CN1255288A - Air-conditioning high-isolation antistaling method for fresh aspargus - Google Patents
Air-conditioning high-isolation antistaling method for fresh aspargus Download PDFInfo
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- CN1255288A CN1255288A CN99125336A CN99125336A CN1255288A CN 1255288 A CN1255288 A CN 1255288A CN 99125336 A CN99125336 A CN 99125336A CN 99125336 A CN99125336 A CN 99125336A CN 1255288 A CN1255288 A CN 1255288A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
An air-conditioning high-isolation antistaling method for fresh aspargue includes pre-cooling, treating with the mixed antistaling liquid containing cane sugar (10%), 8-hydroxyquinolinecitrate (1000 m/L) and araboascorbic acid (800 mg/L), loading in high-isolation bag containing potassium permagnate-ethylene adsorbent and mixed antistaling gas and sealing. Said mixed antistaling gas contains CO2 (8-15 vol.%), O2 (1-10) and N2 (rest). The volume ratio of said mixed antistaling gas to aspargue is 1 : (1-2).
Description
The invention relates to the fresh-keeping, storage, transportation and sale of asparagus. In particular to a gas-conditioning high-barrier fresh-keeping method for fresh asparagus.
Asparagus scientific name Asparagus officinalis (Asparagus officinalis) belongs to Liliaceae, Asparagus. The asparagus tender stem is fine and smooth in texture, soft and delicious in fiber, has unique aromatic flavor, is a high-grade vegetable with high nutrition, medicinal and health-care values, is listed as one of ten famous vegetables in the world, has the beauty of the king of the vegetable in the international market, and is deeply popular with consumers at home and abroad. But because the tender stems of the asparagus have high water content and strong respiration, the asparagus is not resistant to storage, transportation or storage after being harvested, and great difficulty is brought to the fresh selling of the asparagus. With the years, the demand of fresh market for asparagus in domestic and foreign markets, particularly in international markets, is increasing, so that the fresh-keeping, storage, transportation and sale technology of asparagus becomes a topic of great attention. Because asparagus tender stems are vigorous in respiration, nutrient substances in bodies are consumed too fast, the asparagus tender stems are easy to age, and the asparagus is extremely difficult to store or store after being harvested, and the like, from the aspects of the existing canned processing, quick-freezing processing and fresh-keeping and selling preservation technology of the asparagus, the asparagus does not have long preservation period (including shelf life), and the asparagus loses natural color, fragrance, shape, nutrition, medicinal substances and delicious degree to a greater or lesser extent. More importantly, when the consumers leave the time controlled by the low-temperature storage cold chain from the stage of buying fresh asparagus from a supermarket, a market or a market to eating, the color, the fragrance, the taste, the shape and the freshness of the existing quick-frozen processed fresh asparagus lose the original natural quality more quickly than the normal condition, thereby directly influencing the commodity value of the asparagus and the sale of the asparagus, particularly the sale in the international market of exporting earnings.
The invention aims to provide a fresh asparagus air-conditioning type fresh high-barrier fresh-keeping method which basically keeps the original natural quality of asparagus and is very convenient to store, transport and sell before asparagus is fresh-kept and processed to be purchased and enjoyed by consumers.
In order to achieve the purpose, the invention adopts the following technical scheme: it comprises pre-cooling (10% sucrose +1000 mgL)-18-Hydroxyquinoline citrate +800 mg. L-1Isoascorbic acid), a fully-sealed high-barrier packaging bag of fresh-keeping mixed gas and potassium permanganate ethylene adsorbent, after boxing, placing in a refrigeration chain with the temperature of 0-3 ℃ and the relative humidity of 90-95 percent, and storing in a refrigerator for transport, sale and purchase by consumers for eating. The bag is used at 20 deg.C and 10 deg.C5Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 11ml/m2Made of a high-barrier film material of mixed gasesPressure 1.00X 105Pa-2×105Pa; the mixed gas consists of carbon dioxide, oxygen and nitrogen, the volume ratio of the mixed gas is 8-15% of carbon dioxide concentration, 1-10% of oxygen concentration and the balance of nitrogen concentration, and the relative humidity in the bag is 90-95%. Or at 20 ℃ and 105Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 100ml/m2Greater than 10ml/m2In this case, the pressure of the mixed gas is 1.01X 105Pa-2×105Pa. The volume ratio of the fresh-keeping mixed gas to Germinatus Phragmitis is 1: 1-2, the ethylene adsorbent is used for preventing aging and deterioration of Germinatus Phragmitis due to ethylene generated during sealed storage of Germinatus Phragmitis, and ultraviolet rays with wavelength of 185 and 254nm can be used for storage or shelf saleThe generated atomic oxygen is emitted to rapidly oxidize the ethylene into carbon dioxide and water for elimination.
The high-barrier film material is a multi-component, multi-layer co-extrusion type or dry and wet composite film material of EVAI (ethylene-vinyl alcohol copolymer) type, PA (nylon) type, PVDC (polyvinylidene chloride) type or PAN (acrylonitrile polymer) type, and a single-component film material of EVAI EP-F101, EVAI EP-E105, PVDC, PAN and the like.
The secondary high-barrier film material is generally: PETP (polyethylene terephthalate), PA, EVOH, PVC, POE, BOPP, PET, PP, PE (high density thick material), and the like.
The film has high strength, transparency, excellent air and water vapor barrier property, good tear propagation resistance, good weather resistance, wear resistance, oil resistance and chemical resistance; no toxicity and no smell, and all indexes completely meet the requirements of national sanitary standard and American F.C.C. standard.
The preparation process of the product comprises the steps of firstly using an automatically controlled three-edge sealing bag making machine to make a high-barrier or secondary high-barrier film material into a three-edge sealing or H-shaped sealing packaging bag according to the commodity specification, and then filling the three-edge sealing or H-shaped sealing packaging bag into the bag which is pre-cooled and pre-cooled (10% of sucrose +1000 mg. L)-18-Hydroxyquinoline citrate +800 mg. L-1Isoascorbic acid) mixed fresh-keeping solution, placing the asparagus and potassium permanganate ethylene adsorption small bag into a mixed gas air-regulating type vacuum gas-filled packaging machine, vacuumizing, filling mixed gas with carbon dioxide concentration of 8% -15%, oxygen concentration of 1% -10% and nitrogen concentration as the rest, wherein the gas pressure is (at 20 ℃)1.00(1.01) × 105Pa-2×105And (4) after Pa, performing heat sealing, boxing, storing and transporting in a refrigeration chain with the temperature of 0-3 ℃ and the relative humidity of 90-95%, and temporarily storingfor eating in a refrigerator which is not unsealed after sale and purchase. The pressure in the specification is 20 ℃.
The key technical points of the invention are as follows:
1. inhibit the activity of various enzymes in the asparagus and reduce the influence of the asparagus on the natural quality due to the respiration.
The respiration of asparagus is a process of absorbing oxygen from the air, decomposing sugars and other substances into carbon dioxide and releasing energy with the participation of a plurality of complex enzyme systems. The respiration is closely related to the aging, quality change, physiological pathological changes in the storage process and a commercial treatment method of the asparagus.
The respiration of asparagus is of two types: one is that complex substances such as sugar and the like are decomposed into carbon dioxide and water under the aerobic condition, and energy is released; the other is anaerobic condition, the respiration process can not completely oxidize complex substances such as sugar and the like into carbon dioxide and water, but produces some intermediate products such as alcohol and the like, which is also called fermentation.
The above two breathing types can be represented as:
aerobic conditions:
anoxic conditions:
from the above two equations, it can be seen that the energy generated by aerobic respiration is 24 times that of anoxic respiration, which largely consumes the energy of asparagus, thereby aging and deteriorating. The anoxic respiration can decompose and consume more respiratory substrates, and simultaneously produce intermediate products such as alcohol, acetaldehyde and the like, and the substances are excessively accumulated in asparagus tissues, so that the asparagus tissues have toxic and harmful effects on cells and the decay of the asparagus is accelerated. Therefore, in the processes of preservation, storage, transportation and sale of the harvested asparagus, not only the aerobic respiration needs to be controlled to be at the minimum, but also the anaerobic respiration needs to be prevented.
The invention relates to a fresh-keeping method of asparagus, which comprises the following steps:
① environmental temperature, temperature is one of the important factors influencing respiration, the respiration intensity of asparagus increases with the temperature rise, between 5 ℃ and 35 ℃, the respiration intensity of asparagus increases 1 to 1.5 times when the temperature rises 10 ℃, the fluctuation interval has a relation with the variety and maturity of asparagus.
Under the condition of low temperature, the respiratory intensity of the asparagus with the temperature of 0-5 ℃ is reduced, the corresponding physiological and biochemical reaction rates are also reduced, the aging process is inhibited, and the quality and the service life are prolonged. Therefore, low-temperature refrigeration is one of the main measures for keeping asparagus fresh. But the freezing point of asparagus tender stems is only-0.6 ℃ and the asparagus tender stems cannot resist ultralow temperature, so the temperature of the asparagus fresh-keeping and cold-storage environment cannot be lower than 0 ℃, and is generally preferably 0-3 ℃, otherwise, the asparagus tender stems below 0 ℃ are easy to freeze.
② the gas component of the collected asparagus is the gas in the environment which has important influence on the respiration, and the main gas components influencing the respiration are oxygen and carbon dioxide.
Oxygen is an important condition for asparagus to breathe. When the oxygen content is lower than 5%, the respiration is obviously inhibited, oxygen-poor respiration is generated when the oxygen content is too low (lower than 1%), and long-time oxygen-poor respiration causes physiological diseases of asparagus, such as alcoholism and the like, so that the decay and the quality of the asparagus are reduced.
The carbon dioxide concentration in the environment also has direct influence on the respiration of the asparagus. When the concentration of carbon dioxide in the environment is higher than 5%, the respiration of the asparagus can be inhibited, and the oxygen respiration amount and the carbon dioxide release amount of the asparagus are reduced. Too high a concentration of carbon dioxide (above 15%) inhibits the activity of the respiratory enzymes of asparagus, causing metabolic disorders and causing toxicity to asparagus, i.e. carbon dioxide poisoning, which is more serious than the damage caused by hypoxia. However, damage due to too high a concentration of carbon dioxide can be mitigated by increasing the concentration of oxygen, however, even in environments with higher oxygen and carbon monoxide concentrations, the respiration of asparagus is still significantly inhibited. As the concentrations of oxygen and carbon dioxide are closely related to the respiration of asparagus and antagonism exists between oxygen and carbon dioxide, the method adjusts the gas components and concentration in the closed environment of asparagus in the process of keeping asparagus fresh and carries out gas-regulated preservation, which is one of the important technical key points of the invention, and the oxygen concentration of the mixed gas in the high barrier bag is 1-10% through repeated experimental comparison for many times; the concentration of carbon dioxide is 8% -15%, and the rest is nitrogen concentration, so that thefresh-keeping effect is ideal.
③ environmental humidity, asparagus tender stem has poor water-holding capacity, the water in tender stem is easy to evaporate and lose during storage, the water content is naturally consumed up to 3.5% after 6 days of storage at 0 ℃ and up to 3.5% after 2 days at 21 ℃, therefore, higher relative humidity is kept during storage, but the higher humidity can also promote respiration due to the activity of the enhanced respiratory enzyme, and the environmental humidity of the invention is controlled at 90-95%.
④ mechanical damage of asparagus, asparagus is usually damaged by extrusion, cutting, shearing, etc. when asparagus is wound, the activity of oxidase in cells of tissues around the injured part is improved, respiration is strengthened, so called 'wounded breath' is generated.
⑤ ethylene influences the fresh asparagus, it releases certain ethylene through physiological and biochemical reaction of asparagus in the sealed package bag, and ethylene promotes respiration, influences the fresh keeping of asparagus, ethylene accumulates to a certain concentration, it can promote asparagus aging.
2. Controlling the transpiration of the picked asparagus.
In plant physiology, the process of returning water from the plant body to the environment in a gaseous state is called transpiration. The transpiration is one of the main physiological processes of the picked asparagus and has close relation with the fresh keeping of the asparagus.
The fresh asparagus has high water content which is generally 80-95%, and the water is a medium for all physiological changes and metabolic activities in the asparagus body. If the water content is insufficient, the turgor pressure of the cells is reduced, and the tissues will be wilted, shriveled, lose luster and elasticity, and lose freshness. Asparagus loses freshness, mainly as a result of excessive transpiration and dehydration.
The transpiration effect is greatly different due to the variety, the tissue structure and the maturity of the asparagus, and the control of the water transpiration through measures such as variety selection, tissue structure improvement, reasonable harvesting and the like is an important way for controlling the transpiration effect of the asparagus. However, after the asparagus is harvested, the method for controlling the transpiration water loss speed mainly aims at controlling the storage environment so as to prolong the freshness of the asparagus.
The invention adopts the high-barrier bag to package the fresh asparagus, firstly, the gas components and the concentration in the bag are adjusted, secondly, the gas flow is controlled to emit the heat around the asparagus, the transpiration rate is reduced, and the water consumption is reduced, and thirdly, the relative humidity of the gas of the asparagus in the sealed bag is kept between 90 and 95 percent.
3. The antistaling agent is adopted to regulate the metabolism and the aging process of the harvested asparagus, and the refreshing time of the asparagus is prolonged.
According to the fresh-keeping condition and the edible standard of asparagus, the following four fresh-keeping mechanism conditions exist:
① energy substance, sucrose is the main organic substance in asparagus antistaling agent, it can be directly used as respiration substrate, keep a certain respiration rate, protect the structure of mitochondria, maintain the structure and function of biomembrane, delay the appearance of ethylene peak, and is prepared to prolong the fresh period of asparagus.
② Bactericide, 8-hydroxyquinoline citric acid is used to kill pathogenic bacteriaor prevent pathogenic bacteria from invading, inhibit ethylene synthesis and prolong the fresh-keeping period of asparagus, 1000 mg.L is used-1The asparagus treated by the 8-hydroxyquinoline citric acid pretreatment liquid with the concentration completely meets the edible standard of fresh market.
③ ethylene inhibitor and antagonist can inhibit the biosynthesis of ethylene in asparagus body or generate antagonism to the physiological action of ethylene through isoascorbic acid, and in addition, the isoascorbic acid also has the function of sterilization, thereby playing a role in keeping fresh.
④ growth regulator, trace growth regulator can obviously regulate and control the aging process of asparagus, and plant for delaying the aging process of asparagusThe growth regulator includes gibberellin, auxin, cytokinin, Qingxiansu, PP333And the like.
The invention adopts a preparation method of a common pretreatment solution. The preservative mainly comprises high-concentration sucrose, high-concentration 8-hydroxyquinoline citric acid and isoascorbic acid, wherein the concentration of the sucrose is about 10 percent, and the concentration of the 8-hydroxyquinoline citric acid is 1000 mg.L-1Preferably, the concentration of erythorbic acid is 800 mg.L-1. Under different conditions, other energy sources, bactericides and B can be selectedAlkene inhibiting and antagonist and growth regulator, and various proper preparation methods are adopted to achieve the purposes of fresh keeping, safety, sanitation and the like.
Compared with the prior art, the invention has the following advantages:
1. it forms a bag-by-bag air-conditioning type fresh-keeping system, and selects various parameters and preparation methods suitable for said system, so that it is very convenient for low-temp. refrigeration type storage, transportation and sale. Especially, when the asparagus is bought by a consumer and is separated from a low-temperature cold chain preservation control system, the asparagus can be preserved for 6-8 days at normal temperature (20 ℃), so that the asparagus is suitable for storage, transportation and sale of the cold chain-free preservation system in a short time, the added value of the fresh asparagus is greatly improved, and the market prospect is wide.
2. The prior art of preserving asparagus in a cold storage by CA controlled atmosphere storage can only be used for preservation and preservation. The invention can be used for storing and refreshing the asparagus, and can also be used for storing, transporting, selling and storing and refreshing the asparagus after being purchased by consumers.
3. The asparagus of the invention is long-distance and fresh in a long fresh period is sold in the same normal state suitable for physiological and biochemical metabolism, the color, the fragrance, the taste, the shape and the freshness of the asparagus in the fresh period are excellent, and the original natural quality, the flavor and the commodity image are basically maintained. In the existing technology for keeping the asparagus fresh quickly, the asparagus is blanched in water with the temperature of more than 95 ℃, then immediately transferred to cold water with the temperature of less than 10 ℃ for cooling, then quickly frozen at the ultralow temperature of-35 ℃, and stored, transported and sold in a cold chain with the temperature of-18-20 ℃, so that the technology is complex, the cost is high, and the commercial operation is difficult to say. And the states of the asparagus purchased by the whole asparagus harvesting, fresh-keeping processing, storage, transportation and sale and consumers from a cold chain at the temperature of-18-20 ℃ are changed greatly for several times, and the natural quality, the flavor, the nutrition and the medicinal value, the commodity image and the commodity value are much worse.
4. The invention relates to a fresh-keeping technology for fresh-sold asparagus, which integrates a physical technology, a chemical technology, a biological engineering technology and a high polymer material application technology. The technology develops intensive research and practice from the aspects of water metabolism, cell membrane change of respiratory metabolism, cell content change, endogenous hormone change and the like of the asparagus, and in addition, the asparagus fresh-keeping technology has unique fresh-keeping characteristics, and the fresh-keeping period is 56-80 days at the low temperature of 0-3 ℃ and the relative humidity of 90-95%; the preservation period is 45-78 days under the condition of relative humidity of 90-95% at 3-10 ℃, and the preservation period is 6-8 days at normal temperature (20 ℃). The product of the technology of the invention has the advantages of simple and convenient commercial operation, simple and convenient production, management, storage, transportation, sale, carrying and eating, low operation cost, wide market, stable and reliable technology and strong practicability.
The invention is further described in detail below with reference to the following examples (tabular form):
table of the examples
The embodiment table shows that the embodiment is implemented only by selecting three environmental temperatures, namely ① 0-3 ℃, ② 3-5 ℃, ③ 5-10 ℃ and 0-3 ℃ which are temperature control indexes of the technology, the embodiment is divided into two temperature control sections, namely 3-5 ℃ and 5-10 ℃ when the shelf storage of fresh asparagus and the temperature control of a consumer refrigerator are generally 0-10 ℃, the fresh-keeping period of the asparagus is long when a thin film material with small oxygen permeability is selected for bag-making and packaging under the same condition, the fresh-keeping period of the asparagus with large pressure of fresh-keeping mixed gas is long under the same condition, the environmental temperature of a packaging bag is 0-10 ℃ under the same condition, the temperature control is low, and the fresh-keeping period is long.
Claims (3)
1. A fresh asparagus air-conditioning type high-barrier fresh-keeping method is characterized in that: after being pre-cooled and treated by mixed fresh-keeping liquid, the fresh asparagus is put into a high barrier or secondary high barrier film packaging bag which is internally provided with ethylene adsorbent and used for keeping fresh mixed gas and is sealed; wherein the fresh-keeping mixed gas comprises 8-15% of carbon dioxide, 1-10% of oxygen and the balance of nitrogen by volume ratio; the volume ratio of the fresh-keeping mixed gas to the asparagus is 1: 1-2, and the relative humidity in the bag is 90-95%.
2. The high-barrier fresh-keeping method according to claim 1, characterized in that: the bag is used at 20 deg.C and 10 deg.C5Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 11ml/m2The pressure of the mixed gas is 1.00 multiplied by 105Pa-2×105Pa。
3. The high-barrier fresh-keeping method according to claim 1 or 2, characterized in that: or at 20 ℃ and 105Under the condition of Pa, the oxygen transmission capacity in 24 hours is less than or equal to 100ml/m2Greater than 10ml/m2In this case, the pressure of the mixed gas is 1.01X 105Pa-2×105Pa。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99125336A CN1073810C (en) | 1999-12-08 | 1999-12-08 | Air-conditioning high-isolation antistaling method for fresh aspargus |
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| Application Number | Priority Date | Filing Date | Title |
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| CN99125336A CN1073810C (en) | 1999-12-08 | 1999-12-08 | Air-conditioning high-isolation antistaling method for fresh aspargus |
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| CN1255288A true CN1255288A (en) | 2000-06-07 |
| CN1073810C CN1073810C (en) | 2001-10-31 |
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| CN99125336A Expired - Fee Related CN1073810C (en) | 1999-12-08 | 1999-12-08 | Air-conditioning high-isolation antistaling method for fresh aspargus |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100352354C (en) * | 2005-10-10 | 2007-12-05 | 山东农业大学 | Green asparagus fresh-keeping method |
| CN101167491B (en) * | 2007-11-16 | 2011-03-02 | 山东理工大学 | Fiddlehead air regulating fresh-keeping method |
| CN102113551A (en) * | 2011-01-28 | 2011-07-06 | 上海海洋大学 | Method for protecting asparagus by inert gas |
| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN102407949A (en) * | 2010-09-19 | 2012-04-11 | 鲍竞渊 | Red bayberry micro-gas-conditioning packaging method |
| CN102812988A (en) * | 2012-08-07 | 2012-12-12 | 南昌大学 | Fresh-keeping method of phyllostachys pracecox shoots |
| CN109757225A (en) * | 2018-12-19 | 2019-05-17 | 九州通中药材电子商务有限公司 | A kind of Chinese medicine maintenance process of nitrogen storage |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144661A (en) * | 2011-01-28 | 2011-08-10 | 上海海洋大学 | Air regulation optimized fresh-keeping method for asparaguses |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69433163T2 (en) * | 1993-09-17 | 2004-06-09 | The Dow Chemical Company, Midland | FILM PRODUCTION PROCESS |
| DE69637196T2 (en) * | 1995-05-30 | 2008-04-30 | Landec Corp., Menlo Park | Gas-permeable membrane |
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1999
- 1999-12-08 CN CN99125336A patent/CN1073810C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100352354C (en) * | 2005-10-10 | 2007-12-05 | 山东农业大学 | Green asparagus fresh-keeping method |
| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN101167491B (en) * | 2007-11-16 | 2011-03-02 | 山东理工大学 | Fiddlehead air regulating fresh-keeping method |
| CN102407949A (en) * | 2010-09-19 | 2012-04-11 | 鲍竞渊 | Red bayberry micro-gas-conditioning packaging method |
| CN102113551A (en) * | 2011-01-28 | 2011-07-06 | 上海海洋大学 | Method for protecting asparagus by inert gas |
| CN102812988A (en) * | 2012-08-07 | 2012-12-12 | 南昌大学 | Fresh-keeping method of phyllostachys pracecox shoots |
| CN102812988B (en) * | 2012-08-07 | 2013-12-04 | 南昌大学 | Fresh-keeping method of phyllostachys pracecox shoots |
| CN109757225A (en) * | 2018-12-19 | 2019-05-17 | 九州通中药材电子商务有限公司 | A kind of Chinese medicine maintenance process of nitrogen storage |
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| Publication number | Publication date |
|---|---|
| CN1073810C (en) | 2001-10-31 |
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