Environment-friendly fruit and vegetable cold storage and preservation method

A fresh-keeping method and technology for fruits and vegetables, applied in the direction of fresh-keeping of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, food preservation, etc. problems, to achieve the effects of inhibiting metabolism and the growth and spread of pathogenic bacteria, reducing browning rate and rot rate, and fast preservation.

Inactive Publication Date: 2018-01-05
镇江龙润生态农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many problems in the refrigerated and fresh-keeping methods of fruits and vegetables in the prior art: (1) unsuitable low temperature will affect the storage life of fruits and vegetables instead, and lose the fruits and vegetables and their edible value; Illegal or prohibited pesticides are processed, which affects the health of consumers and the ecological environment; (3) the refrigeration method is frozen for too long, and the cells in the fruits and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] This embodiment is an environmentally friendly refrigeration and preservation method for fruits and vegetables, which is characterized in that it includes the following steps:

[0019] (1) Sterilization treatment: manually select fresh fruits and vegetables after picking to remove rotten fruits and leaves, wash fruits and vegetables with ozone water, and remove bacteria and pesticide residues on the skin of fruits and vegetables;

[0020] (2) Color protection treatment: Put the fruits and vegetables in a 0°C freezer for 1 hour, take them out and put them in the washing basket, spray them with 45°C water for 5 minutes, then spray them with 3°C water for 15 minutes, take them out and put them in 32 Soak in water at ℃ for 15 minutes, and finally soak in water at 1℃ for 22 minutes;

[0021] (3) spray preservative: take out fruits and vegetables to dry naturally, spray preservative liquid evenly on the surface of fruits and vegetables, the weight percentage components of des...

Embodiment 2

[0025] This embodiment is an environmentally friendly refrigeration and preservation method for vegetables, which is characterized in that it includes the following steps:

[0026] (1) Sterilization treatment: manually select fresh fruits and vegetables after picking to remove rotten fruits and leaves, wash fruits and vegetables with ozone water, and remove bacteria and pesticide residues on the skin of fruits and vegetables;

[0027] (2) Color protection treatment: Put the fruits and vegetables in a cold storage at 2°C for 2 hours, take them out and put them in the washing basket, spray them with 48°C water for 7 minutes, then spray them with 4°C water for 18 minutes, take them out and put them in 33 Soak in water at ℃ for 18 minutes, and finally soak in water at 2℃ for 23 minutes;

[0028] (3) Spraying antistaling agent: take out the fruits and vegetables to dry naturally, spray the preservative liquid evenly on the surface of the fruits and vegetables, the weight percentage...

Embodiment 3

[0032] This embodiment is an environmentally friendly refrigeration and preservation method for vegetables, which is characterized in that it includes the following steps:

[0033] (1) Sterilization treatment: manually select fresh fruits and vegetables after picking to remove rotten fruits and leaves, wash fruits and vegetables with ozone water, and remove bacteria and pesticide residues on the skin of fruits and vegetables;

[0034] (2) Color protection treatment: Put the fruits and vegetables in a 5°C freezer for 3 hours, take them out and put them in the washing basket, spray them with 50°C water for 10 minutes, then spray them with 5°C water for 20 minutes, take them out and put them in 35 Soak in water at ℃ for 20 minutes, and finally soak in water at 5℃ for 25 minutes;

[0035] (3) Spraying antistaling agent: Take out the fruits and vegetables to dry naturally, spray the antistaling liquid evenly on the surface of the fruits and vegetables, the weight percent components...

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PUM

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Abstract

The invention relates to an environment-friendly fruit and vegetable cold storage and preservation method, which includes: (1) sterilization treatment; (2) color protection treatment: fruits and vegetables are then precooled in a freezer under 0 DEG C to 5 DEG C for 1 to 3 hours, and are put into a washing basket after being taken out, water which is at 45 DEG C to 50 DEG C is first used for sprinkling for 5 to 10 minutes, water which is at 3 DEG C to 5 DEG C is then used for sprinkling for 5 to 10 minutes, the fruits and the vegetables are taken out and then are immersed for 15 to 20 minutesin water which is at 32 DEG C to 35 DEG C, and finally, the fruits and the vegetables are immersed for 22 to 25 minutes in water which is at 1 DEG C to 5 DEG C; (3) spraying of a preservative; (4) low-temperature storage. The pollution-free greenhouse fruit and vegetable cold storage and preservation method has the advantages of realizing high preservation speed and an excellent melon, fruit and vegetable preservation function, inhibiting the metabolism of the fruits and the vegetables and the breeding and spreading of pathogenic bacteria, delaying the after-ripening and senescence of melons,the fruits and the vegetables, preventing rotting and deterioration, decreasing the browning rate and the rotting rate, and achieving the effects of preservation, peculiar smell elimination, browningresisting, storage time prolongation and outward transportation range broadening.

Description

technical field [0001] The invention belongs to the technical field of cold storage and preservation of fruits and vegetables, in particular to an environment-friendly refrigeration and preservation method for fruits and vegetables. Background technique [0002] Refrigeration is one of the main forms of modern fruit and vegetable storage. It can be stored in seasons with higher temperatures to ensure the annual supply of fruits and vegetables. Low-temperature refrigeration can reduce the respiratory metabolism of fruits and vegetables, the incidence of pathogenic bacteria, and the rot rate of fruits, so as to prevent tissue aging and prolong the storage period of fruits. However, there are many problems in the refrigerated and fresh-keeping methods of fruits and vegetables in the prior art: (1) unsuitable low temperature will affect the storage life of fruits and vegetables instead, and lose the fruits and vegetables and their edible value; Illegal or prohibited pesticides ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154A23B7/157
Inventor 丁霞龙
Owner 镇江龙润生态农业发展有限公司
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