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Method for using water dropwort green-protecting and fresh-keeping mixed preparation

A technology of cress green protection and compounding agent, which is applied in the fields of fruit and vegetable preservation, application, food preservation, etc., to achieve the effects of easy promotion, excellent color and taste, and low cost

Inactive Publication Date: 2014-04-30
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The green-preserving and fresh-keeping compound agent involved in the present invention is composed of calcium lactate, zinc acetate and salicylic acid. Although these three separate compounds have been applied to the fresh-keeping of fruits and vegetables, they can be used as an organic whole after compounding. There is no report on the dual effects of antistaling agent and green protecting agent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select cress with the same growth length, no mechanical damage, no pests and diseases, remove the root, disinfect it with sodium hypochlorite aqueous solution, clean it, put it in ice water at 0°C for pre-cooling, and stop pre-cooling when the center temperature reaches 4°C. Drain the surface of the cress at room temperature. After the leaves and tender shoots of the drained watercress were removed, cut into 25cm-long sections, and soaked in a compound consisting of 500mg / L calcium lactate, 50mg / L zinc acetate and 15mg / L salicylic acid according to the ratio of material to liquid 1:10. 30min in the formulation solution. Afterwards, discard the compound solution, dry the cress, and put it into a fresh-keeping bag (45×35cm, thickness 0.006mm) with 1 to 7 holes (Φ=5mm), wrap it with a mouth, and store it at 4°C. storage. The shelf life of cress can be extended to 15 days.

Embodiment 2

[0023] The cress pretreatment method is with embodiment 1. After the leaves and tender shoots of the drained water celery are removed, cut into 25cm-long sections, and soak them in a compound consisting of 1000mg / L calcium lactate, 100mg / L zinc acetate and 45mg / L salicylic acid according to the ratio of material to liquid 1:10. 30min in the formulation solution. Packaging and storage methods are the same as in Example 1. The shelf life of cress can be extended to 25 days.

Embodiment 3

[0025] The cress pretreatment method is with embodiment 1. After the leaves and tender shoots of the drained water celery are removed, cut into sections with a length of 25 cm, and immerse them in a compound consisting of 1000 mg / L calcium lactate, 100 mg / L zinc acetate and 30 mg / L salicylic acid according to the ratio of material to liquid 1:10. 20min in the formulation solution. Packaging and storage methods are the same as in Example 1. The shelf life of cress can be extended to 17 days.

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Abstract

The invention relates to a method for using a water dropwort green-protecting and fresh-keeping mixed preparation. The method is characterized by comprising the steps: selecting and cleaning fresh water dropwort, precooling with ice water, cutting into sections, and then immersing into a green-protecting and fresh-keeping agent solution consisting of 500-1500mg / L of calcium lactate, 50-150mg / L of zinc acetate, and 15-45mg / L of salicylic acid, taking out the water dropwort, airing the moisture on the surface, putting into a fresh-keeping bag with vent holes, packing by pulling the mouth of a bag, and storing at 4 DEG C. The mixed preparation provided by the invention has the characteristics of being green, safe and efficient, and can significantly retard the degradation of water dropwort chlorophyll and effectively alleviate the browning degree and the lignification degree of the water dropwort, and the shelf life is prolonged to 15-25 days.

Description

1. Technical field [0001] The invention discloses a method for using a cress green-preserving and fresh-keeping compound agent, relates to the green-preserving and fresh-keeping of different kinds of cress, and belongs to the technical field of storage and fresh-keeping of agricultural products. 2. Background technology [0002] Cress is rich in chlorophyll, ascorbic acid, vitamins, dietary fiber, calcium, phosphorus, iron and other mineral elements, as well as flavonoids such as phenolic acid and apigenin. Long-term consumption of cress has the effects of lowering blood pressure and calming the nerves, enhancing immunity, protecting the liver and removing jaundice, and preventing and treating cardiovascular and cerebrovascular diseases. However, the water content of water celery is high, the life activities are vigorous after harvesting, and the nutrient content is continuously reduced. With the extension of post-harvest time, its quality continues to deteriorate, and the ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/04
Inventor 顾振新杨润强庄言
Owner NANJING AGRICULTURAL UNIVERSITY
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