Method for processing broccoli for fresh-keeping using light filling and chlorine dioxide in sub-low-temperature cold-storage

Abstract

The invention discloses a fresh-keeping method of broccoli in the mild hypothermia refrigerator by supplemental lighting and chlorinedioxide. The fresh-keeping method includes the following phases in sequence: transporting the picked broccoli to the mild hypothermia refrigerator; grading, packaging and stacking; lighting and sterilizing; and stocking out. The fresh-keeping method has the advantages that the controllable refrigerating temperature at 3-8 DEG C facilitates manual operation and saves refrigeration energy consumption; the supplemental lighting at a proper dosage and within a proper spectrum enables the stocked broccoli to carry out a weak photometabolism, which facilitates the synthesis and the preservation of the chlorophyll, i.e., the preservation of the greenness, and at the same time remarkably reduces the loss of the vitamin C; The disinfection treatment with the chlorinedioxide at a concentration of 0.03-0.2 MuL/L at intervals is a safe method with an remarkable effect of preventing the broccoli from mustiness, thereby remedying the defect of the mustiness of the broccoli due to a higher temperature set in the refrigerator, deferring decomposing of the broccoli chlorophyll, preserving the greenness and controlling the infection mustiness caused by the pathogenic microorganism.

Description

technical field [0001] The invention relates to a fresh-keeping method for broccoli, in particular to a fresh-keeping method for broccoli treated with supplementary light and chlorine dioxide in a sub-low temperature refrigerator. Background technique [0002] Broccoli, scientific name Brassica oleracea var.italica, also known as green cauliflower and broccoli, is native to the Mediterranean coast and is a high-grade vegetable. It is also one of the main vegetables with a large export volume and a rapid increase in domestic demand in recent years. From the perspective of nutrition and health, there is a saying that eating broccoli regularly is not easy to get cancer. The edible parts of broccoli are the crisp and tender stems, pedicels and green buds. However, the harvested broccoli has poor storage tolerance and short fresh-keeping period. Some studies have reported that under the temperature of 20-25 ℃, the flower buds begin to turn yellow after 24 hours, the flower buds...

AI Technical Summary

Problems solved by technology

[0004] For broccoli that meet general sales requirements or short-term raw material storage for clean vegetable processing, due to the relatively short storage and transportation time, the repacking and entry and exit of cold storage are relatively frequent, so if the fresh-keeping method of export broccoli is completely adopted, it cannot meet Due to the actual needs of production, the cost is bound to increase significantly

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