CN112753757B - Low-temperature sterilization and air-conditioning integrated fruit and vegetable fresh-keeping method - Google Patents
Low-temperature sterilization and air-conditioning integrated fruit and vegetable fresh-keeping 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
- A23B7/152—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 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
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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
- A23B7/14—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
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Abstract
The invention discloses a low-temperature sterilization and air conditioning integrated fruit and vegetable fresh-keeping method. The method is to place the pretreated fresh fruits and vegetables in a fresh-keeping device and pass through MnO2The ethylene generated by the fruits and vegetables is catalytically degraded by the ethylene removing film of Bi, and the O in the fresh-keeping device is adjusted by the air adjusting film2Concentration and CO2The concentration, the plasma gas phase sterilizer is used for sterilizing the fresh fruits and vegetables, and the semiconductor refrigerating sheet is used for reducing the temperature of the environment in the fresh-keeping device, so that the aim of keeping the fruits and vegetables fresh is fulfilled. The method disclosed by the invention is green and safe, the oxygen concentration is spontaneously reduced, the carbon dioxide concentration is increased, the ethylene generated by the fruits and vegetables is catalytically decomposed, the respiratory strength of the fruits and vegetables is reduced, and the fruits and vegetables are promoted to reach a dormant state in a short time. Meanwhile, the quality guarantee period of the method is prolonged by 7-14 days, the fruits and vegetables keep fresh and full appearance, and no microorganism breeding and rotting phenomena occur.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a low-temperature sterilization and air conditioning integrated fruit and vegetable preservation method.
Background
Fruits and vegetables refer to edible fruits and vegetables. In recent years, the development of the fruit and vegetable industry in China is rapid, and the fruit and vegetable industry becomes the second crop second to grains in the planting industry in China. With the improvement of the living standard of people, the quantity and quality requirements of consumers on the quality of fruits and vegetables are increasing day by day, and the traditional fruit and vegetable preservation method is relatively laggard, and 20-25% of the fruits and vegetables still decay and deteriorate due to improper preservation, thereby causing great economic loss. Therefore, the research on the fruit and vegetable fresh-keeping technology is strengthened, and the method has important significance for promoting agricultural economy.
At present, the fruits and vegetables are preserved at low temperature in the most common mode, and the aim of uniform fruit and vegetable decay is achieved by reducing the temperature of a storage environment, but the preservation effect of the method is limited and is only about 3-4 days. The patent CN201911254182.4 discloses a fruit and vegetable fresh-keeping method, which comprises the steps of pretreating fresh picked fruits and vegetables for 24 hours at 0-2 ℃, then placing the fruits and vegetables in a sealed environment, increasing the pressure of the environment, simultaneously spraying fruit and vegetable fresh-keeping liquid on the surfaces of the fruits and vegetables, then reducing the pressure to normal atmospheric pressure, and finally storing the fruits and vegetables in a refrigeration house. The method needs to directly carry out closed cold treatment on the fruits and vegetables and then carry out spraying, and the treatment process is very complicated. Patent CN202010619996.X discloses a modified atmosphere preservation method suitable for early golden crisp pears, which is implemented by regulating and controlling O in a packaging bag2And CO2The storage period is prolonged by proportioning the concentration, reducing the respiration intensity of the fruits and the vegetables and reducing the loss of the fruits and the vegetables, but the method still has limited effect on improving the storage time of the fruits and the vegetables and cannot solve the problem of microorganism breeding. Patent CN201922015111.0 discloses a sterilization strorage device for fruit and vegetable fresh-keeping, and the device irradiates fruits and vegetables through an ultraviolet sterilizing lamp, and removes antistaling agents harmful to human health, such as ethylene synthesis inhibitors, sterilization preservatives and the like on the surfaces of the fruits and vegetables, thereby achieving the purpose of fresh-keeping. However, ultraviolet lamp sterilization has the problem of microbial light reactivation, and sterilization is not thorough. The methods respectively solve the problems of fruit and vegetable preservation from the aspects of low temperature, air conditioning, sterilization and the like, but the methods have single effect and are not thorough enough for solving the problem of fruit and vegetable storage. Therefore, the preservation method with sterilization, air conditioning and low temperature is a hard direction of the current fruit and vegetable preservation industry.
Disclosure of Invention
In order to solve the defects and shortcomings of the prior art, the invention provides a low-temperature sterilization and air-conditioning integrated fruit and vegetable fresh-keeping method.
The invention uses the air-conditioning film, the plasma gas phase sterilization and the semiconductor refrigeration sheet in the fruit and vegetable fresh-keeping, spontaneously reduces the oxygen concentration of the fruit and vegetable storage environment and improves the carbon dioxide concentration through the air-conditioning film, and reduces the respiration intensity of the fruit and vegetable by adopting ethylene catalytic degradation material to decompose the ethylene generated by the fruit and vegetable, thereby promoting the fruit and vegetable to reach the dormant state in a short time. Meanwhile, the respiratory metabolism of the fruits and the vegetables and the growth of microorganisms are further inhibited by combining the air-conditioning film with semiconductor refrigeration and plasma gas phase sterilization, so that the loss of nutrient substances of the fruits and the vegetables in the storage process is reduced, and the purpose of prolonging the storage time of the fruits and the vegetables is achieved. The method has simple operation and low process cost.
The purpose of the invention is realized by the following technical scheme:
the low-temperature sterilization and air conditioning integrated fruit and vegetable fresh-keeping method comprises the following steps:
(1) pretreating fresh fruits and vegetables;
(2) the treated fresh fruits and vegetables are placed in a fresh-keeping device, and MnO is placed in the fresh-keeping device2The device comprises a Bi ethylene removal membrane, a plasma gas phase sterilizer and a semiconductor refrigerating sheet, and is characterized in that a fresh-keeping device is sealed by using an air-conditioning membrane; passing MnO2The ethylene generated by the fruits and vegetables is catalytically degraded by the ethylene removing film of Bi, and the O in the fresh-keeping device is adjusted by the air adjusting film2Concentration and CO2The concentration, the plasma gas phase sterilizer is used for sterilizing the fresh fruits and vegetables, and the semiconductor refrigerating sheet is used for reducing the temperature of the environment in the fresh-keeping device, so that the aim of keeping the fruits and vegetables fresh is fulfilled;
wherein said MnO is2the/Bi ethylene removal membrane is prepared by the following steps: MnO of2Dissolving in 5mol/L NaOH solution, and mixing uniformly to obtain MnO2A solution; weighing a proper amount of metal Bi, dissolving the metal Bi in a nitric acid solution of 2mol/L, and adding water for dilution; dropwise adding the solution containing the metal Bi into MnO2In the solution, the molar ratio of Mn element to Bi element, namely Mn: Bi/(mol), is 0.05-2: 1, stirring and reacting for 1-3h, washing the product with water and drying to obtain MnO2a/Bi black powder; uniformly spraying black powder on the surface of the non-woven fabric, wherein the spraying amount is 0.1-2g/cm2To obtain MnO2the/Bi ethylene removal membrane.
The structure of the fresh-keeping device is referred to a portable low-temperature gas phase sterilization modified atmosphere fresh-keeping device described in patent application CN 202022868659.2.
Further, the pretreatment is to rinse the fruits and vegetables by using an edible grade hypochlorous acid solution and finally remove the surface moisture. The concentration of the edible grade hypochlorous acid solution is 100-300 mg/L, and the rinsing time is 5-30 min.
Furthermore, the shell of the fresh-keeping device is made of PP or PET materials.
Further, the O in the fresh-keeping device is adjusted by the air-adjusting film2Concentration of 3-15% CO2The concentration is 2-20%.
The modified atmosphere film is a packaging material capable of performing spontaneous gas regulation on the gas content in the packaging environment according to the fruit and vegetable respiratory metabolism rule, and can be used for regulating the O content in the fresh-keeping device within 24h2The concentration is reduced to 3-15%, and CO2The concentration is raised to 2-20%, such as Cu3(BTC)2PVC membrane material, AGO/SPEEK modified atmosphere membrane, etc., but not limited to the two modified atmosphere membranes.
The Cu3(BTC)2The AGO/SPEEK modified atmosphere membrane is prepared according to the Chinese patent application with the application number CN 201910423236.9.
Further, the thickness of the air-conditioned membrane is 10-80 μm.
The MnO2the/Bi ethylene removal membrane is O in the available fresh-keeping device2Catalytic degradation of ethylene fiber membrane produced by fruits and vegetables, and further promotion of O in box2The concentration is consumed, and the respiration intensity of the fruits and vegetables is reduced.
Furthermore, the temperature of the packaging environment is reduced to 8-10 ℃ by utilizing a semiconductor refrigerating sheet.
Further, the input current of the plasma gas phase sterilizer is 20-70mA, and the concentration of positive and negative ions is 200-3。
Further, the fresh-keeping device is provided with a charging power supply system.
Furthermore, the charging power supply system comprises two rechargeable batteries, the electric quantity of each rechargeable battery is 6000mA, the rechargeable batteries supply power for the plasma gas phase sterilizer and the semiconductor refrigerating sheet, and the rechargeable batteries can be used for 7-14 days once charging.
The invention can effectively reduce the storage environment temperature, kill the microorganisms on the surfaces of the fruits and the vegetables and maintain the lowest respiratory intensity level of the fruits and the vegetables by using the combination of a plurality of methods of low temperature, sterilization and air conditioning, thereby achieving the purposes of reducing the consumption of nutrient substances and prolonging the storage period of the fruits and the vegetables.
The method can be used for preserving fruits and vegetables such as tricholoma matsutake, sweet corn, mango and the like.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention adopts a low-temperature sterilization and air-conditioning integrated fruit and vegetable fresh-keeping method, mainly adopts a method of reducing the environmental storage temperature by semiconductor refrigeration, maintaining the minimum respiratory intensity of tricholoma matsutake by a spontaneous air-conditioning film and killing microorganisms by plasma gas phase sterilization, and spontaneously induces fruits and vegetables to enter a dormant state so as to keep the freshness and the edible quality of the fruits and vegetables to the maximum extent and prolong the storage time of the fruits and vegetables.
(2) The controlled atmosphere film used in the invention can spontaneously reduce the storage environment O2Increase the concentration of CO2Concentration, simultaneously catalyzing and degrading ethylene fiber material and utilizing O2Decompose ethylene generated by fruits and vegetables to further reduce storage environment O2The concentration promotes the fruits and vegetables to reach a dormant state in a short time, and avoids the problems of vigorous metabolism, transpiration, metabolic damage and the like of the fruits and vegetables.
(3) The low-temperature sterilization and air conditioning integrated fruit and vegetable preservation method can prolong the storage time of the fruits and vegetables by 7-14 days, keep the fruits and vegetables fresh and full, and avoid the phenomenon of breeding and rotting of microorganisms.
(4) The invention inhibits the respiratory intensity by the air-conditioning method, combines the gas-phase sterilization and low-temperature preservation method, is green and safe, avoids the residue of chemical bactericide, and has high edible safety of products.
(5) The low-temperature sterilization and air conditioning integrated fruit and vegetable fresh-keeping method is environment-friendly, safe, wide in application range and suitable for large-scale production.
Drawings
FIG. 1 shows the appearance changes of various fruits and vegetables before and after preservation in examples 1 to 4.
FIGS. 2 to 5 show the change of browning degree of various fruits in the preservation process of examples 1 to 4, respectively.
FIGS. 6 to 9 show the change of the respiration intensity of various fruits and vegetables during the preservation process of examples 1 to 4.
FIGS. 10 to 13 show the change in the ethylene content in the pack during the preservation process in examples 1 to 4.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the embodiments of the present invention are not limited thereto. The raw materials related to the invention can be directly purchased from the market. For process parameters not specifically noted, reference may be made to conventional techniques.
In the invention, the weight loss rate of fruits and vegetables is calculated according to the weight loss percentage before and after storage, the hardness value is measured by using TPA (Texture parameter analysis, Stable Micro Systems company in UK) of a Texture analyzer TA-XT2i, the browning degree is calculated according to an ultraviolet spectrophotometry, the respiration intensity is measured according to a static measurement method, and the ethylene content is measured by using a pump-suction type ethylene detector (SKY 6000-C2H4-XL, Yuan Technique Limited company in Shenzhen).
The structure of the fresh-keeping device is described in patent application CN202022868659.2, in which the ethylene removing film, the plasma gas phase sterilizer and the semiconductor refrigerating sheet are integrated into a small device, and the semiconductor refrigerating sheet is used for reducing the temperature of the environment in the fresh-keeping device.
Example 1
(1) Dissolving 2g of SPEEK solid in 200mL of N, N-dimethylformamide, stirring until the SPEEK is completely dissolved, then slowly adding 1.0g of AGO (the concentration of AGO is 0.5 wt%), and carrying out ultrasonic treatment at the constant temperature of 60 ℃ for 24 hours to uniformly disperse the AGO, thereby obtaining the SPEEK/AGO casting solution with uniform color. And centrifuging the membrane casting solution for 5min at 4000r/min, and taking the upper layer solution for ultrasonic defoaming. And pouring the defoamed casting solution on a clean glass plate, uniformly coating the clean glass plate by using an adjustable scraper, and then drying the glass plate in a vacuum drying oven at 60 ℃ for 24 hours to completely remove the solvent. After cooling to room temperature, the film was peeled off the glass plate in deionized water. And then, washing with deionized water for multiple times, and hanging and airing at a cool place at normal temperature to obtain the air-regulating AGO/SPEEK blended membrane.
(2) 2.0g of MnO2Dissolving in 5mol/L NaOH solution, and mixing uniformly; weighing a proper amount of metal Bi, dissolving the metal Bi in a nitric acid solution of 2mol/L, and adding distilled water for dilution; dropwise adding the solution containing the metal Bi into MnO2In the solution, the ratio of Mn element to Bi element is 2:1(mol: mol), stirring and reacting for 2h, washing with distilled water and drying to obtain MnO2a/Bi black powder; uniformly spraying black powder on the surface of the non-woven fabric, wherein the spraying amount is 0.5g/cm2To obtain MnO2the/Bi ethylene removal membrane.
(3) Fresh matsutake mushrooms are rinsed in 150mg/L edible grade hypochlorous acid solution for 20min, drained, and subjected to test.
Experimental groups: weighing Tricholoma matsutake with a certain mass (14 + -2 g) in a PP fresh-keeping device, sealing and packaging the surface of the fresh-keeping device with AGO/SPEEK air-conditioning film, and placing MnO in the fresh-keeping device2the/Bi ethylene removal membrane and the plasma gas phase sterilizer, and the semiconductor refrigeration piece is used for reducing the temperature of the environment in the package. The input current of a plasma generator in the fresh-keeping device is 50mA, and the concentration of positive and negative ions is 300 ten thousand/cm3The semiconductor refrigerating plate reduces the temperature in the box to 8 ℃.
Blank group: weighing Tricholoma matsutake (Tricholoma matsutake Singer) with a certain mass (14 + -2 g) and without package and MnO2the/Bi ethylene removal membrane, the plasma gas phase sterilizer and the semiconductor refrigerating sheet.
The respiration intensity, hardness, weight loss rate and browning degree change of the two groups of tricholoma matsutake in the storage period are measured. In the test of example 1, the change in appearance of the tricholoma matsutake before and after preservation is shown in fig. 1, the change in browning degree of the tricholoma matsutake during preservation is shown in fig. 2, the change in respiration intensity of the tricholoma matsutake during preservation is shown in fig. 6, and the change in ethylene content in the tricholoma matsutake packaging box during preservation is shown in fig. 10.
Example 2
(1) The preparation process of the AGO/SPEEK modified atmosphere membrane is the same as that of example 1.
(2) 1.5g of MnO2Dissolving in 5mol/L NaOH solution, and mixing uniformly; weighing a proper amount of metal Bi, dissolving the metal Bi in a nitric acid solution of 2mol/L, and adding distilled water for dilution; dropwise adding the solution containing the metal Bi into MnO2In the solution, the ratio of Mn element to Bi element is 1:1(mol: mol), stirring and reacting for 2h, washing with distilled water and drying to obtain MnO2a/Bi black powder; uniformly spraying black powder on the surface of the non-woven fabric, wherein the spraying amount is 1.0g/cm2To obtain MnO2the/Bi ethylene removal membrane.
(3) The fresh purchased sweet corn is rinsed in edible grade hypochlorous acid solution with the concentration of 200mg/L for 10min, drained and subjected to the test.
Experimental groups: weighing a certain mass (1000 +/-50 g) of sweet corn in a PP (polypropylene) preservation device, hermetically packaging the surface of the preservation device by using an AGO/SPEEK (absorbed oxygen demand/specific oxygen demand) modified atmosphere film, and placing MnO in the preservation device2the/Bi ethylene removal membrane and the plasma gas phase sterilizer, and the semiconductor refrigeration piece is used for reducing the temperature of the environment in the package. The input current of the plasma generator is 30mA, and the concentration of positive and negative ions is 400 ten thousand/cm3The remaining conditions were the same as in example 1.
Blank group: weighing a certain mass (1000 +/-50 g) of sweet corn without package or MnO2the/Bi ethylene removal membrane, the plasma gas phase sterilizer and the semiconductor refrigerating sheet.
In the test of example 2, the appearance change of sweet corn before and after preservation is shown in fig. 1, the browning degree of sweet corn during preservation is shown in fig. 3, the respiration intensity of sweet corn during preservation is shown in fig. 7, and the ethylene content in the sweet corn packaging box during preservation is shown in fig. 11.
Example 3
(1)0.06g Cu3(BTC)2Dissolving in 17mL DMF solution, mechanically stirring at 60 deg.C for 20min, weighing 3.94g polyvinyl chloride, adding into the above solution in batches, stirring for 50min, vacuum degassing to obtain casting solution, pouring the casting solution on clean and dry glass plate while it is hot, scraping with adjustable scraper to obtain 40 μm film, drying in 60 deg.C oven for 30min, drying at 100 deg.C for 24h, naturally cooling, and removing film to obtain the final productMOF-modified Cu3(BTC)2PVC gas regulating film.
(2) 1.5g of MnO2Dissolving in 5mol/L NaOH solution, and mixing uniformly; weighing a proper amount of metal Bi, dissolving the metal Bi in a nitric acid solution of 2mol/L, and adding distilled water for dilution; dropwise adding the solution containing the metal Bi into MnO2In the solution, the ratio of Mn element to Bi element is 1.5:1(mol: mol), stirring and reacting for 2.5h, washing with distilled water and drying to obtain MnO2a/Bi black powder; uniformly spraying black powder on the surface of the non-woven fabric, wherein the spraying amount is 1.5g/cm2To obtain MnO2the/Bi ethylene removal membrane.
(3) The mango which is purchased freshly is rinsed for 15min in edible grade hypochlorous acid solution with the concentration of 150mg/L, drained and subjected to the test.
Experimental groups: weighing mango with a certain mass (320 +/-10 g) in a PP (polypropylene) preservation device, and using Cu on the surface of the preservation device3(BTC)2PVC air-conditioning film sealed package, MnO is placed in the fresh-keeping device2the/Bi ethylene removal membrane and the plasma gas phase sterilizer, and the semiconductor refrigeration piece is used for reducing the temperature of the environment in the package. The input current of the plasma generator is 35mA, and the concentration of positive and negative ions is 450 ten thousand/cm3The remaining conditions were the same as in example 1.
Blank group: weighing mango with a certain mass (320 +/-10 g) and without package and MnO2the/Bi ethylene removal membrane, the plasma gas phase sterilizer and the semiconductor refrigerating sheet.
In the experiment of example 3, the changes in appearance of the mangoes before and after preservation are shown in fig. 1, the changes in browning level of the mangoes during preservation are shown in fig. 4, the changes in respiration intensity of the mangoes during preservation are shown in fig. 8, and the changes in ethylene content in the mango packing boxes during preservation are shown in fig. 12.
Example 4
(1)Cu3(BTC)2The preparation process of the PVC modified atmosphere film is consistent with that of example 3.
(2) 1.0g of MnO2Dissolving in 5mol/L NaOH solution, and mixing uniformly; weighing a proper amount of metal Bi, dissolving the metal Bi in a nitric acid solution of 2mol/L, and adding distilled water for dilution; dropwise adding the solution containing the metal Bi into MnO2In the solution, the ratio of Mn element to Bi element is 0.5:1(mol: mol), stirring and reacting for 2.5h, washing with distilled water and drying to obtain MnO2a/Bi black powder; uniformly spraying black powder on the surface of the non-woven fabric, wherein the spraying amount is 2.0g/cm2To obtain MnO2the/Bi ethylene removal membrane.
(3) The method comprises the steps of rinsing fresh lettuce in an edible grade hypochlorous acid solution with the concentration of 100mg/L for 10min, draining, and testing the rinsed lettuce.
Experimental groups: weighing lettuce with a certain mass (250 +/-10 g) in a PP (polypropylene) preservation device, and using Cu on the surface of the preservation device3(BTC)2PVC air-conditioning film sealed package, MnO is placed in the fresh-keeping device2the/Bi ethylene removal membrane and the plasma gas phase sterilizer, and the semiconductor refrigeration piece is used for reducing the temperature of the environment in the package. The input current of the plasma generator is 40mA, and the concentration of positive and negative ions is 400 ten thousand/cm3The remaining conditions were the same as in example 1.
Blank group: weighing lettuce with a certain mass (250 + -10 g) without package or MnO2the/Bi ethylene removal membrane, the plasma gas phase sterilizer and the semiconductor refrigerating sheet.
In the test of example 4, the changes in appearance of the lettuce before and after preservation are shown in fig. 1, the changes in browning level of the lettuce during preservation are shown in fig. 5, the changes in respiration intensity of the lettuce during preservation are shown in fig. 9, and the changes in ethylene content in the lettuce packaging box during preservation are shown in fig. 13.
According to the figure 1, the fruits and vegetables of the experimental group (the low-temperature sterilization and air-conditioning integrated fruit and vegetable preservation method) still keep relatively fresh appearance quality after the storage is finished, and the experimental results of the figures 1 to 13 and the table 1 show that the respiration intensity of the fruits and vegetables of the experimental group is lower than that of the fruits and vegetables of the blank group, the weight loss rate is lower, the hardness value is higher, the browning value is lower, the quality loss of the fruits and vegetables during the storage period is reduced, the color and texture quality of the fruits and vegetables are maintained, and the storage time of the fruits and vegetables is prolonged. Therefore, the low-temperature sterilization and air-conditioning integrated fruit and vegetable preservation method can achieve the aim of effectively prolonging the storage time of various fruits and vegetables by reducing the quality loss in the storage period.
TABLE 1 Change in Box hardness in weight loss ratio of various fruits and vegetables during preservation in examples 1-4
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (8)
1. A low-temperature sterilization and air conditioning integrated fruit and vegetable fresh-keeping method is characterized in that: the method comprises the following steps:
(1) pretreating fresh fruits and vegetables;
(2) the pretreated fresh fruits and vegetables are placed in a fresh-keeping device, and MnO is placed in the fresh-keeping device2the/Bi ethylene removal membrane, the plasma gas phase sterilizer and the semiconductor refrigerating sheet are sealed by using an air adjusting membrane; passing MnO2The ethylene generated by the fruits and vegetables is catalytically degraded by the Bi ethylene removal membrane, and the O in the fresh-keeping device is adjusted by the air adjusting membrane2Concentration and CO2The concentration, the plasma gas phase sterilizer is used for sterilizing the fresh fruits and vegetables, and the semiconductor refrigerating sheet is used for reducing the temperature of the environment in the fresh-keeping device, so that the aim of keeping the fruits and vegetables fresh is fulfilled;
wherein said MnO is2the/Bi ethylene removal membrane is prepared by the following steps: MnO of2Dissolving in 5mol/LNaOH solution, and mixing uniformly to obtain MnO2A solution; weighing a proper amount of metal Bi, dissolving the metal Bi in a nitric acid solution of 2mol/L, and adding water for dilution; dropwise adding the solution containing the metal Bi into MnO2In the solution, the molar ratio of Mn element to Bi element, namely Mn: Bi is 0.05-2: 1, stirring and reacting for 1-3h, washing the product with water and drying to obtain MnO2a/Bi black powder; uniformly spraying black powder on the surface of the non-woven fabric, wherein the spraying amount is 0.1-2g/cm2To obtain MnO2a/Bi ethylene removal membrane;
the input current of the plasma gas phase sterilizer is 20-70mA, the concentration of positive and negative ions is 200-3。
2. The low-temperature sterilization and modified atmosphere integrated fruit and vegetable preservation method according to claim 1, which is characterized in that: the pretreatment is to rinse the fruits and vegetables by using an edible grade hypochlorous acid solution and finally remove the surface moisture; the concentration of the edible grade hypochlorous acid solution is 100-300 mg/L, and the rinsing time is 5-30 min.
3. The low-temperature sterilization and modified atmosphere integrated fruit and vegetable preservation method according to claim 1, characterized by comprising the following steps: regulating O in fresh-keeping device by air-regulating film2Concentration of 3-15% CO2The concentration is 2-20%.
4. The low-temperature sterilization and modified atmosphere integrated fruit and vegetable preservation method according to claim 1, which is characterized in that: the thickness of the air-adjusting film is 10-80 μm.
5. The low-temperature sterilization and modified atmosphere integrated fruit and vegetable preservation method according to claim 1, characterized by comprising the following steps: and reducing the temperature of the packaging environment to 8-10 ℃ by using the semiconductor refrigerating sheet.
6. The low-temperature sterilization and modified atmosphere integrated fruit and vegetable preservation method according to claim 1, which is characterized in that: the shell of the fresh-keeping device is made of PP or PET materials.
7. The low-temperature sterilization and modified atmosphere integrated fruit and vegetable preservation method according to claim 1, which is characterized in that: the fresh-keeping device is provided with a charging power supply system.
8. The low-temperature sterilization and modified atmosphere integrated fruit and vegetable preservation method according to claim 7, characterized by comprising the following steps: the charging power supply system comprises two charging batteries, the electric quantity of each battery is 6000mA, the plasma gas phase sterilizer and the semiconductor refrigerating sheet are powered, and the charging power supply system can be used for 7-14 days after being charged once.
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| CN106973982A (en) * | 2017-04-27 | 2017-07-25 | 江南大学 | A kind of intelligent precooling treatment combines the system that segmentation air conditioned storage controls cold quick property fruit vegetables chilling injury |
| CN108782741A (en) * | 2018-05-30 | 2018-11-13 | 无锡海核装备科技有限公司 | A kind of fruit and vegetable preserving method |
| CN110074178B (en) * | 2019-05-21 | 2022-11-29 | 华南理工大学 | Modified atmosphere preservation method of instant pomegranate seeds |
| CN111587914A (en) * | 2020-06-16 | 2020-08-28 | 宁夏大学 | Fresh-keeping method for fresh fruits and vegetables |
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