Zizania aquatica preservation method

A fresh-keeping method and technology of water jasmine are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and heating preservation of fruits/vegetables, etc., which can solve the problems of restricting sales and market circulation, intolerant of storage shelf life of water jasmine, and complicated formulation of film coating agents, etc. Achieve the effect of prolonging shelf life, reducing activity and reducing chilling damage

Inactive Publication Date: 2015-06-17
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology has been used commercially in many foreign countries, and some progress has been made in Chinese fruit coating technology, but many coating agents have complex formulas and cannot be used directly, and there are certain problems in the preservation effect
[0004] The storage insufficiency of Zizania soba makes the shelf life of Zizania short, which greatly restricts sales and market circulation.

Method used

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  • Zizania aquatica preservation method
  • Zizania aquatica preservation method
  • Zizania aquatica preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Heat shock treatment experiment

[0024] Harvesting: Harvest fresh wild rice stems, choose wild wild rice stems with normal shape, freshness, no mechanical damage, uniform color, uniform length, and uniform thickness, peel off the outer sheath, soak some of them in 50ppm sodium hypochlorite for 1-2 minutes to sterilize, and some of them are treated with water As a control group (CK0).

[0025] Take 50ppm sodium hypochlorite soaking 1-2min to sterilize and sterilize part of Zizania zizania, and set up four temperature heat shock treatments at 35°C, 40°C, 45°C, and 50°C in the experiment. Time period (respectively recorded as samples 35°C 30s, 35°C 1min, 35°C 2min, 40°C 30s, 40°C 1min, 40°C 2min, 45°C 30s, 45°C 1min, 45°C 2min, 50°C 30s, 50°C 1min , 50°C for 2min), each treatment was repeated 3 times, a total of 36 samples, each sample had 5-10 wild rice stems, and normal temperature water treatment was used as the control (CK1). After heat shock treatment, pr...

Embodiment 2

[0029] Embodiment 2 acid treatment experiment

[0030] From the heat shock treatment experiment, it is analyzed that the heat shock treatment method is better for the storage of fresh-cut Zizania. According to the results of the heat shock treatment experiment, it can be known that the weight loss rate of Zizania zizania is low under the condition of 45°C for 1 min, so the acid treatment laboratory test uses The most important thing is the heat shock treatment under this condition. Zizania zizania is processed, then treated with salicylic acid and oxalic acid respectively, pre-cooled at 0-4°C for 2-5 minutes after treatment, and refrigerated at 4-8°C. Random samples were taken every 4 days to measure its color, weight loss, and hardness, and sensory evaluation was made. Combined with spraying with different concentrations of food-grade salicylic acid and oxalic acid, the free radical scavenging activity, protein content of Zizania zizania and total antioxidant Changes in oxid...

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Abstract

The invention relates to a zizania aquatica preservation method. The zizania aquatica preservation method comprises carrying out heat shock treatment on zizania aquatic, or treating zizania aquatic by combination of heat shock and a preservative. The method has no side effect, and can be used for killing or inhibiting the vitality of pathogenic bacteria, reducing the activity of certain enzymes relevant to physiology, reducing the decay after harvest of the zizania aquatic, also preventing or relieving cold damage in the storage of the zizania aquatic, prolonging the refreshing time of the zizania aquatic, and meanwhile prolonging the shelf life of the zizania aquatic.

Description

technical field [0001] The invention relates to the field of fresh-keeping of vegetables, in particular to a fresh-keeping method of asparagus. Background technique [0002] The harvest and marketing period of wild rice stems are usually from May to June and from August to October. The low and high seasons are obvious. The wild rice stems are full of water and tender. After harvesting, they are extremely difficult to store, and it is easy to have yellowing of wild rice shells, fibrillation of meat, and mildew. , softening and other problems, it can only be stored for 3-5 days at room temperature. Some studies have pointed out that the weight loss rate of wild rice stems can reach 15% after 35 days of storage, and the weight loss rate of wild wild rice stems can reach 10.9% after five days of storage. The harvesting and preservation method of wild rice stems in the market today is a combination of physical and chemical methods. After physical storage and refrigeration, eithe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/154
Inventor 朱世东刘芳芳袁凌云赵冠艳汪承刚单国雷黄靖何婷婷刘海燕温波
Owner ANHUI AGRICULTURAL UNIVERSITY
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