Asparagus fresh-keeping technique at low temperature

An asparagus and low-temperature technology, which is applied in the field of vegetable preservation, can solve the problems of strong respiration, troublesome fresh sales, and intolerance to storage, etc., to achieve the effects of inhibiting respiration, reducing the rate of water loss, and slowing down aging

Active Publication Date: 2008-10-22
上海伊禾农产品科技发展股份有限公司
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Problems solved by technology

[0004] As the young stems of asparagus have high water content and strong respiration, they

Method used

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Experimental program
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Embodiment Construction

[0009] After washing the asparagus with clean water to clean the dirt at the base, place it vertically at 2°C for 4 to 5 hours to pre-cool, choose straight and round, moderate thickness, tight top scales, no pests, no hollow, no cracks, no rust and no Mechanically damaged asparagus. Soak the asparagus in the chitosan fresh-keeping solution for 1-2 minutes, take it out, and dry it in the natural airflow to form a transparent and bright film on the surface. Then they were stored at 2°C respectively.

[0010] The main components of the fresh-keeping solution are chitosan, glacial acetic acid, and sodium dehydroacetate (bactericide). The chitosan content is designed to be 1.0%. Dissolve the calculated and weighed chitosan in glacial acetic acid, stir for a certain period of time until uniform, then add additives such as sodium dehydroacetate, and finally adjust the pH to 4.5-5.5.

[0011] The asparagus processed by this method can be kept for 18 days under refrigerated conditio...

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Abstract

The invention belongs to a method for preserving vegetables, which relates to a process for preserving asparagus at a low temperature. The process comprises the steps that: after the dirt is removed from the asparagus by water, the asparagus is precooled; then the precooled asparagus is put in a chitosan preservative solution for immersion; after being fished out and dried with air, the asparagus is stored at the temperature of 2 DEG C. By adopting the chitosan as the preservative, the method of the invention is used for preserving the asparagus in a low-temperature environment, thus effectively inhibiting the respiration of the asparagus, lowering the dehydration rate and deferring the aging of the asparagus.

Description

technical field [0001] The invention belongs to a method for preserving vegetables, and relates to a fresh-keeping process for asparagus at low temperature. Background technique [0002] Asparagus is a rare vegetable with rich nutritional value and certain medicinal value. It is rich in vitamins, minerals, etc., and has a good effect on cancer prevention and treatment. In recent years, the demand for asparagus in the international and domestic markets has been increasing day by day, and the market prospect is broad. [0003] Asparagus is a very popular vegetable, but its storage period is only about one week at 2.5°C. The respiratory heat of fresh asparagus occupies the first place among vegetables. The tender stems harvested at room temperature will lose weight, increase fiber, and deteriorate quality within a few hours, and will completely wilt or rot within 2 to 3 days. At present, many domestic scientific research workers Research has been done on the preservation of a...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154
Inventor 谢晶张喜才韩志
Owner 上海伊禾农产品科技发展股份有限公司
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