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Storage and preservation method of flowering Chinese cabbage

A technology for storage and preservation of cabbage, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, and food preservation, etc., can solve problems such as short shelf life, and achieve the effects of reducing rot and slowing the yellowing of cabbage leaves.

Active Publication Date: 2011-11-02
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the development of effective storage and preservation technology is very important to solve the problem of short shelf life in the transportation, sales, storage and processing of Chinese cabbage, so as to meet the growing demand for fresh sales at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Choose the cabbage heart that is harvested at the right time, free from diseases, insect pests and mechanical injuries, and after pre-cooling in a cold storage at 2°C for 2 hours, cut the cabbage heart with 0.5% D-isoascorbic acid and 0.1% dodecyl Soak the solution of dimethyl benzyl ammonium chloride for 0.5min, let it dry slightly, then put 10 kg of Chinese cabbage into a low-density polyethylene fresh-keeping bag with a size of 80×70cm and a thickness of 0.03mm, and place the fresh-keeping bag In a plastic basket of 45 × 33 × 21cm, weigh 0.005g of 1-methylcyclopropene preparation powder (Ethybloc TM ), put it into a small plastic container, put the small plastic container in a fresh-keeping bag, add 1ml of water to dissolve it, and the final concentration of 1-MCP released in the bag is about 0.5ppm, immediately tie the mouth of the fresh-keeping bag tightly with a rubber band, and place Store at 1°C. During the storage process, the fresh-keeping bag is always in a c...

Embodiment 2

[0024] Select cabbage hearts that are harvested at the right time, free from pests and diseases and mechanical injuries, and pre-cooled in a 4°C cold storage. Soak in the solution of decyl dimethyl benzyl ammonium chloride for 2 minutes, put 10 kg of Chinese cabbage into a low-density polyethylene fresh-keeping bag with a size of 80×70 cm and a thickness of 0.015 mm, and place the fresh-keeping bag in a 45×33 In a plastic basket of × 21cm, weigh 0.05g of 1-methylcyclopropene preparation powder (Ethybloc TM ), put it into a small plastic container, put the small plastic container in a fresh-keeping bag, add 0.5ml of water to dissolve it, the final concentration of 1-MCP released in the bag is about 5ppm, immediately tie the mouth of the fresh-keeping bag tightly with a rubber band, and place Store at 2°C. During the storage process, the fresh-keeping bag is always in a closed state. After 30 days, there was no yellowing / chlorosis of the cabbage leaves, no lignification of the ...

Embodiment 3

[0026] Choose the cabbage heart that is harvested at the right time, free from diseases, insect pests and mechanical injuries, and pre-cooled in a 3°C cold storage. (didecyl dimethyl ammonium chloride + n-alkyl dimethyl benzyl ammonium chloride, mass fraction ratio is 6: 4) solution soaked for 3 minutes, the Chinese cabbage is packed into 10 kg and the size is 80 × 70 cm, Thickness is the low-density polyethylene fresh-keeping bag of 0.02mm, and the fresh-keeping bag is placed in the plastic basket of 45 * 33 * 21cm, weighs 0.05g 1-methylcyclopropene preparation powder (Ethybloc TM ), put it into a small plastic container, put the small plastic container in a fresh-keeping bag, add 1ml of water to dissolve it, the final concentration of 1-MCP released in the bag is about 5ppm, immediately tie the mouth of the fresh-keeping bag tightly with a rubber band, and place ℃ storage, during the storage process, the fresh-keeping bag is always in the state of tie. After 30 days, there ...

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Abstract

The invention discloses a storage and preservation method of flowering Chinese cabbage. The method comprises the following steps of 1) selecting out flowering Chinese cabbage which is harvested in a suitable stage and has not mechanical damages, diseases and insect damages, precooling, and treating cuts of the precooled flowering Chinese cabbage through an anti-bacterial agent and an anti-browning agent, 2) filling the flowering Chinese cabbage treated by the previous step into preservation bags, treating the flowering Chinese cabbage through 1-methylcyclopropene solution with a concentrationof 0.5 to 30 ppm, tying up the preservation bags immediately, and storing them at a temperature of 1 to 2 DEG C, wherein during the storage process, the preservation bags are closed for at least 12 hours. In the invention, flowering Chinese cabbage is precooled, treated by an anti-decay and anti-browning process, packaged by preservation bags, and through a combination with biological characteristics, treated through an ethylene action inhibitor 1-methylcyclopropene with an appropriate concentration at a low temperature. Therefore, senescence symptoms of flowering Chinese cabbage blade etiolation, tender stem lignification and the like are slowed down; and symptoms of decay, cut browning and wilting due to water loss are reduced. The storage and preservation method is utilized for treating fresh flowering Chinese cabbage and treated flowering Chinese cabbage still keeps the original quality after one mouths.

Description

Technical field: [0001] The invention relates to the storage and preservation technology of fruits and vegetables, in particular to a method for storing and preserving Chinese cabbage. Background technique: [0002] Cabbage heart belongs to Brassicaceae (Brassicaceae), Brassica (Brassica), also known as cabbage sprouts, Cantonese cabbage sprouts, Cantonese vegetables, cauliflower, etc. It is eaten with flower sprouts. Choi Sum is a specialty vegetable in Guangdong, with tender quality and delicious flavor. Chinese cabbage is rich in nutrients. The edible part per kilogram contains 13-16 grams of protein, 1-3 grams of fat, 22-42 grams of carbohydrates, 410-1350 mg of calcium, 270 milligrams of phosphorus, 13 mg of iron, and 1-13.6 grams of carotene. mg, riboflavin 0.3-1 mg, nicotinic acid 3-8 mg, vitamin 790 mg, known as "the crown of dishes". Caixin is cultivated in Guangdong every year, and it is also one of the main vegetables exported to Hong Kong, Macao, Southeast Asia...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/152A23B7/154
Inventor 段学武蒋跃明黄绍力谢伟平吴富旺蒋国祥屈红霞李月标
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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