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Green vegetable compound antistaling agent and matched antistaling method thereof

A technology for compound fresh-keeping of green leafy vegetables, which is applied in the supporting fields of formula and storage and fresh-keeping, can solve the problems of unseen compound preservative formula and fresh-keeping methods, toxic and harmful substance residues, and high capital investment, and achieves simple preparation and use methods Feasibility, suppression of breathing, effect of less investment in equipment

Inactive Publication Date: 2011-04-27
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most methods have problems such as high capital investment, complicated operation, or toxic and harmful substance residues
[0005] For the preservation of green leafy vegetables, there is no safe, broad-spectrum, high-efficiency, low-cost and pollution-free measures and preservatives, and there are no reports on the formula of compound preservatives and their fresh-keeping methods.

Method used

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  • Green vegetable compound antistaling agent and matched antistaling method thereof
  • Green vegetable compound antistaling agent and matched antistaling method thereof
  • Green vegetable compound antistaling agent and matched antistaling method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Fresh-keeping effects of different treatments on celery under refrigeration

[0016] Taking celery as an example, select samples with consistent freshness and maturity, no disease and mechanical damage, and divide them into two groups: the first group is treated by the present invention, and the second group is a blank control without any treatment. The two groups of samples were put into storage at the same time, and stored in a mechanical cold storage at 1±0.5°C and a relative humidity of 90% for 15 days. The fresh-keeping effects of each group of treatments are shown in Table 1.

[0017] Table 1 Comparison of fresh-keeping effects of different treatments of celery

[0018]

[0019] (2) Fresh-keeping effects of different treatments on celery at room temperature

[0020] Taking celery as an example, select samples with consistent freshness and maturity, no disease and mechanical damage, and divide them into two groups. The first group is processed by the presen...

Embodiment 2

[0024] Taking coriander as an example, select samples with consistent freshness and maturity, no disease and mechanical damage, and divide them into two groups. The first group is processed by the present invention, and the second group is a blank control without any treatment. The two groups of samples were put into storage at the same time, and stored in a mechanical cold storage at 2±0.5° C. and a relative humidity of 90% for 12 days. Table 3 shows the fresh-keeping effects of each group of treatments.

[0025] Table 3 Comparison of fresh-keeping effects of different treatments of coriander

[0026]

Embodiment 3

[0028] Taking leek as an example, select samples with consistent freshness and maturity, no disease and mechanical damage, and divide them into two groups. The first group is processed by the present invention, and the second group is a blank control without any treatment. The two groups of samples were put into storage at the same time, and stored in a mechanical cold storage at 5±0.5° C. and a relative humidity of 90% for 7 days. The fresh-keeping effects of each group of treatments are shown in Table 4.

[0029] Table 4 Comparison of fresh-keeping effects of different treatments on Chinese chives

[0030]

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Abstract

The invention provides a green vegetable compound antistaling agent and a matched antistaling method thereof. The method is characterized by comprising the following steps of: (1) selecting fresh and complete green vegetables without disease, removing impurities, and washing with running water; (2) immersing the drained vegetables in the green vegetable compound antistaling agent compounded by sodium erythorbate, kojic acid, gibberellin, salicylic acid and magnesium sulfate for 15 minutes, and drying by using cold air; and (3) packaging the vegetables in a freshness protection package specialfor green vegetables with air-regulating and humidity-breathing function, fastening the package mouth, putting into a packing box and storing at proper temperature, wherein the vegetables in each package do not exceed 2kg and the weight is consistent. The green vegetable compound antistaling agent can make the green vegetables stored at low temperature for 10 to 15 days or keep the color, freshness and mouthfeel of the vegetables in normal-temperature shelf life of 3 to 6 days, and is safe and nontoxic; and the method is simple and has promotion and application value.

Description

[0001] The invention belongs to the field of food preservation, and in particular relates to a compound antistaling agent Luyexian which can be used for green leafy vegetables and a matching freshness preservation method thereof, in particular to a formula of the compound antistaling agent and a matching method for storage and preservation. Background technique [0002] Vegetables have unique advantages and status in my country's agricultural development. In recent years, my country's vegetable industry has developed very rapidly. In many areas, vegetables have become an important growth point to promote the adjustment of agricultural industries and increase farmers' income. But at present, the postharvest treatment technology of vegetables in our country is backward, and the postharvest loss rate is 25% to 30%, and the postharvest loss rate of green leafy vegetables is even as high as more than 50%. Every year, the quality deterioration of post-harvest vegetables causes a larg...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 秦文丁捷昝子豪
Owner SICHUAN AGRI UNIV
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