CN114081063A - Agricultural product fresh-keeping treatment method - Google Patents

Agricultural product fresh-keeping treatment method Download PDF

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CN114081063A
CN114081063A CN202111460696.2A CN202111460696A CN114081063A CN 114081063 A CN114081063 A CN 114081063A CN 202111460696 A CN202111460696 A CN 202111460696A CN 114081063 A CN114081063 A CN 114081063A
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agricultural products
naclo
chlorine dioxide
carrier
container
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CN114081063B (en
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方婷
江涛
李长城
刘斌雄
郭凤婷
张茜文
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Fujian Agriculture and Forestry University
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

The invention discloses a fresh-keeping treatment method for agricultural products, which uses NaClO2And dry ice as reactants, adding NaClO2Loading the carrier on a carrier, adding the carrier into a container, and reacting the carrier and gas generated by the dry ice biochemical reaction in the closed container to generate chlorine dioxide gas to treat agricultural products; the chlorine dioxide generated by the scheme has strong oxidizing property and osmosis, can permeate into gaps of agricultural products and internal structures of microorganisms, and can ensure the sterilization effect on the premise of not influencing the color, the texture and the like of the agricultural products. The number of pathogenic bacteria and putrefying bacteria of the agricultural products treated by the gaseous chlorine dioxide is reduced rapidly, the agricultural products are not easy to adhere again, and only trace chlorine dioxide is remained on the surface of the agricultural products, so that the edible value and the human health of the agricultural products are not influenced, the shelf life of the agricultural products can be prolonged, and the aim of keeping fresh is fulfilled; the method can be used for designing the processing chambers with different shapes and sizes and capable of being transferred at any time, has strong flexibility, does not need a large generator and has lower cost.

Description

Agricultural product fresh-keeping treatment method
Technical Field
The invention relates to the technical field of fruit and vegetable preservation, in particular to a method for performing fresh-keeping treatment on agricultural products, and specifically relates to a method for performing sterilization treatment on the agricultural products by using chlorine dioxide gas to achieve fresh keeping.
Background
After the agricultural products are harvested, the agricultural products need to be selected, cleaned, bacteriostatic and the like so as to prolong the shelf life of the agricultural products. At present, chlorine dioxide is widely, efficiently and safely used as a bactericide at home and abroad in the fields of agricultural product cleaning, sterilization and the like. Wherein, the liquid chlorine dioxide is easy to prepare, but the dosage can not be controlled, and the high drug residue is easy to cause environmental pollution and harm to human health. Meanwhile, the sterilization effect of liquid chlorine dioxide for cleaning agricultural products is poor, mainly because the liquid chlorine dioxide has no strong oxidability, penetrability and permeability. Therefore, after the liquid chlorine dioxide is used for treating the agricultural products, the actual fresh-keeping effect of the agricultural products is poor.
Gaseous chlorine dioxide, due to its strong oxidative, penetrating and osmotic properties, irreversibly damages the structure of the microorganisms, resulting in inactivation and non-reproduction of the microorganisms. Currently, gaseous chlorine dioxide production uses NaClO2Or NaClO3With acids (HCl, H)2SO4With oxalic acid, etc.) and therefore a large generator would be chosen, with the advantage of thorough mixing of the reactants and corrosion resistance. However, the flexibility of the treatment of gaseous chlorine dioxide is affected and the treatment concentration cannot be controlled due to the problems that the generator cannot transfer, the dosage of reactants cannot be controlled and the like, so that irreversible sensory damage to agricultural products is easily caused. Meanwhile, the cost of treating agricultural products by the gaseous chlorine dioxide generator is high, and byproducts such as: SO (SO)2、CO2、Cl2Etc., pure chlorine dioxide gas is not obtained and air is polluted.
Based on the above, the present invention utilizes the chemical reaction formula:
10NaClO2+5CO2→8ClO2+2NaCl+5Na2CO3a new method for treating fresh-keeping agricultural products by using gaseous chlorine dioxide is developed. The method does not need large-scale generating equipment, is suitable for generating containers with various shapes and sizes, has strong flexibility of transferring at any time and any place, and can be used for processingSimple method and low cost, no by-product and chlorine dioxide gas concentration can pass through NaClO2The dosage is controlled. Therefore, the method of the present invention is of great significance for treating agricultural products with gaseous chlorine dioxide.
Disclosure of Invention
In view of the above, the present invention aims to provide a chlorine dioxide sterilization and preservation treatment technology suitable for agricultural products, which aims to solve the problems of the lack of the existing chlorine dioxide sterilization and preservation technology and the poor sterilization and preservation effect of the existing technology.
In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
an agricultural product fresh-keeping treatment method comprises the following steps:
1) adding NaClO with preset purity2Dissolving the solid in deionized water to prepare NaClO with the mass concentration of 15-28%2Taking a preset amount of dry ice and storing the solution in a preset temperature environment for later use;
2) adding NaClO2Applying the solution on a carrier;
3) will be applied with NaClO2The carrier of the solution is arranged in a closable container filled with agricultural products, and then the container is sealed after a preset amount of dry ice is added into the container;
4) and (3) after the agricultural products are treated in a sealed container for a preset time at regular time, taking out the agricultural products, and then storing the agricultural products in an environment with preset temperature and humidity.
As a possible embodiment, further, in step 1), the NaClO is2The purity of the solid was 80%, 35g of NaClO having a purity of 80%2The solid is dissolved in 65g of deionized water to prepare NaClO with the mass concentration of 28 percent2And (3) solution.
As a preferred implementation option, in step 2), the carrier is preferably made of corrosion-resistant plastic, NaClO2The solution is loaded on the carrier by dripping, and NaClO is added in the process of dripping the solution2The dropping amount of the solution is controlled to be 0.5-2mL, and NaClO is added2The number of milliliters of the solution which is dripped can be converted into NaClO2Milligrams of the carrier to obtain NaClO2And (4) using the amount. For example, 0.5mL 28% NaClO2The solution contained 560mg NaClO2。
As a preferred implementation option, it is preferred that the amount of the dry ice added in step 3) is 5-10 g, wherein the gas generated by sublimation of the dry ice and the NaClO loaded on the carrier2The solution reacts to generate chlorine dioxide, the concentration of the chlorine dioxide is not lower than 200ppm and not higher than 1000ppm, and the chlorine dioxide has certain corrosivity when the concentration is too high. During the treatment, the container must be checked for tightness again, and the chlorine dioxide concentration can be detected by an instrument, wherein the concentration detection range does not exceed 2000 ppm; during the whole treatment period, the concentration control of the gaseous chlorine dioxide is a key process, the process requirements can not only protect the color of the agricultural products, but also ensure that the quality is not deteriorated, and a good sterilization and fresh-keeping effect is achieved.
As a preferred implementation option, it is preferred that the carrier is a corrosion-resistant and waterproof carrier, which is attached to the inner wall of the container.
As a preferred implementation option, the carrier is preferably a medical plastic gasket, and the number of the medical plastic gaskets is more than one.
As a preferred implementation option, preferably, the container is a plastic bucket, a plastic box or a glass jar; the capacity of the container does not exceed 20L.
Preferably, in the step 4), the agricultural products are taken out after being treated in a sealed container for a preset time period at regular time, and then stored in an environment with the temperature of 8-25 ℃ and the humidity of 60-90%.
As a preferred implementation option, it is preferred that in step 4), the detected residual amount of chlorine dioxide after the agricultural product is taken out is not more than 2 mg/kg.
As a better implementation choice, the agricultural products are preferably vegetables or fruits with skin, and before treatment, the damaged agricultural products and the damaged agricultural products need to be removed, and the cleaned agricultural products are cleaned by pure water to remove surface stains.
By adopting the technical scheme, compared with the prior art, the invention has the beneficial effects that: the scheme generates chlorine dioxide gas in a sealed container by a chemical method,the strong oxidizing property and the osmosis of the chlorine dioxide gas are utilized to inactivate microorganisms on the surfaces and in gaps of the fruits and vegetables so as to achieve the aims of bacteriostasis and fresh keeping. From the overall solution, firstly, the NaClO can be adsorbed by a special adsorption pad (carrier)2The solution is protected, when being placed in a container, the solution can immediately react with the dry ice to generate chlorine dioxide gas, and the gas concentration can be adjusted by adding NaClO2Milligrams are determined and the concentration can be detected by a chlorine dioxide detector.
The scheme guarantees the inactivation effect to the sterilization treatment of agricultural products on the basis of guaranteeing that the color and the texture are not changed. The microorganisms in gaps and surfaces of the agricultural products treated by the method can be effectively inhibited, pathogenic bacteria such as salmonella and listeria monocytogenes, staphylococcus and mould are not easy to propagate, and the sterilization effect can be ensured on the premise of not influencing the color, the texture and the like of the agricultural products. By the scheme, indexes such as weight loss rate, hardness and the like of the treated agricultural products can be improved, color parameters are not obviously changed, and the fresh-keeping effect is good; finally, the drug residue meets the national standard; the scheme aims at the problem that the concentration cannot be controlled by NaClO2Establishing a relation between the dosage and the concentration of the gaseous chlorine dioxide, and further controlling the concentration; chlorine dioxide gas also inhibits moisture loss, ethylene release, hardness degradation, etc. of agricultural products.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 shows NaClO in example 1 of the present invention2The relationship between the dosage and the concentration of chlorine dioxide.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings and examples. It is to be noted that the following examples are only illustrative of the present invention, and do not limit the scope of the present invention. Similarly, the following examples are only some but not all examples of the present invention, and all other examples obtained by those skilled in the art without any inventive work are within the scope of the present invention.
Example 1
The scheme of the embodiment is used for performing preservation treatment on blueberries, and the specific method comprises the following steps:
1) 35g of 80% pure NaClO2The solid was dissolved in 65g of deionized water to make 28% NaClO2And (3) solution.
2) Four 1cm by 0.5cm absorbent pads (i.e., carriers) with a plastic water repellent side were prepared and 0.6mL (containing about 672mg NaClO)2) NaClO (sodium chloride)2The solution was dropped on the absorbent pad.
3) And (3) taking the absorption pad in the step 2), pasting the absorption pad into a sealable container (a plastic barrel, a plastic box, a glass tank and the like), putting about 1kg of blueberries into the sealable container, immediately adding 5g of dry ice, sealing the container, and detecting that chlorine dioxide gas with the concentration of about 250-320ppm can be generated in the container for 3 hours to treat the blueberries.
4) After the blueberries are treated for 3 hours, the blueberries can be taken out of the container and stored at 25 ℃ for 8 days, and the humidity during storage is controlled to be 60-70%.
FIG. 1 is a graph showing the measurement of the change in concentration of chlorine dioxide in the gas of this example by the detection method using NaClO2The dosage is abscissa, the concentration of the gaseous chlorine dioxide is ordinate, and the change of the concentration of the gaseous chlorine dioxide is measured for 3 hours by a gaseous chlorine dioxide detecting instrument.
From FIG. 1, it can be seen that NaClO is used in the case of a constant dry ice amount2The dosage has a significant linear dependence on the concentration of gaseous chlorine dioxide. Thus, it can pass through NaClO2The concentration of the obtained chlorine dioxide gas is roughly calculated by using the amount of the chlorine dioxide gas to achieve the effect of controlling the concentration, and the concentration control method of the subsequent newly added embodiment is the same as the above.
The preservation effect of the above scheme is examined by an experimental method.
1. Inactivation effect of gaseous chlorine dioxide on microorganisms
And respectively inoculating two pathogenic bacteria of salmonella and listeria monocytogenes and two putrefying bacteria of alternaria and staphylococcus to the calyx hole of the blueberry, and putting the blueberry into the container of the scheme for chlorine dioxide gas treatment. The number of microorganisms after sterilization was counted by plate counting method.
The sterilization rate is the original number of microorganisms-the number of microorganisms after sterilization/the original number of microorganisms
The results are shown in Table 1.1.
TABLE 1.1 Sterilization Effect of different microorganisms in blueberry
Figure BDA0003388334790000051
The experimental research shows that the gaseous chlorine dioxide has obvious inactivation effect on two pathogenic bacteria and spoilage bacteria of blueberries.
2. Method for measuring blueberry preservation effect after treatment of gaseous chlorine dioxide
Fresh blueberries are taken and subjected to chlorine dioxide treatment, the blueberries are stored for 8 days at the temperature of 25 ℃ and the humidity of 60-70%, and the hardness, the weight loss rate and the color parameter change of the blueberries are measured for 0,2,4,6 and 8 days. The control group was blueberries without any treatment.
The hardness is obtained by measuring a texture analyzer; the weight loss rate is obtained by calculating the weight before and after storage; the color parameters L (brightness), a (red green) and b (blue yellow) were obtained from a colorimeter, with the following specific results:
TABLE 1.2 blueberry color parameters L, a and b
Figure BDA0003388334790000061
TABLE 1.3 hardness and weight loss ratio changes of blueberry
Figure BDA0003388334790000062
From tables 1.2 and 1.3, it can be roughly obtained that the color of the treated blueberries has no significant difference and the hardness and the weight loss rate are obviously improved. It can be shown that at 672mg NaClO2Chlorine dioxide gas with the concentration of 250-320ppm can be generated under the reaction with 5g of dry ice, and the sterilizing and fresh-keeping effects after the blueberry is treated for 3 hours are good.
Meanwhile, the content of chlorine dioxide residue in the blueberries is measured to be 0.25mg/kg through a portable chlorine dioxide colorimeter, is far less than the national standard of 2mg/kg, and is not increased during storage.
By combining the experimental results, the shelf life of the blueberries can be obviously prolonged under the conditions that the temperature is 25 ℃ and the humidity is 60-70% after the treatment of the gaseous chlorine dioxide.
Example 2
The scheme of the embodiment is used for carrying out fresh-keeping treatment on grapes, and the specific method is as follows:
1) 35g of 80% pure NaClO2The solid was dissolved in 65g of deionized water to make 28% NaClO2And (3) solution.
2) Four 1cm by 0.5cm absorbent pads with plastic water-resistant side were prepared and 0.6mL (containing about 672mg of NaClO)2) NaClO (sodium chloride)2The solution is dripped on a water absorption protective pad or a solution absorption pad.
3) And (3) taking the absorption pad in the step 2), pasting the absorption pad into a sealable container (a plastic barrel, a plastic box, a glass tank and the like), putting about 3kg of grapes into the sealable container, immediately adding 5g of dry ice, sealing the container, and generating about 250-320ppm chlorine dioxide gas in the container for treating the grapes.
4) After 3h of grape treatment, the grapes can be taken out of the container and stored at 8 ℃ for 10 days, and the humidity during storage is controlled between 80% and 90%.
The preservation effect of the above scheme is examined by an experimental method.
1. Inactivation effect of gaseous chlorine dioxide on microorganisms
And respectively inoculating two pathogenic bacteria of salmonella and listeria monocytogenes and two putrefying bacteria of alternaria and staphylococcus to the surface of the grape, and putting the grape into the container of the scheme for chlorine dioxide gas treatment. The number of microorganisms after sterilization was counted by plate counting method. The results of the sterilization rate (original number of microorganisms-number of microorganisms after sterilization/original number of microorganisms) are shown in table 2.1 below.
TABLE 2.1 Sterilization of different microorganisms in grapes
Figure BDA0003388334790000071
The experimental research shows that the chlorine dioxide has obvious inactivation effect on two pathogenic bacteria and putrefying bacteria of the grapes.
2. Method for measuring grape fresh-keeping effect after treatment of gaseous chlorine dioxide
Fresh grapes are taken and are stored for 10 days at the temperature of 8 ℃ and the humidity of 80-90% after being treated by chlorine dioxide, and the grape hardness, the weight loss rate and the color parameter change of 0,2,4,6,8 and 10 days are measured. The control group was grapes without any treatment.
The hardness is obtained by measuring a texture analyzer; the weight loss rate is obtained by calculating the weight before and after storage; the color parameters L (brightness), a (red green) and b (blue yellow) were obtained from a colorimeter, and the specific results are as follows.
TABLE 2.2 values of the color parameters L, a and b for grapes
Figure BDA0003388334790000081
TABLE 2.3 hardness and weight loss ratio changes of grapes
Figure BDA0003388334790000082
From the above tables 2.2 and 2.3, it can be roughly obtained that the color of the treated grapes has no significant difference and the hardness and the weight loss rate are obviously improved. It can be shown that at 672mg NaClO2Chlorine dioxide gas with the concentration of 250-320ppm can be generated under the reaction with 5g of dry ice, and the sterilization and fresh-keeping effects after the grapes are treated for 3 hours are good.
Meanwhile, the chlorine dioxide residue in the grapes is measured to be 0.21mg/kg by a portable chlorine dioxide colorimeter, is far less than the national standard 2mg/kg, and does not increase during storage.
By combining the experimental results, the shelf life of the grapes treated by the gas chlorine dioxide is obviously prolonged under the condition of storage at the temperature of 8 ℃ and the humidity of 80-90 percent.
Example 3
In the scheme of the embodiment, the fresh-keeping treatment is carried out on the vegetables, and the specific method comprises the following steps:
1) 35g of 80% pure NaClO2The solid was dissolved in 65g of deionized water to make 28% NaClO2And (3) solution.
2) Four 1cm by 0.5cm absorbent pads with plastic water-resistant side were prepared and 0.6mL (containing about 672mg) of NaClO was added2The solution is dripped on a water absorption protective pad or a solution absorption pad.
3) And (3) taking the absorption pad in the step 2), pasting the absorption pad into a sealable container (a plastic barrel, a plastic box, a glass tank and the like), putting about 500g of lettuce into the sealable container, immediately adding 5g of dry ice, sealing the container, and generating 320ppm of chlorine dioxide gas for treating the lettuce within 3 hours.
4) After 3h of lettuce treatment, the lettuce can be taken out from the container and stored for 7 days at 25 ℃, and the humidity during storage is controlled between 60 and 70 percent.
The preservation effect of the above scheme is examined by an experimental method.
1. Inactivation effect of gaseous chlorine dioxide on microorganisms
And respectively inoculating two pathogenic bacteria of salmonella and listeria monocytogenes and two putrefying bacteria of alternaria and staphylococcus to the surface of the lettuce, and putting the lettuce into the container of the scheme for chlorine dioxide gas treatment. The number of microorganisms after sterilization was counted by plate counting method. The results of the sterilization rate (original number of microorganisms-number of microorganisms after sterilization/original number of microorganisms) are shown in table 3.1 below.
TABLE 3.1 Sterilization of lettuce by gaseous chlorine dioxide
Figure BDA0003388334790000091
The experimental research shows that the chlorine dioxide has obvious inactivation effect on two pathogenic bacteria and spoilage bacteria in the lettuce.
2. And (4) measuring the fresh-keeping effect of the lettuce after the treatment of the gaseous chlorine dioxide.
Fresh lettuce is taken and treated by chlorine dioxide, the lettuce is stored for 7 days at the temperature of 25 ℃ and the humidity of 60-70 percent, and the hardness, the weight loss rate and the color parameter change of the lettuce are measured for 0,1,3,5 and 7 days. The control group was lettuce without any treatment.
The hardness is obtained by measuring a texture analyzer; the weight loss rate is obtained by calculating the weight before and after storage; color parameters L (brightness), a (red green) and b (blue yellow) were obtained by a colorimeter, and the results were as follows.
TABLE 3.2 lettuce color parameter values
Figure BDA0003388334790000101
TABLE 3.3 hardness and weight loss ratio changes of lettuce
Figure BDA0003388334790000102
From tables 3.2 and 3.3, it can be seen that there is no significant difference in the color of the treated lettuce and that the hardness and weight loss rate are both significantly reduced, and that 672mg of NaClO is obtained2Chlorine dioxide gas with the concentration of 250-320ppm can be generated under the reaction with 5g of dry ice, and the sterilizing and fresh-keeping effects after the lettuce is treated for 3 hours are good.
Meanwhile, the chlorine dioxide residue in the lettuce is measured to be 0.32mg/kg by a portable chlorine dioxide colorimeter, is far less than the national standard of 2mg/kg, and does not increase during storage.
By combining the experimental results, the shelf life of the lettuce treated by the gaseous chlorine dioxide under room temperature storage is obviously prolonged, and the fresh-keeping effect is good.
Example 4
The embodiment scheme of the embodiment is used for carrying out fresh-keeping treatment on tomatoes, and the specific method comprises the following steps:
1) 35g of 80% pure NaClO2The solid was dissolved in 65g of deionized water to make 28% NaClO2And (3) solution.
2) Four 1cm by 0.5cm absorbent pads with plastic water-resistant side were prepared, and 1mL (containing about 1120mg) of NaClO was added2The solution was dropped on the absorbent pad.
3) And (3) taking the absorption pad in the step 2), pasting the absorption pad into a sealable container (a plastic barrel, a plastic box, a glass tank and the like), putting about 3kg of tomatoes into the sealable container, immediately adding 5g of dry ice, sealing the container, and generating about 450 and 500ppm of chlorine dioxide gas in the container for 3h to treat the tomatoes.
4) After 3h of tomato treatment, the tomatoes can be taken out of the container and stored at 25 ℃ for 8 days, and the humidity during storage is controlled between 60 and 70 percent.
The preservation effect of the above scheme is examined by an experimental method.
1. Inactivation effect of gaseous chlorine dioxide on microorganisms
And respectively inoculating two pathogenic bacteria of salmonella and listeria monocytogenes and two putrefying bacteria of alternaria and staphylococcus to the scar of the tomato, and putting the tomato into the container of the scheme for chlorine dioxide gas treatment. The number of microorganisms after sterilization was counted by plate counting method. The results of the sterilization rate (number of original microorganisms-number of microorganisms after sterilization/number of original microorganisms) are shown in table 4.1.
TABLE 4.1 Sterilization Effect of different microorganisms in tomato
Figure BDA0003388334790000111
The experimental research shows that the gas chlorine dioxide has obvious inactivation effect on two pathogenic bacteria and putrefying bacteria in the tomato.
2. And (3) measuring the fresh-keeping effect of the tomatoes after the treatment of the gaseous chlorine dioxide.
Fresh tomatoes are taken and treated by gaseous chlorine dioxide, stored for 8 days at the temperature of 25 ℃ and the humidity of 60-70 percent, and the hardness, the weight loss rate and the color parameter change of the tomatoes in 0,2,4,6 and 8 days are measured. The control group was tomatoes which had not been subjected to any treatment.
The hardness is obtained by measuring a texture analyzer; the weight loss rate is obtained by calculating the weight before and after storage; the color parameters L (brightness), a (red green) and b (blue yellow) were obtained by a colorimeter.
TABLE 4.2 tomato L, a and b color parameter values
Figure BDA0003388334790000121
TABLE 4.3 tomato hardness and weight loss Rate Change
Figure BDA0003388334790000122
From tables 4.2 and 4.3, it can be seen that there is no significant difference in the color of the treated tomatoes and that the hardness and weight loss rate are significantly reduced, as can be seen from the fact that at 1120mg NaClO2Can generate chlorine dioxide gas with the concentration of 450-500ppm under the reaction with 5g of dry ice, and has good sterilization and fresh-keeping effects after the tomatoes are treated for 3 hours.
Meanwhile, the content of chlorine dioxide residue in the tomatoes is measured to be 0.32mg/kg by a portable chlorine dioxide colorimeter, is much less than 2mg/kg of national standard, and does not increase during storage.
By combining the experimental results, the shelf life of the tomatoes treated by the gas chlorine dioxide is obviously prolonged under the storage condition that the temperature is 25 ℃ and the humidity is 60-70 percent.
The above description is only a part of the embodiments of the present invention, and not intended to limit the scope of the present invention, and all equivalent devices or equivalent processes performed by the present invention through the contents of the specification and the drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims (10)

1. A fresh-keeping treatment method for agricultural products is characterized by comprising the following steps:
1) adding NaClO with preset purity2Dissolving the solid in deionized water to prepare NaClO with the mass concentration of 15-28%2Taking a preset amount of dry ice and storing the solution at a preset temperature for later use;
2) adding NaClO2Applying the solution on a carrier;
3) will be applied with NaClO2The carrier of the solution is arranged in a closable container filled with agricultural products, and then the container is sealed after a preset amount of dry ice is added into the container;
4) and (3) after the agricultural products are treated in a sealed container for a preset time at regular time, taking out the agricultural products, and then storing the agricultural products in an environment with preset temperature and humidity.
2. The method for freshness retaining treatment of agricultural products of claim 1, wherein in step 1), said NaClO is added2The purity of the solid was 80%, 35g of NaClO having a purity of 80%2The solid is dissolved in 65g of deionized water to prepare NaClO with the mass concentration of 28 percent2And (3) solution.
3. The method for refreshing agricultural products of claim 2, wherein in step 2), the carrier is a corrosion-resistant plastic material, NaClO2The solution is loaded on the carrier by dripping, and NaClO is added in the process of dripping the solution2The dropping amount of the solution is controlled to be 0.5-2 mL.
4. The agricultural product fresh-keeping treatment method according to claim 3, wherein the dry ice is added in an amount of 5-10 g in step 3), wherein gas generated by sublimation of the dry ice and NaClO loaded on a carrier2The solution reacts to generate chlorine dioxide, and the concentration of the chlorine dioxide is not lower than 200ppm and not higher than 1000 ppm.
5. The method of claim 3 wherein the carrier is a corrosion and water resistant carrier that is adhered to the inner wall of the container.
6. The method for refreshing agricultural products of claim 4, wherein the carrier is a medical plastic pad, and the number of the medical plastic pads is more than one.
7. A method of freshness retaining treatment of agricultural products according to claim 3, wherein the container is a plastic bucket, a plastic box or a glass jar; the capacity of the container does not exceed 20L.
8. The agricultural product fresh-keeping treatment method according to claim 3, wherein in the step 4), the agricultural product is taken out after being treated in the sealed container for a preset time period at regular time, and then is stored in an environment with the temperature of 8-25 ℃ and the humidity of 60-90%.
9. The method for refreshing an agricultural product according to claim 8, wherein in the step 4), the detected residual amount of chlorine dioxide of the agricultural product after being taken out is not more than 2 mg/Kg.
10. A method of freshness retaining treatment of agricultural products according to claim 3, wherein said agricultural products are vegetables or fruits with skin.
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CN115644238B (en) * 2022-10-31 2024-03-29 福建农林大学 Ripening method for picked fruits

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