CN112998062A - Fresh-keeping method of clean vegetables - Google Patents
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000002791 soaking Methods 0.000 claims abstract description 28
- GPXLRLUVLMHHIK-UHFFFAOYSA-N forchlorfenuron Chemical compound C1=NC(Cl)=CC(NC(=O)NC=2C=CC=CC=2)=C1 GPXLRLUVLMHHIK-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000005979 Forchlorfenuron Substances 0.000 claims abstract description 16
- 239000011259 mixed solution Substances 0.000 claims abstract description 13
- 101000588130 Homo sapiens Microsomal triglyceride transfer protein large subunit Proteins 0.000 claims abstract description 10
- 102100031545 Microsomal triglyceride transfer protein large subunit Human genes 0.000 claims abstract description 10
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 24
- 238000004140 cleaning Methods 0.000 claims description 15
- 239000004101 4-Hexylresorcinol Substances 0.000 claims description 12
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 claims description 12
- 235000019360 4-hexylresorcinol Nutrition 0.000 claims description 12
- 229960003258 hexylresorcinol Drugs 0.000 claims description 12
- 235000019260 propionic acid Nutrition 0.000 claims description 12
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 12
- 239000003755 preservative agent Substances 0.000 claims description 9
- 230000002335 preservative effect Effects 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000002203 pretreatment Methods 0.000 claims 2
- 230000032683 aging Effects 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000009982 effect on human Effects 0.000 abstract description 2
- 231100000957 no side effect Toxicity 0.000 abstract description 2
- 230000001934 delay Effects 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 description 24
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 24
- 230000000694 effects Effects 0.000 description 12
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 11
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000203 mixture Substances 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 244000005700 microbiome Species 0.000 description 4
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 3
- 235000014364 Trapa natans Nutrition 0.000 description 3
- 238000007781 pre-processing Methods 0.000 description 3
- 235000009165 saligot Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 240000001085 Trapa natans Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 241001083492 Trapa Species 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002635 electroconvulsive therapy Methods 0.000 description 1
- 238000010894 electron beam technology Methods 0.000 description 1
- 238000004146 energy storage Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- -1 phosphate compound Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 231100000817 safety factor Toxicity 0.000 description 1
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- 241001515965 unidentified phage Species 0.000 description 1
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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
- 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
- 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)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a fresh-keeping method of clean vegetables, which comprises the following steps: soaking the pretreated vegetables in a mixed solution containing 10-100 ppm of MTTP and 0.01-1 mM of forchlorfenuron for 1-6 min. The fresh-keeping method of the clean vegetables supplements the energy which is more than the energy consumed by the clean vegetables with damaged energy consumption, reduces the energy loss of the clean vegetables, delays the aging, and achieves the double purposes of fresh keeping and rot control by means of delaying the aging and keeping green. The energy supply agent ATP selected by the invention is safe and efficient, has no side effect on human body, is easy to operate and has low cost.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to a fresh-keeping method of clean vegetables.
Background
The clean vegetable is a convenient and quick fresh vegetable product which is prepared by selecting, sorting, cleaning, peeling, sterilizing, packaging and the like. The clean vegetables are rich in variety, various in combination and convenient to eat, meet the requirements of different consumer groups, and are popular with the public. Compared with the whole vegetables, the clean vegetables can accelerate the physiological metabolism of the fruits and the vegetables due to the pretreatment of peeling, slicing or shredding and the like, are easily infected by pathogenic bacteria, and are easy to rot and deteriorate. It is of great concern to extend the shelf life of clean vegetables.
The current fresh-keeping means of clean vegetables comprise the following steps:
1. temperature control treatment: proper temperature treatment can delay the respiration of the clean vegetables and inhibit the rapid growth of microorganisms, and comprises low temperature treatment and heat shock treatment;
2. different cutting modes: by adopting different cutting modes, the nutrient loss of clean vegetables can be reduced, and the generation of harmful bacteria can be reduced;
3. modified atmosphere storage: nitrogen, oxygen and other gases are filled, so that the respiration rate of the clean vegetables is reduced, and the growth of microorganisms is inhibited;
4. ultraviolet radiation: can reduce the microorganisms on the surface of the clean vegetables, weaken the activity of peroxidase and delay the aging and the decay of the clean vegetables;
5. gamma and electron beam irradiation: can kill microorganisms on the surface of the clean vegetables, but can affect the flavor and nutrition of the vegetables;
6. the chemical method comprises the following steps: edible capsule, plant essential oil, electrolytic water, ozone, etc.;
7. the biological method comprises the following steps: the methods of bacteriophage, antagonistic bacteria, bacteriocin and the like are all used for improving the shelf life of clean vegetables from the aspects of bacteriostasis and delaying senility.
The methods can delay the rotting and the aging of the clean vegetables to different degrees from the viewpoint of reducing the energy consumption of the clean vegetables, but the effect can only partially maintain the quality of the clean vegetables, and the methods are expensive and complicated or have uncertain safety factors.
Disclosure of Invention
Based on the above, the invention aims to provide a fresh-keeping method of the clean vegetables, which can prolong the fresh-keeping period of the clean vegetables and reduce the browning rate and the rotting rate of the clean vegetables.
The specific technical scheme for realizing the aim of the invention is as follows:
a fresh-keeping method of clean vegetables comprises the following steps: soaking the pretreated vegetables in a mixed solution containing 10-100 ppm of MTTP and 0.01-1 mM of forchlorfenuron for 1-6 min.
In some embodiments, the concentration of ATP is 20-50 ppm and the concentration of forchlorfenuron is 0.1-1 mM.
In some embodiments, the concentration of ATP is 40-50 ppm and the concentration of forchlorfenuron is 0.1-0.5 mM.
In some embodiments, the ATP is present in a concentration of 50ppm and the forchlorfenuron is present in a concentration of 0.1 mM.
In some embodiments, the soaking time is 2-5 min.
In some of these embodiments, the pre-processing comprises: fresh vegetables are screened and classified, and the vegetables with consistent maturity are cleaned, sliced or shredded.
In some of these embodiments, the pre-processing further comprises: soaking the sliced or shredded vegetables in 0.01-0.5% of propionic acid and 15-25 ppm of 4-hexylresorcinol for 1-2 min.
In some of these embodiments, the pre-processing further comprises: soaking the sliced or shredded vegetables in 0.05-0.25% of propionic acid and 18-20 ppm of 4-hexylresorcinol for 1-2 min.
In some of these embodiments, the preservation method comprises the steps of:
(1) screening and grading fresh vegetables, cleaning the vegetables with consistent maturity, and slicing or shredding the vegetables;
(2) soaking the sliced or shredded vegetables in 0.01-0.5% of propionic acid and 15-25 ppm of 4-hexylresorcinol for 1-2 min in sequence, and airing;
(3) soaking the vegetables treated in the step (2) in a mixed solution containing 10-100 ppm of MTTP and 0.01-1 mM of forchlorfenuron for 1-6 min, and airing;
(4) and sealing the preservative film and then placing at 4 +/-1 ℃.
Compared with the prior art, the invention has the following beneficial effects:
after the vegetables are processed in the early stage, the vegetables are difficult to preserve and are not beneficial to storage due to serious damage; the inventor finds that from the viewpoint of energy supply, proper energy is given to the outside of the clean vegetables to maintain the functional metabolism of the clean vegetables, and the Adenosine Triphosphate (ATP) solution and the forchlorfenuron (CPPU) solution with proper doses are added into the clean vegetables, so that the preservation period of the clean vegetables can be prolonged. ATP is a high-energy phosphate compound, and in the vegetable-cleaning cells, it can be mutually converted with ADP to implement energy storage and energy release so as to ensure the energy supply of all the life activities of the vegetable-cleaning cells, so that the vegetable-cleaning cells which can be damaged and consumed by energy can be timely supplemented with energy greater than that consumed by the vegetable-cleaning cells, the loss of its own energy can be reduced, and its senility can be delayed, and the forchlorfenuron solution also has the functions of delaying senility and protecting green, so that the vegetable-cleaning cells can be made into the double-purpose of fresh-keeping and controlling rot. The energy supply agent ATP selected by the invention is safe and efficient, has no side effect on human body, is easy to operate and has low cost.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
The various chemicals used in the following examples are commercially available.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
To facilitate an understanding of the present technology, certain terms and phrases are defined below.
Throughout the specification and claims, the following terms have the meanings explicitly associated herein, unless the context clearly dictates otherwise. The phrase "in one embodiment" as used in the present disclosure does not necessarily refer to the same embodiment, although it may. Moreover, the phrase "in another embodiment" as used in this disclosure does not necessarily refer to a different embodiment, although it may. Thus, as described below, various embodiments of the invention may be readily combined without departing from the scope or spirit of the invention.
Furthermore, as used herein, the term "or" is an inclusive "or" symbol and is equivalent to the term "and/or," unless the context clearly dictates otherwise. The term "based on" is not exclusive and allows for being based on other factors not described, unless the context clearly dictates otherwise. Furthermore, throughout the specification the meaning of "a", "an" and "the" include plural referents. The meaning of "in.
The present invention will be described in further detail with reference to specific examples.
Example 1 fresh-keeping method of clean vegetables
The fresh-keeping method of the clean vegetables comprises the following steps:
(1) purchasing fresh water chestnuts from the market, screening, grading, taking the water chestnuts with consistent maturity, cleaning, peeling and slicing;
(2) sequentially soaking the sliced water chestnut in 0.05% propionic acid and 20ppm 4-hexylresorcinol for 2min, soaking in a mixed solution containing 10ppm of MTTP and 0.01 ppm of MCPCU for 3min, and then drying the water in the air by using filter paper, wherein each treatment is repeated for 3 times;
(3) placing the mixture in a disposable square plate, sealing the plate by using a functional preservative film, and placing the plate at 4 ℃;
(4) after 14 days, the browning and decay effects of the hoofs were observed.
Example 2 fresh-keeping method of clean vegetables
The fresh-keeping method of the clean vegetables comprises the following steps:
(1) purchasing fresh lotus roots from the market, screening, grading, taking the lotus roots with consistent maturity, cleaning, peeling and slicing;
(2) soaking the sliced lotus roots in 0.1% propionic acid and 20ppm 4-hexylresorcinol for 2min respectively, then soaking in a mixed solution containing 50ppm of MTTP and 0.1mM of CPPU for 5min, and then drying the water in the air by using filter paper, wherein each treatment is repeated for 3 times;
(3) placing the mixture in a disposable square plate, sealing the plate by using a functional preservative film, and placing the plate at 4 ℃;
(4) and observing the browning and rotting effects of the lotus roots after 14 days.
Example 3 fresh-keeping method of clean vegetables
The fresh-keeping method of the clean vegetables comprises the following steps:
(1) purchasing fresh lotus roots from the market, screening, grading, taking the lotus roots with consistent maturity, cleaning, peeling and slicing;
(2) soaking the sliced lotus roots in 0.1% propionic acid and 20ppm 4-hexylresorcinol for 2min respectively, then soaking in a mixed solution containing 20ppm of MTTP and 1mM of CPPU for 5min, then drying the water in the air by using filter paper, and repeating 3 times of treatment;
(3) placing the mixture in a disposable square plate, sealing the plate by using a functional preservative film, and placing the plate at 4 ℃;
(4) and observing the browning and rotting effects of the lotus roots after 14 days.
Example 4 fresh-keeping method of clean vegetables
The fresh-keeping method of the clean vegetables comprises the following steps:
(1) purchasing fresh lotus roots from the market, screening, grading, taking the lotus roots with consistent maturity, cleaning, peeling and slicing;
(2) soaking the sliced lotus roots in 0.1% propionic acid and 20ppm 4-hexylresorcinol for 2min respectively, then soaking in a mixed solution containing 80ppm of MTTP and 0.5mM of CPPU for 5min, and then drying the water in the air by using filter paper, wherein each treatment is repeated for 3 times;
(3) placing the mixture in a disposable square plate, sealing the plate by using a functional preservative film, and placing the plate at 4 ℃;
(4) and observing the browning and rotting effects of the lotus roots after 14 days.
Comparative example 1
The method for processing clean vegetables comprises the following steps:
(1) the method comprises the following steps of purchasing fresh lotus roots from the market, screening, grading, cleaning, peeling and slicing the lotus roots with consistent maturity;
(2) soaking the sliced lotus roots in clear water for 1-2 minutes, airing the water, and repeating the treatment for 3 times;
(3) placing the mixture in a disposable square plate, sealing the plate by using a functional preservative film, and placing the plate at 4 ℃;
(4) and observing the browning and rotting effects of the lotus roots after 14 days.
Comparative example 2
The fresh-keeping method of the clean vegetables in the comparative example comprises the following steps:
(1) purchasing fresh lotus roots from the market, screening, grading, taking the lotus roots with consistent maturity, cleaning, peeling and slicing;
(2) soaking the sliced lotus roots in 0.1% propionic acid and 20ppm 4-hexylresorcinol for 2min respectively, then soaking in a solution containing 50ppm of MTTP for 5min, and then drying the water in the air by filter paper, wherein each treatment is repeated for 3 times;
(3) placing the mixture in a disposable square plate, sealing the plate by using a functional preservative film, and placing the plate at 4 ℃;
(4) and observing the browning and rotting effects of the lotus roots after 14 days.
Comparative example 3
The fresh-keeping method of the clean vegetables in the comparative example comprises the following steps:
(1) purchasing fresh lotus roots from the market, screening, grading, taking the lotus roots with consistent maturity, cleaning, peeling and slicing;
(2) soaking the sliced lotus roots in 0.1% propionic acid and 20ppm 4-hexylresorcinol for 2min respectively, then soaking in a solution containing 0.1mM CPPU for 5min, and then drying the water in the air by using filter paper, wherein each treatment is repeated for 3 times;
(3) placing the mixture in a disposable square plate, sealing the plate by using a functional preservative film, and placing the plate at 4 ℃;
(4) and observing the browning and rotting effects of the lotus roots after 14 days.
TABLE 1 evaluation of index of fresh-keeping for 14 days for clean vegetables in each example and comparative example
As can be seen from the results in table 1, when the pretreated vegetables are soaked in the mixed solution containing 10 to 100ppm of ATP and 0.01 to 1mM of forchlorfenuron, the rotting rate (reduced from 60% to 30% or less) and the browning rate (reduced from 100% to 55% or less) of the clean vegetables can be greatly reduced, and when the concentrations of ATP and forchlorfenuron in the mixed solution are 50ppm and 0.1mM, respectively, the rotting rate is reduced from 60% to 7% and the browning rate is reduced from 100% to 5%.
Compared with soaking with only clear water, the ATP solution (comparative example 2) or the CPPU solution (comparative example 3) is used for soaking, the rotting rate and the browning rate of the clean vegetables are reduced, but the effect of the combined use of the ATP solution and the CPPU solution is far less good.
The results of the examples and comparative examples illustrate that: the energy consumed by the clean vegetables which are damaged and consumed is supplemented in time, the energy consumption of the clean vegetables is reduced, and the effects of the forchlorfenuron solution which can delay senility and keep green are matched, so that the clean vegetables can achieve the double purposes of keeping fresh and controlling rotten.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A fresh-keeping method of clean vegetables is characterized by comprising the following steps: soaking the pretreated vegetables in a mixed solution containing 10-100 ppm of MTTP and 0.01-1 mM of forchlorfenuron for 1-6 min.
2. The method for preserving net vegetables according to claim 1, wherein the concentration of ATP is 20 to 50ppm and the concentration of forchlorfenuron is 0.1 to 1 mM.
3. The method for preserving fresh vegetables according to claim 2, wherein the concentration of ATP in the mixed solution is 40 to 50 ppm.
4. The method for preserving fresh vegetables according to claim 2, wherein the concentration of forchlorfenuron in the mixed solution is 0.1-0.5 mM.
5. The method for preserving net vegetables according to claim 2, wherein the concentration of ATP is 50ppm and the concentration of forchlorfenuron is 0.1 mM.
6. The fresh-keeping method for clean vegetables according to claim 1, wherein the soaking time is 2-3 min.
7. The fresh-keeping method for clean vegetables according to any one of claims 1 to 6, wherein the pretreatment comprises: fresh vegetables are screened and classified, and the vegetables with consistent maturity are cleaned, sliced or shredded.
8. The fresh-keeping method of clean vegetables as claimed in claim 7, wherein said pre-treatment further comprises: soaking the sliced or shredded vegetables in 0.01-0.5% of propionic acid and 15-25 ppm of 4-hexylresorcinol for 1-2 min.
9. The fresh-keeping method of clean vegetables as claimed in claim 8, wherein said pre-treatment further comprises: soaking the sliced or shredded vegetables in 0.05-0.25% of propionic acid and 18-20 ppm of 4-hexylresorcinol for 1-2 min.
10. The fresh-keeping method of clean vegetables according to claim 7, characterized in that the fresh-keeping method comprises the following steps:
(1) screening and grading fresh vegetables, cleaning the vegetables with consistent maturity, and slicing or shredding the vegetables;
(2) soaking the sliced or shredded vegetables in 0.01-0.5% of propionic acid and 15-25 ppm of 4-hexylresorcinol for 1-2 min in sequence, and airing;
(3) soaking the vegetables treated in the step (2) in a mixed solution containing 10-100 ppm of MTTP and 0.01-1 mM of forchlorfenuron for 1-6 min, and airing;
(4) and sealing the preservative film and then placing at 4 +/-1 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381432A (en) * | 2014-10-22 | 2015-03-04 | 中国科学院华南植物园 | Safe and effective litchi preserving method |
| CN107307076A (en) * | 2017-08-14 | 2017-11-03 | 沈阳农业大学 | A kind of method for controlling refrigeration pear cv nanguo pericarp browning |
| CN109548863A (en) * | 2019-01-07 | 2019-04-02 | 山东农业大学 | The new application that thioacetic acid esters compound is used to that fruits and vegetables tissue to be inhibited to change colour |
-
2021
- 2021-03-30 CN CN202110341924.8A patent/CN112998062A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381432A (en) * | 2014-10-22 | 2015-03-04 | 中国科学院华南植物园 | Safe and effective litchi preserving method |
| CN107307076A (en) * | 2017-08-14 | 2017-11-03 | 沈阳农业大学 | A kind of method for controlling refrigeration pear cv nanguo pericarp browning |
| CN109548863A (en) * | 2019-01-07 | 2019-04-02 | 山东农业大学 | The new application that thioacetic acid esters compound is used to that fruits and vegetables tissue to be inhibited to change colour |
Non-Patent Citations (1)
| Title |
|---|
| FENGJUN LIA，等: "Postharvest Biology and Technology", 《EFFECT OF CPPU ON POSTHARVEST ATTRIBUTES OF CHINESE FLOWERING CABBAGE DURING STORAGE》 * |
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Application publication date: 20210622 |