CN111345340A - Cold chain processing and fresh-keeping method for fresh vegetables - Google Patents
Cold chain processing and fresh-keeping method for fresh vegetables Download PDFInfo
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- CN111345340A CN111345340A CN202010171243.7A CN202010171243A CN111345340A CN 111345340 A CN111345340 A CN 111345340A CN 202010171243 A CN202010171243 A CN 202010171243A CN 111345340 A CN111345340 A CN 111345340A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000005507 spraying Methods 0.000 claims abstract description 16
- 239000007864 aqueous solution Substances 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 4
- 240000007087 Apium graveolens Species 0.000 claims description 14
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 14
- 235000010591 Appio Nutrition 0.000 claims description 14
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 13
- 240000006108 Allium ampeloprasum Species 0.000 claims description 13
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 12
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 claims description 8
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 229930191978 Gibberellin Natural products 0.000 claims description 4
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 claims description 4
- 239000003448 gibberellin Substances 0.000 claims description 4
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims description 4
- 229960004705 kojic acid Drugs 0.000 claims description 4
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims description 4
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 4
- 239000004320 sodium erythorbate Substances 0.000 claims description 4
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 4
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000018436 Coriandrum sativum Species 0.000 claims description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 2
- 229950001102 salicylsulfuric acid Drugs 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims 1
- 244000300264 Spinacia oleracea Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 235000006286 nutrient intake Nutrition 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 18
- 235000005747 Carum carvi Nutrition 0.000 description 12
- 240000000467 Carum carvi Species 0.000 description 12
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 12
- 241000219315 Spinacia Species 0.000 description 11
- 244000046738 asparagus lettuce Species 0.000 description 11
- 235000006705 asparagus lettuce Nutrition 0.000 description 11
- 239000003755 preservative agent Substances 0.000 description 9
- 230000002335 preservative effect Effects 0.000 description 9
- 238000004321 preservation Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 3
- 244000000383 Allium odorum Species 0.000 description 2
- 235000018645 Allium odorum Nutrition 0.000 description 2
- 235000005338 Allium tuberosum Nutrition 0.000 description 2
- 241000208822 Lactuca Species 0.000 description 2
- 229960004889 salicylic acid Drugs 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a cold chain processing and fresh-keeping method for fresh vegetables, which comprises the following steps: (1) carrying out sectional cooling treatment on the picked fresh vegetables to 0.5-3 ℃, carrying out clear water spraying operation on the fresh vegetables after the cooling treatment of each section is finished, and then draining; (2) spraying fresh vegetables subjected to end-stage cooling treatment by adopting an antistaling agent aqueous solution at 0.5-3 ℃, and then draining; (3) packaging the drained fresh vegetables by using a freshness protection package; (4) the transportation is carried out under the conditions that the temperature is 0.5-3 ℃ and the relative humidity is 80% -90%. The invention can effectively prolong the fresh-keeping time of the fresh vegetables, reduce the water loss of the vegetables, inhibit the respiration of the vegetables, slow down the nutrient consumption and the green loss of the vegetables and obviously improve the fresh-keeping effect of the fresh vegetables.
Description
Technical Field
The invention relates to the technical field of fresh vegetable cold chain processing and preservation, in particular to a fresh vegetable cold chain processing and preservation method.
Background
The vegetable agricultural products are characterized in that the water content is quite high, and the water source is easily lost after the vegetable agricultural products are picked, so that the water of vegetable tissues is reduced, and the vegetables lose the fresh state, such as wilting, shrinking, luster fading and the like. Therefore, how to effectively preserve the fresh vegetable products is very important, which is about the quality of the fresh vegetable products and the economic benefit of farmers.
In the prior art, the problems of short preservation time and poor preservation effect exist in the cold chain processing and preservation process of fresh vegetables.
Disclosure of Invention
The invention aims to provide a cold chain processing and fresh-keeping method for fresh vegetables, which can prolong the fresh-keeping time of the fresh vegetables and improve the fresh-keeping effect.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a cold chain processing and fresh-keeping method for fresh vegetables comprises the following steps:
(1) carrying out sectional cooling treatment on the picked fresh vegetables to 0.5-3 ℃, carrying out clear water spraying operation on the fresh vegetables after the cooling treatment of each section is finished, and then draining;
(2) spraying fresh vegetables subjected to end-stage cooling treatment by adopting an antistaling agent aqueous solution at 0.5-3 ℃, and then draining;
(3) packaging the drained fresh vegetables by using a freshness protection package;
(4) the transportation is carried out under the conditions that the temperature is 0.5-3 ℃ and the relative humidity is 80% -90%.
Preferably, the segmented cooling treatment in the step (1) is divided into three stages; the first stage is that the fresh vegetables are placed for 2 to 4 hours under the environment with the temperature of 15 to 20 ℃ and the relative humidity of 55 to 65 percent; the second stage is that the vegetables processed in the first stage are placed for 3 to 6 hours in the environment with the temperature of 6 to 10 ℃ and the relative humidity of 70 to 75 percent; the third stage is to place the vegetables treated in the second stage in the environment with the temperature of 0.5-3 ℃ and the relative humidity of 80-90% for 4-8 hours.
Preferably, before the step (1) of performing the segmented cooling treatment, the method further comprises a step of performing ultraviolet sterilization on the fresh vegetables after picking.
Preferably, the preservative aqueous solution consists of sodium erythorbate, kojic acid, gibberellin, salicylic acid and magnesium sulfate aqueous solution.
Preferably, the fresh vegetable is spinach, celery, leek, asparagus lettuce or coriander.
The invention has the beneficial effects that:
(1) by adopting the technical scheme, the fresh-keeping time of the fresh vegetables can be effectively prolonged, the water loss of the vegetables is reduced, the respiration of the vegetables is inhibited, the nutrient consumption and the green loss of the vegetables are reduced, and the fresh-keeping effect of the fresh vegetables is remarkably improved.
(2) The method provided by the invention is simple and feasible, has low investment, is suitable for industrial batch production, and improves the quality of the product and the economic benefit of farmers.
Detailed Description
The following examples further illustrate embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
A fresh spinach cold chain processing and fresh-keeping method comprises the following steps:
(1) carrying out sectional cooling treatment on the picked fresh spinach; specifically, the method comprises the following steps: the sectional cooling treatment is divided into three stages; the first stage is that the fresh spinach is placed for 2.5 hours under the environment that the temperature is 20 ℃ and the relative humidity is 58 percent; the second stage is to place the vegetables treated in the first stage for 4 hours in an environment with the temperature of 6 ℃ and the relative humidity of 72 percent; the third stage is to place the vegetables processed in the second stage for 4 hours in an environment with the temperature of 3 ℃ and the relative humidity of 88%; after each section of cooling treatment is finished, spraying fresh vegetables with clear water, and draining;
(2) spraying fresh spinach subjected to cooling treatment at the tail section by using a preservative aqueous solution at 3 ℃, and draining; the aqueous solution of the preservative is the prior art and is sold in the market; the aqueous solution of the preservative adopted in the embodiment consists of aqueous solutions of sodium erythorbate, kojic acid, gibberellin and salicylic acid; wherein the concentration of each component is as follows: 190mg/L sodium erythorbate, 42mg/L kojic acid, 18mg/L gibberellin, 8mg/L salicylic acid and 180mg/L magnesium sulfate; the water used in the aqueous solution of the preservative is distilled water or tap water.
(3) Packaging the drained fresh spinach by using a freshness protection package;
(4) the transportation is carried out at a temperature of 0.5 ℃ and a relative humidity of 80%.
In order to verify the fresh keeping effect of the fresh spinach in the present example, the spinach treated by the method in example 1 and the spinach in comparative example 1 were stored in a mechanical freezer at 0.5 ℃ and a relative humidity of 80% for 15 days without any treatment, as shown in comparative example 1 and a blank control in comparative example 1, and the experimental results show that: fresh spinach in example 1: all the leaves are in a fresh green state, and the water loss rate is 11.8%; in the fresh spinach of comparative example 1, a small part of the leaves are in a fresh green state, most of the leaves are atrophied, and the water loss rate is 36.5%.
Example 2
A cold chain processing and fresh-keeping method for fresh celery comprises the following steps:
(1) carrying out sectional cooling treatment on the picked fresh celery; specifically, the method comprises the following steps: the sectional cooling treatment is divided into three stages; the first stage is that fresh celery is placed for 2 hours in an environment with the temperature of 18 ℃ and the relative humidity of 55 percent; the second stage is to place the celery treated in the first stage for 4.5 hours in an environment with the temperature of 8 ℃ and the relative humidity of 70%; the third stage is that the celery processed in the second stage is placed for 6 hours in an environment with the temperature of 1 ℃ and the relative humidity of 85 percent; after each section of cooling treatment is finished, spraying fresh vegetables with clear water, and draining;
(2) spraying fresh celery subjected to end-stage cooling treatment by adopting a preservative aqueous solution at the temperature of 1 ℃, and then draining;
(3) packaging the drained fresh celery by using a freshness protection package;
(4) the transportation is carried out at a temperature of 2.5 ℃ and a relative humidity of 85%.
In order to verify the fresh-keeping effect of fresh celery in the present example, the test results show that when the celery treated by the method in example 2 and the celery in comparative example 2 are stored in a mechanical refrigerator with the temperature of 2.5 ℃ and the relative humidity of 80% for 15 days without any treatment, the control example 2 is a blank control, and the test results show that: fresh celery in example 2: all the leaves are in a fresh green state, and the water loss rate is 10.2%; in the fresh celery in the comparative example 2, a small part of leaves are in a fresh green shape, most of leaves are atrophied, and the water loss rate is 38.6%.
Example 3
A cold chain processing and fresh-keeping method for fresh Chinese chives comprises the following steps:
(1) carrying out sectional cooling treatment on the picked fresh Chinese chives; specifically, the method comprises the following steps: the sectional cooling treatment is divided into four stages; the first stage is that the fresh leeks are placed for 3 hours under the environment that the temperature is 20 ℃ and the relative humidity is 62 percent; the second stage is to place the vegetables treated in the first stage for 4 hours in an environment with the temperature of 15 ℃ and the relative humidity of 70 percent; the third stage is that the leeks processed in the second stage are placed for 5 hours in an environment with the temperature of 5 ℃ and the relative humidity of 75 percent; the third stage is to place the leeks treated in the third stage for 4 hours in an environment with the temperature of 0.5 ℃ and the relative humidity of 85 percent; after each section of cooling treatment is finished, spraying fresh vegetables with clear water, and draining;
(2) spraying the fresh leeks subjected to the final cooling treatment by adopting a preservative water solution at 0.5 ℃, and then draining;
(3) packaging the drained fresh leeks by using a freshness protection package;
(4) the transportation is carried out at a temperature of 0.5 ℃ and a relative humidity of 84%.
In order to verify the fresh-keeping effect of fresh leeks in the present example, comparative example 3 was conducted, the comparative example 3 was a blank control, no treatment was conducted, the leeks treated by the method in example 3 and the leeks in comparative example 3 were stored in a mechanical refrigerator at 0.5 ℃ and a relative humidity of 80% for 15 days, and the experimental results showed that: leek in example 3: all the leaves are in a fresh green state, and the water loss rate is 7.8%; in the leek in the comparative example 3, a small part of the leaves are in a fresh green shape, most of the leaves are atrophied, and the water loss rate is 36.5%.
Example 4
A cold-chain processing and fresh-keeping method for fresh asparagus lettuce comprises the following steps:
(1) irradiating the picked fresh asparagus lettuce by using an ultraviolet lamp tube, wherein the irradiation intensity is 1000mW/cm2, and the irradiation time is 2 hours;
(2) carrying out sectional cooling treatment on the fresh lettuce subjected to ultraviolet sterilization; specifically, the method comprises the following steps: the sectional cooling treatment is divided into three stages; the first stage is that the fresh asparagus lettuce is placed for 4 hours under the environment that the temperature is 16 ℃ and the relative humidity is 65%; the second stage is to place the asparagus lettuce treated in the first stage for 5 hours in an environment with the temperature of 9 ℃ and the relative humidity of 75 percent; the third stage is to place the asparagus lettuce processed in the second stage for 5 hours in an environment with the temperature of 1.5 ℃ and the relative humidity of 90 percent; after each section of cooling treatment is finished, spraying fresh vegetables with clear water, and draining;
(3) spraying the fresh asparagus lettuce subjected to the final cooling treatment by using a preservative water solution at the temperature of 1.5 ℃, and then draining;
(4) packaging the drained fresh asparagus lettuce by using a freshness protection package;
(5) the transportation is carried out at a temperature of 1.5 ℃ and a relative humidity of 90%.
In order to verify the fresh keeping effect of the fresh asparagus lettuce in the previous example, comparative example 4 is made, the comparative example 4 is a blank control, no treatment is made, and the leeks treated by the method in the example 4 and the asparagus lettuce in the comparative example 4 are stored for 6 days at the same temperature of 25 ℃. The experimental results show that: lettuce in example 4: all the leaves are in a fresh green shape, the stem part is not brown, and the water loss rate is 6.8%; in the asparagus lettuce in the comparative example 4, a small part of leaves are in a fresh green shape, most of leaves are atrophied, and the stem part is in a brown shape, and the water loss rate is 34.5%.
Example 5
A cold chain processing and fresh-keeping method for fresh caraway comprises the following steps:
(1) carrying out sectional cooling treatment on the picked fresh caraway; specifically, the method comprises the following steps: the sectional cooling treatment is divided into three stages; the first stage is that the fresh caraway is placed for 3.5 hours under the environment that the temperature is 19 ℃ and the relative humidity is 59 percent; the second stage is to place the caraway processed in the first stage for 3 hours in an environment with the temperature of 7 ℃ and the relative humidity of 72 percent; the third stage is that the caraway processed in the second stage is placed for 7 hours in an environment with the temperature of 2 ℃ and the relative humidity of 87%; after each section of cooling treatment is finished, spraying fresh vegetables with clear water, and draining;
(2) spraying fresh caraway subjected to end-stage cooling treatment by adopting a preservative water solution at 2 ℃, and then draining;
(3) packaging the drained fresh caraway by using a freshness protection package;
(4) the transportation was carried out at a temperature of 3 ℃ and a relative humidity of 86%.
In order to verify the fresh-keeping effect of the fresh caraway in the present example, the comparative example 5 was performed, the comparative example 5 was used as a blank control, no treatment was performed, the caraway processed in the example 5 and the caraway processed in the comparative example 5 were placed in a mechanical refrigerator at a temperature of 3 ℃ and a relative humidity of 80% for 15 days, and the experimental results showed that: caraway in example 5: all the leaves are in a fresh green state, and the water loss rate is 11.2%; in the caraway in the comparative example 5, a small part of the leaves are in a fresh green state, most of the leaves are atrophied, and the water loss rate is 36.7%.
The embodiments of the present invention have been described in detail with reference to the examples, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (5)
1. A cold chain processing and fresh-keeping method for fresh vegetables is characterized by comprising the following steps:
(1) carrying out sectional cooling treatment on the picked fresh vegetables to 0.5-3 ℃, carrying out clear water spraying operation on the fresh vegetables after the cooling treatment of each section is finished, and then draining;
(2) spraying fresh vegetables subjected to end-stage cooling treatment by adopting an antistaling agent aqueous solution at 0.5-3 ℃, and then draining;
(3) packaging the drained fresh vegetables by using a freshness protection package;
(4) the transportation is carried out under the conditions that the temperature is 0.5-3 ℃ and the relative humidity is 80% -90%.
2. The cold-chain processing and fresh-keeping method for fresh vegetables as claimed in claim 1, wherein the step (1) comprises three stages of cooling treatment; the first stage is that the fresh vegetables are placed for 2 to 4 hours under the environment with the temperature of 15 to 20 ℃ and the relative humidity of 55 to 65 percent; the second stage is that the vegetables processed in the first stage are placed for 3 to 6 hours in the environment with the temperature of 6 to 10 ℃ and the relative humidity of 70 to 75 percent; the third stage is to place the vegetables treated in the second stage in the environment with the temperature of 0.5-3 ℃ and the relative humidity of 80-90% for 4-8 hours.
3. The cold-chain processing and fresh-keeping method for fresh vegetables as claimed in claim 1, wherein before the step (1) of performing the segmented cooling treatment, the method further comprises the step of performing ultraviolet sterilization on the fresh vegetables after picking.
4. The cold-chain processing and fresh-keeping method for fresh vegetables as claimed in claim 1, wherein the aqueous solution of the fresh-keeping agent is composed of an aqueous solution of sodium erythorbate, kojic acid, gibberellin, salicylic acid and magnesium sulfate.
5. The cold-chain processing and fresh-keeping method for fresh vegetables according to claim 1, wherein the fresh vegetables are spinach, celery, leek, lettuce or coriander.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115152831A (en) * | 2022-07-12 | 2022-10-11 | 湖南应用技术学院 | Cold-chain logistics ecological preservation method for vegetables |
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| CN110012933A (en) * | 2019-05-24 | 2019-07-16 | 刘建飞 | The Cold Chain Logistics preservation method of vegetables |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152831A (en) * | 2022-07-12 | 2022-10-11 | 湖南应用技术学院 | Cold-chain logistics ecological preservation method for vegetables |
| CN115152831B (en) * | 2022-07-12 | 2023-09-05 | 湖南应用技术学院 | Vegetable cold-chain logistics ecological preservation method |
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Effective date of registration: 20210924 Address after: No. 524-6-16, floor 5, block B, Yunnan Software Park, No. 220, 2nd Ring West Road, high tech Zone, Kunming, Yunnan 650000 Applicant after: Yunnan Nongken Agricultural Products Trading Co.,Ltd. Address before: 652700 2nd floor, main building, Xingmeng Township People's government, Tonghai County, Yuxi City, Yunnan Province Applicant before: Yunnan Nongken vegetable Co.,Ltd. |
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