Preservation fresh-keeping method for spinach

A technology of spinach and fresh-keeping bags, which is applied in special fresh-keeping bags for spinach and in the field of fresh-keeping of spinach, which can solve the problems of prolonged storage and fresh-keeping period, quality decline, inconspicuous commercialization effect, and low operability, so as to reduce the respiration of spinach , good selection of air permeability, and the effect of reducing O2 concentration

Inactive Publication Date: 2008-09-10
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method that can not only maintain a stable and suitable low temperature, but also properly control the gas, aiming at the shortcomings of the existing fresh-keeping technology for spinach storage and fresh-keeping, such as low operability, high cost, and inconspicuous commercialization effect. Components, inhibit the respiration intensity of vegetables and avoid anaerobic respiration caused by low oxygen content, so as to prolong the storage period, reduce quality decline, and at the same time low cost, easy to implement and suitable for the promotion of vegetable farmers, large salesmen or processing enterprises Medium and long-term storage and fresh-keeping method of applied spinach

Method used

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  • Preservation fresh-keeping method for spinach
  • Preservation fresh-keeping method for spinach
  • Preservation fresh-keeping method for spinach

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: (preparation of special fresh-keeping bag for spinach)

[0044] The fresh-keeping bag for spinach is made into a fresh-keeping film by weighing and mixing, double-roller kneading, crushing, granulating, film blowing and other processes according to the following components and the weight of each component, and then cut and glued to make a fresh-keeping bag . Its formula is:

[0045] 100 parts of low-density high-pressure polyethylene, 2 parts of silicon dioxide, 12 parts of ethylene-vinyl acetate copolymer, 1 part of polyvinyl alcohol, 6.5 parts of calcium carbonate, 1 part of zeolite, and 0.5 parts of paraffin.

[0046] The thickness of the special fresh-keeping bag for spinach is 0.025mm.

Embodiment 2

[0047] Embodiment 2: (the storage and fresh-keeping method 1 of sharp-leaved spinach)

[0048] (1) Harvest spinach in time after reaching the harvest specification. Harvesting should be carried out at 9 or 10 o'clock in the morning after the dew disappears. At this time, the temperature of the vegetables is low and the surface is dry; after harvesting, leave about 2 cm of roots and clean them up. For weeds, yellow withered leaves, and soil, bundle them into 1 kg bundles with plastic ropes, place them upright in a single layer on the leaves under the roots;

[0049] (2) Move the spinach in step (1) into the pre-cooler, place it on the vegetable rack in layers according to the root, inside and outside of the leaf, with a thickness of 25-30 cm, and use forced ventilation for 2.5 hours to quickly pre-cool to 4-7 °C ;

[0050] (3) Spinach after precooling is packed into the spinach special fresh-keeping bag prepared by Example 1 by 10 kilograms per bag, and the root and leaf are p...

Embodiment 3

[0053] Embodiment 3: (storage and preservation method 2 of sharp leaf spinach)

[0054] After the spinach in this example is harvested, the cold storage is forced to ventilate and pre-cool for 2.5 hours; after pre-cooling, the spinach is packed in bags of 5 kg per bag, placed in a cold storage at 2°C and 98% humidity, and inserted into an empty tube with an inner diameter of 30mm after 3 hours; Taking 7 days as a cycle, open the bag mouth, insert the empty tube after 3 hours of deflation, and tighten the bag mouth management work; the temperature in the cold storage is controlled at 2°C, and the humidity is kept at about 98% until the end of storage. Facilities used, technique, method are the same as embodiment 2.

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Abstract

The invention relates to a storing and fresh preserving method spinach, pertaining to the technical field of vegetable storage and fresh preservation. The method comprises the steps of: (1) harvesting the spinach that accords with the harvesting standard in time; (2) rapidly pre-cooling the spinach at the temperature of 4 to 7 DEG C; (3) dividing and packing the spinach into special freshness preservation packages and then tying package mouths tightly and putting into a refrigeratory at the temperature of minus 1 to 2 DEG C and with the humidity of 90 to 98 percent for 2 to 3 hours, then untying the package mouths; inserting empty tubes with the inside diameter of 30mm into the packages; tying the package mouths again for maintaining ventilation degree of the package mouths and automatically regulating the gas environment in the packages with 5 to 8 percent of CO2 and 8 to 12 percent of O2; (4) taking 5 to 7 days as a circle to proceed with the management of opening the package mouths for ventilation for 2 to 3 hours and inserting the empty tubes and tying the package mouths again until the storing is finished. The method of the invention has low cost, good storing effect and is simple and convenient for operation, and the spinach can still maintain good marketability after 25 days. The method can be widely introduced to vegetable growers, dealers or processing enterprises.

Description

Technical field [0001] The invention relates to the technical field of vegetable storage and preservation, in particular to a special preservation bag for spinach and a method for storing and preservation of spinach using the bag. Background technique [0002] Spinach (Spinacia olercea L) is a one-year-old vegetable of the Chenopodiaceae genus Spinach with green leaves as the main product organ. It is one of the main vegetables that are widely cultivated in the early spring and off-season in the north and south of my country. The cultivation area is second only to Chinese cabbage, green vegetables, and cabbage. , ranking No. 4. Spinach is a cold-resistant green leafy vegetable with high nutritional value. The main cultivation seasons of spinach are spring sowing and autumn sowing. Although summer spinach has also been cultivated, its area is small and its quality is poor. Therefore, it is necessary to keep fresh and store spinach after it is harvested to prolong its supply p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/148A23B7/04C08L23/06C08K13/04C08K3/36C08K3/26C08K7/26
Inventor 郜海燕陈杭君葛林梅毛金林宋丽丽
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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