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High-oxygen and high-carbon dioxide gas regulating and insect inhibiting method in ginger storage process

A technology with high carbon dioxide and carbon dioxide, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve problems such as pesticide residues, ginger discoloration, economic loss and export earnings, etc., to inhibit respiration, maintain nutrient content, and reduce nutrient consumption Effect

Inactive Publication Date: 2013-10-16
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the storage of ginger, the damage caused by the heteromorphic fungus (commonly known as ginger maggot) and nematodes is very serious, resulting in discoloration, rot, peculiar smell, etc. of the stored ginger, which greatly reduces the quality and market value of ginger, causing huge economic losses and Export earnings
The use of pesticides in the storage process has problems such as pesticide residues, which cannot satisfy people's pursuit of natural and green food consumption concepts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The method for controlling pests with high oxygen and high carbon dioxide during ginger storage is characterized in that the following steps are adopted: after the ginger is harvested, it is put into a ginger cellar according to a conventional method, and after 4 days of releasing field heat; the high oxygen and high carbon dioxide gas is introduced into the ginger cellar, Wherein the mass fraction of carbon dioxide is 15%, and the rest is oxygen until the gas fills the ginger cellar; re-inflate once every 5 days, store ginger with this gas for 50 days, that is, inflate 10 times; then store the ginger according to the conventional method. .

Embodiment 2

[0012] The method for controlling pests with high oxygen and high carbon dioxide during ginger storage is characterized in that the following steps are adopted: after the ginger is harvested, it is put into a ginger cellar according to a conventional method, and after 5 days of releasing field heat; the high oxygen and high carbon dioxide gas is introduced into the ginger cellar, Wherein the mass fraction of carbon dioxide is 20%, and the rest is oxygen until the gas fills the ginger cellar; re-inflate once every 5 days, and store ginger with this gas for 40 days, that is, inflate 8 times; then store the ginger according to the conventional method. .

Embodiment 3

[0014] The method for controlling pests with high oxygen and high carbon dioxide during ginger storage is characterized in that the following steps are adopted: after the ginger is harvested, it is put into a ginger cellar according to a conventional method, and after 5 days of releasing field heat; the high oxygen and high carbon dioxide gas is introduced into the ginger cellar, Wherein the mass fraction of carbon dioxide is 25%, and the rest is oxygen until the gas fills the ginger cellar; re-inflate once every 5 days, store ginger with this gas for 35 days, that is, inflate 7 times; then store the ginger according to the conventional method. .

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Abstract

The invention discloses a high-oxygen and high-carbon dioxide gas regulating and insect inhibiting method in a ginger storage process. The method is characterized by comprising the following steps of: placing harvested gingers into a ginger cellar by using a conventional method and releasing field heat for 3-5 days; then, introducing high-oxygen and high-carbon-dioxide gas containing 10-25% of carbon dioxide and the balance of oxygen into the ginger cellar until the ginger cellar is full of gas; refilling gas for one time every other 5 days, wherein gas only needs to be filled for 6-10 times if gingers are stored in the gas for 30-50 days; and then, storing the gingers according to the conventional method.

Description

technical field [0001] The invention provides a high-oxygen and high-carbon-dioxide controlled atmosphere method for controlling pests during ginger storage, which belongs to the technical field of food preservation. Background technique [0002] Ginger contains a variety of nutrients, such as carbohydrates, proteins, vitamins and minerals, etc. In addition, it also contains aromatic substances such as gingerol, zingerone, shogaol and gingerol, so it has a special spicy taste. It is a spicy and seasoning vegetable widely used by the people of our country, and has the title of "ancestor of dishes". In recent years, ginger and its processed products have been sold overseas, becoming an important vegetable for my country's export earnings, and its transaction volume ranks first in the world. [0003] At present, ginger in my country is mainly stored in ginger cellars. If the storage conditions, especially the temperature, are properly controlled, it can generally be stored for...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/148
Inventor 郭衍银李玲王媛媛
Owner SHANDONG UNIV OF TECH
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