Refreshing method for preventing picked phyllostachys pracecox shoots from flesh lignification

A fresh-keeping method and lignification technology, which is applied in the direction of fruit and vegetable preservation, food preservation, and preservation of fruits/vegetables through freezing/refrigeration, etc., which can solve the problem of reducing the edible quality and commercial value of Lei bamboo shoots, the hard texture of bamboo shoots, and the deterioration of lignification, etc. problems, to achieve the effects of delaying the increase in bamboo shoot hardness and the decrease in juice yield, improving quality, lignin content and hardness
CN102960431AActive Publication Date: 2013-03-13重庆汇达柠檬科技集团有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
重庆汇达柠檬科技集团有限公司
Publication Date
2013-03-13

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Abstract

The invention discloses a refreshing method for preventing picked phyllostachys pracecox shoots from flesh lignification. The refreshing method comprises the following steps of: (1) pre-cooling: selecting the picked phyllostachys pracecox shoots, removing the hard stumps and shells, cleaning, horizontally spreading, and cooling by the air until reaching temperature of about 20 DEG C; (2) processing by BTH (Benzo-thiadiazole-7-carbothioic acid S-methyl ester): dissolving BTH powder into sterile distilled water at 20 DEG C, so as to obtain the BTH solution with concentration of 30 to 50mg / L; putting the phyllostachys pracecox shoots processed in the step (1) into a sealed cylinder for soaking in the BTH solution for 10 to 20 minutes at negative pressure of -0.1 to -0.01MPa; and (3) packaging and storing: airing the phyllostachys pracecox shoots processed in the (2) for 1 hour; sub-packaging; and refrigerating. By adopting the refreshing method, the picked phyllostachys pracecox shoots can be effectively prevented from lignin combining and the quality deterioration during the storage period, and therefore, the storage period of the phyllostachys pracecox shoots can be prolonged to more than 40 days.
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Description

technical field

[0001] The invention relates to storage and preservation of vegetables, in particular to a preservation method for preventing lignification and spoilage of postharvest bamboo shoots during storage through green and harmless chemical agent treatment and refrigeration technology. Background technique

[0002] During the post-harvest storage of fruits and vegetables, in order to inhibit the infection of pathogenic bacteria and the occurrence of rot, refrigeration is usually used to keep fruits and vegetables fresh. However, unsuitable low temperature environment will often cause damage to fruit and vegetable tissues, which is called chilling injury. Lignification is a typical phenomenon of chilling injury of fruits and vegetables. The direct cause of its occurrence is that low temperature induces the activity of cell wall metabolic enzymes (such as PAL, 4-CL, CAD, POD and PPO, etc.), which leads to the increase of lignin, cellulose, The synthesis of cell wall c...

Claims

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