Preservation and freshness method of sweet potatoes

Abstract

The invention relates to a method for retaining freshness of vegetables, and particularly relates to a preservation and freshness method of sweet potatoes. The preservation and freshness method of sweet potatoes comprises the following steps: preprocessing sweet potatoes, carrying out callus treatment, precooling, packaging and other procedures, and commercially storing. The preservation and freshness method is characterized in that the sweet potatoes are subjected to heat treatment after being subjected to callus treatment and before being commercially stored and then are subjected to freshness retaining by combining with sulfur dioxide. The preservation and freshness method has the beneficial effects that the preservation and freshness of the sweet potatoes is good; experiments prove that the sweet potatoes are stored for 3 months, the contrast rot generation rate reaches up to 70 percent, and the coat color is dull; and the sweet potatoes subjected to heat treatment and then treated by combining with the sulphur dioxide are not rotten after being stored for 6-8 months and the coat color of the sweet potatoes is bright; and the sweet potatoes stored by using the method are fresh, free of being rotten and suffering from drug residue, and high in food safety.

Description

technical field [0001] The invention relates to a fresh-keeping method for vegetables, in particular to a fresh-keeping method for sweet potatoes. Background technique [0002] Sweet potato (also known as sweet potato, sweet potato, sweet potato, etc.) has a khaki or purple skin. It is a high-yielding, stable, nutritious, and versatile crop. It is not only an important food crop, but also a health food with both medicine and food. It is a good feed crop and an industrial raw material crop. According to data analysis, for every 100g fresh sweet potato sample, the edible part contains about 67.1g of water, 1.8g of protein, 0.2g of fat, 29.58g of carbohydrate, 18.0mg of calcium, 20.0mg of phosphorus, and 0.4mg of iron. In addition, it also contains carotene, Vitamin B1, vitamin B2, vitamin C, etc. Because of its rich nutritional value, the proportion of sweet potato food in the human food structure is increasing, and its influence is becoming more and more extensive. The indu...

AI Technical Summary

Problems solved by technology

The physical method of sweet potato storage is relatively complete and hygienic and safe. No matter from the harvesting of sweet potatoes to the callus treatment when entering the cellar and the placement of sweet potatoes, it can reduce the rot of sweet potatoes, but the antiseptic effect is limited, and the management and protection of sweet potatoes during storage Complicated, storage conditions are difficult to control, often resulting in rotten cellars, resulting in a reduction in the economic value of sweet potatoes. For example, in Chinese patent 99108830.1, sweet potatoes are optimized, bagged, stacked, covered with plastic film, covered with wheat straw or soil, and ventilated. The preservation rate of sweet potatoes is more than 95%. Chinese patent 201310249177.0 proposes a fresh-keeping system in which sweet potatoes are harvested and sterilized by heat treatment to form calluses, buffered and pre-cooled, and finally stored. This system can make sweet potatoes not easy to rot, Prolong fresh-keeping time; Chinese patent 201010254474.0 also proposes a low-temperature-resistant sweet potato storage cellar

Chemicals can effectively inhibit sweet potato storage diseases, prevent rot, and improve fresh-keeping effect, but there are potential safety hazards. At present, the most common fungicides in the control of sweet potato root rot fungi are carbendazim and thiophanate-methyl (Duan Peng et al., 2011 ), which is a systemic fungicide, which is easy to cause chemical pollution to the skin of potato pieces. For example, a sweet potato preservation method is proposed in Chinese patent 201310056962.4, which consists of cold storage disinfection, callus treatment, low temperature treatment, thiabendazole fumigation, vacuum packaging, storage , out of the warehouse and other steps