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Air conditioned storage method of garlic

A technology of controlled atmosphere storage and garlic, applied in the field of agricultural product storage, can solve the problem of less garlic in storage, and achieve the effects of reducing the rate of biochemical reaction, delaying decomposition and good application effect.

Inactive Publication Date: 2016-04-20
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, garlic is mainly stored in refrigerated storage in China, and there is less garlic stored in controlled atmosphere (CA)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1 : According to the following steps: after the garlic is harvested, ventilate and dry for a week, pack it in a 5kg woven bag, store it at a temperature of 2-3°C, and a relative humidity of 70%. 2 The volume fraction is 3%-5%, CO 2 The volume fraction is 10%, and the dormant storage is 28 days. Control the storage temperature of garlic above the freezing point critical temperature -3°C, and the optimal gas composition ratio for CA storage is: O 2 Volume fraction 6.2%, CO 2 Volume fraction 11.0%, N 2 The volume fraction is 82%, the volume fraction of other gases is about 1%, the relative humidity is about 68%, and the critical freshness storage is 1 year.

Embodiment 2

[0015] Example 2 : Carry out according to the following steps: After the garlic is harvested, ventilate and dry for a week, pack it in a 10kg woven bag, store it at a temperature of 2-3°C, a relative humidity of 68%, O 2 The volume fraction is 3%-5%, CO 2 The volume fraction is 11%, and the dormant storage is 25 days. Control the storage temperature of garlic above the freezing point critical temperature -3°C, and the optimal gas composition ratio for CA storage is: O 2 Volume fraction 6.5%, CO 2 Volume fraction 11.0%, N 2 The volume fraction is 83%, the volume fraction of other gases is about 1%, the relative humidity is about 70%, and the critical freshness storage is 1 year.

Embodiment 3

[0016] Example 3 : Carry out according to the following steps: After the garlic is harvested, ventilate and dry for a week, pack it in a 15kg woven bag, store it at a temperature of 2-3°C, a relative humidity of 71%, O 2 The volume fraction is 4%, CO 2 The volume fraction is 12%, and the dormant storage is 23 days. Control the storage temperature of garlic above the freezing point critical temperature -3°C, and the optimal gas composition ratio for CA storage is: O 2 Volume fraction 6.6%, CO 2 Volume fraction 11.8%, N 2 The volume fraction is 81.5%, the volume fraction of other gases is about 1%, the relative humidity is about 72%, and the critical freshness storage is 1 year.

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PUM

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Abstract

The invention discloses an air conditioned storage method of garlic. The air conditioned storage method comprises the following technical steps: picking up, cleaning, grading, airing, bagging, carrying out dormancy storage, carrying out critical storage and obtaining a commodity, wherein critical storage temperature is above a freezing point critical temperature (-4DEG C), an optimal gas ingredient proportion of air conditioned storage is as follows: the volume fraction of O2 is 6.1-6.5%, the volume fraction of CO2 is 11.0-11.5%, the volume fraction of N2 is 81-82%, the volume fraction of other gas is about 1%, and relative moisture is about 68-70%. The air conditioned storage method of garlic can effectively prolong the expiration date of the garlic, is superior to a preservation method of refrigeration, can accelerate the consumption of the garlic and reduces the waste of the garlic.

Description

technical field [0001] The invention relates to a fresh-keeping method, in particular to a controlled-atmosphere storage method for garlic, belonging to the technical field of agricultural product storage. Background technique [0002] Garlic (Allium sativum L) belongs to the plant of the genus Allium in the Liliaceae family. It is a kind of spice that is widely loved by the public and has high nutritional and medical values. The bulb part of garlic has high nutritional value, rich in allicin, garlic superoxide dismutase (SOD), organic germanium, organic selenium, enzymes and sugars, protein, vitamins, fat and calcium, phosphorus, iron and other mineral elements. In addition, garlic also has many effects such as killing bacteria, preventing arterial stiffness, preventing platelet aggregation, anti-diabetes, preventing thrombus formation, and improving the body's immunity. [0003] Southeast Asia consumes about 3 million tons of garlic every year. Although people in various...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/148A23B7/015
CPCA23B7/015A23B7/0425A23B7/148Y02A40/90Y02P60/85
Inventor 李勇时培宁郑义张帆陈涛贾政
Owner XUZHOU UNIV OF TECH
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