Commodity konjac preservation method

Abstract

A commodity konjac preservation method is finished by controlling environment humidity and ultraviolet irradiation and is characterized in that the low environment humidity can enable konjac skins to be lignified, germs are restrained and prevented from invading, physiology and metabolism of konjac corms are weakened simultaneously, and the activity of the germs can be further reduced. The germs can be killed through the ultraviolet irradiation. Compared with an air-conditioning low temperature storage method, the method is low in cost.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products, in particular to a fresh-keeping method for commodity konjac. Background technique [0002] Konjac, also known as Konjac, belongs to the perennial tuber herbaceous plant of Araceae; it is mainly produced in the tropical and subtropical regions of the Eastern Hemisphere, and China is one of its origins. Sichuan, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, Taiwan There are many kinds of konjac, there are more than 260 varieties in the world, and 21 kinds in China, 8 of which are endemic to China. [0003] The history of the application of konjac in our country was first seen in Tao Hongjing's "Famous Doctors" in the Wei and Jin Dynasties. Konjac was first recorded as a medicine, and later medical works of all dynasties were compiled. method. [0004] Konjac is a beneficial alkaline food. For people who eat too much animal-based acidic ...

AI Technical Summary

Problems solved by technology

In 2006, domestic and foreign demand for fresh konjac was 900,000 tons, while the output was only 520,000 tons, far from meeting the demand

[0007] Since the 1980s, Chinese konjac has begun to develop industrially. However, due to the late start, there has been no major breakthrough in the preservation technology of konjac, which has greatly restricted the processing time. The harvest of konjac is generally in November. After harvesting, the processing must be completed within 4 months. Otherwise, with the rise of temperature and the arrival of the konjac growth season in March of the following year, the konjac bulbs will be particularly easy to rot and cause a lot of losses. At present, low-temperature refrigeration is generally used to solve the problem, and the cost higher, increasing production costs

In addition, the patent application number 201110071619.8 announced "the method for prolonging the shelf life of fresh konjac", which uses Co 60 Radiation, although the fresh-keeping effect is good, but the side effects of radiation, especially overdose may bring cancer risk, which limits the large-scale promotion of this method