Chili preservation method

A fresh-keeping method and pepper technology, applied in the field of pepper fresh-keeping, can solve problems such as restricting the development of the pepper industry, unbalanced market supply, and easy corruption, and achieve the effects of easy corruption, small loss of nutrients, and low cost

Active Publication Date: 2014-01-22
青海兴农实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, under normal conditions, the shelf life of freshly picked peppers is only 7 to 10 days, and they are prone to corruption and deterioration, especially in the huge difference in climate conditions between the north and the s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Pick in the morning or evening on a sunny day, select 100kg of peppers with no skin spots and no mechanical damage, pre-cool to 12°C at 10 hours, and put them in 5m 3 Fumigated with 2.5mg of 1-methylcyclopropene in a plastic shed for 8 hours; then divided into 20 packages according to 5kg / pack with 0.01mm thick plastic wrap, and added 1 bag of CT- 6 Special antistaling agent for peppers, then put it into a constant temperature warehouse with a temperature of 12°C and a relative humidity of 90% for 90 days, and make the CO in each bag 2 with O 2 Concentration is 5%, its Vc content is measured to reduce to 92mg / 100g from 105mg / 100g when picking, little change, spoilage rate 9%, dehydration rate 1.5%, suitable for long-term storage and long-distance transportation.

Embodiment 2

[0016] Pick in the morning or evening on a sunny day, select 100kg of peppers with no lesion on the skin and no mechanical damage, pre-cool to 10°C in 24 hours, and put them in 5m 3 Fumigated with 7.5mg1-methylcyclopropene in a plastic shed for 12h; then divided into 33 packs with 0.03mm thick plastic wrap according to 3kg / pack, and added 2 bags of CT- 6 Special antistaling agent for pepper, then put it into a constant temperature warehouse with a temperature of 10°C and a relative humidity of 95% for 80 days, and make the CO in each bag 2 with O 2 The concentration is 2%, and its Vc content is reduced from 105mg / 100g to 102mg / 100g when picking, with little change, the spoilage rate is 3%, and the water loss rate is 1.1%, which is suitable for long-term storage and long-distance transportation.

Embodiment 3

[0018] Pick in the morning or evening on a sunny day, select 100kg of peppers with no lesion on the skin and no mechanical damage, pre-cool to 9°C at 15h, and put them in 5m 3 fumigated with 5 mg of 1-methylcyclopropene for 10 h in a plastic shed; then divided into 25 packs with 0.03 mm thick plastic wrap according to 4 kg / pack, and added 1 bag of CT-6 purchased from the National Agricultural Products Preservation Research Center to each pack. Pepper special preservative, then put it into a constant temperature storehouse with a temperature of 9°C and a relative humidity of 93% for 70 days, and make the CO in each bag 2 Concentration is 4%, O 2 With a concentration of 5%, its Vc content is reduced from 105mg / 100g to 98mg / 100g when picking, with little change, the rate of spoilage is 6%, and the rate of water loss is 1.3%, which is suitable for long-term storage and long-distance transportation.

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PUM

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Abstract

The invention relates to a chili preservation method which comprises the steps of picking, selecting, pre-cooling, fumigation, fresh-keeping film sub-packaging and warehousing. The chili preservation method is simple and low in cost; the nutritional ingredient loss of the preserved chili is low; the shelf life is prolonged from 20 to 30 days in a normal state to 60 to 90 days, so that the problems of high spoilage and deterioration rate caused by long-distance transportation is greatly solved, and a convenient chili preservation method is provided so that anti-season vegetables are available for southerners and northerners.

Description

technical field [0001] The invention relates to a fresh-keeping method for vegetables, in particular to a fresh-keeping method for peppers. Background technique [0002] Capsicum (Capsicum Linn.), also known as pepper, sea pepper, pepper, spicy horn, Qin pepper, etc., is a kind of annual or perennial herbaceous plant belonging to the family Solanaceae Capsicum. The fruit is usually conical or oblong. It is green and becomes bright red, yellow or purple when mature, with green and red being the most common. [0003] The fruit of pepper has a spicy taste because the peel contains capsaicin, which can increase appetite; the content of vitamin C in pepper ranks first among vegetables. Chili has the functions of warming and dissipating heat, appetizing and eliminating food. It can be used not only as a condiment, but also as a dish. [0004] According to nutritional analysis, the vitamin C contained in pepper is 21 times that of apple; the content of carotene is 19 and a half t...

Claims

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Application Information

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IPC IPC(8): A23B7/148
Inventor 吴永祥吴树斌徐尚奎山永凯李树志刘洪智任蓓蕾马菊秀
Owner 青海兴农实业有限公司
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