Preservation and fresh-keeping method of fruits and vegetables

Abstract

The invention discloses a fresh-keeping method for fruits and vegetables, which comprises the following steps that: (1) selecting fruits and vegetables and encasing in boxes; (2) prestorage: disinfecting the prestorage room and placing in fruit boxes full of fruits and vegetables; when the prestorage begins, turning on an ultrasonic humidifiens and an ozone generator to control the relative humidity of the prestorage room less than 80 percent, the ozone concentration of the prestorage room between 5 and 20mg/m<3>; (3) storing in the storeroom: disinfecting the storeroom and placing in the prestored fruit boxes and at the same time turning on the ultrasonic humidifiens and the ozone generator to control the relative humidity of the storeroom between 80 percent and 98 percent, the ozone concentration of the storeroom between 5 and 20mg/m<3>. The invention combines ultrasonic humidifying with ozone sterilization to carry out humidification and sterilization and antisepsis to the fruits and vegetables, etc., stored in the storeroom; moreover, synchronically preventing fresh fruits and vegetables from wilting and decay, which greatly reduces the decay rate of raw material and keeps the raw material in good state, thus acquiring a longer preservation period.

Description

technical field [0001] The invention relates to a storage and preservation technology for agricultural products, in particular to a storage and preservation method for fruits and vegetables. Background technique [0002] For fresh fruits and vegetables harvested on a large scale, due to improper storage and preservation measures, the post-harvest rot loss is generally as high as 25% to 35%. For fresh fruits and vegetables to obtain a longer storage and preservation period, three basic conditions must usually be met, namely: prevent fresh fruits and vegetables from dehydration, so that they do not wilt, and maintain strong stress resistance and fresh commodity status; prevent fresh fruits and vegetables from dehydration. Microorganisms on the surface multiply and rot; maintain a reasonable low temperature for storage to prevent the nutrients and water contained in fruits and vegetables from being lost due to excessive respiratory consumption and transpiration. [0003] Fruit...

AI Technical Summary

Problems solved by technology

The common problem in these reports is that they only apply ultrasonic humidification in controlled atmosphere storage (no application of ultrasonic humidification in other fruit and vegetable storage), or simply mention that ultrasonic humidification can be used for fruit and vegetable preservation, without considering the effects of single ultrasonic humidification. The rapid reproduction of pathogenic bacteria will accelerate the decay of fruits and vegetables; there are no research reports on the combination of ultrasonic humidification and ozone sterilization in the storage and preservation of fruits and vegetables, and the relevant reports are very general and not specific

Therefore, the ultrasonic humidification method that is not closely combined with ozone sterilization is not ideal for the application of fruit and vegetable storage and preservation.