Controlled atmosphere combined preservation method capable of controlling condensate water on surfaces of fruit vegetables

Abstract

The invention discloses a controlled atmosphere combined preservation method capable of controlling condensate water on surfaces of fruit vegetables and belongs to the technical field of preservation of fruits and vegetables. The water evaporation function and the breathing function of the fruit vegetables are inhibited with a coating-combined staged controlled atmosphere preservation technology. A coating substance composition substrate takes a composite coating agent prepared from chitosan, gelatin and glyceryl monostearate in the ratio being 1:1:1 as a coating material and has the antibacterial activity and the oxidation resistance enhanced by adding 2.5 g / L sorbic acid and 0.25 g / L ascorbic acid. By means of a designed temperature gradient controlled atmosphere storage, the condition of non-uniform temperature in the storage can be relieved, and temperature difference between the storage temperature and the temperature of materials is reduced. By means of the staged controlled atmosphere preservation technology, the controlled atmosphere conditions are changed according to different breathing degrees at the earlier and later stages, so that the vegetable breathing function is better inhibited, and production of the condensate water is reduced. By means of the combined preservation technology, production of 90% of surface condensate water is reduced, and the storage period of the fruit vegetables is prolonged to 40 days or longer.

Description

technical field

[0001] The invention relates to a fresh-keeping method for fruits and vegetables, in particular to a combined fresh-keeping method for controlling condensation water on the surface of fruits and vegetables under controlled atmosphere, and belongs to the technical field of fresh-keeping fruits and vegetables. Background technique

[0002] Fruits and vegetables can still maintain their own life through respiration and transpiration after picking, until the nutrients are exhausted or rotten. The moisture content in the gaseous environment is generated by respiration and transpiration of moisture inside the product, and is affected by the osmosis of the packaging material. When the relative humidity is high, the reproduction of microorganisms will be accelerated. When the water vapor reaches saturation or the temperature in the environment changes greatly, it is easy to produce condensed water, which is the so-called "sweating" or "condensation" on the surface of...