Fresh-cut lettuce modified atmosphere packaging freshness preservation method

Abstract

The present invention discloses a fresh-cut lettuce modified atmosphere packaging freshness preservation method which belongs to the fruit and vegetable processing, storing and freshness preserving technology and includes selecting, washing, cutting, disinfecting, centrifugal dewatering, bagging, vacuum-pumping, air inflating, sealing and storing. The fresh-cut lettuce modified atmosphere packaging freshness preservation method has novel design, advanced technology, unique approach, and wide use, not only reduces the mechanical damage of fresh-cut lettuce and controls brown stains, but also extends the freshness preservation period of the fresh-cut lettuce, and at the same time has low production cost, and is of great practical and promotional value.

Description

technical field [0001] The invention relates to a fresh-cut lettuce modified atmosphere packaging fresh-keeping method, which belongs to the fruit and vegetable processing, storage and fresh-keeping technology, and is used for microorganisms, browning control, quality maintenance and prolonged fresh-keeping period of fresh-cut lettuce after processing. Background technique [0002] Lettuce is rich in nutrition, has a wide planting area and a large consumption. Fresh-cut lettuce is made from fresh lettuce through a series of treatments such as selection, sorting, cleaning, cutting, and packaging. It is often packaged alone or with other vegetables after cutting, and is ready-to-eat or cooked directly after opening the bag. Because of its freshness, hygiene, and convenience, it is deeply loved by consumers and is one of the most demanded products among fresh-cut products. However, after the lettuce is cut, it is prone to dehydration due to mechanical damage during processing,...

AI Technical Summary

Problems solved by technology

However, after the lettuce is cut, it is prone to dehydration due to mechanical damage during processing, and it is very easy to brown during storage, and the microorganisms continue to proliferate, affecting its commercial value and rapidly declining in quality.

Traditional fresh-keeping methods for cutting lettuce include low-temperature preservation and preservative preservation, etc. Practice has shown that these methods have played a positive and effective role in the preservation of lettuce, but they also have defects to varying degrees, such as high energy consumption for low-temperature preservation, preservatives, etc. There are problems such as chemical pollution and health hazards in fresh preservation

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