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Method for preventing fresh-cut lettuces from generating brown stains

A lettuce and fresh-cutting technology, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, and food preservation, etc., can solve the problems of enhanced respiration, accelerated lettuce rot and deterioration, and intensified browning reaction.

Inactive Publication Date: 2017-11-10
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Browning of cutting edge is one of the most common problems of fresh-cut lettuce in the process of production and sales. Due to mechanical damage, a series of adverse reactions such as browning reaction intensified, respiration is strengthened, and lettuce rot and deterioration are accelerated, thereby shortening its shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select lettuce with uniform size, bright color, crisp and tender, no rot, insect damage, and no mechanical damage, cut the selected lettuce into 3~5cm pieces with a kitchen knife sterilized with 75% alcohol, soak the fresh-cut lettuce in brassinosteroid solution In the method, the mass ratio of brassinosteroid solution and lettuce section is 12:1, soak the lettuce for 10 minutes, remove the lettuce, and dry it for 1 hour at 13±1°C and 40-50% relative humidity.

[0021] Preparation of brassinosteroid solution: Weigh 0, 0.0216, 0.0649, 0.1298, 0.2596g of brassinosteroid powder into 9L of distilled water, stir with a glass rod for 1~2min to dissolve, so as to prepare brassinosteroid solutions with different concentrations

[0022] Determination of the optimal concentration of brassinosteroid: The optimal concentration of brassinosteroid is based on preliminary experiments using 0, 5, 15, 30, 60 μM (10 -6 mol / L) brassinolide soaked for 10 minutes to obtain the optimal conc...

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PUM

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Abstract

The invention relates to a method for preventing fresh-cut lettuces from generating brown stains. The method comprises the following steps of performing treatment technologies of performing selection and arrangement on lettuces, performing fresh-cutting, performing soaking, performing draining and the like, and then performing fresh-keeping storage; and soaking fresh-cut lettuces are in 15[mu]M (1.5* 10<-5>mol / l) of a brassinolide solution for 10min, performing draining under the condition that the environmental temperature is 13+ / -1 DEG C and the relative humidity is 40-50% for 1h, loading the treated lettuces in trays, performing packing with polyvinyl alcohol activity films, and storing the packed fresh-cut lettuces under 4 DEG C for preservation. According to the method disclosed by the invention, the brown-stain degree of the cutting openings of the fresh-cut lettuces can be effectively restrained, the content of malondialdehyde can be reduced, the activity of polyphenol oxidase and the activity of phenylalanine ammonia-lyase can be restrained, and the fresh-cut lettuces can still have favorable appearance and dietary value after being stored for 12 days, and have certain popularization value.

Description

technical field [0001] The invention relates to a method for inhibiting the browning of vegetables, in particular to a method for inhibiting the browning of fresh-cut lettuce. Background technique [0002] Lettuce, also known as leaf lettuce, can be divided into loose leaf lettuce and head lettuce according to the shape of the leaf. Serve as a green salad. With the improvement of people's living standards, fresh-cut lettuce is more and more popular because it is convenient and instant, rich in nutrition, especially in big cities with a faster pace of life, the demand for fresh-cut lettuce is increasing. Browning of cutting edge is one of the most common problems of fresh-cut lettuce in the process of production and sales. Due to mechanical damage, it leads to a series of adverse reactions such as intensified browning reaction, enhanced respiration, and accelerated rot and deterioration of lettuce, thereby shortening its shelf life. Therefore, it is very important to find a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/04C08L29/04C08L31/04C08K5/053C08K5/1545
CPCA23B7/154A23B7/04C08J5/18C08J2329/04C08J2431/04C08L29/04C08L2203/16C08L31/04C08K5/053C08K5/1545
Inventor 谢晶乔永祥王金锋雷昊
Owner SHANGHAI OCEAN UNIV