Radio frequency pretreatment-low temperature controlled atmosphere storage method of fruit vegetables

Abstract

The invention relates to a radio frequency pretreatment-low temperature controlled atmosphere storage method of fruit vegetables, and belongs to the technical field of fruit and vegetable freshness preservation. The radio frequency pretreatment-low temperature controlled atmosphere storage method of fruit vegetables comprises the following steps of performing heat shock pretreatment on fruit vegetables by adopting a radio-frequency device and performing thermal insulation treatment on the pretreated fruit vegetables by utilizing a hot air apparatus, wherein the time and temperature of the heatshock pretreatment are controlled so as to kill spoilage bacteria and microorganisms; performing controlled atmosphere storage on the heat shock pretreated fruit vegetables under low temperature; performing real-time detection of flavor change of the fruit vegetables during the storage process by adopting an electronic nose technology; immediately performing cold injury rate detection and spoilage bacterium and microorganism content detection on the detected fruit vegetables after flavor changes; and predicting the cold injury rate and the spoilage bacterium and microorganism content by establishing partial least square models between electronic nose response signals and the cold injury rate and the spoilage bacterium and microorganism content. Compared with the prior art, the radio frequency pretreatment-low temperature controlled atmosphere storage method of fruit vegetables has the advantages of simple, safe and accurate operations, as well as rational structure and so on; and thus, a guarantee for high-quality storage of fruits and vegetables is provided.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a radio-frequency pretreatment-low-temperature controlled-atmosphere storage method of fruits and vegetables. Background technique [0002] In the process of storage and transportation, harvested fruits and vegetables lose the supply of nutrients from the outside world, and their own life activities are still going on, so they often appear softening, aging, and microbial infection, resulting in deterioration and rot, resulting in serious losses. Temperature is one of the important factors that determine the storage quality of fruits and vegetables. Low-temperature refrigeration can affect the physical, chemical and mutagenic reactions of fruits and vegetables, inhibit the growth and reproduction of microorganisms, and prolong the storage life. However, cold-sensitive fruits and vegetables are more sensitive to low temperature, and are pr...

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Problems solved by technology

The above patents are all based on the predictions of carbon dioxide, ethylene and other gases in the storage environment, which are not holistic