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Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment

A closed environment and fresh-keeping method technology, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problems of long transportation time, low concentration, exceeding the tolerance range of storage and transportation of vegetables, etc., and achieve reduction CO2 concentration, low production cost, and the effect of improving the effect of storage and transportation

Inactive Publication Date: 2011-07-27
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The study found that due to the generally long transportation time of plateau summer vegetables, O 2 The concentration is very low, on the third day of storage and transportation 2 Concentrations are usually below 1%, while CO 2 The concentration of the two gases is higher than 17%, and the concentration of the two gases is seriously beyond the tolerance range of storage and transportation of vegetables

Method used

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  • Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment
  • Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment
  • Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Harvesting of raw materials: Harvest fruits and vegetables according to the harvesting maturity required by the market, remove inedible parts and other impurities, select fruits and vegetables without pests and mechanical damage, sort and grade according to specifications.

[0039] 2. Pre-cooling: Pre-cool the selected fruits and vegetables in a cold storage at 0°C for 20 hours.

[0040] 3. Airtight packaging storage: put the pre-cooled fruits and vegetables into foam boxes, cartons lined with plastic film or other airtight packaging, add cooling agent (commercially available products) according to the amount, and add fresh-keeping agent (commercially available) as needed Product usage), add calcium peroxide in an amount of 0.5g / kg of fruits and vegetables, and seal with tape to make the package airtight.

[0041] 4. Transportation: Store the airtightly packaged fruits and vegetables in a cold storage at 0°C, and then transport them in a simple insulated car at 0°C, ...

Embodiment 2

[0043] 1. Harvesting of raw materials: Harvest fruits and vegetables according to the harvesting maturity required by the market, remove inedible parts and other impurities, select fruits and vegetables without pests and mechanical damage, sort and grade according to specifications.

[0044] 2. Pre-cooling: Pre-cool the selected fruits and vegetables in a 2°C freezer for 24 hours.

[0045] 3. Airtight packaging storage: put the pre-cooled fruits and vegetables into foam boxes, cartons lined with plastic film or other airtight packaging, add cooling agent (commercially available products) according to the amount, and add fresh-keeping agent (commercially available) as needed product usage), add calcium peroxide in an amount of 10g / kg of fruits and vegetables, and seal with tape to make the package airtight.

[0046] 4. Transportation: Transport the airtightly packaged fruits and vegetables at 2°C with a simple insulated car, or transport them in a 2°C ice-packed train container...

Embodiment 3

[0048] 1. Harvesting of raw materials: Harvest fruits and vegetables according to the harvesting maturity required by the market, remove inedible parts and other impurities, select fruits and vegetables without pests and mechanical damage, sort and grade according to specifications.

[0049] 2. Pre-cooling: Pre-cool the selected fruits and vegetables in a 4°C freezer for 30 hours.

[0050] 3. Airtight packaging storage: put the pre-cooled fruits and vegetables into foam boxes, cartons lined with plastic film or other airtight packaging, add cooling agent (commercially available products) according to the amount, and add fresh-keeping agent (commercially available) as needed product usage), add calcium peroxide in an amount of 20g / kg of fruits and vegetables, and seal with adhesive tape to make the package airtight.

[0051] 4. Transportation: Store the airtightly packaged fruits and vegetables in a cold storage at 0°C, and then transport them in a simple insulated car at 6°C, ...

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Abstract

The invention discloses a fresh-keeping method for storing and transporting vegetables and fruits in an airtight environment and belongs to the field of fresh-keeping process for vegetables and fruits. The method comprises the following steps: collecting raw materials, pre-cooling raw materials, and air-tightly packaging, storing and transporting the raw materials, wherein an oxygen generating agent which is peroxide is added during the air-tightly packaging and storing process. According to the method provided by the invention, the oxygen generating agent is utilized to have chemical reaction with the CO2 (carbon dioxide) in the airtight environment and the evaporated H2O (water) formed by the vegetables and fruits, thereby generating O2 (oxygen), consuming CO2, relatively increasing the O2 concentration and decreasing the CO2 concentration under the airtight condition, and preventing the vegetables and fruits from anaerobic respiration or / and CO2 poisoning, so as to promote the storage, transportation and fresh-keeping effects for vegetables and fruits and prolong the storage, transportation and fresh-keeping period. The fresh-keeping method provided by the invention has the advantages that the operation is simple and feasible, the production cost is low, the practicability is strong and the batch storage and transportation can be realized.

Description

technical field [0001] The invention relates to the field of fresh-keeping processing of fruits and vegetables, in particular to a storage and transportation of fruits and vegetables in a closed environment 2 CO reduction 2 "Reverse modified atmosphere" preservation method. Background technique [0002] O in the storage environment 2 and CO 2 They are gaseous substrates and products for the respiration of fruits and vegetables, and at the same time, O 2 Participation, CO 2 It is a competitive inhibitor of ethylene function. According to the principle of substrate limitation and product feedback inhibition, it can properly reduce O in the storage and transportation environment. 2 Concentration, increasing CO 2 Concentration can effectively reduce the respiratory metabolism of fruits and vegetables, inhibit the generation and effect of ethylene, reduce nutrient loss, and thus play a role in freshness preservation. This is the basic principle of controlled atmosphere stor...

Claims

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Application Information

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IPC IPC(8): A23B7/148A23B7/04
Inventor 颉敏华李梅吴小华张永茂
Owner 甘肃省农业科学院农产品贮藏加工研究所
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