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A kind of method for regulating carbon dioxide concentration and inhibiting worm eggs during ginger storage

A technology of carbon dioxide and ginger, which is applied in the direction of antimicrobial preservation of food ingredients, food preservation, food ingredients containing gas, etc., can solve the problems of ginger quality and market value, ginger pesticide residue exceeding the standard, food quality and safety hazards, etc. Achieve the effects of low storage cost, bright yellow and beautiful color, and guaranteed quality and safety of ginger

Active Publication Date: 2020-12-11
山东禄牌农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, ginger in my country is mainly stored in ginger cellars, which are scattered and cannot guarantee quality and safety, resulting in serious maggot heads in the storage process of ginger. It is the insect pest caused by the gnawing of fungal mosquitoes that lay eggs and hatch into adults. Great impact and economic loss on the quality and market value of ginger
At present, a large number of pesticides and prohibited drugs are used in the storage process, resulting in serious pesticide residues in ginger, which poses a great hidden danger to food quality and safety, and cannot satisfy people's pursuit of natural and green food consumption concepts.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] After the ginger is harvested, remove the ginger seedlings, clean it up according to the conventional method, put a plastic bag suitable for its space in the carton, put the ginger in the plastic bag, and fold the mouth of the plastic bag in half (the gas in the plastic bag can be discharged naturally, The same below), and then seal the carton and store it in the constant temperature warehouse. The constant temperature warehouse is placed and suspended with carbon dioxide measuring instruments and temperature measuring instruments, and multiple groups can be hung separately (the same below). The amount of boxes in the constant temperature warehouse accounts for more than 70% of the total volume of the warehouse, and the warehouse door and vents are opened for ventilation for one day. From the 2nd day to the 12th day, by turning on the fan and opening and closing the warehouse door, adjust the temperature in the constant temperature warehouse to maintain at 21-23 degrees ...

Embodiment 2

[0014] After the ginger is harvested, remove the ginger seedlings, clean it up according to the conventional method, put a plastic bag suitable for its space in the carton, put the ginger in the plastic bag, fold the plastic bag in half, seal the carton, and store it in a constant temperature warehouse Among them, the packing volume in the constant temperature warehouse accounts for more than 80% of the total volume of the storage capacity, and the warehouse door and vents are opened for ventilation for one day. From the 2nd day to the 12th day, by turning on the fan and opening and closing the warehouse door, adjust the temperature in the constant temperature warehouse to maintain at 20-22 degrees Celsius. After the 13th day of ginger storage, adjust the carbon dioxide concentration in the air in the constant temperature storage to 6700-7500ppm by turning on the fan and / or opening and closing the storage door, adjust the temperature to 19-20 degrees Celsius, and maintain the c...

Embodiment 3

[0016] After the ginger is harvested, remove the ginger seedlings, clean it up according to the conventional method, put a plastic bag suitable for its space in the carton, put the ginger in the plastic bag, fold the plastic bag in half, seal the carton, and store it in a constant temperature warehouse Among them, the packing volume in the constant temperature warehouse accounts for more than 60% of the total volume of the storage capacity, and the warehouse door and vents are opened for ventilation for one day. From the 2nd day to the 12th day, by turning on the fan and opening and closing the warehouse door, adjust the temperature in the constant temperature warehouse to maintain at 23-25 ​​degrees Celsius. After the 13th day of ginger storage, adjust the carbon dioxide concentration in the air in the constant temperature storage to 7500-8000ppm by turning on the fan and / or opening and closing the storage door, adjust the temperature to 15-18 degrees Celsius, and maintain the...

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PUM

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Abstract

A method of adjusting a carbon dioxide concentration to inhibit worm eggs in a fresh ginger storage process is disclosed. The method includes cleaning fresh ginger according to a conventional manner after the fresh ginger is harvested; putting a plastic bag into a paper box with the volume of the plastic bag being adaptive to the space in the paper box; putting the fresh ginger into the plastic bag; folding the opening of the plastic bag; then sealing the paper box; storing the paper box in a constant-temperature storeroom; opening the door of the storeroom and ventilation openings for ventilation for one day; adjusting the temperature in the constant-temperature storeroom to be 20-25 DEG C from the second day to the twelfth day by opening a draught fan and opening and closing the door of the storeroom; thirteen days after the fresh ginger has been put into the storeroom, through opening the draught fan and / or opening and closing the door of the storeroom, adjusting the concentration of carbon dioxide in the air in the storeroom to 6000-8000 ppm, and adjusting the temperature to 15-20 DEG C; and 40-50 days after the fresh ginger has been put into the storeroom, through opening the draught fan and / or opening and closing the door of the storeroom, adjusting the concentration of carbon dioxide in the air in the storeroom to 3000-4000 ppm, and adjusting the temperature to 13.5-15 DEG C. The carbon dioxide generated naturally by the fresh ginger stored in the constant-temperature storeroom is utilized to inhibit incubation of worm eggs.

Description

technical field [0001] The invention provides a method for inhibiting egg hatching of ginger by adjusting carbon dioxide concentration during storage in a constant temperature warehouse, and belongs to the technical fields of food quality preservation and food safety. Background technique: [0002] The nutritional value of ginger is extremely high. As early as 2,500 years ago, "The Analects" recorded that Confucius did not withdraw ginger food. He was 73 years old. He was very old in that era. The unhealthy lifestyle of people consumes a lot of cold drinks and excessive use of air conditioners, which leads to severe dampness and coldness in the body. Ginger, as a health food for dispelling cold and dampness, can be described as a magic weapon. China is the main ginger producing area in the world, and it is China's most important export-earning vegetable, and the global trading volume of stored ginger ranks first. [0003] At present, ginger in my country is mainly stored in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/148
CPCA23B7/148A23V2002/00A23V2200/10A23V2250/11
Inventor 张其录
Owner 山东禄牌农业科技有限公司
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