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Fresh-keeping method of fresh-eating green peppers

A fresh-keeping method and green pepper technology are applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., which can solve the problems of easy discoloration and redness, easy to lose water, wilt, rot, etc., and achieve the effect of prolonging the fresh-keeping period.

Inactive Publication Date: 2018-06-15
XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of fresh-keeping methods for green peppers, but the existing fresh-keeping methods have the following problems: easy to lose water and wilt, easy to produce low-temperature damage, easy to change color and turn red, easy to produce carbon dioxide gas damage or rot (microbial infestation disease); At present urgently need to find a kind of effective, practical method that prolongs the fresh-keeping period of fresh green pepper

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0022] A preservation method for fresh green peppers: picking fresh green peppers with stalks in the morning on a sunny day, selecting fresh green peppers with no skin spots and no mechanical damage; precooling the above fresh green peppers to 11°C within 12 hours after picking, and then 0.5 mg / m by weight to volume ratio of 1-methylcyclopropene and pepper storage space 3 , with chlorine dioxide and pepper storage space according to the weight volume ratio of 3mg / m 3 Fumigate for 8 hours; pack the precooled and fumigated green peppers in 3kg / bag with 0.01mm (thickness) nano-moisture-permeable modified-atmosphere storage bags; place the above-mentioned nano-moisture-permeable modified-atmosphere storage bags containing green peppers in the fresh-keeping warehouse , using the double-temperature preservation method for preservation. In the early stage of storage (1-30 days in storage), the fresh-keeping temperature is controlled at 11±0.5°C, and in the later stage of storage (31-...

Embodiment 2

[0024] A preservation method for fresh green peppers: picking fresh green peppers with stalks and no skin spots and no mechanical damage in the morning on a sunny day; precooling the fresh green peppers to 11.5°C within 12 hours after picking, and With 1-methylcyclopropene and pepper storage space, the ratio of weight to volume is 1.0mg / m 3 , with chlorine dioxide and pepper storage space according to the weight volume ratio of 3.2mg / m 3 Fumigate for 10 hours; pre-cooled and fumigated green peppers are divided into 3kg / packs with 0.01-0.03mm (thickness) nano-moisture-permeable modified-atmosphere storage bags; In the warehouse, the double-temperature preservation method is used for preservation. In the early stage of storage (1-30 days in the warehouse), the fresh-keeping temperature is controlled at 11±0.5°C, and in the later stage of storage (31-90 days in the warehouse), the fresh-keeping temperature is controlled at 12±0.5°C The relative temperature inside the above-menti...

Embodiment 3

[0026] A preservation method for fresh green peppers: picking fresh green peppers with stalks in the morning on a sunny day, selecting fresh green peppers with no skin spots and no mechanical damage; precooling the above fresh green peppers to 11°C within 12 hours after picking, and then With 1-methylcyclopropene and pepper storage space, the ratio of weight to volume is 1.5mg / m 3 , with chlorine dioxide and pepper storage space according to the weight volume ratio of 3.5mg / m 3 Fumigate for 12 hours; pre-cooled and fumigated green peppers are divided into 3kg / packs with 0.03mm (thickness) nano-moisture-permeable modified-atmosphere storage bags; , using the double-temperature preservation method for preservation. In the early stage of storage (1-30 days in storage), the fresh-keeping temperature is controlled at 11±0.5°C, and in the later stage of storage (31-90 days in storage), the fresh-keeping temperature is controlled at 12±0.5°C; the above The relative temperature insid...

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PUM

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Abstract

The present invention discloses a fresh-keeping method for fresh-eating green peppers, and relates to the technical field of fruit and vegetable fresh-keeping. The fresh-keeping method of the invention includes the following steps: picking and selecting: picking and selecting fresh green peppers with stems but without disease spots on the surface or mechanical damage; precooling and fumigating: precooling the fresh green peppers, and then fumigating the precooled fresh green peppers with 1-methylcyclopropene and chlorine dioxide; separate packing with fresh-keeping bags: putting the precooledand fumigated green peppers into nanoscale moisture-permeable modified-atmosphere fresh-keeping bags; and fresh-keeping storehouse storing and freshness keeping: storing the nanoscale moisture-permeable modified-atmosphere fresh-keeping bags filled with the green peppers in a fresh-keeping storehouse, and carrying out a two-temperature fresh-keeping method for freshness keeping. The fresh-keepingmethod of the invention can extend the fresh-keeping period of the green peppers from 50 days to 3 months, and can reduce the rotting rate from 30% to 5%; and the green peppers hardly turn red duringstorage, so that the fresh-keeping method is of practical significance and worthy of being popularized and used.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping method for fresh green peppers. Background technique [0002] Green peppers and red peppers are collectively referred to as peppers. Green peppers are rich in vitamin C, and the content of vitamin C per 100 grams of peppers is as high as 198 mg, ranking first among vegetables. At the same time, it is also rich in vitamin B, carotene, calcium, iron and other minerals, and is deeply loved by consumers. [0003] There are many kinds of fresh-keeping methods for green peppers, but the existing fresh-keeping methods have the following problems: easy to lose water and wilt, easy to produce low-temperature damage, easy to change color and turn red, easy to produce carbon dioxide gas damage or rot (microbial infestation disease); There is an urgent need to find an effective and practical method for prolonging the fresh-keeping period of fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/148
CPCA23B7/148A23B7/154A23B7/157A23V2002/00A23V2250/11A23V2250/126
Inventor 赵志永李冀新朱明
Owner XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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