Vegetable storing method

Abstract

The invention provides a vegetable storing method which is low in cost, convenient to implement, good in fresh keeping effect and long in fresh keeping time. The technical scheme is characterized in that the vegetable storing method comprises the following steps: selecting seasonal vegetables which are not produced in greenhouses and of which the soluble solid content is lower than 6%, precooling the selected vegetables, wherein a selection standard comprises that the maturity of the vegetables is seventy percent to ninety percent, the vegetables are free from influence of injuries, diseases and insects, and the vegetables need to be precooled within one day from being picked from a planting site; packaging the precooled vegetables in a fresh keeping bag, wherein the thickness of the fresh keeping bag is 0.02-0.05mm, and forming 1-5 holes in each of two opposite lateral surfaces of the fresh keeping bag; placing the fresh keeping bag and the vegetables in the fresh keeping bag in a refrigerating room so as to refrigerate the vegetables in the fresh keeping bag, wherein the refrigerating temperature is within the range of 0.4-0.6 DEG C higher than freezing points of the vegetables in the fresh keeping bag, a certain fluctuation error of the refrigerating temperature is permissible, and a lower limiting value of the fluctuation is higher than the temperature that ice nucleuses are formed.

Description

technical field [0001] The invention relates to the field of agricultural technology, in particular to a vegetable storage method. Background technique [0002] In fruit and vegetable storage, it is generally called refrigeration when the storage temperature is higher than 0°C, and freezing when it is lower than 0°C. Fruits and vegetables still maintain cell activity in the temperature zone between 0°C and their biological freezing point. The storage of fresh food in this temperature range is called freezing point preservation technology. It is the third generation of food preservation technology after refrigeration and air conditioning. Under the condition of destroying the cell structure of the stored product and not causing chilling injury, the respiration rate of the living body can be reduced to the greatest extent, and the growth of pathogenic microorganisms can be inhibited, thereby prolonging the storage period. However, the freezing point range available for freezi...

AI Technical Summary

Problems solved by technology

However, the freezing point range available for freezing point storage is relatively narrow, and the storage temperature fluctuation is required to be small. At the same time, due to the release of latent heat when the solution of the tissue cells of the organism changes from liquid to solid state, the temperature of the fruit rises slightly until the ice crystal nuclei are formed, and the temperature is no longer rise, so ice nucleation temperature is lower than freezing point, and the generation time is earlier than freezing point