Method for processing broccoli for fresh-keeping by supplementing light and chlorine dioxide in sub-low-temperature refrigerator
A sub-low temperature refrigeration and chlorine dioxide technology, which is applied in the fields of fruit and vegetable preservation, preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits/vegetables by radiation/electrical treatment, etc., can solve the problems of increased cost, short storage and transportation time, Problems such as subpackaging and frequent entry and exit of cold storage, to achieve energy saving, reduce rot loss, and help green maintenance
Active Publication Date: 2010-09-15
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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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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[0022] The implementation of the present invention will be described in further detail below.
[0023] The present invention provides a fresh-keeping method for broccoli by using supplementary light and chlorine dioxide in a sub-low temperature refrigerator, and the fresh-keeping method is carried out sequentially according to the following stages:
[0024] 1) The harvested broccoli is transported to the sub-low temperature freezer stage:
[0025] Put the timely and finely harvested broccoli into packing cartons or foam boxes; within 4 to 5 hours after harvesting, transport them to a sub-low temperature refrigerator that has been sterilized by chlorine dioxide, and within 5 to 8 hours after entering the warehouse. The storage temperature in the low-temperature freezer drops to 3-8°C; the relative humidity in the freezer is kept at 85%-90%;
[0026] The cooling capacity required by the sub-low temperature freezer depends on the size of the storage volume, so as to meet the tem...
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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 treating broccoli with supplementary light and chlorine dioxide in a sub-low temperature refrigerator. Background technique [0002] Broccoli (broccoli), scientific name Brassica oleracea var.italica, also known as green cauliflower and broccoli, is native to the Mediterranean coast and is a high-end vegetable. It is also one of the main vegetables with a large export volume and rapid domestic demand growth in recent years. From the perspective of nutrition and health, there is a saying that eating broccoli is not easy to get cancer. The edible parts of broccoli are the crisp, tender flower stalks, peduncles, and green flower buds. However, the harvested broccoli has poor storability and short fresh-keeping period. There are research reports that when the broccoli harvested at the right time is at a temperature of 20-25°C, the flower buds will st...
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IPC IPC(8): A23B7/00A23B7/04A23B7/015A23B7/152
Inventor 王文生董成虎
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN