Natural physical preservation method for fruits and vegetables during quick-freezing and cold storage

Abstract

The invention discloses a natural physical preservation method for fruits and vegetables during quick-freezing and cold storage. The natural physical preservation method includes steps of carrying outsterilization treatment; carrying out color protection treatment, to be more specific, placing the fruits and vegetables in refrigeration houses at the temperatures of 0-5 DEG C, pre-cooling the fruits and vegetables for 1-3 hours, taking the fruits and vegetables out of the refrigeration houses, then placing the fruits and vegetables in washing baskets, spraying water at the temperature of 45-50DEG C on the fruits and vegetables for 5-10 min, then spraying water at the temperature of 3-5 DEG C on the fruits and vegetables for 15-20 min, taking the fruits and vegetables out of the washing baskets, then placing the fruits and vegetables in water at the temperature of 32-35 DEG C, soaking the fruits and vegetables in the water for 15-20 minutes, ultimately placing the fruits and vegetablesin water at the temperature of 1-5 DEG C and soaking the fruits and vegetables in the water for 22-25 min; carrying out air drying, to be more specific, taking the fruits and vegetables out of the water, and carrying out blow-dry on moisture on the surfaces of the fruits and vegetables by the aid of ceiling fans in indoor environments at the temperatures of 30-35 DEG C; carrying out quick-freezing; carrying out cold storage. The natural physical preservation method for the fruits and vegetables during quick-freezing and cold storage has the advantages that the natural physical preservation method is high in fresh keeping speed and has excellent fruit and vegetable fresh keeping functions, the metabolism of the fruits and vegetables and breeding and spreading of pathogenic bacteria can beinhibited, after-ripening and senescence of melons, fruits and vegetables can be delayed, rotting and deterioration can be prevented, and the brown stain rate and the rotting rate can be reduced.

Description

technical field [0001] The invention belongs to the technical field of cold storage and preservation of fruits and vegetables, in particular to a natural physical antiseptic method for quick freezing and cold storage of 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 p...

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

Existing cold storage of fruits and vegetables is prone to problems such as poor taste and flavor of fruits and vegetables, browning of color, decrease of moisture content and hardness and brittleness, and destruction of vegetative cells.