Storage and preservation method for radish

A technology for storage and preservation of radishes, which is applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation through freezing/refrigeration, and food preservation. Sweet and crunchy flavor, the effect of reducing the spicy taste

Inactive Publication Date: 2017-09-15
蚌埠市涂山绿园蔬菜科研专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the storage of radish, rooting and germination and water loss will occur again, leading to problems such as bran heart, rot, sugar content reduction, and deterioration of meat quality, which will have a negative impact on the processing and eating of radish and reduce economic benefits. The method can only keep the flavor of radish for a short time

Method used

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  • Storage and preservation method for radish

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Experimental program
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Effect test

Embodiment 1

[0016] A method for storing fresh-keeping of radish includes the following steps:

[0017] (1) The radishes are irrigated with large water 3 days before harvest, and harvested at 8-10 in the morning. The radishes are sorted and screened to remove the radishes with pests, diseases and skin damage, and the qualified radishes are rinsed with clean water ,Pre-cooling at 0℃ for 12 hours, after pre-cooling, apply a layer of edible preservative on the epidermis of radish, which is made of the following ingredients according to mass percentage: sodium alginate accounts for 0.1%, chitosan accounts for 0.3 %, sodium carboxymethyl cellulose accounts for 0.5%, citric acid accounts for 1.3%, starch accounts for 1.5%, vegetable oil accounts for 2.5%, soybean protein accounts for 3.5%, and the rest is water;

[0018] (2) After drying the radish coated with anti-staling agent on the surface, burying it in the sand mixed with anti-insect and anti-bacterial agent. The ratio of the sand to soil is sa...

Embodiment 2

[0024] A method for storing fresh-keeping of radish includes the following steps:

[0025] (1) The radishes shall be irrigated with large water 4 days before harvest. The radishes shall be harvested at 9 o'clock in the morning. The radishes will be classified and screened to remove the radishes with pests, diseases and skin damage, and the qualified radishes shall be rinsed with clean water and placed Pre-cooling at 2°C for 15 hours. After pre-cooling, apply a layer of edible antistaling agent on the epidermis of radish. The antistaling agent is made of the following ingredients according to mass percentage: sodium alginate accounts for 0.2%, chitosan accounts for 0.4%, Sodium carboxymethyl cellulose accounts for 0.6%, citric acid accounts for 1.4%, starch accounts for 2.0%, vegetable oil accounts for 2.7%, soy protein accounts for 4.0%, and the rest is water;

[0026] (2) Dry the radish coated with antiseptic on the surface antiseptic, and then bury it in sand mixed with anti-inse...

Embodiment 3

[0032] A method for storing fresh-keeping of radish includes the following steps:

[0033] (1) The radishes shall be irrigated with large water 5 days before harvest, and harvested at 10 am. The radishes are classified and screened to remove the radishes with pests, diseases and skin damage, and the qualified radishes are rinsed with clean water and placed Pre-cool at 5°C for 18 hours. After pre-cooling, apply a layer of edible antistaling agent on the epidermis of radish. The antistaling agent is made of the following ingredients according to mass percentage: sodium alginate accounts for 0.3%, chitosan accounts for 0.5%, Sodium carboxymethyl cellulose accounts for 0.7%, citric acid accounts for 1.5%, starch accounts for 2.5%, vegetable oil accounts for 3.0%, soy protein accounts for 4.5%, and the rest is water;

[0034] (2) After drying the surface preservative of the radish coated with antistaling agent, bury it in the sand mixed with the anti-insect antibacterial agent. The rati...

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Abstract

The invention relates to the technical field of radish preservation and discloses a storage and preservation method for radish. The method comprises the following steps: (1) performing a series of treatment on the harvested radish before storage till reaching dormant state, wherein the adopted preservative is harmless to a human body, the restraining effect for the respiratory action of the radish is proper, the fermentation will not be triggered, the pre-cooling treatment performed before the preservative coating can reduce the cell membrane permeability and the water loss can be restrained; (2) embedding the radish into the sand soil mixed with an anti-insect antibacterial agent, so that the anti-insect antibacterial effect can be achieved and the radish can be prevented from plant diseases and insect pests, and meanwhile, the mixing ratio of the sand to the yellow soil is beneficial to the accumulation of the radish sugar, the reduction of biting taste and the promotion of sweet crispy flavor of the radish; (3) controlling the storage temperature, air humidity and air content in a storage process, thereby reducing the respiratory action and transpiration of the radish to the minimum without choking physiological harm.

Description

Technical field [0001] The invention belongs to the technical field of fresh-keeping of radishes, and specifically relates to a method for storing fresh-keeping of radishes. Background technique [0002] The main components of radish are protein, carbohydrates, B vitamins and a large amount of vitamin C, as well as iron, calcium, phosphorus and fiber, mustard oil and amylase. According to measurement, the vitamin C content of radish is nearly 10 times higher than that of fruits such as apples and pears. The radish is cool in nature, pungent and sweet in taste, and has the effects of eliminating stagnation, eliminating phlegm, clearing heat, lowering the qi and detoxifying. Radish is an authentic health food, which can promote metabolism, increase appetite, and help digestion. It can reduce stagnation. It can be used for fullness of food, phlegm and cough, aphonia, vomiting, diarrhea, dysentery, headache, poor urination, etc.; regular consumption of radish can reduce Blood lipid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/08A23B7/16A23B7/154A23B7/153A23B7/152
CPCA23B7/04A23B7/08A23B7/152A23B7/153A23B7/154A23B7/16A23V2002/00A23V2250/5026A23V2250/511A23V2250/032A23V2250/5118A23V2250/5488A23V2250/51088A23V2250/126A23V2250/11A23V2250/124
Inventor 张辉
Owner 蚌埠市涂山绿园蔬菜科研专业合作社
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