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

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...

AI Technical Summary

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 strictly controlled, once the dose is excessive, it will cause a certain degree of radioactive pollution and cause harm to the human body, so its application is also limited

Modified atmosphere fresh-keeping technology is also one of the fresh-keeping technologies promoted and applied in recent years, but this method has the disadvantages of relatively complicated structure, many supporting power equipment and testing equipment, and it cannot sterilize and eliminate residual chemicals.

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