
- C08J2453/02—Characterised by the use of block copolymers containing at least one sequence of a polymer obtained by reactions only involving carbon-to-carbon unsaturated bonds; Derivatives of such polymers of vinyl aromatic monomers and conjugated dienes
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K13/00—Use of mixtures of ingredients not covered by one single of the preceding main groups, each of these compounds being essential
- C08K13/02—Organic and inorganic ingredients
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/32—Phosphorus-containing compounds
- C08K2003/321—Phosphates
- C08K2003/325—Calcium, strontium or barium phosphate
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/34—Silicon-containing compounds
- C08K3/36—Silica
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
- C08K5/098—Metal salts of carboxylic acids
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Abstract
A method for storing and preserving water spinach comprises the steps of collecting water spinach of 10-15 cm, stacking the water spinach into bundles, and bundling the bundles according to the weight of 0.5-1 kg per bundle; moving the stem tips into a refrigeration house for precooling for 12-18 h, placing the stem tips on a vegetable rack in a manner that the roots, the leaves and the leaves are layered, wherein the thickness of the stem tips is 20-25cm, forced ventilation is adopted for 2-3h, and the stem tips are quickly precooled to 4-7 ℃; transferring the stem tip to a closed environment and fumigating for 10-18 h by using 0.5-2.0 mu L/L1-methylcyclopropene gas; the stem tip is packaged into 5-10 kg per bag, the leaf inside the root is packaged into a special fresh-keeping bag, the bag opening is tightened, the fresh-keeping bag is placed into a refrigeration house with the temperature of 4-6 ℃ and the humidity of 90-98% for storage, after 2-3h, the lower end of a hollow pipe is inserted into the bag from the gap of the tightened bag opening, and the upper end of the hollow pipe is left outside the bag opening; and (3) packaging the water spinach, opening the bag opening, deflating for 2-3h, inserting the hollow pipe, fastening the bag opening, and continuously storing and preserving in a refrigeration house. The invention has low cost, simple and easy operation and better storage effect.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable fresh-keeping, in particular to a method for storing and keeping water spinach fresh.
Background
Swamp cabbage, namely water spinach, belongs to the group of herbaceous plants of the photic calyx, is widely cultivated in China as edible vegetables, and is mainly concentrated in the middle and south areas of China, the habits of the swamp cabbage like warm and humid climate, are resistant to heat but not frost, and are suitable for growing in the areas with warm and humid climate and fertile soil, so that the swamp cabbage is cultivated in the northern areas, and the swamp cabbage is generally cultivated in greenhouses in the northern areas. The water spinach is rich in nutrition, contains alkaline components and water solution regulating elements, can prevent intestinal colony disorder and cancer, contains nicotinic acid, vitamin C, crude cellulose and other components, has the effects of reducing blood fat and blood pressure, promoting intestinal peristalsis, relaxing bowels, detoxifying, inhibiting bacteria and the like, and can be used as a medicine, so that the water spinach stem and leaf have high nutritional, health-care and medicinal values.
However, in large-scale production, due to the large production quantity of the water spinach and the period problem of each link of market supply, the water spinach has a backlog phenomenon, and the water spinach cannot be timely delivered to a dining table. During the overstock period, if the water spinach is stored improperly, a series of changes such as nutrient consumption, water evaporation, tissue aging and even decay can occur to the harvested water spinach, so that the water spinach quality is reduced, the taste is influenced, even the edible value is lost, and the economic benefit is greatly influenced. Therefore, timely preservation of the water spinach after harvesting is an important link of water spinach production.
The conventional water spinach storage method mainly comprises an ① low-temperature storage method which consumes energy when harvested water spinach is placed in a refrigeration room, and a ② controlled atmosphere storage method which realizes a good fresh-keeping effect by regulating gas components of the whole storehouse body, but has the defects of high manufacturing cost and running cost of the controlled atmosphere storehouse and incapability of investing in general enterprises and farmers.
Disclosure of Invention
The invention aims to provide a method for storing and preserving water spinach for a medium and long time, which can keep stable and proper low temperature, can properly control the gas components, inhibit the respiration intensity of vegetables to avoid anaerobic respiration caused by too low oxygen content, prolong the storage and preservation period, reduce the quality reduction, has low cost, is simple and easy to implement and is suitable for popularization and application of broad vegetable growers, dealers or processing enterprises.
In order to realize the aim, the invention provides a method for storing and preserving water spinach, which comprises the following steps:
(1) harvesting and processing of water spinach: harvesting the water spinach meeting the harvesting specification, harvesting the water spinach with branch length of 10-15 cm, removing yellow rotten leaves, stacking the water spinach into bundles, bundling the water spinach into bundles according to the weight of 0.5-1 kg per bundle, stacking the bundled water spinach in an open plastic basket, wherein the bottom surface and the periphery of the plastic basket are provided with holes;
(2) pre-cooling water spinach: transferring the water spinach treated in the step (1) into a refrigeration house for precooling for 12-18 h, layering the water spinach on a vegetable rack according to the inside and outside leaves of the water spinach, wherein the thickness of the water spinach is 20-25cm, forced ventilation is adopted for 2-3h, and the water spinach is quickly precooled to 4-7 ℃;
(3) smoking water spinach: transferring the water spinach treated in the step (2) to a closed environment, and fumigating the water spinach for 10-18 h by using 0.5-2.0 mu L/L1-methylcyclopropene gas;
(4) packaging the water spinach separately: putting the water spinach treated in the step (3) into a special fresh-keeping bag according to 5-10 kg/bag, wrapping the inner leaves of roots and the outer leaves of the water spinach into the special fresh-keeping bag, fastening the bag opening, storing the water spinach in a refrigerator with the temperature of 4-6 ℃ and the humidity of 90-98%, inserting the lower end of an empty pipe with the inner diameter of 30mm into the bag from the gap of the fastened bag opening after 2-3h, and leaving the upper end outside the bag opening;
(5) and (3) storage period management: and (4) opening the bag opening of the water spinach packaged in the step (4) once every 6-7 days, deflating for 2-3h, inserting an empty pipe, fastening the bag opening, and continuously storing and preserving in a refrigerator until the storage is finished.
Preferably, the cabbage in the step (3) is transferred to a closed environment and smoked with 1.20. mu.L/L1-methylcyclopropene gas for 14 h.
Preferably, the cabbage in the step (2) is moved into a refrigerator for precooling for 15 hours, and is quickly precooled to 5 ℃.
Preferably, the humidity in the refrigerator in the step (4) is 95%.
Preferably, the special freshness protection package in the step (4) mainly comprises the following components in parts by weight: 100 parts of low-density high-pressure polyethylene, 12 parts of styrene-butadiene-styrene, 2 parts of epoxidized soybean oil, 5 parts of silicon dioxide, 2.5 parts of calcium stearate, 0.3 part of zinc stearate and 2.0 parts of calcium phosphate, wherein the special freshness protection package is prepared by the working procedures of burdening and mixing, double-roller mixing, crushing, granulating and film blowing according to the proportion of the components.
Compared with the prior art, the fresh-keeping effect is realized through precooling treatment, smoking treatment (0.5-2.0 mu L/L of 1-methylcyclopropene gas is used for smoking for 10-18 h) and final cold treatment, and the 1-methylcyclopropene gas has a fresh-keeping function; according to the invention, the special fresh-keeping bag is adopted according to the physiological characteristics of the water spinach, and the special fresh-keeping bag is developed by selecting a good air-permeable material and an optimal material ratio, and has good air-permeable selective capacity; in the storage process, the method is adopted and the special fresh-keeping bag is matched, the appearance of the preserved water spinach is not obviously changed, the loss of nutrient components is small, the fresh-keeping period is prolonged from 2-3 days in a normal state to 8-12 days, the fresh-keeping effect is good, and the problems of nutrient consumption, water evaporation, tissue aging and even rotting and the like caused by the fact that the water spinach cannot be timely conveyed to a dining table are greatly solved. The fresh-keeping method is simple, easy to operate, low in processing cost and suitable for large-scale production and use.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example one
A method for storing and preserving water spinach is carried out according to the following steps:
(1) harvesting and processing of water spinach: harvesting the water spinach meeting the harvesting specification, harvesting the water spinach with branch length of 10-15 cm, removing yellow rotten leaves, stacking the water spinach into bundles, bundling the water spinach into bundles according to the weight of 0.5-1 kg per bundle, stacking the bundled water spinach in an open plastic basket, wherein the bottom surface and the periphery of the plastic basket are provided with holes;
(2) pre-cooling water spinach: transferring the water spinach treated in the step (1) into a refrigeration house for precooling for 12h, layering the water spinach on a vegetable rack according to the inside and outside leaves of the roots, wherein the thickness is 20-25cm, forced ventilation is adopted for 2h, and the water spinach is quickly precooled to 4 ℃;
(3) smoking water spinach: transferring the water spinach treated in the step (2) to a closed environment and fumigating for 18h by using 0.5 mu L/L1-methylcyclopropene gas;
(4) packaging the water spinach separately: putting the water spinach treated in the step (3) into a special fresh-keeping bag according to 5-10 kg/bag, wrapping the inner leaves of roots and the outer leaves of the water spinach in the special fresh-keeping bag, fastening the bag opening, storing the water spinach in a refrigerator with the temperature of 4 ℃ and the humidity of 90%, inserting the lower end of an empty pipe with the inner diameter of 30mm into the bag from the gap of the fastened bag opening after 2-3h, and keeping the upper end outside the bag opening;
(5) and (3) storage period management: and (4) opening the bag opening of the water spinach packaged in the step (4) once every 6-7 days, deflating for 2-3h, inserting an empty pipe, fastening the bag opening, and continuously storing and preserving in a refrigerator until the storage is finished.
The special freshness protection package in the step (4) mainly comprises the following components in parts by weight: 100 parts of low-density high-pressure polyethylene, 12 parts of styrene-butadiene-styrene, 2 parts of epoxidized soybean oil, 5 parts of silicon dioxide, 2.5 parts of calcium stearate, 0.3 part of zinc stearate and 2.0 parts of calcium phosphate, and the special freshness protection package is prepared by the working procedures of burdening and mixing, double-roller mixing, crushing, granulating and film blowing according to the proportion of the components.
Experimental groups: the water spinach treated by the first embodiment;
control group 1: picking up the water spinach;
control group 2: adopting the same preservation method as the first embodiment, only changing the special preservation bag adopted in sub-packaging into a common preservation bag (polyethylene preservation bag with the thickness of 0.05 mm) to obtain the water spinach;
and (3) warehousing and storing the experimental group and the control group 2 for 8 days at the same time, and storing the control group 1 for 8 days at the temperature of 0-4 ℃ in a common preservation method, wherein the preservation effect is shown in table 1.
Example two
A method for storing and preserving water spinach is carried out according to the following steps:
(1) harvesting and processing of water spinach: harvesting the water spinach meeting the harvesting specification, harvesting the water spinach with branch length of 10-15 cm, removing yellow rotten leaves, stacking the water spinach into bundles, bundling the water spinach into bundles according to the weight of 0.5-1 kg per bundle, stacking the bundled water spinach in an open plastic basket, wherein the bottom surface and the periphery of the plastic basket are provided with holes;
(2) pre-cooling water spinach: transferring the water spinach treated in the step (1) into a refrigeration house for precooling for 18h, layering the water spinach on a vegetable rack according to the inside and outside leaves of the roots, wherein the thickness is 20-25cm, forced ventilation is adopted for 3h, and the water spinach is quickly precooled to 7 ℃;
(3) smoking water spinach: transferring the water spinach treated in the step (2) to a closed environment and fumigating for 10 hours by using 2.0 mu L/L1-methylcyclopropene gas;
(4) packaging the water spinach separately: putting the water spinach treated in the step (3) into a special fresh-keeping bag according to 5-10 kg/bag, wrapping the inner leaves of roots and the outer leaves of the water spinach in the special fresh-keeping bag, fastening the bag opening, storing the water spinach in a refrigerator with the temperature of 6 ℃ and the humidity of 98%, inserting the lower end of an empty pipe with the inner diameter of 30mm into the bag from the gap of the fastened bag opening after 2-3h, and keeping the upper end outside the bag opening;
(5) and (3) storage period management: and (4) opening the bag opening of the water spinach packaged in the step (4) once every 6-7 days, deflating for 2-3h, inserting an empty pipe, fastening the bag opening, and continuously storing and preserving in a refrigerator until the storage is finished.
The optimal material ratio of the special fresh-keeping bag is the same as that of the first embodiment.
Experimental groups: the water spinach treated by the third embodiment;
control group 1: picking up the water spinach;
control group 2: adopting the same preservation method as the third embodiment, only changing the special preservation bag adopted in sub-packaging into a common preservation bag (polyethylene preservation bag with the thickness of 0.05 mm) to obtain the water spinach;
the experimental group and the control group 2 were simultaneously stored in a warehouse for 12 days, and the control group 1 was stored for 12 days at 0-4 ℃ in a common fresh-keeping method, and the fresh-keeping effect is shown in table 1.
TABLE 1 comparison of the preservation effects of water spinach treated differently
As can be seen from Table 1, the water loss rate, the spoilage rate and the breath intensity of the water spinach treated by the method are lower than those of the water spinach of the control group 1 and the water spinach of the control group 2, and the VC content is higher than those of the water spinach of the control group 1 and the water spinach of the control group 2. In the storage process, the method is adopted and the special fresh-keeping bag is matched, the appearance of the preserved water spinach is not obviously changed, the loss of nutrient components is small, the fresh-keeping period is prolonged from 2-4 days in a normal state to 7-12 days, the fresh-keeping effect is good, and the problems of nutrient consumption, water evaporation, tissue aging and even rotting and the like caused by the fact that the water spinach cannot be timely conveyed to a dining table are greatly solved. The fresh-keeping method is simple, easy to operate, low in processing cost and suitable for large-scale production and use.
Claims (5)
1. The method for storing and preserving the water spinach is characterized by comprising the following steps of:
(1) harvesting and processing of water spinach: harvesting the water spinach meeting the harvesting specification, harvesting the water spinach with branch lengths of 10-15 cm, removing yellow rotten leaves, stacking the water spinach into bundles, bundling the water spinach into bundles according to the weight of 0.5-1 kg per bundle, stacking the bundled water spinach in an open plastic basket, wherein the bottom surface and the periphery of the plastic basket are provided with holes;
(2) pre-cooling water spinach: transferring the water spinach treated in the step (1) into a refrigeration house for precooling for 12-18 h, layering the water spinach on a vegetable rack according to the inside and outside leaves of the water spinach, wherein the thickness of the water spinach is 20-25cm, forced ventilation is adopted for 2-3h, and the water spinach is quickly precooled to 4-7 ℃;
(3) smoking water spinach: transferring the water spinach treated in the step (2) to a closed environment, and fumigating the water spinach for 10-18 h by using 0.5-2.0 mu L/L1-methylcyclopropene gas;
(4) packaging the water spinach separately: putting the water spinach treated in the step (3) into a special fresh-keeping bag according to 5-10 kg/bag, wrapping the inner leaves of roots and the outer leaves of the water spinach into the special fresh-keeping bag, fastening the bag opening, storing the water spinach in a refrigerator with the temperature of 4-6 ℃ and the humidity of 90-98%, inserting the lower end of an empty pipe with the inner diameter of 30mm into the bag from the gap of the fastened bag opening after 2-3h, and keeping the upper end outside the bag opening;
(5) and (3) storage period management: and (4) opening the bag opening of the water spinach packaged in the step (4) once every 6-7 days, deflating for 2-3h, inserting an empty tube, fastening the bag opening, and continuously storing and preserving in a refrigerator until the storage is finished.
2. The method for storing and keeping water spinach fresh as claimed in claim 1, wherein the water spinach in the step (3) is transferred to a closed environment and smoked by 1.20 μ L/L1-methylcyclopropene gas for 14 h.
3. The method for storing and refreshing the water spinach according to the claim 1 or 2, wherein the water spinach in the step (2) is moved into a refrigerator for precooling for 15 hours and is quickly precooled to 5 ℃.
4. The method for storing and keeping water spinach fresh as claimed in claim 1 or 2, wherein the humidity in the refrigerator in the step (4) is 95%.
5. The method for storing and preserving the water spinach as claimed in claim 1 or 2, wherein the special preservation bag in the step (4) mainly comprises the following components in parts by weight: 100 parts of low-density high-pressure polyethylene, 12 parts of styrene-butadiene-styrene, 2 parts of epoxidized soybean oil, 5 parts of silicon dioxide, 2.5 parts of calcium stearate, 0.3 part of zinc stearate and 2.0 parts of calcium phosphate, wherein the special freshness protection package is prepared by the working procedures of burdening and mixing, double-roller mixing, crushing, granulating and film blowing according to the proportion of the components.
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| CN201910847975.0A CN110692705A (en) | 2019-09-09 | 2019-09-09 | Water spinach storage and preservation method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258870A (en) * | 2008-03-18 | 2008-09-10 | 浙江省农业科学院 | Preservation fresh-keeping method for spinach |
| CN102228073A (en) * | 2011-06-09 | 2011-11-02 | 中国科学院华南植物园 | Storage and preservation method of flowering Chinese cabbage |
| CN106819084A (en) * | 2017-01-17 | 2017-06-13 | 徐州徐薯薯业科技有限公司 | One preservation method planted vegetables with sweet potato stem tip |
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- 2019-09-09 CN CN201910847975.0A patent/CN110692705A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258870A (en) * | 2008-03-18 | 2008-09-10 | 浙江省农业科学院 | Preservation fresh-keeping method for spinach |
| CN102228073A (en) * | 2011-06-09 | 2011-11-02 | 中国科学院华南植物园 | Storage and preservation method of flowering Chinese cabbage |
| CN106819084A (en) * | 2017-01-17 | 2017-06-13 | 徐州徐薯薯业科技有限公司 | One preservation method planted vegetables with sweet potato stem tip |
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Application publication date: 20200117 |