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Cabbage vegetable storage and preservation technology

A technology for cauliflower and broccoli, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, food preservation, etc., can solve the problems of browning and quality reduction of curds, and achieve the effects of prolonging the preservation time and reducing mildew and rot.

Inactive Publication Date: 2013-10-02
韩浩良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Delayed harvesting period or inappropriate storage environment after harvesting, such as high temperature and low temperature, may cause cauliflower to loosen the balls and curds during storage and reduce the quality.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0006] 1. Harvest and post-harvest treatment

[0007] The cauliflower used for storage should be harvested before the flower branches of the flower bulb loosen. The late-maturing varieties with light white color, tight tissue and moderate size have the best storage resistance. Harvesting time should be selected in the morning when the weather is clear and the soil is dry. When harvesting, generally keep 2 to 3 rounds of outer leaves to protect the inner curds. Cauliflower black spot is the main disease in storage. It decolorizes the flower buds at first, and then turns brown. Treat with 100 mg / kg of calcium hypochlorite before storage, which is beneficial to reduce mildew and rot during storage.

[0008] Do not water the broccoli 2 days before harvesting, spray the flower bulbs with 10-20 mg / kg BA before harvesting, or treat them with preservatives (20 mg / kg BA+0.2% sodium benzoate) after harvesting, but the After the floating water is dried, it can be stored in the warehou...

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PUM

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Abstract

The invention relates to a cabbage vegetable storage and preservation technology. Cauliflower and asparagus broccoli both belong to cruciferae cabbage vegetables and are native to the coast of the Mediterranean; the cauliflower is also named cavolfiore or broccolo; the cauliflower is reduced in quality by probably generating ball looseness and ball-flower browning during storage due to picking time delay or improper storage environments, such as high temperature, low temperature, and the like, after picking; the asparagus broccoli is also named broccoli, broccoliflorets or sprouting broccoli, because the edible part of the asparagus broccoli is a tender peduncle and a small flower bud, and the flower bud is extremely easy to open and yellow after picking at room temperature, the asparagus broccoli is more difficult to preserve compared with the cauliflower. The cabbage vegetable storage and preservation technology disclosed by the invention solves the problem of the traditional vegetable storage mode, solves the technical problem on the links of picking, precooling, packaging and transportation, reduces the rottenness during the storage and prolongs the preservation time.

Description

technical field [0001] The invention relates to vegetable storage, in particular to the storage and preservation of cauliflower and broccoli. Background technique [0002] Both cauliflower and broccoli belong to the Brassica family of vegetables, native to the Mediterranean coast. Cauliflower is also known as cauliflower or cauliflower. Delayed harvesting period or inappropriate storage environment after harvesting, such as high temperature and low temperature, may cause cauliflower pine cones and curds to turn brown during storage and reduce the quality. Broccoli, also known as broccoli, green cauliflower or cauliflower, is more difficult to keep fresh than cauliflower because its edible parts are young flower stalks and small flower buds. After harvesting, the flower buds are easy to open and yellow at room temperature. Contents of the invention [0003] The invention solves the traditional vegetable storage method and solves the technical problems in each link of harv...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/148A01G1/00
Inventor 韩浩良
Owner 韩浩良
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