Method for applying low-temperature plasma to keep fresh of fruits and vegetables

A technology of low-temperature plasma and low-temperature plasma, which is applied in the direction of preservation of fruits/vegetables through radiation/electrical treatment, application, food preparation, etc., which can solve problems such as human hazards, restrictions on wide application, and difficulty in strictly controlling radiation technology, so as to prevent Effects of fruit and vegetable aging and inhibition of respiration

Inactive Publication Date: 2014-07-16
BEIJING UNIV OF AGRI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Vacuum packaging of horticultural products, especially filling nitrogen or other inert gases after vacuuming, that is, creating an external environment where microorganisms cannot survive can indeed have a good quality preservation effect, but its cost is high, so it is widely used. certain restrictions
The application of irradiation technology in food preservation has also attracted the attention of many scholars, but because the irradiation technology is not easy to be strict

Method used

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  • Method for applying low-temperature plasma to keep fresh of fruits and vegetables
  • Method for applying low-temperature plasma to keep fresh of fruits and vegetables
  • Method for applying low-temperature plasma to keep fresh of fruits and vegetables

Examples

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experiment example

[0024] The present invention degrades the experiment of ethylene

[0025] 1 Experimental materials

[0026] HP6890 gas chromatography (the chromatographic column is a molecular sieve capillary column-Kromat-ab-plotgap, the carrier gas is N2, and the detector is an FID); O 3 Rapid detection tube (Beijing Institute of Labor Protection Science); BL-1 high-frequency high-voltage AC power supply (Nanjing Suman Electronics Co., Ltd.), the frequency adjustment range is 12-30kHz, the output voltage is 0-15kV, and the waveform is a standard sine wave; Oscilloscope (Tektronix China Co., Ltd., TDS2002), including a high-voltage probe (Tektronix P6015a, 1 / 1000); QC-IS atmospheric sampler (Beijing Institute of Labor Protection Science), the maximum gas flow rate is 1.5L / min; self-made refrigeration Environmental simulation box (20×20×15cm), including an intelligent temperature and humidity controller and a DC fan. Low temperature plasma-catalytic reactor, as described above.

[0027] 2 ...

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PUM

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Abstract

The invention provides a low-temperature plasma method for keeping fresh of fruits and vegetables. According to the method, an apparatus for coupling low-temperature plasmas and a catalyst is utilized to perform cycling processing on ethylene in gardening product storage environment, so that the fresh-keeping period of fruits and vegetable such as bananas, cucumbers and the like are prolonged. Experiments confirm that plasma discharge processing has interference effect on metabolism of stored cucumber and has certain fresh-keeping effect on stored cucumbers; when a plasma reactor performs discharging processing on bananas for 2 h every day, the ethylene gas concentration in the environment is far higher than the ethylene gas concentration of a contrast group; and the ethylene accumulation speed in the environment is high than the ethylene gas degradation speed, therefore the destroy degree on banana pericarp cell membrane systems at room temperature is alleviated, green fading and yellowing of banana pericarp are inhibited, and fresh keeping is facilitated.

Description

technical field [0001] The invention relates to a fresh-keeping method for fruits and vegetables, in particular to a method for keeping vegetables and fruits fresh by utilizing low-temperature plasma and catalyst coupling technology. It belongs to the intersection field of food engineering and environmental engineering. Background technique [0002] Postharvest decay of horticultural products is the result of physiological changes of postharvest fruits and external microbial infection. Therefore, the fresh-keeping technology of fruits and vegetables generally focuses on the solution of two problems, one is to inhibit the respiration of fruits and vegetables, and the other is to inhibit the infection of external microorganisms. In recent years, there has also been concern about the residues of pesticides and other chemicals in horticultural products. [0003] The traditional fresh-keeping method is to control the aging and decay of fruits and vegetables through chemical ste...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23L1/015A23L5/20
Inventor 马挺军
Owner BEIJING UNIV OF AGRI
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