Fruit and vegetable fresh-keeping method

Abstract

The invention discloses a fruit and vegetable fresh-keeping method. The fruit and vegetable fresh-keeping method is characterized by comprising the following steps of (1) adding sucrose ester, polyvinyl alcohol, monoglyceride, potassium sorbate and hydroxyl propyl benzoate into a certain amount of boiling water and stirring to dissolve; (2) doping starch, stirring uniformly and cooling to form a solution A; and (3) soaking fruit and vegetable into the solution A for 10 to 20 minutes, dipping with one layer of thin coating, taking out the fruit and vegetable, and airing. According to the fruit and vegetable fresh-keeping method, one layer of envelope is formed on the surfaces of the fruit and vegetable, open hole parts can be properly blocked, respiratory action is inhibited, nutrition consumption is reduced, water dispersion is inhibited, microbial invasion is inhibited and deterioration is avoided.

Description

technical field

[0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and mainly relates to a fresh-keeping method of fruits and vegetables. Background technique

[0002] Fruits and vegetables are important health foods that people like because they are delicious and refreshing, appetizers and food aids, and can provide vitamins, minerals and organic acids that are easily lacking in the human body to ensure people's health. However, after fresh fruits and vegetables are harvested, complex physiological changes, biological changes and physical changes are still undergoing. The cells and tissues of fruits and vegetables continue to respire and transpirate, which is prone to shrinkage, weightlessness, wilting, deterioration and other phenomena, which affect the quality of fruits and vegetables. quality and sales. At present, about 80 million tons of vegetables and fruits rot every year in our country, and the post-harvest loss rate of f...