Preservation method for increasing shelf life of celery

A fresh-keeping method and a technology of shelf life, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, etc., can solve the problems of poor sensory properties, short shelf life, and prolong the shelf life of celery, so as to reduce the loss of nutrients, prolong the shelf life, The effect of extending shelf life

Inactive Publication Date: 2012-07-11
SHANGHAI OCEAN UNIV
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Problems solved by technology

[0007] During the storage process of celery, its sensory quality, weight loss rate, chlorophyll content, hardness, color difference and nitrite content, etc. will have a series of changes. In order to extend the shelf life of

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[0016] In order to make the technical means, creative features, achievement goals and effects realized by the present invention easy to understand, the present invention will be further described below with reference to the specific embodiments.

[0017] After the celery has been screened and graded, put seven mature celery of about 200g of uniform length and size in a staggered arrangement, and wrap it tightly with PE plastic wrap, leaving a gap on both sides, and rotate the extra plastic wrap on both sides, but do not tie them. Tight, leaving 10% to 15% gap. The packaged celery was stored in a -0.5 ℃ constant temperature test box, and the sensory quality, weight loss rate, chlorophyll content, hardness, color difference and nitrite content were measured. Store in a 4°C constant temperature test box. The experimental results showed that the celery that was packaged in film and stored at ice temperature was superior to the control group in all indicators, and the shelf life o...

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Abstract

The invention provides a preservation method for increasing the shelf life of celery. The method comprises the following steps: strictly selecting and grouping fresh celery bought in the market according to color, hardness and fragrance; selecting celery (about 200 g) of substantially the same maturity degree (70 percent maturity) and uniform length and size in each group, packaging with PE films, putting in a constant-temperature test box at a temperature of freezing point to 0 DEG C, and periodically determining indexes including sensory quality, weight loss rate, chlorophyll content, hardness, color difference and nitrite content. The invention has the advantages that: the preservation at the temperature of freezing point to 0 DEG C in combination with film package can effectively prevent increase of celery weight loss rate, chlorophyll decomposition, decline of sensory quality or increase of nitrite content and can reduce nutrient loss. Compared with the prior art in which celery is chilled at 4 DEG C, the method can greatly increase the shelf life of celery up to 20 days.

Description

Technical field: [0001] A fresh-keeping method for prolonging the shelf life of celery belongs to the technical field of fruit and vegetable storage and fresh-keeping, more specifically, a storage and fresh-keeping method for celery. Background technique: [0002] Celery, scientific name Apium graveolens (L), is a plant of the Umbelliferae. Celery is slightly cold in nature, sweet and bitter in taste, non-toxic, rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, etc. The leaves and stems also contain apigenin, bergamot lactone and volatile oil. It has the functions of lowering blood pressure, lowering blood lipids, and preventing and treating atherosclerosis; it also has certain auxiliary therapeutic effects on neurasthenia, menstrual disorders, gout, and anti-muscle spasm; it can also promote gastric secretion and increase appetite. Therefore, celery has gradually become one of the main vegetables eaten in people's daily life. [0003] Celery...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 谢晶朱军伟王金锋林永艳
Owner SHANGHAI OCEAN UNIV
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