Vegetable fresh-keeping method

Abstract

The invention provides a vegetable fresh-keeping method, belongs to the technical field of vegetable fresh keeping, and particularly relates to a root-retainable vegetable fresh-keeping pretreatment method. The vegetable fresh-keeping method comprises the steps: harvesting soil-cultivated or soilless-cultivated vegetables and retaining parts or all of the roots; covering the vegetable roots with hydrophilic ventilating capillary components; placing the vegetable, the roots of which are coated with the hydrophilic ventilating capillary components, in a container with water or nutrient solution. After the vegetable fresh-keeping method is utilized, due to capillary function of the hydrophilic ventilating capillary components, water and nutrients are conveyed to the roots, and the roots are kept in a full breathing and wetting state, so that the vegetable keeps a similar growth state, and fresh and edible time can be prolonged for more than 5-7 days (based on temperature and moisture). The vegetable fresh-keeping method can reduce the dependency on a cold chain in vegetable transportation, processing, storage and sale processes, and enables that consumers can buy fresh vegetable to home; meanwhile, the utilized harvesting treatment can prevent the roots from injuring, and the contamination and pathogenic possibility in the vegetable transportation process is reduced.

Description

technical field [0001] The invention relates to the technical field of vegetable fresh-keeping, in particular to a vegetable fresh-keeping pretreatment method capable of retaining roots during harvesting. Background technique [0002] The root system is the main organ for plants to absorb water and nutrients. At present, the commonly used vegetable harvesting process all cuts off the root system, so that the water in the vegetables evaporates during the transportation, processing, storage and sales process after harvesting and the replenishment is insufficient, and the metabolism of nutrients in the vegetables is out of balance. Eventually, vegetables, especially leafy vegetables, will wilt and turn yellow within a short period of time (3-5 days), and the content of vegetable nutrients (such as vitamins) will continue to decline, bacteria will grow, and the content of harmful metabolites (such as nitrite) will continue to increase. increased. Above-mentioned problem is the...

AI Technical Summary

Problems solved by technology

[0005] However, the above-mentioned vegetable preservation techniques that retain the root system or the insufficient supply of root water and nutrient elements have limited effects; or the production state is still retained, and consumers need to harvest during the purchase process, and cannot bring home the complete surviving state vegetables.

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