Novel method for prolonging fresh-keeping period of phaseolus vulgaris

A new technology of oil beans and new methods, which is applied in the fields of fruit and vegetable preservation, botanical equipment and methods, food preservation, etc., can solve the problems of oil beans that are easy to yellow and not commercialized, so as to prolong the storage and preservation time and promote healthy development , the effect of increasing benefits

Inactive Publication Date: 2011-02-16
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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Problems solved by technology

At present, there is only a relatively simple fresh-keeping technology in the oil bean production area. After harvesting, the oil beans are very easy to yellow and are not commercialized. In order to better meet the needs of consumers and reduce the losses of producers and operators, it is urgent to solve the problem of oil beans. Freshness problem

Method used

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Embodiment Construction

[0022] The specific operation process of this new method for prolonging the preservation period of carobs: select high-quality carobs and harvest them in a timely manner within 24 hours and carry out 1-MCP treatment in a sealed tent for 12 to 16 hours, and then use aerosol-type carbon dioxide Chlorine preservatives were treated for 10 to 15 minutes. After the treatment, the carobs were graded and put into special fresh-keeping bags for carobs produced by the National Agricultural Products Preservation Engineering Technology Research Center (loading capacity 5-10kg / bag) and pre-preserved at a temperature of 9±0.5°C. Cold for 24 hours to 48 hours, then tie the bag tightly and store at a temperature of 8±0.5°C, so that the oil beans can be harvested 11 days after flowering and can be stored at a temperature of 8±0.5°C for more than 60 days, and 14 days after flowering Harvested carob can be stored at 8±0.5°C for more than 50 days, and the commercial rate can reach more than 95%, a...

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Abstract

The invention discloses a novel method for prolonging the fresh-keeping period of phaseolus vulgaris. The method comprises the following steps of: performing 1-Methylcyclopropene (1-MCP) sealing pavilion treatment in 24 hours after the phaseolus vulgaris is harvested; instantly treating the phaseolus vulgaris by using an aerosol type chlorine dioxide preservative; performing classification treatment; filling the obtained product into a special fresh-keeping bag for phaseolus vulgaris, and fully pre-cooling; and storing the obtained product at normal temperature (8 to 15 DEG C). When the method is used, the phaseolus vulgaris harvested on the eleventh day after a flowering period can be stored for more than 60 days at the temperature of 7.5 to 8.5 DEG C, the phaseolus vulgaris harvested on the fourteenth day after the flowering period can be stored for more than 50 days at the temperature of 7.5 to 8.5 DEG C, and a commodity rate can reach over 95 percent; and the cooked phaseolus vulgaris stored for 60 days by using the technology is fleshy, fine, smooth and tender, offers a unique mouthfeel, has a unique, fresh and fragrant flavor, and the market supply period of the phaseolus vulgaris can be prolonged considerably.

Description

technical field [0001] The invention belongs to the fresh-keeping technology of agricultural products, in particular to a new method for prolonging the fresh-keeping period of oil beans. technical background [0002] Carob is a kind of cold-sensitive vegetable. It is prone to physiological damage when placed in unsuitable low temperature conditions for a long time. Surface water immersion depression is the main symptom of chilling injury, which seriously affects the quality of carob. The main problems that oil beans are prone to occur during storage are brown spots on the surface, yellowing of the pod skin during aging, increased fibrosis, seed growth, and dehydration of the pods. With this new technology, carobs harvested 11 days after flowering can be stored at a temperature of 8±0.5°C for more than 60 days, and carobs harvested 14 days after flowering can be stored at a temperature of 8±0.5°C for more than 50 days, and Commodity rate of more than 95%. The fresh-keeping ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152A01G1/00
Inventor 李江阔张鹏张平李勇
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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