Greenhouse fruit and vegetable pollution-free refrigeration fresh-keeping method

Abstract

The invention discloses a greenhouse fruit and vegetable pollution-free refrigeration fresh-keeping method. The greenhouse fruit and vegetable pollution-free refrigeration fresh-keeping method comprises following steps: 1, disinfection; 2, color protection treatment, wherein fruits and vegetables are subjected to pre-cooling in a refrigeration house for 1 to 3h at 0 to 5 DEG C, are taken out fromthe refrigeration house, are delivered into a washing basket, are sprayed with 45 to 50 DEG C water for 5 to 10min, are sprayed with 3 to 5 DEG C water for 15 to 20min, are immersed in 32 to 35 DEG Cwater for 15 to 20min, and are immersed in 1 to 5 DEG C water for 22 to 25min; 3, air drying, wherein the fruits and vegetables are taken out from water, and the water on the surfaces of the fruits and vegetables are removed via air drying using a hanging fan in a room at 30 to 35 DEG C; and 4, low temperature storage. The greenhouse fruit and vegetable pollution-free refrigeration fresh-keeping method is high in fresh keeping speed, possesses excellent fruit and vegetable fresh keeping functions, is capable of inhibiting fruit and vegetable metabolism and breeding of pathogenic bacteria, delaying after-ripening and aging of fruit and vegetable, preventing rotting and deterioration, reducing browning rate and rotting rate, realizing fresh keeping, removing peculiar smell, preventing browning, delaying storage time, and enlarging transportation range.

Description

technical field [0001] The invention belongs to the technical field of refrigeration and preservation of fruits and vegetables, in particular to a method for pollution-free refrigeration and preservation of fruits and vegetables in greenhouses. 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...

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 vegetables are damaged by freezing. After thawing, the water will be electrolyzed, and the fruits and vegetables will lose their original taste and lose The value of preservation; ⑷The color protection treatment of fruits and vegetables often requires color protection agents, such as ascorbic acid and or citric acid soaking, which will leave residues on the surface of fruits and vegetables, and at the same time make the preservation process cumbersome and increase the cost