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Fruit and vegetable additive-free fresh-keeping method without separation from culture medium

A cultivation substrate and additive-free technology, which is applied in the fields of fruit and vegetable preservation, preservation of fruits/vegetables through freezing/refrigeration, and cultivation. It can solve the problems of short harvest period, high water content, and complexity, and achieve bright color and long storage period. Long-lasting, nutrient-dense effects

Inactive Publication Date: 2015-08-12
顾称心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the short harvest period and high water content of fruits and vegetables, they are susceptible to diseases, discoloration, wilting, and rot after harvest, making them lose their freshness and tenderness. Fresh-keeping technology is the key in the process of logistics, storage and sales. Currently, low-temperature preservation, quick-freezing preservation, and decompression Preservation, chemical agent treatment preservation, ray irradiation preservation, air ion preservation, some of which have large economic investment, some are too complicated, and some chemical agents exceeding the standard are harmful to the human body, and the color, taste, and nutrition are reduced to varying degrees.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0019] (1) Environmental disinfection: first use an ultrasonic humidifier to adjust the relative humidity of the storage cold storage space to 80-85%, and then use 25ppm ozone to disinfect for 15 minutes. Enter after stopping disinfection for 40 minutes.

[0020] (2) Warehouse: Select green vegetable plants without pests and diseases and mechanical damage. After removing the yellow leaves, put the green vegetable plants surviving in the removable substrate into the cold storage, and use an ultrasonic humidifier to maintain the relative air humidity of 80% to 85%.

[0021] (3) Adjust the refrigerated temperature: adjust the appropriate refrigerated vegetable temperature by 1°C ± 0.5°C.

[0022] (4) Adjusted atmosphere: fill in nitrogen to adjust the cold storage O 2 The content is 7-10%, filled with CO 2 Adjust cold storage CO 2 The content is 0.05-1%.

[0023] (5) Supplementary light: Use plant growth lamps to supplement light for 3 to 4 hours a day for vegetables.

[002...

example 2

[0026] (1) Environmental disinfection: first use an ultrasonic humidifier to adjust the relative humidity of the storage cold storage space to 80-85%, and then use 25ppm ozone to disinfect for 15 minutes. Enter after stopping disinfection for 40 minutes.

[0027] (2) Storage: Select blueberry plants free from pests and diseases and mechanical damage, remove the dead branches and yellow leaves, put the hanging branch blueberry plants surviving in the removable substrate into the cold storage, and use an ultrasonic humidifier to maintain the relative humidity of the air at 80% to 85%. .

[0028] (3) Adjust the cold storage temperature: adjust the cold storage temperature by 1°C ± 0.5°C.

[0029] (4) Adjusted atmosphere: fill in nitrogen to adjust the cold storage O 2 The content is 7-10%, filled with CO 2 Adjust cold storage CO 2 The content is 0.05-1%.

[0030] (5) Supplementary light: Use a plant growth lamp to supplement light for blueberries for 8 to 10 hours a day.

...

example 3

[0033] (1) Environmental disinfection: first use an ultrasonic humidifier to adjust the relative humidity of the storage cold storage space to 80-85%, and then use 25ppm ozone to disinfect for 15 minutes. Enter after stopping disinfection for 40 minutes.

[0034] (2) Warehousing: select mushroom sticks free from pests and diseases and mechanical damage, put the mushroom hyphae together with fruit bodies into the cold storage, and use an ultrasonic humidifier to keep the relative humidity of the air at 80% to 85%.

[0035] (3) Adjust the refrigeration temperature: adjust the storage temperature of the cold storage by 1°C to 5°C.

[0036] (4) Adjusted atmosphere: natural air is enough.

[0037] (5) Supplementary light: Use a plant growth lamp to adjust the light intensity of 40-7-lx to supplement the light for 5 to 8 hours a day for the mushroom sticks.

[0038] The traditional room temperature is 15-255°C and can be kept fresh for 3 days, and the refrigerator can be kept fres...

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Abstract

The present invention discloses a fruit and vegetable additive-free fresh-keeping method without separation from a culture medium. The method comprises: carrying out disinfection on a storage space with ozone, selecting the plant with characteristics of no plant disease, no insect pest, and no mechanical damage, removing dead branch and yellow leaf, placing the survival fruit and vegetable plant, the edible fungus hypha, and the fruiting body in a movable matrix into a refrigerating cabinet, maintaining relative humidity of 80-85%, and carrying out refrigerating, gas adjusting, and light supplementing to adjust the optimal sense organ characteristics and the physical and chemical characteristics of the fruit and vegetable. The method of the present invention has characteristics of strong operability, green property, economy, environmental protection, and no additive, the stored fruit and vegetable has characteristics of bright and fresh color, green and full property, rich juice, pure taste, rich nutrition, and long storage period, and the method is suitable for prevention of fruits and vegetables from disease infections, easy discoloration, wilting and rottening during the fruit and vegetable stream warehousing and selling process.

Description

technical field [0001] The invention relates to a fresh-keeping method for fruits and vegetables. Background technique [0002] Fruits and vegetables are rich in nutrients, especially vitamins, minerals and dietary fiber necessary for the human body. They are indispensable non-staple foods in people's daily life, and their importance is second only to food. [0003] Due to the short harvest period and high water content of fruits and vegetables, they are susceptible to diseases, discoloration, wilting, and rot after harvest, making them lose their freshness and tenderness. Fresh-keeping technology is the key in the process of logistics, storage and sales. Currently, low-temperature preservation, quick-freezing preservation, and decompression Preservation, chemical agent treatment preservation, ray irradiation preservation, and air ion preservation, some require a lot of economic investment, some are too complicated, some chemical agents exceed the standard and are harmful to...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/148A01G31/00A01G1/04A01G7/04
CPCY02P60/14
Inventor 顾称心
Owner 顾称心
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