KR20190030118A - Low temperature storage of fruits and vegetable - Google Patents

Abstract

The present invention relates to a low-temperature storage for vegetables and fruits and a storing method for the same. The low-temperature storage for vegetables and fruits varies the storing method using an adsorption type freezer. According to an embodiment of the present invention, the low-temperature storage for vegetables and fruits includes a storage chamber for fruits, capable of storing the fruits. The storage chamber for fruits is divided by being set in an individualized area, and the fruits include apples, kiwis, plums, tomatoes, or melons. The divided storage chamber for fruits has an inner side formed of nonwoven fabric for each fruit and an outer side formed of activated carbon in a pad formed of paper. The activated carbon includes an air bole of a mesoporous size. KMNO4 is attached to the outside of the activated carbon, and ethylene gas can be decomposed. Silica gel is also included in the nonwoven fabric, and, therefore, the nonwoven fabric can remove vapor having better adsorption property than the ethylene gas.

Description

{LOW TEMPERATURE STORAGE OF FRUITS AND VEGETABLE}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-temperature storage and storage method of fruits and vegetables including a heat exchanger performing a cooling function, and a low-temperature storage and storage method using vegetables and fruits, .

The present invention relates to a low temperature reservoir including a heat exchanger for performing a cooling function for cooling water, and a method of storing fruits and vegetables using the same.

Activated carbon is widely used industrially as an adsorbent or a catalyst carrier because it is known as a porous carbon material having a pore structure as a main component and has very strong adsorption ability. The adsorption amount decreases as the temperature rises and the concentration of the adsorbed material The higher the adsorption amount is, the more the adsorption amount is increased. Such activated carbon can be used as an adsorbent for ethylene gas, which is a crude hormone of fruit. However, it may be necessary to adjust the particle size in order for the activated carbon to function properly as an adsorbent.

In addition to such activated carbon, zeolite can be used.

Zeolite is a crystalline aluminosilicate of alkali or alkaline earth elements such as sodium, potassium, and calcium, and selectively adsorbs a specific component or a solvent such as water according to such porous property as a porous inorganic material. Such zeolites are known to have excellent contact antimicrobial activity and are known to exhibit antibacterial activity even with some noncontacts.

In addition, iron oxide is an oxygen absorbent that reacts with moisture from fruits to form hydrates, which in turn absorbs oxygen and converts it to stable oxides, thereby reducing the oxygen needed for the metabolism of the fruit, Can be performed.

According to the present invention, it is possible to prevent fruit ripening by including a functional material including activated carbon, zeolite, and iron oxide.

Since fruits and vegetables have high moisture content and the cells are alive and breathed during fermentation and storage and aging proceeds, these fruits and vegetables are not only difficult to maintain freshness, especially in their storage and distribution, The value of the product may drop, and the consumer's health may be deteriorated.

Therefore, extending the lead of fruit and vegetable products not only to the suppliers and distributors but also to the end consumers, it is possible to extend the storage period and reduce the losses due to disposal due to overcrowding or rancidity of fruits and vegetables. Development of packaging means has been desired.

If the fruit is put in the box, the fruit is damaged by the collision between the fruit and the fruit or the fruit and box during the transportation and loading process, and the merchandise of the whole fruit packed in the box due to the rancidity and corruption of the damaged part And a large loss occurs.

To prevent these problems, wrap each fruit with a fan cap, a fruit cap, a tray or a net, which is a fruit wrapper made of synthetic plastic foam such as polypropylene or polyethylene, or put a net or pad between fruit and fruit.

An example of this is the "Fruit Stand" of Utility Model Registration No. 20-0233005, published on Sep. 25, 2001. Such conventional packaging containers are designed to improve the structure to improve the air permeability and improve the air permeability, .

However, such a conventional method has not been effective because the process of manufacturing the packaging container is complicated, the cost is high,

DISCLOSURE OF THE INVENTION The present invention was made to solve the above problems and it is an object of the present invention to provide a packaging material for packing fruits and vegetables of the present invention which effectively removes ethylene hormone produced during distribution, The present invention is directed to providing a low-temperature reservoir that can be used as a low-

It is another object of the present invention to provide a packaging auxiliary agent for fruits which can maintain freshness for a long period of time while preventing overcooking of the fruit during distribution.

Also, it is an object of the present invention to provide a composition for maintaining a side line or a fruit and vegetable line leading to easily extend the shelf life of leaf vegetables or fruit and vegetables and to maintain a leading method of leaf vegetables or fruit vegetables using the same.

According to an aspect of the present invention, there is provided a low-temperature storage tank for fruits and vegetables according to the present invention, wherein a fruit storage reservoir capable of storing fruits is set as an individualized area to be fractionated, Wherein the outer surface of each of the fruits comprises an activated carbon in the inside of a pad made of paper and the activated carbon is in the form of a meso, And a pores having a mesoporous pore size, and KMnO ₄ is attached to the outside of the activated carbon to decompose the ethylene gas, and the nonwoven fabric further includes silica gel, and the ethylene gas It is possible to remove water vapor having a better adsorption performance, and the temperature of the fruit- A solution containing propolis solution as an active ingredient is used as a composition for maintaining a line, and leaf vegetables or fruit vegetables stored in a storage room for each vegetable are used as a pretreatment operation The leaf vegetable may be any one of lettuce, cabbage, lettuce, spinach, broccoli, beeswax, and sesame leaf, and the fruit vegetables may be any one of a branch and a cucumber, and the propolis The solution contains a flavonoid having an antioxidant effect and can be stored for a long period of time by performing a respiratory action and moisture evaporation inhibiting function of the vegetables. The temperature of the storage tank for each vegetable is stored in a refrigerator at a temperature of 1-10 ° C, Cooling water supplied from absorption chiller is supplied to the outer periphery of star storage and fruit storage to maintain low temperature Wherein the adsorption refrigerator comprises: a first inlet and outlet for circulating heated cold water in the low temperature reservoir; A first space part to which cooling water entering the first doorway is supplied; The upper and lower tubes and the insertion tube are connected to each other by an adsorbent so that the refrigerant supplied to the outside of the upper and lower tubes and the insertion tube is desorbed and adsorbed In the embodiment of the present invention, the front and rear sides of both sides of the insert are located on the rear side of both side surfaces of the first space portion of the main body, And may be connected to both sides of the second space part.

In one embodiment of the present invention, the adsorption refrigerator includes: Cooling water flows through the insertion tube, and a coolant flows between the upper tube and the insertion tube, between the insertion tubes, and between the insertion tube and the lower tube, and may be desorbed or adsorbed on the adsorbent.

In a low-temperature storage method of fruits and vegetables according to an embodiment of the present invention, (a) (B) dipping the washed and cut vegetables in a propolis solution (s20); and (c) after the dipping, (D) separating the fruits from each other by fruits, the inner surface being made of nonwoven fabric and the outer surface being made of paper, wherein the activated carbon is applied to the physically adsorbed packing material on the inner surface of the nonwoven fabric (S40) of inserting the fruits and maintaining the temperature of the packaging material in which the fruits are inserted at 1-5 DEG C (s40); and (e) flowing cooling water to the outer surface of the vegetable storage container storing the packaging material and the vegetables Wherein the temperature of the packing agent and the vegetable storage container is maintained within the range of the temperature described above, the cooling water enters a first inlet and outlet of the adsorption refrigerator, performs a heat exchange action with the refrigerant supplied to the adsorption refrigerator and the adsorbent, Becoming Is discharged through the second exit of the adsorption refrigerating machine may be capable of maintaining the temperature of the package and the vegetable bogwantong.

In one embodiment of the present invention, the activated carbon is added to an aqueous solution of KMnO4 to decompose ethylene gas by adsorbing KMnO4 on activated carbon, to prevent silica from adsorbing moisture on activated carbon by adding silica gel to the activated carbon, The adsorbent used in the process may be silica gel or zeolite.

According to an embodiment of the present invention having the above-described structure, it is possible to reduce the amount of ethylene gas, which is generated by respiration and transpiration of fruit during storage, distribution, exhibition and sale of fruits, Oxygen, water, etc. can be effectively removed through the functional material, thereby preventing overcooking and decay of the fruit, thereby maintaining the freshness of the fruit for a longer time and improving the purchase value of the product due to the deodorizing action.

In addition, according to the composition for leaf vegetables and fruit vegetables, the shelf life of leaf vegetables or fruit vegetables is prolonged, so even if the leaf vegetables or fruit vegetables are commercialized in the state of being washed or shredded, the consumers can easily obtain fresh leaf vegetables or fruit vegetables in the long term .

In addition, when the adsorption type refrigerator for keeping the temperature of the fruit-specific storage portion and the vegetable storage portion at a constant low temperature is used, the cooling water (hot water) is supplied to the upper plate, the lower plate, And the refrigerant outside the heat exchanger can be stably exchanged.

FIG. 1 is a cross-sectional view showing a packaging aid for fruits in a low-temperature storage medium of fruits and vegetables according to an embodiment of the present invention.
2 is a longitudinal sectional view showing an appearance of a heat exchanger for an adsorption refrigerator according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. In order to clearly illustrate the present invention, parts not related to the description are omitted, and similar parts are denoted by like reference characters throughout the specification.

Throughout the specification, when a part is referred to as being "connected" to another part, it is not necessarily the case that it is "directly connected", but also includes the case where it is "indirectly connected" do. Also, when an element is referred to as "comprising ", it means that it can include other elements, not excluding other elements unless specifically stated otherwise.

Hereinafter, a low-temperature storage of fruits and vegetables according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a cross-sectional view showing a packaging aid for fruits in a low-temperature storage medium of fruits and vegetables according to an embodiment of the present invention.

Referring to FIG. 1, the packaging aid 1 for fruit may be formed by a nonwoven fabric 10 on the inner surface, and a functional material 30 inserted into a pad made of paper 20 on the outer surface. The pad may be a sealed envelope containing the functional material 30 therein.

The material of the pad may be a nonwoven fabric 10 and a paper 20. However, in the case of fruit, there may be a difference in storage temperature for each fruit, so it may be separately contained in apple, kiwi, plum, tomato or melon. In addition, since it is preferable to store the fruits at a temperature of 1-5 ° C., it is possible to arrange the insulator between the reservoirs containing the respective fruits and the cooling water supplied from the adsorption type refrigerator to the outer surfaces containing the fruits have.

That is, when the temperature is 5 DEG C or higher, the activity of ethylene gas may become active. In other words, the degree of corruption depends on factors such as humidity, temperature, sugar content, injury, and hormone. Ethylene gas has the greatest influence among hormones among these factors. Removing ethylene, which is a growing aging hormone of vegetables as well as fruits, may be one way to maintain the freshness of fruits and vegetables.

Charcoal, which has been used as an adsorbent in various fields, can be considered as a material for maintaining freshness by removing ethylene gas. Charcoal is known to have excellent adsorption ability due to its wide specific surface area of porosity. This charcoal becomes activated carbon (hereinafter referred to as activated carbon) when activated through chemical treatment, and this activated carbon may be effective in removing ethylene.

These activated carbons include activated carbon with micropores and activated carbon with mesopores and micropores depending on the pore size.

The distinction is shown in Table 1 below.

Micro Pore Meso Pore Macro Pore 20 Å or less 20-5000Å 5000 Å or more

Activated carbon with micropores has a pore size too small to adsorb ethylene, and activated carbon having macropores is known to have too large a pore size to adsorb ethylene.

Before the harvest, fruits use inorganic salts and water from their roots as carbohydrates, the product of photosynthesis, from leaves, and use them as an energy source. However, after harvesting, it consumes the nutrients that have accumulated in the body during the growing period to maintain life.

Breathing is the process of converting the nutrients, such as carbohydrates, accumulated in fruits, into the materials and energy required to make them through oxidation. The degree of respiration of plants, including fruits, is affected by genetic or environmental factors. Ethylene and respiration are closely related to the fruit maturation process.

Ethylene biosynthesis in plants is a process that requires oxygen. Therefore, if the concentration of oxygen is less than 5%, ethylene biosynthesis is not achieved and fruit maturation does not proceed. As the oxygen concentration increases and the respiration increases, the amount of ethylene produced increases. For example, if the physical stimulus increases by dropping the fruit on the floor, the respiration of the fruit may be increased and the amount of ethylene produced may be increased.

If you look at the developmental stage of fruit, it is divided into surge electricity, surge, and surge according to changes of respiration. In the surge electricity, the volume of the fruit reaches a minimum point, and the maturation of the fruit is completed. The harvesting period corresponds to this period, and after harvesting, the respiration continues to increase in the storage and distribution process, leading to the peak of respiration (posthumously, peak). When the maturity is complete, respiration begins to decrease and fruit aging begins. At this time, the change in temperature greatly affects the various physiological reactions occurring in the fruit, and generally, the lower the temperature, the slower the reaction proceeds.

Thus, after a certain period of time after the harvest, the fruit begins to aging and the merchantability is lost. For this period, low-temperature, low-oxygen, high-carbon dioxide, low-ethylene treatment can be one way.

When the above-described adsorbent is used, it corresponds to ethylene removal technology. However, when the adsorbent such as activated carbon is used, ethylene is released again upon moisture adsorption, which is disadvantageous in that it is not continuous.

Hormones that affect plant growth include asbscisic acid, auxin, cytokinin, gibberellin, and ethylene. Among these, ethylene accelerates the deciduous leaves, accelerates the aging of the flowers, and plays a major role in the maturation of the fruit. Such ethylene has different amounts of ethylene depending on the type of fruit. Apples and melons are known to have a high release of ethylene gas, so it is desirable to store them separately from other fruits.

In particular, in order to improve the adsorption performance to ethylene, it may be desirable to remove ethylene through chemical reaction in addition to physical adsorption.

As a method for inducing such a chemical reaction of ethylene, there can be used a method of preparing an aqueous solution of KMnO ₄ and Cu and adding the prepared aqueous solution to activated carbon. However, it should be noted that since activated carbon has an adsorption capacity for moisture, a moisture adsorbent such as silica gel may be further added to prevent the return of ethylene gas due to moisture adsorption of activated carbon.

When the nonwoven fabric 10 and the paper are used as the material of the pad as described above, since the permeability is excellent, the functional ingredient sealed in the pad can be smoothly diffused, and the nonwoven fabric 10 can be spread on the inner side of the paper 20 And the paper 20 is positioned outside the nonwoven fabric 10 to prevent the nonwoven fabric 10 from coming to an end and the nonwoven fabric 10 and the paper 20 are separated from each other, So that the strength of the pad can be maintained. Here, the functional substance (30) absorbs oxygen and moisture generated by the metabolism of fruits, removes ethylene and active oxygen, which are aged hormones generated from fruits, to prevent overmatching, and suppresses odor generation through the adsorption effect of ammonia .

In the present invention, the functional material (30) is preferably composed of activated carbon, zeolite, and iron oxide. The functional material may include 70-90 wt% of activated carbon, 2-3 wt% of iron oxide, and 7-28 wt% of zeolite. Of course, only activated carbon may be used as described above.

The leaf vegetables to which the present invention is applied may be any one or more of lettuce, cabbage, lettuce, spinach, broccoli, cucumber leaf, and sesame leaf, and the fruit vegetables may be any one of branches and cucumbers.

As a composition for maintaining the above-described leading vegetables or fruit vegetables, a propolis solution may be contained as an active ingredient. In detail, propolis refers to a substance made by mixing beeswax with saliva secreted by a bee collecting resin from a plant. It is a mixture of vegetable resin, wax, essential oil, pollen, flavonoids and other organic substances Minerals and the like. The main functions of such propolis include various physiological activities such as antibacterial, antiinflammatory, analgesic, anesthetic, immunological, antioxidative, antiviral, and anti-cancer activities, It is known that it is caused by flavonoids which are derived phenolic compounds.

More specifically, in order to produce ready-to-eat leafy vegetables or fruit vegetables immediately after purchase, consumers are required to wash them to remove impurities such as leafy vegetables or fruit-vegetables harvested before packaging. In case of leafy vegetables, . However, when the above-described leaf vegetables or fruit vegetables are simply put into a product after being packed, the remaining water may cause decay or the surface exposed to the air due to the three pieces may cause a problem of browning in long-term storage have. In order to prevent such a phenomenon, it may be possible to mix a propolis solution with water to prepare a solution composition for maintaining freshness.

The propolis solution may contain propolis at a concentration of 10-25% by weight relative to the propolis solution. When the amount of propolis is less than 10% by weight, the amount of propolis contained in the solution is too small to exhibit freshness-retaining effect. When the amount of propolis is more than 25% by weight, Residues of propolis may reduce the texture of consumers.

In addition, it may be preferable that the propolis solution contains 0.01 to 0.1% by weight based on the total weight of the leaf vegetables or fruit vegetables. When the propolis solution is less than 0.01% by weight based on the total composition, the content of the propolis solution relative to the composition for maintaining freshness is too small to cause browning in leaf vegetables or fruit vegetables, or drying due to long- Maintenance may not be possible. If it exceeds 0.1% by weight, the propolis solution contained in the freshness-retaining solution may be too much, causing browning by the propolis solution, resulting in browning of leaf vegetables or fruit vegetables. The freshness-retaining composition is immersed in such leaf vegetables or fruit-vegetables to penetrate into the interior of leaf vegetables or fruit vegetables for preservation of freshness or to be coated on the surface to prevent browning and prevent oxidation and to maintain long-term freshness storage function .

As the outer surface of the fruit storage portion and the vegetable storage portion, there may be provided a heat exchange function between the fruit storage portion (the fruit storage portion may be the packaging material described above) and the vegetable storage portion (the vegetable storage portion may be a vegetable storage container) And a cooling water passage through which the fruits are stored can be maintained at a constant temperature through the cooling water passage. In the case of the fruit-specific storage part, the temperature of 1-5 ° C It is preferable to maintain the temperature of 1-10 DEG C in the case of the vegetable-specific storage part. When the temperature of the vegetable storage pool exceeds 10 ° C, the vegetable may be discolored, fainted, or corrupted.

Particularly, when stored in a vegetable storage container without the treatment of propolis solution, decay may occur due to the water remaining, or browning may occur on the surface exposed to air due to the three sections.

The cooling water may be cooled by passing through the adsorption refrigerator 100 and undergoing a heat exchange process.

2 is a longitudinal sectional view showing an appearance of a heat exchanger for an adsorption refrigerator according to an embodiment of the present invention.

Referring to FIG. 2, the absorption refrigerator 100 according to an embodiment of the present invention may include a main body 110 and an insert 120. The main body 110 is rectangular, and includes a first entrance 111 and a second entrance 112 at the front and rear. A first space part 113 connected to the first doorway 111 is prepared in the front of the main body 110 and a second space part 113 connected to the second doorway 112 is provided in the rear of the main body 110 114).

The upper plate 115 and the lower plate 116 of the body 110 are formed by joining a pair of plates. The upper plate 115 and the lower plate 116 of the main body 110 are hermetically sealed at both sides and the cooling water passages are connected to the first space portion 113 and the second space portion 114. [

The inserts 120 are vertically arranged inside the main body 110, as shown in FIG. 2, two inserts 120 may be arranged at equal intervals between the upper plate 115 and the lower plate 116 of the main body 110. As shown in FIG. The inserter 120 has a cooling water passage which is hermetically sealed on both sides and connected to the first space portion 113 and the second space portion 114 in the same manner as the upper plate 115 and the lower plate 116 of the main body 110, (127) can be prepared.

The front and rear sides of both sides of the insert 120 are connected to both sides of the first space portion 113 of the main body 110 and the front sides of both sides of the second space portion 114. Between the upper plate 115 of the main body 110 and the insert 120 and between the insert 120 and the insert 120 and between the insert 120 and the lower plate 116, (131) may be formed. The outer periphery of the main body 110 and the outer periphery of the insert 120 are coated with an adsorbent, and silica gel, zeolite, or the like may be used as the adsorbent.

When a plurality of the adsorption type refrigerators 100 are connected and a plurality of the first and second outlets 111 and 112 of the heat exchanger 100 are integrally connected by connecting a plurality of the first and second outlets 112 and 112, Can be improved. In the plate-type adsorption refrigerator 100 having such a shape, when the refrigerant passes through the main body 110 and the insert 120, the adsorbent coated on the outer periphery of the main body 110 and the outer periphery of the insert 120 So as to be adsorbed or desorbed.

Hereinafter, a method of storing low-temperature fruits and vegetables using a heat exchanger for an adsorption refrigerator will be described.

The low temperature storage method of the vegetables and fruits may include (a) water washing and cutting (s10) of vegetables, and (d20) dipping the washed and cut vegetables in a propolis solution.

The step of dipping the leafy vegetables or the fruit sticks in the freshness-keeping composition is a step of dipping the freshness-keeping composition after washing with water and after the flesh, and the leafy vegetables and fruit vegetables have less fiber than other vegetables and can not softly soak for a long time. Such an immersion process is preferably immersed at room temperature (20-25 ° C) for 1 to 10 minutes. The process of maintaining at 1-10 ° C, which is to be developed afterwards, may be necessary for long-term maintenance as a refrigerated condition (1-10 ° C).

Propolis is a substance made by mixing beeswax with wax and saliva secreted by a bee collecting resin. It contains vegetable resin, wax, essential oil, pollen, flavonoids and other organic substances and minerals. have.

The main functions of such propolis include various physiological functions such as antibacterial, anti-inflammatory, analgesic, narcotic, immune, antioxidative, antiviral and bio-immune functions, Is reported to be due to the phenolic compound flavonoid.

After the dipping, the vegetable can be stored at a temperature of 1-10 ° C.

Through this action, the vegetable can be preserved for a long period of time over 2-3 days.

On the other hand, in the case of fruits, since it is aimed to release and remove the ethylene gas, which is an aging enzyme, it may be necessary to isolate fruit and prevent maturation and aging of ethylene gas from the first maturing fruit.

Therefore, it may be necessary to insert the fruit into the packing material physically adsorbing the activated carbon on the inner surface of the nonwoven fabric and to maintain the temperature at 1-5 ° C (for example, the inner surface is made of a nonwoven fabric and the outer surface is made of paper) s40).

It may be necessary to flow the cooling water to the outer surface of the packing agent and the vegetable storage container in which the fruits and vegetables are stored to maintain the temperature of the packing agent and the vegetable storage container in the temperature range described above.

The cooling water may perform a heat exchange action through the adsorbent and the refrigerant supplied to the adsorption type refrigerator (100), and the temperature may be lowered.

Through this process, it is possible to preserve fruits and vegetables for a long period of time without using additional equipment such as air conditioners.

In the case of the adsorption type refrigerator 100 according to an embodiment of the present invention, an adsorbent is coated on the outer periphery of the main body 110 and the outer periphery of the insert 120, and silica gel or zeolite may be used as the adsorbent .

The front and rear sides of the insert 120 may be connected to the rear of both side surfaces of the first space 130 of the main body 110 and both side surfaces of the second space 140.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the following claims It will be apparent to those of ordinary skill in the art.

10: nonwoven fabric 20: paper
30: Functional substance 100: Adsorption freezer
110: main body 111: first entrance
112: second entrance / exit 113: first space portion
114: second space portion 115: upper plate
116: Lower plate 117: Cooling water passage
120: insert 127: cooling water passage
131: Refrigerant passage

Claims (4)

As a low-temperature reservoir for storing fruits and vegetables,
Fruit starter pools, which can store fruits,
The individualized regions are set as the individualized regions,
In the fruit,
Apple, kiwi, plum, tomato or melon,
In the fractionated fruit stockpile,
The inner surface of each fruit is made of a nonwoven fabric, the outer surface of which is made of paper, contains activated carbon,
Wherein the activated carbon contains pores having a mesoporous pore size and KMnO ₄ is attached to the outside of the activated carbon to decompose the ethylene gas and further includes silica gel in the nonwoven fabric, , It may be possible to remove water vapor having better adsorption performance than the ethylene gas,
The temperature of the fruit pool is maintained at 1-5 ° C to reduce the activity of ethylene gas,
The vegetable-
As a composition for retaining lead, a solution containing a propolis solution as an active ingredient is used,
The leaf vegetables or fruit vegetables stored in the storage warehouses according to the above-
As a pretreatment work, it has been subjected to washing and refining processes,
The leaf vegetables may be any one or more of lettuce, cabbage, lettuce, spinach, broccoli, beeswax, and sesame leaf. The fruit vegetables may be any one of branches and cucumbers,
Wherein the propolis solution comprises a flavonoid having an antioxidative effect,
It can be preserved for a long time by performing respiratory action and moisture evaporation inhibition function of vegetables,
The temperature of the vegetable storage
It is refrigerated at 1-10 ℃,
Cooling water supplied from the adsorption type refrigerator is supplied to the peripheral surface of the vegetable storage compartment and the fruit storage compartment,
In the adsorption refrigerator,
A first inlet / outlet port through which coolant circulated in the low temperature reservoir is supplied;
A first space part to which cooling water entering the first doorway is supplied;
Wherein the first space and the second space are provided with an upper and a lower tube and an insertion tube, and an adsorbent is coupled to the outer circumference of the upper tube and the insertion tube,
Wherein the cooling water is cooled through the process of desorbing / adsorbing the refrigerant supplied to the outside of the upper and lower pipes and the insertion tube, and the cooled cooling water can be discharged and then supplied to the low temperature storage. The method according to claim 1,
In the adsorption refrigerator,
The cooling water flows through the upper and lower secondary pipes and the insertion pipe,
Wherein a refrigerant is desorbed or adsorbed to the adsorbent between the upper tube and the insertion tube, between the insertion tubes, and between the insertion tube and the lower tube. (a) washing and cutting the vegetables (s10);
(b) dipping the washed and cut vegetables in a propolis solution (s20);
(c) storing the vegetables after the dipping at a temperature of 1-10 ° C (s30);
(d) inserting the fruits into a packaging material physically adsorbed on the inner surface of the nonwoven fabric, the fruit being separated by fruits, the inner surface being made of a nonwoven fabric and the outer surface being made of paper, Maintaining the temperature of the packaging material at 1-5 DEG C (s40);
(e) cooling water is flowed on the outer surface of the vegetable storage container in which the packaging agent and the vegetable are stored to maintain the temperature of the packaging agent and the vegetable storage container within the above-
The cooling water,
Enters the first doorway of the adsorption refrigerator,
Wherein the temperature of the refrigerant is lowered through the refrigerant supplied to the adsorption refrigerator and the adsorbent to discharge through the second inlet and outlet of the adsorption refrigerator to maintain the temperature of the packing agent and the storage tank .
The method of claim 3,
The activated carbon is added to an aqueous KMnO ₄ solution,
KMnO ₄ is adsorbed on activated carbon to decompose ethylene gas,
Silica gel is added to the activated carbon to prevent moisture from being adsorbed on the activated carbon,
The adsorbent used in the adsorption refrigerator may include,
Silica gel or zeolite.

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