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Hoarding fresh-keeping method for inhibiting vegetable water bamboo from wood fine

A technology for storing fresh-keeping and cleaning vegetables, which is applied in the fields of fruit and vegetable preservation, food preservation, and food science. It can solve the problems of low operability, high cost of fresh-keeping technology, and inconspicuous commercialization effect, and achieve the purpose of inhibiting the release rate and slowing down the release rate. The effect of lignification process and inhibition of the increase of cellulose content in watermelon meat tissue

Inactive Publication Date: 2008-08-20
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method that can obviously inhibit the wood fibrillation of wild rice stems, prolong the storage period, It is a simple and easy-to-practice storage and fresh-keeping method for clean vegetable wild rice stems that reduces quality degradation and is low in cost, and is suitable for popularization and application by vegetable farmers, large sales households or processing enterprises.

Method used

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  • Hoarding fresh-keeping method for inhibiting vegetable water bamboo from wood fine
  • Hoarding fresh-keeping method for inhibiting vegetable water bamboo from wood fine
  • Hoarding fresh-keeping method for inhibiting vegetable water bamboo from wood fine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: (storage and preservation method 1 of suppressing the fibrosis of clean vegetable Zizania zizaniae)

[0028] Follow these steps:

[0029] (1) Harvesting, pre-treatment: Harvest the wild water bamboo that meets the harvesting standard in time (generally, before the three outer leaves grow together, the heart leaves are shortened, the part of the pregnant water bamboo is significantly enlarged, and the tightly wrapped leaf sheath is split, commonly known as Harvesting is suitable before "Lubai", when harvesting, leave a moss tube of 1-2cm, and cut it with a sharp stainless steel knife, so as not to hurt the adjacent tillers; try to choose the harvesting time from 6:00 to 8:00 in the morning , at the latest no later than 10:00, select wild rice stems with uniform size, uniform maturity, and no mechanical damage, peel off the outer shell and cut off the poor-quality tip and base, wash and dry in the air, and put the wild rice stems with a weight of 10kg, Disc...

Embodiment 2

[0033] Embodiment 2: (storage and preservation method 2 that suppresses the fibrosis of clean vegetable Zizania zizaniae)

[0034] (1) preparation of harvesting, pretreatment and (2) mixed lye: with embodiment 1;

[0035] (3) Treatment of 1-MCP: use 2 μl / L of 1-MCP (weigh 2.7g of 1-MCP, 6.8ml of lye, and other operations are the same as in Example 1), seal the clean Zizania zizalea at 20°C for 18 hours deal with;

[0036] (4) Packing: The processed Zizania zizania is packed in 1kg / bag in 0.025mm polyethylene bags without pricking the mouth, and placed at 2°C and kept fresh at a relative humidity of 95% until the end of the storage period.

Embodiment 3

[0037] Embodiment 3: (storage and preservation method 3 that suppresses the fibrosis of clean vegetable Zizania zizaniae)

[0038] (1) preparation of harvesting, pretreatment and (2) mixed lye: with embodiment 1;

[0039] (3) Treatment of 1-MCP: use 5 μl / L of 1-MCP (weighing 6.7g of 1-MCP, 16.8ml of lye, other operations are the same as in Example 1), and seal the clean vegetable Zizania at 15°C for 12 hours deal with;

[0040] (4) Packing: The processed Zizania zizania is packed in 1 kg / bag with 0.025mm polyethylene bag, without pricking the mouth, and placed at 2°C and kept fresh at 98% relative humidity until the end of the storage period.

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Abstract

The invention provides a storage and fresh-keeping method for inhibiting fiberization of the cleaning Zizania latifolia, belonging to the technical field of agricultural products storing and fresh-keeping, which comprises steps as follows: the harvested Zizania latifolia, with coatings removed, pointed and basal sections cut off, is arranged in a sealed container; a 12 to 24-hour sealing treatment is carried out through 1-methylcyclopropene gas of 0.2 to 5 microlitre / L under a temperature between 15 and 25 DEG centigrade; the Zizania latifolia is then packaged in small and open polythene bags in a 20 or 2 DEG centigrade environment with humidity between 92 and 98 percent, and the fresh-keeping last until the end of the storage periods. Since a 35-day storage under a normal temperature (20 DEG centigrade) or a low temperature (2 DEG centigrade) is adopted, the storage and fresh-keeping method for preventing the cleaning Zizania latifolia has the advantages of effectively restricting the increasing of the cellulose and the releasing rate of the ethylene, maintaining the rigidity of the edible parts of the Zizania latifolia, extending the storage and fresh-keeping period, and improving the edible value and the commodity value of the Zizania latifolia, and is applied and easy to be popularized among the vegetable farmers, the main sellers and the processing enterprises in the production areas of the Zizania latifolia.

Description

technical field [0001] The invention relates to the technical field of storage and fresh-keeping of agricultural products, in particular to a storage and fresh-keeping method for inhibiting the fibrosis of post-harvest Zizania birch. technical background [0002] Water bamboo, also known as bamboo shoots and watermelon, is a special vegetable in my country. It is not only delicious and nutritious, but also has high medical and health value, and is regarded as a good vegetable. [0003] Clean vegetables refer to fresh vegetables that have only undergone rough processing such as peeling and cutting. In recent years, because of their freshness and convenience, they have become a hot spot of research at home and abroad, and have become the mainstream of urban consumption. However, due to the tissue damage that may be caused when clean vegetables are processed, vegetables are more perishable and have a shorter shelf life. After harvesting, the husk of the clean wild rice stem is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/157
Inventor 宋丽丽郜海燕毛金林葛林梅陈杭君陶菲周拥军陈文烜
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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