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Storage and preservation method of vegetable fresh soybean pods

A vegetable soybean, storage and preservation technology, applied in the field of storage and preservation of vegetable soybean fresh pods, can solve the problems of poor freshness preservation, short storage period, and ineffective preservation methods, etc., to avoid chilling damage, inhibit postharvest aging, Anti-yellowing effect

Active Publication Date: 2014-02-05
江苏嘉安食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of short storage period of vegetable soybean tender pods, ineffective fresh-keeping methods and poor fresh-keeping safety, a comprehensive storage and fresh-keeping method for vegetable soybean tender pods that can delay aging, reduce rot and avoid chilling damage is provided , the storage period can reach 70-85 days

Method used

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  • Storage and preservation method of vegetable fresh soybean pods
  • Storage and preservation method of vegetable fresh soybean pods
  • Storage and preservation method of vegetable fresh soybean pods

Examples

Experimental program
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Effect test

Embodiment 1

[0026] (1) Cleaning: cleaning and disinfecting the fresh soybean pods of No. 1 Vegetable Soybean with an active chlorine content of 0.02% sodium hypochlorite solution for 2 minutes;

[0027] (2) Pre-cooling: rapidly pre-cooling the washed vegetable soybean pods at 3°C ​​within 6 hours;

[0028] (3) Treatment of exogenous substances: soak the precooled vegetable soybean fresh pods with 0.4mmol / L exogenous spermine solution for 15 minutes in vacuum, take them out and drain them;

[0029] (4) Low-temperature storage: put the fresh vegetable soybean pods after draining into a 0.02mm polyethylene fresh-keeping bag, and place them in a cold storage at 1° C. and a relative humidity of 85% to 95%. The storage period is about 84 days.

Embodiment 2

[0031] (1) Cleaning: cleaning and disinfecting the commercially available vegetable soybean fresh pods with a sodium hypochlorite solution with an active chlorine content of 0.02% for 1.5 minutes;

[0032] (2) Pre-cooling: rapidly pre-cooling the cleaned vegetable soybean pods at 4°C within 7 hours;

[0033] (3) Treatment of exogenous substances: soak the precooled fresh pods of vegetable soybeans with 1.0 mmol / L exogenous spermine solution for 10 minutes, take them out and drain them;

[0034] (4) Low-temperature storage: put the fresh vegetable soybean pods after draining into a 0.03mm polyethylene fresh-keeping bag, and place them in a cold storage at 2° C. and a relative humidity of 85% to 95%. The storage and preservation period is about 71 days.

Embodiment 3

[0036] (1) Cleaning: cleaning and disinfecting the fresh soybean pods of Korean No. 1 vegetable with a sodium hypochlorite solution with an active chlorine content of 0.02% for 3 minutes;

[0037] (2) Pre-cooling: rapidly pre-cooling the cleaned vegetable soybean pods at 5°C within 8 hours;

[0038] (3) Treatment of exogenous substances: soak the precooled fresh pods of vegetable soybeans with 0.8mmol / L exogenous spermine solution for 20 minutes in vacuum, take them out and drain them;

[0039] (4) Low-temperature storage: put the fresh vegetable soybean pods after draining into a 0.04 mm polyethylene fresh-keeping bag, and place them in a cold storage at 3° C. and a relative humidity of 85% to 95%. The storage period is about 79 days.

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Abstract

The invention relates to the field of fruit and vegetable preservation, and particularly relates to a storage and preservation method of vegetable fresh soybean pods. The method comprises the following steps: cleaning and sterilizing the vegetable fresh soybean pods harvested in R6-R7 stages; carrying out pre-cooling treatment; infiltrating in 0.4-1.2 mmol / L exogenous spermine; packaging by a polythene film bag with the thickness of 0.02-0.04 mm, and storing in a refrigeration house of which the relative humidity is 85%-95% and the temperature is 1-3 DEG C. The operation method disclosed by the invention is simple; the yellowing and ageing processes of the vegetable fresh soybean pods can be obviously retarded, and the storage period can be up to 70-85 days.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a storage and fresh-keeping method of fresh vegetable soybean pods. Background technique [0002] Vegetable soybeans [Glycine max (L.) Merr.], also known as edamame, refers to physiologically harvested when the grains fill up to 80% to 90% of the pod length from R6 (bulging grain stage) to R7 (primary ripening stage). The type of soybean harvested is not only rich in nutrition, but also has a sweet, delicious and distinctive taste, which is deeply loved by consumers. Fresh vegetable soybean pods are prone to rust, aging, yellowing and rot due to their strong respiration and vigorous metabolism after harvest, and they are not resistant to storage. At present, chemical methods are mainly used for fresh-keeping treatment. Su Xinguo et al. ("Chinese Agricultural Sciences" 2003, 36(3): 318-323) found that 1-methylcyclopropene (1-MCP) treatment can effectively in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/04
Inventor 宋江峰王远李大婧刘春泉高小女吴刚
Owner 江苏嘉安食品有限公司
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