Fresh-keeping method for vegetable cold-chain logistics

A technology of cold chain logistics and fresh-keeping methods, which is applied in the fields of fruit and vegetable preservation, preservation of fruits/vegetables through freezing/refrigeration, preservation of fruits/vegetables through radiation/electrical treatment, etc., which can solve the problems of reducing the edible quality of vegetables and achieve the purpose of slowing down the nutrition Consumption and loss of green, good freshness, simple operation steps

Active Publication Date: 2017-09-08
广西振合供应链管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problems that occur after the above-mentioned vegetables ar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The fresh-keeping method of Shanghai Qing cold chain logistics includes the following steps:

[0040] (1) Wash the freshly picked Shanghai Greens with water at 20°C, and let them stand for 40 minutes to drain;

[0041] (2) Place the drained Shanghai Qing for 9 hours in an environment with a temperature of 2°C and a relative humidity of 60% to cool to 2°C;

[0042] (3) Fresh-keeping treatment: soak the cooled Shanghai Green in a fresh-keeping solution at 2°C for 3 minutes, wherein the mass ratio of Shanghai Green to the fresh-keeping solution is 0.3:1, soak and drain for 40 minutes;

[0043] (4) Ultraviolet sterilization: use ultraviolet lamps to irradiate Shanghai Qing, and the irradiation intensity is 1000mW / cm 2 , the irradiation time is 2 hours;

[0044] (5) Pack the dried Shanghai Qing with a perforated fresh-keeping bag, 1kg per bag, wherein the perforated fresh-keeping bag is a perforated polyethylene packaging bag, the thickness of the perforated polyethylene p...

Embodiment 2

[0048] The fresh-keeping method of Shanghai Qing cold chain logistics includes the following steps:

[0049] (1) Clean the freshly picked Shanghai Greens with 20° C. sodium citrate aqueous solution, the mass concentration of sodium citrate in the sodium citrate aqueous solution is 0.05%, place it for 40 minutes to drain after cleaning;

[0050] (2) Place the drained Shanghai Qing for 9 hours in an environment with a temperature of 2°C and a relative humidity of 60% to cool to 2°C;

[0051] (3) Fresh-keeping treatment: soak the cooled Shanghai Green in a fresh-keeping solution at 2°C for 3 minutes, wherein the mass ratio of Shanghai Green to the fresh-keeping solution is 0.3:1, soak and drain for 40 minutes;

[0052] (4) Ultraviolet sterilization: use ultraviolet lamps to irradiate Shanghai Qing, and the irradiation intensity is 1000mW / cm 2 , the irradiation time is 2 hours;

[0053] (5) Pack the dried Shanghai Qing with a perforated fresh-keeping bag, 1kg per bag, wherein th...

Embodiment 3

[0057] The fresh-keeping method of Shanghai Qing cold chain logistics includes the following steps:

[0058] (1) Clean the freshly picked Shanghai Greens with 20° C. sodium citrate aqueous solution, the mass concentration of sodium citrate in the sodium citrate aqueous solution is 0.05%, place it for 40 minutes to drain after cleaning;

[0059] (2) Cool the drained Shanghai green to 2°C, wherein the cooling is divided into three stages, the first stage is to place the drained Shanghai green at a temperature of 15°C and a relative humidity of 60% for 3 hour; the second stage is that the Shanghai green after the first stage treatment is placed at 8 ℃ at a temperature and the relative humidity is 75% environment for 3 hours; the third stage is that the Shanghai green after the second stage is processed at a temperature of 2 ℃, placed in an environment with a relative humidity of 90% for 3 hours;

[0060] (3) Fresh-keeping treatment: soak the cooled Shanghai Green in a fresh-keep...

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Abstract

The invention discloses a fresh-keeping method for vegetable cold-chain logistics. The method comprises the following steps: (1) picking and washing; (2) cooling; (3) fresh-keeping treatment; (4) ultraviolet sterilization; (5) packaging; and (6) cold-chain logistics transportation. The provided fresh-keeping method for the vegetable cold-chain logistics is capable of keeping the fresh of the vegetables, reducing the water evaporation of the vegetables, inhibiting the breathing of the vegetables, slowing down the nutrition consumption and chlorosis of the vegetables, and effectively keeping the water in fruits. In addition, the method is capable of killing or inhibiting the growth of bacteria in the vegetables. The operation process is simple, the method is easily realized, and the method is suitable for popularization and application.

Description

technical field [0001] The invention relates to the technical field of vegetable fresh-keeping, in particular to a vegetable cold-chain logistics fresh-keeping method. Background technique [0002] The preservation of agricultural products is the continuation of agricultural production, and post-harvest storage occupies an important position in agriculture, which can effectively reduce losses. Vegetables are easily infected by harmful microorganisms such as bacteria and molds after harvesting, resulting in rot and deterioration, which is not conducive to the storage and transportation of vegetables. The biggest characteristic of vegetable agricultural products is that the water content is quite high, and it is easy to lose the source of water, resulting in a decrease in the water content of the vegetable tissue and a decrease in the cell turgor, which makes the vegetable lose its freshness, such as wilting, shrinkage, and loss of luster. [0003] The chemical components in ...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/04A23B7/154A23B7/157
CPCA23B7/015A23B7/04A23B7/154A23B7/157
Inventor 杨永红
Owner 广西振合供应链管理有限公司
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