Storage and refreshing method of flowering cabbages

Abstract

The invention discloses a storage and refreshing method of flowering cabbages. The flowering cabbages are stored and refreshed by simultaneously applying precooling in step (1) and storage and refreshing conditions in step (2): (1) precooling: putting the flowering cabbages picked from a field into a box with holes, and then transferring into a precooling machine for precooling, wherein the precooling endpoint temperature is 3-10 DEG C, the precooling time is 15-60 minutes and the precooling vacuum degree is 600Pa-1200Pa; and (2) storage and refreshing: instantaneously transferring the precooled flowering cabbages into a cold storage with the following storage conditions to carry out storage and refreshing, wherein the storage temperature is 1-6 DEG C, the relative humidity in the cold storage is 85%-98% and the concentration of ozone gas in the cold storage is 1-25mg / m<3>. The storage and refreshing method disclosed by the invention has the beneficial effects that the field heat of the flowering cabbages picked just can be fast removed, the flowering cabbages can be effectively prevented from yellowing, withering due to water loss and decaying simultaneously, the loss of nutritional components of the flowering cabbages in the storage period can be effectively reduced, and the storage and refreshing period of the picked flowering cabbages is prolonged to 13-25 days.

Description

technical field [0001] The invention relates to a storage and fresh-keeping technology for agricultural products, in particular to a storage and fresh-keeping method for Chinese cabbage. Background technique [0002] For fresh cabbage harvested on a large scale, if the storage and preservation measures are improper, the yellowing and rot loss of cabbage will generally be as high as 80% to 100% within 5 days after harvesting. To obtain a longer storage and preservation period for fresh Chinese cabbage, three basic conditions must usually be met, namely: avoid water loss and wilting of Chinese cabbage and keep it in a good fresh state; prevent rotting of Chinese cabbage; Increase the breathing intensity, reduce the yellowing of Chinese cabbage and the loss of nutrients. [0003] At present, the methods of postharvest storage and preservation of Chinese cabbage mainly include the method reported by Situ Manquan and others, which combines three methods of refrigeration, ozone a...

AI Technical Summary

Problems solved by technology

[0004] In the above-mentioned method of Situ Manquan et al., who combined the three methods of refrigeration, ozone, and humidification to preserve the freshness of Chinese cabbage after harvesting, since the Chinese cabbage was not pre-cooled after harvesting, the field heat brought by the Chinese cabbage did not exist before storage. It is quickly and effectively removed, so that the harvested cabbage will face the risk of rapid yellowing due to high body temperature, and will increase the energy consumption of the cabbage when it is refrigerated

However, Wang Huihui and Chen Yubai only combined the two methods of cold storage and pre-cooling to preserve the freshness of Chinese cabbage after harvesting. Although pre-cooling removed the field heat of Chinese cabbage and kept it at a lower refrigeration temperature obtain better fresh-keeping, but there are following deficiencies or defects in this fresh-keeping method: 1. because the temperature in the cold storage of storing Chinese cabbage is low, cause air drying, make the Chinese cabbage stored in cold storage can lose water fast and wilt, lose Commerciality; ②Although the temperature in the cold storage for storing Chinese cabbage is low (generally 1°C to 5°C), in this storage temperature range, many pathogenic microorganisms resistant to low temperature can still grow and reproduce, which is harmful to the safety of Chinese cabbage. Preservation also poses a threat

Patent No. ZL200810026460.6) also combines the three methods of refrigeration, ozone and humidification to store and preserve fruits such as horse water oranges after harvest. The same deficiencies when these 3 methods are combined for storage and preservation of Chinese cabbage