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
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[0020] Example 1:
[0021] Choose cress with the same length, no mechanical damage, and no pests and diseases, remove the roots, disinfect it with sodium hypochlorite aqueous solution, wash it clean, place it in 0°C ice water for precooling, and stop the precooling when the core temperature reaches 4°C. Drain any water adhering to the surface of the cress at room temperature. After removing the leaves and young shoots from the drained cress, it was cut into segments with a length of 25 cm, and immersed in a compound consisting of 500 mg / L calcium lactate, 50 mg / L zinc acetate and 15 mg / L salicylic acid according to a material-to-liquid ratio of 1:10. in the formulation solution for 30 min. After that, discard the compound solution, dry the cress, put it into a fresh-keeping bag (45×35cm, thickness 0.006mm) punched with 1-7 holes (Φ=5mm), wrap it in a mouth, and store it at 4°C. storage. The shelf life of cress can be extended to 15 days.
Example Embodiment
[0022] Example 2:
[0023] The pre-treatment method of cress is the same as that in Example 1. After removing the leaves and young shoots from the drained cress, it was cut into segments with a length of 25 cm, and was immersed in a compound consisting of 1000 mg / L calcium lactate, 100 mg / L zinc acetate and 45 mg / L salicylic acid according to a material-to-liquid ratio of 1:10. in the formulation solution for 30 min. The packaging and storage methods are the same as those in Example 1. The shelf life of cress can be extended to 25 days.
Example Embodiment
[0024] Example 3:
[0025] The pre-treatment method of cress is the same as that in Example 1. After removing the leaves and young shoots from the drained cress, it was cut into segments with a length of 25 cm, and was immersed in a compound consisting of 1000 mg / L calcium lactate, 100 mg / L zinc acetate and 30 mg / L salicylic acid according to a material-to-liquid ratio of 1:10. in the formulation solution for 20 min. The packaging and storage methods are the same as those in Example 1. The shelf life of cress can be extended to 17 days.
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