Fresh-keeping storage method for green vegetables

A vegetable and chain technology, which is applied in the direction of fruit and vegetable preservation, food preservation, botanical equipment and methods, etc., can solve the problems of shrinkage or damage of vegetables, achieve the effects of inhibiting the growth of microorganisms, large capacity, and avoiding cut rot

Inactive Publication Date: 2018-02-23
眉山市东坡区德祥蔬菜专业合作社
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the technical problem that the vegetables in the transfer box are squeezed against each other during the cold chain transportation, which may easily cause shrinkage or damage of the vegetables. The present invention provides a fresh-keeping storage method for vegetables

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fresh-keeping storage method for green vegetables
  • Fresh-keeping storage method for green vegetables
  • Fresh-keeping storage method for green vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1. A method for fresh-keeping and storage of green vegetables includes the following steps:

[0031] a. Sort the harvested greens, remove the corrupted or damaged greens, and cut off the roots of the greens with a knife after high temperature disinfection; b. Soak the greens treated in step a in salt water for a soaking time of 10 minutes, the salt water temperature is 30-35 ℃, after soaking, rinse the greens with clean water; c. Put the washed greens in ozone-containing water and remove them, soaking time is 30 minutes; d. Use rubber Bundling the greens after step c is tied to the petiole close to the root of the greens; e. Hang the bundles of greens in the compartment of the refrigerated truck with the petiole up and the tail down to control the temperature in the compartment. 2-8℃; f. Spray water mist at intervals in the compartment to keep the surface of the vegetables moist; g. Inject carbon dioxide gas into the compartment to reduce the oxygen content in t...

Embodiment 2

[0032] Example 2, on the basis of Example 1, such as Figure 1 to Figure 4 As shown, the carriage includes a box body 100 and a number of chains 300 connected to the top of the box body 100. The chains 300 hang into the inner cavity of the box body 100. The chains 300 are provided with hanging boards 400 for hanging vegetables at intervals. The hanging boards 400 include boards. The main body 410, the lower part of the board body 410 is provided with a groove 411, the groove 411 is provided with a rubber band 412 for bundling green vegetables, the upper part of the board body 410 is provided with a connecting hole 413, and the connecting hole 413 is provided with an openable snap ring 420 , The snap ring 420 is connected to the chain 300, the box body 100 is provided with a humidifying pipe 120 for spraying water mist into the inner cavity of the box body 100, and the box body 100 is provided with a refrigeration and air-conditioning 130; On the hanging plate 400, hang the hang...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a fresh-keeping storage method for green vegetables. The fresh-keeping storage method includes the following steps that a, the harvested green vegetables are sorted, the greenvegetables which have been corrupted or damaged are removed, and roots of the green vegetables are cut off through a cutter subjected to high-temperature disinfection; b, the green vegetables processed in the step a are placed in saline water to be soaked, and the green vegetables are flushed with clear water to be clean after being soaked; c, the green vegetables which are flushed to be clean arefished out after being soaked in water containing ozone; d, the green vegetables processed in the step c are bundled up through rubber hands, wherein the bundling positions are petioles, close to theroots, of the green vegetables; e, the bundled green vegetables are hung in a carriage of a refrigerator truck at intervals, the petioles face upwards and leaf tails face downwards according to the hanging direction, and temperature in the carriage is controlled to range from 2 DEG C to 8 DEG C; f, water mist is sprayed to the green vegetables in the carriage at intervals; and g, carbon dioxide gas is input in the carriage, and the oxygen content in the carriage is decreased. The fresh-keeping storage method has the technical effect of prolonging the fresh-keeping time of the green vegetables.

Description

Technical field [0001] The invention relates to the technical field of vegetable preservation, in particular to a method for preservation and storage of green vegetables. Background technique [0002] Pak choi is a general term for leafy vegetables with fresh leaves and petioles as products. It contains minerals, vitamins, fiber and other nutrients, and has high nutritional value. Vegetables have a very high water content. After harvest, they are easily infected by harmful microorganisms such as bacteria and molds, resulting in decay and deterioration, which is not conducive to storage and transportation. After harvest, the vegetables lose their water source, resulting in reduced moisture in the tissues and cell turgor. , Which makes the vegetables lose their fresh state, such as wilting, shrinking, and loss of luster. Therefore, the research and development and application of scientific, standardized and perfect fresh-keeping methods in the logistics process of vegetables are p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): B65D90/00B65D88/74A23B7/00A23B7/16A23B7/148A23B7/04A01F25/00
CPCB65D90/0046A01F25/00A23B7/00A23B7/04A23B7/148A23B7/16B65D88/745B65D2590/0041
Inventor 李相德
Owner 眉山市东坡区德祥蔬菜专业合作社
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap