CN111616201A - Lettuce preservation method - Google Patents
Lettuce preservation method Download PDFInfo
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- CN111616201A CN111616201A CN202010560261.4A CN202010560261A CN111616201A CN 111616201 A CN111616201 A CN 111616201A CN 202010560261 A CN202010560261 A CN 202010560261A CN 111616201 A CN111616201 A CN 111616201A
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- 235000003228 Lactuca sativa Nutrition 0.000 title claims abstract description 98
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000004321 preservation Methods 0.000 title claims description 15
- 240000008415 Lactuca sativa Species 0.000 title 1
- 241000208822 Lactuca Species 0.000 claims abstract description 98
- 238000003860 storage Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000243 solution Substances 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000003755 preservative agent Substances 0.000 claims description 20
- 230000002335 preservative effect Effects 0.000 claims description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 12
- 208000027418 Wounds and injury Diseases 0.000 claims description 10
- 238000000354 decomposition reaction Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 235000010987 pectin Nutrition 0.000 claims description 10
- 229920001277 pectin Polymers 0.000 claims description 10
- 239000001814 pectin Substances 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims description 9
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 239000005867 Iprodione Substances 0.000 claims description 8
- 229930016911 cinnamic acid Natural products 0.000 claims description 8
- 235000013985 cinnamic acid Nutrition 0.000 claims description 8
- ONUFESLQCSAYKA-UHFFFAOYSA-N iprodione Chemical compound O=C1N(C(=O)NC(C)C)CC(=O)N1C1=CC(Cl)=CC(Cl)=C1 ONUFESLQCSAYKA-UHFFFAOYSA-N 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000002985 plastic film Substances 0.000 claims description 6
- 229920006255 plastic film Polymers 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000003761 preservation solution Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000006378 damage Effects 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 208000014674 injury Diseases 0.000 claims description 3
- 239000000523 sample Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 2
- 240000002319 Citrus sinensis Species 0.000 claims description 2
- 108010059820 Polygalacturonase Proteins 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 2
- 238000007605 air drying Methods 0.000 claims 1
- 230000004060 metabolic process Effects 0.000 abstract description 8
- 244000005700 microbiome Species 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 229930003935 flavonoid Natural products 0.000 abstract description 5
- 150000002215 flavonoids Chemical class 0.000 abstract description 5
- 235000017173 flavonoids Nutrition 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 125000005605 benzo group Chemical group 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 238000003786 synthesis reaction Methods 0.000 abstract description 3
- 230000002503 metabolic effect Effects 0.000 abstract description 2
- 230000009545 invasion Effects 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 26
- 206010052428 Wound Diseases 0.000 description 7
- ODLMAHJVESYWTB-UHFFFAOYSA-N propylbenzene Chemical compound CCCC1=CC=CC=C1 ODLMAHJVESYWTB-UHFFFAOYSA-N 0.000 description 7
- 238000012795 verification Methods 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003899 bactericide agent Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 235000016477 Taralea oppositifolia Nutrition 0.000 description 1
- 241001358109 Taralea oppositifolia Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000012794 pre-harvesting Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables 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
- A23B7/14—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The method can effectively reduce the temperature of the lettuce and control the metabolic activity of the lettuce. And can effectively kill microorganisms and resist the invasion of the microorganisms to the wound part of the lettuce after leaves are removed. Moreover, water can be continuously supplied to the lettuce in the storage process, and the enlargement of the stem hollowness is controlled. Meanwhile, the invention can effectively inhibit the activity of key enzyme of benzo metabolism and reduce the synthesis of flavonoids. After the treatment of the two fresh-keeping solutions, the storage time of the lettuce can be prolonged, and the fresh-keeping period of the lettuce can reach 45-60 days.
Description
Technical Field
The invention belongs to the technical field of storage and preservation of agricultural products, and particularly relates to a lettuce preservation method.
Background
Lactuca lactuca L.of Compositae family is a annual or biennial herbaceous crop. The lettuce is fragrant and tasty, has crisp and tender meat, can be eaten raw, cold mixed, fried, dried or pickled and canned, and is a common vegetable. Lettuce has large planting area in China and stable yield, and is an important agricultural product for promoting the income increase of farmers.
Lettuce has high water content, physiological metabolism after picking is very vigorous, and the lettuce is easy to rot if the postharvest treatment and storage conditions are not appropriate. And the lettuce is easy to be hollow after being stored for a long time after being picked, which causes serious losses after being picked. Meanwhile, after the lower part of the stem of the lettuce is subjected to leaf removal, and flavonoid substances are easy to accumulate on the wound at the bottom of the stem in the storage process, so that the color of the wound is deteriorated. Therefore, the metabolism of phenylpropane at the wound needs to be controlled during storage, and the occurrence of browning at the wound needs to be inhibited. At present, the common preservation technology for lettuce is mainly low-temperature storage and chemical preservation. Due to the strong seasonality of lettuce, the demand of consumers for lettuce is stable throughout the year. Lettuce prices fluctuate significantly when it comes to the market intensively. In order to meet the demand of consumers on lettuce in one year, the technology for storing and preserving the lettuce needs to be improved, and the marketing period of the lettuce needs to be prolonged. Therefore, the lettuce storage and preservation method which is convenient to operate, efficient and safe is required to be developed.
Disclosure of Invention
The invention aims to provide a convenient, efficient and safe lettuce storage and preservation method aiming at the problem that the lettuce is easy to lose and deteriorate after being picked at present and is short in storage time.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a lettuce preservation method comprises the following steps:
(1) selecting the lettuce which has intact epidermis, no obvious mechanical injury and straight stem;
(2) rapidly cooling the lettuce in a vacuum environment, measuring the temperature by using a temperature probe, and cooling the stem center temperature of the lettuce to 1-4 ℃;
(3) cutting off lettuce leaves with a clean stainless steel knife, and reserving lettuce stems;
(4) cleaning the stem and the whole root of the lettuce by clear water at the temperature of 1-4 ℃;
(5) placing the stem of the lettuce in the fresh-keeping solution 1, soaking for 1-5min, and then airing;
(6) the method comprises the steps of vertically inserting roots of stems of the lettuce into 2-6cm thick flower mud, wrapping the stems of the lettuce with a plastic film, placing the stems of the lettuce into a packaging box in a downward mode with the portions soaked with the flower mud, paving the plastic film on the bottom face and the periphery of the packaging box, and soaking the flower mud with a preservative solution 2.
(7) The cold storage temperature of the lettuce is 1-4 ℃.
Further, the lettuce in the step (5) is soaked in the fresh-keeping solution 1 for 4 min.
Further, the fresh-keeping liquid 1 in the step (5) comprises the following components in percentage by weight: 0.4 to 1.0 percent of potassium sorbate, 0.4 to 0.8 percent of pectin decomposer, 0.5 to 1.5 percent of iprodione, 0.03 to 0.06 percent of citric acid and the balance of water.
Further, the pectin decomposition product is prepared from navel orange peel, and the preparation process comprises the following steps: squeezing peel of fructus Citri Junoris, decomposing with pectinase, treating the decomposition solution in boiling water for 10min, centrifuging to obtain supernatant, and collecting supernatant.
Further, the fresh-keeping liquid 2 in the step (6) comprises the following components in percentage by weight: 0.05 to 0.1 percent of ascorbic acid, 0.2 to 0.8 percent of cinnamic acid, 0.2 to 0.8 percent of coumaric acid and the balance of water; the flower mud is 4cm thick, and the flower mud soaks the preservation solution but can not have liquid to drip.
The components of the preservative solution are detailed as follows:
potassium sorbate, pectin decomposition product and iprodione are bactericides and can control the growth of microorganisms. Citric acid, ascorbic acid, cinnamic acid and coumaric acid are used as color fixative and can inhibit the browning of lettuce, wherein the cinnamic acid and the coumaric acid can reduce the accumulation of phenylpropane metabolites in lettuce wounds.
The invention has the beneficial effects that:
the lettuce selected by the invention has good physiological state and less plant diseases and insect pests, and the hollowness problem caused by the pre-harvest factors is not serious. The adopted lettuce is treated by low-temperature means such as vacuum precooling, low-temperature cleaning, cold storage and the like, the latent heat of the lettuce can be quickly controlled through the vacuum precooling treatment, the stem center temperature of the lettuce is quickly reduced, and the respiration of the picked lettuce is controlled at the first time; by reducing the temperature of the lettuce, the water evaporation and the tissue metabolism activity of the lettuce can be effectively controlled; meanwhile, the propagation of microorganisms can be effectively controlled. Through the soaking of the preservative solution 1, the lettuce can be further cleaned, a large number of microorganisms on the surface can be killed, and the microorganisms can be prevented from invading the wound part of the lettuce after leaves are removed. The fresh-keeping liquid 2 is added into the flower mud at the bottom of the packaging box, so that water can be continuously supplied to the lettuce in the storage process, and the expansion of the stem hollowness is controlled. In addition, the color protection component in the preservative solution 2 can effectively inhibit accumulation of flavonoids on the roots of the lettuce and the surfaces of the wounds after leaves are removed by feedback inhibition of phenylpropane metabolism of the lettuce, and the preservative solution 2 can effectively inhibit activity of key enzymes of benzo metabolism and expression of key genes of phenylpropane metabolism after soaking, so that synthesis of flavonoids is reduced, browning of the roots of the lettuce can be effectively controlled, and a good color protection effect is achieved. Meanwhile, the preservation solution 2 can effectively prevent root diseases from breeding. The storage temperature is reduced to 1-4 ℃, so that the metabolic activity of the lettuce can be effectively inhibited, and the water dispersion and the respiration are reduced.
After the treatment of the two kinds of preservation solutions, the storage time of the lettuce can be effectively prolonged, and the preservation period of the lettuce can reach 45-60 days.
Detailed Description
The invention will be further described with reference to specific embodiments. However, the embodiments are merely illustrative and explanatory of the present invention, and those skilled in the art will be able to make various modifications, additions and substitutions to the embodiments described, without departing from the spirit of the invention or exceeding the scope defined by the claims.
Example 1
Fresh lettuce picked on the same day is purchased in Taixing supermarket in Hedgeon, Guangxi, 25 lettuce which has intact epidermis, no obvious mechanical injury and straight stem is selected; rapidly cooling lettuce in vacuum environment, measuring temperature with temperature probe, and cooling stem center temperature of lettuce to 1 deg.C; cutting off lettuce leaves with a clean stainless steel knife, and reserving lettuce stems; then, cleaning the stem and the whole root of the lettuce with clear water; and dividing the stem of the lettuce into 5 parts, namely 5 roots, respectively soaking the stem of the lettuce in a fresh-keeping solution 1 (the fresh-keeping solution 1 comprises 0.4g of potassium sorbate, 0.4g of pectin decomposition product, 1.0g of iprodione, 0.03g of citric acid and 98.17g of water in percentage by weight) for 1min, 2min, 3min and 4min, and drying in the air after 5 min.
Preparing a packaging box, paving plastic films on the bottom surface and the periphery of the packaging box, preparing a proper amount of flower mud, soaking the flower mud with a fresh-keeping liquid 2 (the fresh-keeping liquid 2 comprises 0.05g of ascorbic acid, 0.5g of cinnamic acid, 0.2g of coumaric acid and 99.55g of water in percentage by weight), keeping no liquid dripping after soaking the fresh-keeping liquid with the flower mud, paving the flower mud on the bottom surface of the packaging box, paving the flower mud with the thickness of about 2-6cm, inserting the roots of the stems of the lettuce into the flower mud, wrapping the stems of the lettuce with the plastic films, putting the stems of the lettuce in the packaging box in order, and finally refrigerating the lettuce at the temperature of 1 ℃. The effect of different soaking times in preservative solution 1 on shelf life and color of lettuce was tested and the test results are shown in table 1:
TABLE 1
And (4) analyzing results:
as shown in table 1, when other conditions are fixed, when the lettuce is soaked in the preservative solution 1 for 1-4min, the shelf life and the comprehensive score are gradually increased, the shelf life reaches 60 days, the comprehensive score reaches 95 minutes, when the lettuce is soaked in the preservative solution 1 for 4-5min, the shelf life and the comprehensive score are gradually reduced, the shelf life is 58 days, the comprehensive score is reduced to 50 minutes, when the lettuce is soaked in the preservative solution 1 for 1-3min, the color is gradually reduced, the color is 18.64b, when the lettuce is soaked in the preservative solution 1 for 3-5min, the color is gradually increased, the color is 23.64b, potassium sorbate, pectin decomposition products and iprodione are bactericides, the growth of microorganisms can be controlled, and the lettuce can be further killed and a large number of microorganisms existing on the surface can be killed. Citric acid is used as color fixative to inhibit browning of lettuce.
Example 2
Orthogonal test: under the condition of optimal soaking time in the preservative solution 1, a four-factor three-level orthogonal test is designed according to the content of different components in the preservative solution 1, and the four-factor three-level orthogonal test is carried out according to example 1, wherein the orthogonal test factors and levels are shown in a table 2, and the test scheme and test results are shown in a table 3:
TABLE 2 orthogonal test factors and horizon
TABLE 3L9 (3)4) Test protocol and test results
As can be seen from the analysis of tables 2 and 3, the range R of each factor is in the order of magnitude A>C>D>B, the main and secondary sequence of the influence of all factors on the fresh keeping of the lettuce is potassium sorbate>Iprodione>Citric acid>A pectin decomposition product. As can be seen from Table 3, experiment A2B1C2D3The composite score of (2) is the highest and reaches 90. By comparing the k values, it can be seen that the optimum combination is A2B3C2D2Namely, 0.7 percent of potassium sorbate, 0.8 percent of pectin decomposition product, 1.0 percent of iprodione and 0.04 percent of citric acid.
Example 3
Orthogonal test: under the conditions of optimal soaking time in the preservative solution 1 and optimal combination of the preservative solution 1, a three-factor three-level orthogonal test is designed according to the content of different components of the preservative solution 2, and the three-factor three-level orthogonal test is carried out according to example 1, wherein the orthogonal test factors and the levels are shown in a table 4, and the test scheme and the test results are shown in a table 5:
TABLE 4 orthogonal test factors and horizon
TABLE 5L9 (3)3) Test protocol and test results
As can be seen from the analysis of tables 4 and 5, the order of magnitude of the range R of each factor is B>C>A, the primary and secondary sequence of the influence of all factors on the fresh keeping of the lettuce is cinnamic acid>Coumaric acid>Ascorbic acid. As can be seen from Table 5, experiment A1B2C2The total score of (2) is the highest and reaches 100. By comparing the k values, it can be seen that the optimum combination is A3B2C2Namely 0.1 percent of ascorbic acid, 0.5 percent of cinnamic acid and tonka beansAcid 0.5 percent.
Example 4
And (3) verification test: referring to example 1, optimum composition A in preservative solution 12B3C2D20.7g of potassium sorbate, 0.8g of pectin decomposition product, 1.0g of iprodione and 0.04g of citric acid, and the best combination of the preservative solution 2 and the preservative solution 1 is A3B2C2Lettuce preservation verification tests are carried out under the conditions of 0.1g of ascorbic acid, 0.5g of cinnamic acid and 0.5g of coumaric acid, and the test results are shown in the table 6:
TABLE 6 best Process verification test results
The test was performed under the optimal conditions, and the final shelf life was 60 days, the color was 16.493b, and the composite score was 99.33, which is substantially identical to the test results of group 3 in the orthogonal test, indicating that the optimized results are stable.
The lettuce preserved by the method can effectively inhibit the activity of key enzymes of benzo metabolism and reduce the synthesis of flavonoids. After the treatment of the two fresh-keeping solutions, the storage time of the lettuce can be prolonged, and the fresh-keeping period of the lettuce can reach 45-60 days.
Claims (6)
1. A lettuce preservation method is characterized by comprising the following steps:
(1) selecting the lettuce which has intact epidermis, no obvious mechanical injury and straight stem;
(2) rapidly cooling the lettuce in a vacuum environment, measuring the temperature by using a temperature probe, and cooling the stem center temperature of the lettuce to 1-4 ℃;
(3) cutting off lettuce leaves with a clean stainless steel knife, and reserving lettuce stems;
(4) cleaning the stem and the whole root of the lettuce by clear water at the temperature of 1-4 ℃;
(5) placing stem of lettuce in the fresh-keeping solution 1, soaking for 1-5min, and air drying;
(6) vertically inserting roots of stems of the lettuces into 2-6cm thick flower mud, wrapping the stems of the lettuces with a plastic film, neatly putting the stems into a packaging box, arranging the plastic film on the bottom surface and the periphery of the packaging box, soaking the flower mud with a preservative solution 2, and then paving the flower mud on the bottom surface of the packaging box;
(7) the cold storage temperature of the lettuce is 1-4 ℃.
2. A lettuce preservation method as claimed in claim 1, characterized in that in step (5), the stem of lettuce is soaked in the preservation solution 1 for 4 min.
3. A method of preserving lettuce as claimed in claim 1, characterized in that: the fresh-keeping liquid 1 in the step (5) comprises the following components in percentage by weight: 0.4 to 1.0 percent of potassium sorbate, 0.4 to 0.8 percent of pectin decomposer, 0.5 to 1.5 percent of iprodione, 0.03 to 0.06 percent of citric acid and the balance of water.
4. The lettuce preservation method as claimed in claim 3, wherein the pectin decomposition product is prepared from navel orange peel by the following specific steps: squeezing peel of fructus Citri Junoris, decomposing with pectinase, treating the decomposition solution in boiling water for 10min, centrifuging to obtain supernatant, and collecting supernatant.
5. A lettuce preservation method as claimed in claim 4, characterized in that in step (6), said preservative solution 2 comprises 0.05-0.1% ascorbic acid, 0.2-0.8% cinnamic acid, 0.2-0.8% coumaric acid, and the balance water.
6. A method of preserving lettuce as claimed in claim 5, characterized in that: and (6) the flower mud is 4cm thick, and the flower mud is soaked in the fresh-keeping liquid but cannot drop.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010560261.4A CN111616201A (en) | 2020-06-18 | 2020-06-18 | Lettuce preservation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010560261.4A CN111616201A (en) | 2020-06-18 | 2020-06-18 | Lettuce preservation method |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283812A (en) * | 2013-05-15 | 2013-09-11 | 华南农业大学 | Preservation technology of litchi, longan or rambutan |
| CN106962469A (en) * | 2017-04-28 | 2017-07-21 | 富川富兴果蔬有限责任公司 | A kind of preservation method of lettuce |
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- 2020-06-18 CN CN202010560261.4A patent/CN111616201A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283812A (en) * | 2013-05-15 | 2013-09-11 | 华南农业大学 | Preservation technology of litchi, longan or rambutan |
| CN106962469A (en) * | 2017-04-28 | 2017-07-21 | 富川富兴果蔬有限责任公司 | A kind of preservation method of lettuce |
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Application publication date: 20200904 |