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Preservation method of fresh green chilies

A fresh-keeping method and green pepper technology are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation through radiation/electrical treatment, etc., which can solve the problems of reddening after ripening, many nutrients, and green peppers easily lose water and wilt. Guarantee the taste and prolong the storage time

Inactive Publication Date: 2017-02-15
界首市顾集镇豪杰家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the green peppers are stored at a relatively high temperature, the fruits of green peppers breathe vigorously, consume a lot of nutrients, and are easily infected by pathogens and cause rot. In addition, green peppers are prone to dehydration, wilting and After ripening, it will turn red, and the quality will decline, which will affect the value of commodities

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A fresh-keeping method for fresh green peppers, comprising the following steps:

[0017] (1) Pre-cooling: place green peppers at 4°C for 4 hours;

[0018] (2) High-voltage electrostatic field treatment: the green pepper after precooling is placed in the high-voltage electrostatic field that two parallel electrode plates form, and electric field intensity is 100 kilovolts / meter, handles 0.5 hour.

[0019] (3) the green pepper after the high-voltage electrostatic field treatment is treated with a preservative solution, and the preservative solution is made up of the following parts by weight: 0.5 part of sodium benzoate, 1 part of sodium alginate, 1 part of sodium thiosulfate, 2 parts of ascorbic acid, 0.2 parts of calcium phosphate, 0.4 parts of ferrous sulfate, 100 parts of water. After processing, put them into a basket with a plastic bag. The middle and lower part of the plastic bag should have small holes for ventilation. Store at a temperature of 8°C and a relative...

Embodiment 2

[0021] A fresh-keeping method for fresh green peppers, comprising the following steps:

[0022] (1) Pre-cooling: place green peppers at 12°C for 24 hours;

[0023] (2) High-voltage electrostatic field treatment: the green peppers after precooling were placed in a high-voltage electrostatic field formed by two parallel electrode plates, and the electric field strength was 60 kV / m, and treated for 1 hour.

[0024] (3) the green pepper after the high-voltage electrostatic field treatment is processed with a preservative solution, and the preservative solution is made up of the following parts by weight: 0.4 part of sodium benzoate, 0.5 part of sodium alginate, 0.5 part of sodium thiosulfate, 1.5 parts of ascorbic acid, 0.1 part of calcium phosphate, 0.5 part of ferrous sulfate, 120 parts of water. After processing, put them into a basket with a plastic bag. The middle and lower part of the plastic bag should have small holes for ventilation. After filling the green peppers, tie ...

Embodiment 3

[0026] A fresh-keeping method for fresh green peppers, comprising the following steps:

[0027] (1) Pre-cooling: place green peppers at 8°C for 14 hours;

[0028] (2) High-voltage electrostatic field treatment: the green peppers after precooling were placed in a high-voltage electrostatic field formed by two parallel electrode plates, and the electric field strength was 10 kV / m, and processed for 3 hours.

[0029] (3) After the green pepper after the high-voltage electrostatic field treatment is treated with a preservative solution, the preservative solution is composed of the following parts by weight: 0.6 part of sodium benzoate, 1.5 parts of sodium alginate, 0.8 part of sodium thiosulfate, 1 part of ascorbic acid , 0.3 parts of calcium phosphate, 0.3 parts of ferrous sulfate, and 110 parts of water. After processing, put them into a basket with a plastic bag. The middle and lower parts of the plastic bag should have small holes for ventilation. After filling the green pepp...

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Abstract

The present invention discloses a preservation method of fresh green chilies. The preservation method comprises the following steps: (1) pre-cooling: the green chilies are placed at 4-12 DEG C for 4-24 hours; (2) high-voltage electrostatic field treating: the pre-cooled green chilies are placed in the high-voltage electrostatic field consisting of two parallel electrode plates at an electric field strength of 10-100 kV / m for a treatment of 0.5-3 hours; and (3) the high-voltage electrostatic filed treated green chilies are treated using a preservation liquid, the treated green chilies are placed into a basket with a plastic bag, ventilated holes are arranged at the middle and lower parts of the plastic bag, the mouth of the plastic bag filled with the green chilies is tightened, the green chilies are then placed to be stored at a temperature of 8-12 DEG C and a condition with a relative humidity of about 95%. The preservation method of the fresh green chilies can prolong the storage time of the green chilies and ensure the taste, color and luster, and hardness of the green chilies.

Description

technical field [0001] The invention relates to a fresh-keeping method, in particular to a fresh-keeping method for fresh green peppers. Background technique [0002] Green pepper is a nutritious fruit vegetable, rich in vitamin C, its content is 80-1000mg / 100g (edible parts), it can be called the vitamin soil in vegetables, and it is a favorite fruit vegetable in northern regions. Green peppers are native to the tropics or subtropics, and they are temperature-loving vegetables. After long-term artificial cultivation, they gradually moved northward, but their requirements for storage temperature conditions are higher than those of vegetables grown in temperate zones. If the green pepper is stored at a lower temperature (generally lower than 60°C) for a long time, chilling injury will easily occur. The main symptom is that there are sunken blocks on the surface of the green pepper fruit. . If green peppers are stored at a relatively high temperature, the fruits of green pep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/157A23B7/154
CPCA23B7/015A23B7/154A23B7/157A23V2002/00
Inventor 闫世红
Owner 界首市顾集镇豪杰家庭农场
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