Method for modified atmosphere preservation and storage of honeysuckle

A modified atmosphere preservation and honeysuckle technology, which is applied in the field of fresh honeysuckle fresh-keeping and storage, can solve the problems that the tissue structure of honeysuckle affects the physiological activities of honeysuckle, easily destroys the tissue structure and cell wall membrane of honeysuckle, and is not suitable for fresh-keeping and storage of fresh honeysuckle. Effects of modified atmosphere storage, inhibition of physiological metabolic activities and ethylene production, protection of active ingredients and product appearance

Inactive Publication Date: 2015-07-01
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the commonly used pretreatment method for honeysuckle storage is sulfur fumigation. This method has a good effect on inhibiting enzymatic browning, but it is easy to cause the sulfur content in the product to exceed the standard, thereby reducing the quality of honeysuckle.
Steaming to inactivate the activity of polyphenol oxidase in honeysuckle is another common method, but high-temperature water vapor is easy to damage the crisp tissue structure and cell wall membrane of honeysuckle, so this method is often used to pre-dry honeysuckle. Treatment, not suitable for pretreatment of fresh hon

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  • Method for modified atmosphere preservation and storage of honeysuckle

Examples

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Effect test

Embodiment 1

[0021] Put fresh honeysuckle (ripe, without brown spots) into a 10L polyethylene fresh-keeping box. After filling 90% of its volume, do not compact it. Put it into the fresh-keeping box, replace part of the air in the fresh-keeping box, so that the concentration of nitrous oxide in the fresh-keeping box is 20%, and the corresponding oxygen concentration is 16%, and maintain for 60 minutes; then pass 0.1L of chlorine dioxide into the fresh-keeping box , and maintain it for 15 minutes; after the pretreatment, nitrogen and an appropriate amount of air are passed into the crisper to replace most of the gas in the crisper until the concentration of nitrous oxide in the crisper is reduced to 1%, and the oxygen concentration is 2%; then Seal the fresh-keeping box with a fresh-keeping plastic bag, put it in a 4°C refrigerator for low-temperature storage, take out the crisper every 5 days, and inject an appropriate amount of nitrogen and nitrous oxide to maintain the oxygen concentratio...

Embodiment 2

[0024] Put fresh honeysuckle (ripe, without brown spots) into a 10L polyethylene fresh-keeping box. After filling 90% of its volume, do not compact it. into the fresh-keeping box, replace part of the air in the fresh-keeping box, so that the concentration of nitrous oxide in the fresh-keeping box is 40%, and the corresponding oxygen concentration is about 12%, and maintain for 120min; Oxidize chlorine and maintain it for 30 minutes; after the pretreatment, pass nitrogen and an appropriate amount of air into the fresh-keeping box to replace most of the gas in the fresh-keeping box until the concentration of nitrous oxide is reduced to 1% and the concentration of oxygen is 4%; Seal the fresh-keeping plastic bag on the outer cover of the box, put it in a 4°C refrigerator for low-temperature storage, take out the fresh-keeping box every 5 days, and inject an appropriate amount of nitrogen and nitrous oxide to maintain the oxygen concentration in the fresh-keeping box at 4 % and th...

Embodiment 3

[0027] Put fresh honeysuckle (ripe, without brown spots) into a 10L polyethylene fresh-keeping box. After filling 90% of its volume, do not compact it. Put it into the crisper, replace part of the air in the crisper, adjust the concentration of nitrous oxide in the crisper to 60%, and the corresponding oxygen concentration to about 8%, and maintain it for 90 minutes; then pass 0.1L of carbon dioxide into the crisper Chlorine, and maintain for 25min; after the pretreatment, pass nitrogen and appropriate amount of air into the crisper to replace most of the gas in the crisper until the concentration of nitrous oxide is reduced to 1%, and the oxygen concentration is 3%; Cover the coat with a fresh-keeping plastic bag to seal it, put it in a 4°C refrigerator for low-temperature storage, take out the crisper every 5 days, and inject an appropriate amount of nitrogen and nitrous oxide to maintain the oxygen concentration in the crisper at 3%. And the concentration of nitrous oxide i...

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Abstract

The invention discloses a method for modified atmosphere preservation and storage of honeysuckle, and belongs to the technical field of preservation and storage of agricultural products. The method comprises the following steps: carrying out enzymatic inactivation treatment on fresh honeysuckle by using a nitrogen monoxide gas at first, and then carrying out sterilization treatment on the fresh honeysuckle by virtue of a chlorine dioxide gas, then placing the fresh honeysuckle in a modified atmosphere environment in which the volume fraction of nitrogen monoxide is 1% and the volume fraction of oxygen is 2-4% for cold storage and preservation. According to the method disclosed by the invention, nitrogen monoxide and chlorine dioxide are co-used in low-temperature modified atmosphere preservation and storage of fresh honeysuckle, so that the preservation and storage time of the fresh honeysuckle is prolonged to 30-35 days, and effective ingredients in the fresh honeysuckle and the product appearance are further effectively protected.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping and storage of agricultural products, in particular to a method for applying nitrous oxide and chlorine dioxide to fresh honeysuckle for fresh-keeping and storage under modified atmosphere. Background technique [0002] Honeysuckle is the flower bud of Lonicera Lonicerae, which has the functions of clearing heat and detoxifying, anti-inflammatory and antibacterial, and is a traditional Chinese medicinal material. Fresh honeysuckle has a crisp and tender structure, and contains more polyphenol oxidase and phenolic substances, which are prone to enzymatic oxidative browning. The general storage period is 5-9 days, and it is difficult to achieve long-term storage. In order to improve the preservation time of honeysuckle, it is usually necessary to dry and dehydrate the honeysuckle. However, although drying greatly increases the storage time of honeysuckle by reducing the moisture content, due ...

Claims

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Application Information

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IPC IPC(8): A23L3/3409A23L3/3418A23L3/36
Inventor 刘云宏王乐颜李晓芳孙悦苗帅
Owner HENAN UNIV OF SCI & TECH
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