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Fresh-keeping solution for leafy green vegetables

A technology of fresh-keeping liquid and green leafy vegetables, which is applied in the direction of fruit and vegetable fresh-keeping, application, food preservation, etc. It can solve the problems of high maintenance cost, time-consuming and labor-intensive floor space, limited cellar storage capacity, etc., and achieves low cost, simple proportioning, The effect of improving the storage capacity

Inactive Publication Date: 2015-12-16
孙桂芝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the storage capacity of the cellar is limited, and it is time-consuming and labor-intensive to build and occupy a large area, and the maintenance cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Example 1

[0015] 3 parts of scallion white water extract, 3 parts of calcium nitrate, 2 parts of tea polyphenol, 0.001 part of chitosan, 0.2 part of magnesium sulfate, 0.5 part of ammonium molybdate, and 20 parts of water.

[0016] When in use, spray the above-mentioned mixture on the bottom of the pit or the bottom of the earth pit for storage, after spraying, bundle the chives into bundles, and seal the pit or pit. save. The storage time can be extended to 40-60 days.

[0017] Example 2

[0018] 5 parts of scallion white water extract, 5 parts of calcium nitrate, 5 parts of tea polyphenols, 0.002 parts of chitosan, 0.5 parts of magnesium sulfate, 0.8 parts of ammonium molybdate, and 40 parts of water.

[0019] When in use, spray the above-mentioned mixture on the bottom of the pit or the bottom of the earth pit for storage, after spraying, bundle the chives into bundles, and seal the pit or pit. save. The storage time can be extended to 40-60 days.

[0020...

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PUM

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Abstract

The present invention discloses a fresh-keeping solution for leafy green vegetables. The fresh-keeping solution includes the following components formulated according to weight units: 3-5 parts of scallion stalk water extract, 3-5 parts of calcium nitrate, 2-5 parts of tea polyphenols, 0.001-0.002 part of chitosan, 0.2-0.5 part of magnesium sulfate, 0.5-0.8 part of ammonium molybdate and 20-40 parts of water. When the fresh-keeping solution is used, the above-mentioned mixture is sprayed in the bottom of a preservation cellar or the bottom of a pit, Chinese leek shoots are bundled up and erected in the preservation cellar or the pit sprayed with the above-mentioned mixture, and the preservation cellar or the pit is sealed for preservation. The fresh-keeping solution is simple in proportioning, convenient to use, good in preservation effect, and capable of extending preservation time to 40-60 days.

Description

technical field [0001] The invention belongs to the technical field of agricultural product preservation, and in particular relates to a fresh-keeping liquid for green leafy vegetables. Background technique [0002] Green leafy vegetables or stem-eating vegetables need to use fresh-keeping liquid in order to prolong the shelf life. In the harvest season, the use of fresh-keeping liquid can preserve green leafy vegetables or stem-eating vegetables in large quantities, and market them in batches, thereby creating more profits. Therefore, the preservation of green leafy vegetables or stem-eating vegetables is particularly important. [0003] The traditional fresh-keeping method is cellar storage, that is, a cellar is dug on the ground, located 3-4 meters underground, to maintain a warm and cool environment. However, the storage capacity of the cellar is limited, and it is time-consuming and labor-intensive to build and occupy a large area, and the maintenance cost is high. ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 孙桂芝
Owner 孙桂芝
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