Potato storage method

A technology of potato and plant active liquid, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of difficult preservation of fresh potatoes, accelerated freshness reduction, and reduced nutritional content, so as to achieve sustainable development and utilization. Decreases the speed of aging and suppresses the effect of respiratory strength

Inactive Publication Date: 2018-11-06
舒城县顺发蔬菜专业合作社 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh potatoes are not easy to preserve, and they tend to turn green and germinate. The existing storage methods mostly use cooling and darkening, isolation and drying, and soaking in chemical agents. Other substances harmful to human health

Method used

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  • Potato storage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method of storing potatoes, comprising the steps of:

[0018] (1) Soak the newly unearthed potatoes in warm water at 24°C for 30 minutes. Add 0.5% of the plant active liquid to the warm water. After soaking, stir and wash at low speed to remove the sundries on the surface. If the epidermis is damaged, wipe off the moisture on the surface of the potato, and then coat the surface with a layer of 0.1 mm thick anhydrous calcium chloride and anhydrous copper sulfate mixed powder, and place it in a ventilated and cool place with a temperature of 23 ℃ to air dry for 2 days;

[0019] (2) Wrap the air-dried potatoes with a fresh-keeping material with a coating thickness of 1.0 cm, then wrap them with a plastic wrap, and store them in a dark environment with a temperature of 10°C and a relative humidity of 55%. Cover 3 centimeters of dry straw mats, and the fresh-keeping material is made of the following components in parts by weight: 80 parts of clay, 40 parts of diatomaceous ...

Embodiment 2

[0026] A method of storing potatoes, comprising the steps of:

[0027] (1) Soak the newly unearthed potatoes in warm water at 26°C for 35 minutes, add 0.55% of the plant active liquid in the warm water, stir and wash at low speed after soaking to remove the sundries on the surface, and then remove them. Avoid cleaning. If the epidermis is damaged, wipe off the moisture on the surface of the potato, then coat the surface with a layer of 0.15 mm thick anhydrous calcium chloride and anhydrous copper sulfate mixed powder, and place it in a ventilated and cool place with a temperature of 24 ℃ to air dry for 2-3 days ;

[0028] (2) Wrap the air-dried potatoes with fresh-keeping material with a thickness of 1.3 cm, then wrap them with plastic wrap, and store them in a dark environment with a temperature of 12°C and a relative humidity of 58%. Covering 3.5 centimeters of dry grass mats, the fresh-keeping material is made of the following components in parts by weight: 85 parts of cla...

Embodiment 3

[0035] A method of storing potatoes, comprising the steps of:

[0036] (1) Soak the newly unearthed potatoes in warm water at 28°C for 40 minutes. Add 0.6% of the plant active liquid to the warm water. After soaking, stir and wash at low speed to remove the sundries on the surface. If the epidermis is damaged, wipe off the moisture on the surface of the potato, then coat the surface with a layer of 0.2 mm thick anhydrous calcium chloride and anhydrous copper sulfate mixed powder, and place it in a ventilated and cool place with a temperature of 25°C to air dry for 3 days;

[0037] (2) Wrap the air-dried potatoes with fresh-keeping material with a thickness of 1.5 cm, then wrap them with plastic wrap, and store them in a dark environment with a temperature of 15°C and a relative humidity of 60%. Cover 4 centimeters of dry grass mats, and the fresh-keeping material is made of the following components in parts by weight: 90 parts of clay, 50 parts of diatomaceous earth, 6 parts o...

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PUM

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Abstract

The invention relates to the technical field of modern agriculture industry and discloses a potato storage method. The potato storage method is characterized in that the potato surfaces are covered with a layer of a preservative material, so the respiratory intensity of the potatoes can be effectively inhibited, the depletion rate of starch, reducing sugar and other respiratory substrates in the potatoes is extremely low in the storage process, the water content of the potatoes is maintained, accumulation of active oxygen is reduced and prevented from generating toxic action on a body, the aging rate is reduced, the vitamin content is ensured not to be influenced by aging, the parenchyma cell membranes of the potatoes are protected, and the ascending speed of cell membrane permeability isreduced in the storage process. The potato storage method can improve the appearance of the potatoes during storage, can achieve the purpose of preservation, improves the shelf life of the potatoes, solves seasonal and regional problems, better meets the market demand, can realize sustainable development and utilization of potato resources and is a technical scheme worthy of popularization and utilization.

Description

technical field [0001] The invention belongs to the technical field of modern agricultural industry, and particularly relates to a method for storing potatoes. Background technique [0002] Potatoes have only been introduced to China for more than 300 years. It is said that it was introduced by overseas Chinese from Southeast Asia. In the 21st century, China's potato planting area ranks second in the world. Potato has high yield, rich nutrition and strong adaptability to the environment. It has now spread all over the world, tropical and subtropical countries even in winter or It can also be cultivated in cool seasons for higher yields. The main potato producing areas in China are the southwest, northwest, Inner Mongolia and northeast regions. The unique geographical environment and natural conditions make Dingxi one of the best potato growing areas in China and even in the world. Dingxi has become one of the three main potato producing areas in the country, the largest b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 包训发
Owner 舒城县顺发蔬菜专业合作社
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