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Fresh-keeping bag specially for white mushroom

A technology of fresh-keeping bags and white mushrooms, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems of poor effect, inability to effectively inhibit the browning of white mushrooms, softening of the mushroom body, and deterioration of quality.

Inactive Publication Date: 2008-07-30
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of bag that can effectively inhibit white mushrooms, aiming at the defects that the existing fresh-keeping bags are used to keep white mushrooms fresh, which cannot effectively inhibit the browning of white mushrooms, the softening of mushroom bodies, and the deterioration of quality such as rot, and the effect is not good. Browning, mushroom body softening, deterioration (rot) and other quality deterioration, in order to prolong its storage period and maintain its good quality special fresh-keeping bags for white mushrooms

Method used

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  • Fresh-keeping bag specially for white mushroom

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: (preparation of special fresh-keeping bag for white mushrooms 1)

[0050] Weigh LDPE 100kg, SiO 2 3kg, SBS10kg, EVA14kg, polyethylene glycol 0.7kg, glycerol monostearate 0.5kg, calcium phosphate 1.4kg, zeolite 2kg, paraffin 0.5kg, mix each component, double-roller kneading, pulverization, put into the speed 30r / min in the granulator, after 120°C, 145°C, 150°C and 160°C temperature in each zone, it becomes granular materials; then these granular materials are put into a plastic extruder with a speed of 40r / min, and passed through 150°C, 160°C ℃, 170℃ and 165℃ temperature zones, extrusion, blow molding, cooling, traction and winding process to make a finished film with a thickness of 0.03mm, and then make a special fresh-keeping bag for white mushrooms with a specification of 45cm×35cm×0.03mm.

[0051] The white mushrooms are collected from Jiangshan City, Zhejiang Province. The damaged white mushrooms are removed, and the fresh-keeping bags are used to pac...

Embodiment 2

[0052] Embodiment 2: (preparation of special fresh-keeping bag for white mushroom 2)

[0053] In this example, each component weighs LDPE 100kg, SiO 2 2kg, SBS8.5kg, EVA13kg, polyethylene glycol 0.78kg, glycerol monostearate 0.64kg, calcium phosphate 1.25kg, zeolite 1.6kg, paraffin 0.4kg; film-making process and fresh-keeping process are the same as in Example 1, and stored for 15 days After that, the decay rate was 9.2%, and the umbrella opening rate was 8.3%.

Embodiment 3

[0054] Embodiment 3: (preparation 3 of white mushroom special fresh-keeping bag)

[0055] In this example, each component weighs LDPE 100kg, SiO 2 3.9kg, SBS11.5kg, EVA15kg, polyethylene glycol 0.61kg, glycerol monostearate 0.42kg, calcium phosphate 1.55kg, zeolite 2.45kg, paraffin 0.58kg; film-making process and fresh-keeping process are the same as embodiment 1, storage After 15 days, the decay rate was 8.7%, and the umbrella opening rate was 7.4%.

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Abstract

The invention discloses a specialized membrane bag for white mushroom, which belongs to a field of fruit and vegetable preserving technology. The components and the weight proportion of each component are as follows: 100 shares of LDPE, 2-4 shares of SiO2, 8-12 shares of SBS, 13-15 shares of EVA, 0.6-0.8 shares of polyethylene glycol, 0.4-0.7 shares of glycerin monostearate, 1.2-1.6 shares of calcium phosphate, 1.5-2.5 shares of zeolite and 0.4-0.6 shares of paraffin. The bag is characterized in that the bag has good gas-selective permeability, can create a gaseous micro-environment suitable for white mushroom storage, and at the same time avoids the condensation phenomenon in the membrane bag , timely absorbs the ethylene, etc., ripening gas produced in the process of white mushroom storage, thus effectively inhibiting the respiration of the white mushroom, reducing the occurrence of browning, bletting and spoilage etc., so as to prolonging the white mushroom storage period and keep the good quality thereof. The bag can be popularized for application in the field of white mushroom storage and preservation.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a special fresh-keeping bag for white mushrooms. Background technique [0002] Harvested fruits and vegetables are still a living organism, still carrying out vigorous physiological activities. For a long time, low temperature + fresh-keeping bags are an effective means to inhibit the quality deterioration of harvested fruits and vegetables and delay the aging of fruits and vegetables. That is to control the gas composition of the storage environment, control the respiration of fruits and vegetables at the lowest level, reduce water loss and reduce the ethylene content in the environment, which can delay the ripening and aging of fruits and vegetables during storage, so as to prolong the storage time and keep longer. The purpose of good fresh-keeping effect. The existing plastic wrap is designed for the physiological characteristics and storage re...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 郜海燕周拥军陈杭君毛金林陈文烜
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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