CN112913911A - 一种迟菜心的保鲜包装方法 - Google Patents
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Abstract
本发明属于蔬菜保鲜的技术领域,具体涉及一种迟菜心的保鲜包装方法,包括如下步骤:1)预处理:采摘迟菜心,洗净之后、茎基部消毒,进行预冷;2)保鲜包装处理:采用低密度聚乙烯功能气调袋对迟菜心进行包装,进行LED灯光照,之后置于泡沫箱中。所述低密度聚乙烯功能气调袋的材料为采用低密度聚乙烯LDPE,所述LED灯光照为采用红蓝光组合光照,采用温和有效的杀菌溶液、结合低温以及气调袋的方法,可以显著防止叶片水分蒸发,失水萎焉,减少花苔开放,茎部空心等品质劣变,结合红蓝光组合对净菜进行适当的消毒杀菌,抑制微生物的活性,又能减少过度的水汽蒸发,操作方法简单有效,安全环保,在常温运输过程中利于防腐保鲜。
Description
技术领域
本发明属于蔬菜保鲜的技术领域,具体涉及一种迟菜心的保鲜包装方法。
背景技术
迟菜心是增城以北、南昆山以南地带的著名特产,又称高脚菜心,素有蔬菜之王、菜心之冠等美誉。增城迟菜心是广州市增城区广泛种植的特色蔬菜之一,是国家地理标志保护产品,增城迟菜心的茎叶均可食用,营养丰富,深受广大百姓的喜爱。
至2019年,增城迟菜心种植面积超5.5万亩,总产值达5.8亿元。增城迟菜心的销售从华南地区到长三角及京津冀地区不断扩大,为增城迟菜心在采后贮藏运销的保鲜技术提出了巨大的挑战。采后保持菜心叶片鲜绿,薹茎柔嫩是提高商品价值主要影响因素。增城迟菜心生长周期长,不易贮藏,采后在保持外观鲜绿下,茎部组织从基部开始逐渐空心,严重影响菜心的品质和商品价值。
现有技术中,有采用精油熏蒸的方法对菜心进行保鲜,但是精油熏蒸的成本较高,且其味道可能会渗入蔬菜中影响蔬菜的风味。
发明内容
针对上述问题,本发明的目的在于提供一种迟菜心的保鲜包装方法,实现一种能够防止迟菜心叶片水分蒸发、失水萎蔫,
本发明的技术内容如下:
本发明提供了一种迟菜心的保鲜包装方法,所述方法包括如下步骤:
1)预处理:采摘迟菜心,洗净之后、茎基部消毒,进行预冷;
2)保鲜包装处理:采用低密度聚乙烯功能气调袋对迟菜心进行包装,进行LED灯光照,之后置于泡沫箱中。
步骤1)采摘的迟菜心无病虫害、花苔未开放,切割采摘的迟菜心高度为35~40cm;
所述消毒采用的杀菌溶液包括过氧化尿素溶液、二甲基二碳酸盐溶液、臭氧水溶液的一种或以上,所述杀菌溶液的浓度为10~30%;
所述过氧化尿素无毒无味、具有良好的消毒和杀菌作用;
所述二甲基二碳酸盐溶液可以有效杀灭菜心表面微生物,延缓酶活性的增加和衰老,有利于维持菜心的营养品质;
所述臭氧水溶液对蔬菜表面的微生物由良好的杀菌效果,可有效保持蔬菜的新鲜品质。
所述洗净之后将迟菜心表面的水分擦干或者甩干,采用杀菌溶液涂抹茎基部切口进行消毒、防止腐烂以及失水;
所述预冷为将迟菜心置于0~5℃环境中使得迟菜心温度为10℃以下。
步骤2)所述低密度聚乙烯功能气调袋的材料为采用低密度聚乙烯LDPE,其密度为0.91g/cm3~0.93g/cm3,其具有自发气调功能、通过氧气和二氧化碳的不同透过率,与袋外大气中的氧气和二氧化碳交换,排出迟菜心产生的过多呼吸水,防止叶片、茎基部腐烂,还有助于袋内气体微环境的调节;
所述低密度聚乙烯功能气调袋的氧气透过率为10000~12000cm3/m2·24h·0.1Mpa,优选为11643cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的二氧化碳透过率为5000~6000cm3/m2·24h·0.1Mpa,优选为5821.5cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的水蒸气透过率为60~70cm3/m2·24h·0.1Mpa,优选为62.586cm3/m2·24h·0.1Mpa;
步骤2)所述LED灯光照为采用红蓝光组合光照,先采用波长为430~450nm的蓝光照射10~20分钟,之后采用680~720nm的红光照射5~10分钟,抑制微生物活性,有助于蔬菜的防腐,隔着袋子有助消毒杀菌的同时维持迟菜心本身的水分。
本发明的有益效果如下:
本发明的迟菜心的保鲜包装方法,采用温和有效的杀菌溶液、结合低温以及气调袋的方法,可以显著防止叶片水分蒸发,失水萎焉,减少花苔开放,茎部空心等品质劣变,结合红蓝光组合对净菜进行适当的消毒杀菌,抑制微生物的活性,又能减少过度的水汽蒸发,操作方法简单有效,安全环保。本发明的保鲜包装方法在常温运输过程中利于防腐保鲜,相比现有技术,未使用有毒性的消毒杀菌剂,不使用化学保鲜剂,解决迟菜心在贮藏期叶片易失水、黄化、茎部空心变硬的问题。
附图说明
图1为实施例1与对比例1的保鲜方式对比图;
图2为实施例1与对比例1的保鲜效果对比图;
图3为实施例1与对比例2的保鲜效果对比图;
图4为实施例1与对比例3的保鲜效果对比图。
具体实施方式
以下通过具体的实施案例以及附图说明对本发明作进一步详细的描述,应理解这些实施例仅用于说明本发明而不用于限制本发明的保护范围,在阅读了本发明之后,本领域技术人员对本发明的各种等价形式的修改均落于本申请所附权利要求所限定。
若无特殊说明,本发明的所有原料和试剂均为常规市场的原料、试剂。
实施例1
一种增城迟菜心的保鲜包装方法
1)预处理:采摘无病虫害、花苔未开放的迟菜心,切割迟菜心高度为35~40cm,洗净之后将迟菜心表面的水分擦干或者甩干,茎基部20%涂抹过氧化尿素溶液消毒,置于5℃环境中使得迟菜心温度为10℃以下进行预冷;
2)保鲜包装处理:采用45cm×30cm、密度为0.91g/cm3~0.93g/cm3的低密度聚乙烯功能气调袋对迟菜心进行包装,进行LED灯光照,先采用波长为430nm的蓝光照射10分钟,之后采用680nm的红光照射5分钟,之后置于泡沫箱中,20℃恒温贮藏;
所述低密度聚乙烯功能气调袋的氧气透过率为11643cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的二氧化碳透过率为5821.5cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的水蒸气透过率为62.586cm3/m2·24h·0.1Mpa。
实施例2
一种增城迟菜心的保鲜包装方法
1)预处理:采摘无病虫害、花苔未开放的迟菜心,切割迟菜心高度为35~40cm,洗净之后将迟菜心表面的水分擦干或者甩干,茎基部10%涂抹二甲基二碳酸盐溶液消毒,置于4℃环境中使得迟菜心温度为10℃以下进行预冷;
2)保鲜包装处理:采用密度为0.91g/cm3~0.93g/cm3的低密度聚乙烯功能气调袋对迟菜心进行包装,进行LED灯光照,先采用波长为440nm的蓝光照射15分钟,之后采用700nm的红光照射5~10分钟,之后置于泡沫箱中,20℃恒温贮藏;
所述低密度聚乙烯功能气调袋的氧气透过率为10000cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的二氧化碳透过率为5000cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的水蒸气透过率为60cm3/m2·24h·0.1Mpa。
实施例3
一种增城迟菜心的保鲜包装方法
1)预处理:采摘无病虫害、花苔未开放的迟菜心,切割迟菜心高度为35~40cm,洗净之后将迟菜心表面的水分擦干或者甩干,茎基部30%涂抹臭氧水溶液消毒,置于4℃环境中使得迟菜心温度为10℃以下进行预冷;
2)保鲜包装处理:采用密度为0.91g/cm3~0.93g/cm3的低密度聚乙烯功能气调袋对迟菜心进行包装,进行LED灯光照,先采用波长为440nm的蓝光照射16分钟,之后采用715nm的红光照射8分钟,之后置于泡沫箱中,20℃恒温贮藏;
所述低密度聚乙烯功能气调袋的氧气透过率为11500cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的二氧化碳透过率为5500cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的水蒸气透过率为62cm3/m2·24h·0.1Mpa。
实施例4
一种增城迟菜心的保鲜包装方法
1)预处理:采摘无病虫害、花苔未开放的迟菜心,切割迟菜心高度为35~40cm,洗净之后将迟菜心表面的水分擦干或者甩干,茎基部20%涂抹过氧化尿素溶液和二甲基二碳酸盐溶液1:1消毒,置于3℃环境中使得迟菜心温度为10℃以下进行预冷;
2)保鲜包装处理:采用密度为0.91g/cm3~0.93g/cm3的低密度聚乙烯功能气调袋对迟菜心进行包装,进行LED灯光照,先采用波长为450nm的蓝光照射20分钟,之后采用720nm的红光照射10分钟,之后置于泡沫箱中,20℃恒温贮藏;
所述低密度聚乙烯功能气调袋的氧气透过率为12000cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的二氧化碳透过率为6000cm3/m2·24h·0.1Mpa;
所述低密度聚乙烯功能气调袋的水蒸气透过率为70cm3/m2·24h·0.1Mpa。
对比例1
作为实施例1的对照组,对比例1中迟菜心保鲜包装方法中,步骤2)的包装袋采用BOPP袋,替代气调袋,其它步骤不变,包装袋区别如图1所示,图1中左边为采用低密度聚乙烯功能气调袋包装,右边为采用BOPP袋包装。
贮藏4天后,由图2可见,实施例1保鲜的迟菜心颜色嫩绿,花苔未开放,而对比例1的菜心花苔开放较多,明显抽薹,茎部开始腐烂。
对比例2
作为实施例1的对照组,对比例2中迟菜心保鲜包装方法中,步骤1)的消毒采用0.1%次氯酸钠,其它步骤不变。
贮藏4天后,由图3可见,实施例1的茎部几乎无腐烂,对比例2的出现茎部空心、失水老化现象。
对比例3
作为实施例1的对照组,对比例2中迟菜心保鲜包装方法中,步骤2)中不采用LED灯光照,其它步骤不变。
贮藏帝天后,由图4可见,实施例1的茎部几乎无腐烂,对比例3的出现茎部空心、失水严重的现象。
由上可见,表明本发明的用于增城迟菜心的保鲜包装方法,在常温贮藏下,能够较长时间地保持迟菜心的新鲜度,有利于增城迟菜心的常温运输过程中的防腐保鲜,相比现有技术,未使用有毒性的消毒杀菌剂,不使用化学保鲜剂,解决迟菜心在贮藏期叶片易失水、黄化、茎部空心变硬的问题。
Claims (9)
1.一种迟菜心的保鲜包装方法,其特征在于,所述方法包括如下步骤:
1)预处理:采摘迟菜心,洗净之后、茎基部消毒,进行预冷;
2)保鲜包装处理:采用低密度聚乙烯功能气调袋对迟菜心进行包装,进行LED灯光照,之后置于泡沫箱中。
2.由权利要求1所述的迟菜心的保鲜包装方法,其特征在于,步骤1)采摘的迟菜心无病虫害、花苔未开放,切割采摘的迟菜心高度为35~40cm。
3.由权利要求1所述的迟菜心的保鲜包装方法,其特征在于,步骤1)所述消毒采用的杀菌溶液包括过氧化尿素溶液、二甲基二碳酸盐溶液、臭氧水溶液的一种或以上,所述杀菌溶液的浓度为10~30%。
4.由权利要求1所述的迟菜心的保鲜包装方法,其特征在于,步骤1)所述预冷为将消毒后的迟菜心置于0~5℃环境中使得迟菜心温度为10℃以下。
5.由权利要求1所述的迟菜心的保鲜包装方法,其特征在于,步骤2)所述低密度聚乙烯功能气调袋的材料为采用低密度聚乙烯LDPE,其密度为0.91g/cm3~0.93g/cm3。
6.由权利要求1所述的迟菜心的保鲜包装方法,其特征在于,步骤2)所述低密度聚乙烯功能气调袋的氧气透过率为10000~12000 cm3/m2·24h·0.1Mpa。
7.由权利要求1所述的迟菜心的保鲜包装方法,其特征在于,步骤2)所述低密度聚乙烯功能气调袋的二氧化碳透过率为 5000~6000 cm3/m2·24h·0.1Mpa。
8.由权利要求1所述的迟菜心的保鲜包装方法,其特征在于,步骤2)所述低密度聚乙烯功能气调袋的水蒸气透过率为 60~70 cm3/m2·24h·0.1Mpa。
9.由权利要求1所述的迟菜心的保鲜包装方法,其特征在于,步骤2)所述LED灯光照为采用红蓝光组合光照,先采用波长为430~450nm的蓝光照射10~20分钟,之后采用680~720nm的红光照射5~10分钟。
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