Industrialized refrigeration fresh-keeping method of greenhouse vegetable

A fresh-keeping method and fruit and vegetable technology, which is applied in the direction of fruit and vegetable preservation, fruit/vegetable preservation through freezing/refrigeration, food preservation, etc., can solve the problems of fruit and vegetable intolerance to storage, obvious seasonality, short harvest period, etc., and achieve the goal of inhibiting metabolism Speed, avoid excessive cold, reduce the effect of breathing intensity

Inactive Publication Date: 2015-06-10
QINGDAO ZHONGTIAN XINDA BIOTECH R & D
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because fruits and vegetables are extremely intolerant to storage, seasonality is obvious, and the harvest period is short, a large number of fruits and vegetables enter the consumer market. Because there is no effective preservation method, fresh fruits and vegetables are cheap or discarded, which is a waste of hard work for fruit farmers throughout the year.
In the traditional storage process, in order to effectively pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] An industrial cold storage method for greenhouse fruits and vegetables, characterized in that it comprises the following steps:

[0019] (1) Pre-cooling treatment: the harvested fresh fruits and vegetables are manually selected to remove rotten fruits and rotten leaves, soaked in 15% acetic acid mixed with normal temperature water for 30 minutes to reduce the temperature of the peel, and then put in ice water to reduce the temperature of the pulp;

[0020] (2) Color protection treatment: Soak in a mixed solution of 6‰ ascorbic acid and 2.2‰ citric acid for 25 minutes;

[0021] (3) Sterilization of fruits and vegetables: Sterilize with chlorine dioxide aqueous solution at a concentration of 100mg / l for 25 minutes;

[0022] (4) Drying and spraying preservative: Take out the fruits and vegetables and drain the surface moisture through the air flow, take 1% sorbic acid, 0.5% 1-methylcyclopropene, 1% lignin, 0.5% chitin, 8 - Preservative solution composed of 0.4% hydroxyqui...

Embodiment 2

[0026] An industrial cold storage method for greenhouse fruits and vegetables, characterized in that it comprises the following steps:

[0027] (1) Pre-cooling treatment: the harvested fresh fruits and vegetables are manually selected to remove rotten fruits and rotten leaves, soaked in 15% acetic acid mixed with normal temperature water for 35 minutes to reduce the temperature of the peel, and then put in ice water to reduce the temperature of the pulp;

[0028] (2) Color protection treatment: Soak in a mixed solution of 7‰ ascorbic acid and 2‰ citric acid for 30 minutes;

[0029] (3) Sterilization of fruits and vegetables: Sterilize with chlorine dioxide aqueous solution at a concentration of 100 mg / l for 30 minutes;

[0030] (4) Drying and spraying preservative: Take out the fruits and vegetables and drain the surface water through the air flow, take 2% sorbic acid, 0.6% 1-methylcyclopropene, 1.5% lignin, 0.6% chitin, 8 - A fresh-keeping solution composed of 0.5% hydroxyqu...

Embodiment 3

[0034] An industrial cold storage method for greenhouse fruits and vegetables, characterized in that it comprises the following steps:

[0035] (1) Pre-cooling treatment: the harvested fresh fruits and vegetables are manually selected to remove rotten fruits and rotten leaves, soaked in 15% acetic acid mixed with normal temperature water for 40 minutes to reduce the temperature of the peel, and then put in ice water to reduce the temperature of the pulp;

[0036] (2) Color protection treatment: Soak in a mixed solution of 7‰ ascorbic acid and 2.5‰ citric acid for 30 minutes;

[0037] (3) Sterilization of fruits and vegetables: Sterilize with chlorine dioxide aqueous solution at a concentration of 100mg / l for 35 minutes;

[0038] (4) Drying and spraying preservative: Take out the fruits and vegetables and drain the surface water through the air flow, take 1% sorbic acid, 0.7% 1-methylcyclopropene, 1.5% lignin, 0.6% chitin, 8 - A fresh-keeping solution composed of 0.5% hydroxyq...

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PUM

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Abstract

The invention discloses an industrialized refrigeration fresh-keeping method of greenhouse vegetables. The method is characterized by comprising the following steps: (1) precooling, (2) color shield treatment, (3) sterilization of fruits and vegetables, (4) drying and spraying of antistaling agent, (5) inflation and packaging, and (6) low temperature storage. The fruits and vegetables are soaked in warm water and subjected to ice water pre cooling to avoid excessive cold and improve the preservation quality; the fresh- keeping ingredients are non-polluting, non-toxic and harmless, and will not impact human health; by adjusting the ratio of gas mixture, the speed of metabolism of fruits and vegetables is further inhibited, and the respiration rate is decreased, so as to prolong the shelf life of fruits and vegetables; and the fruits and vegetables can achieve freshness in the inside, unchanged external color, no loss of juice, and good fresh-keeping effect.

Description

technical field [0001] The invention belongs to the technical field of freezing and fresh-keeping of vegetables and fruits, and in particular relates to an industrialized cold-keeping and fresh-keeping method of fruits and vegetables in greenhouses. Background technique [0002] Greenhouse fruits and vegetables are to cultivate tomatoes, cucumbers, grapes and other fruits and vegetables in greenhouses for off-season production. This planting mode has become quite common. Reasonable selection of shed type is one of the key measures to ensure high yield, high quality and high efficiency of greenhouse vegetables. Since there are no water droplets attached to the surface of the drip-free film, it can increase the light transmittance and increase the amount of light entering, which is conducive to improving the yield and quality of vegetables. The construction cost of plastic greenhouses is relatively high, and making full use of the greenhouse space for three-dimensional planti...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/148A23B7/04
Inventor 姜鸿杰程涛木
Owner QINGDAO ZHONGTIAN XINDA BIOTECH R & D
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