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Browning-inhibiting leafy vegetable harvesting method and device

A harvesting method and technology for browning, applied in picking machines, harvesters, protecting fruits/vegetables with a coating protective layer, etc., can solve problems such as obstacles, yellowing and public acceptance of browning chemical synthetic preservatives, etc. To achieve the effect of ensuring food safety

Active Publication Date: 2018-12-11
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for suppressing the browning of leafy vegetables by aiming at the wilting, yellowing and browning phenomena existing in the preservation of freshness and quality of leafy vegetables and the obstacles to public acceptance of chemically synthesized preservatives

Method used

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  • Browning-inhibiting leafy vegetable harvesting method and device
  • Browning-inhibiting leafy vegetable harvesting method and device
  • Browning-inhibiting leafy vegetable harvesting method and device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Green vegetables

[0058] 1. First prepare the anti-oxidation rapid absorption solution A: irradiate bamboo leaves, lotus leaves, and tea polyphenols to 20kGy, ball-mill them into nano-scale dry powder, pack them with nitrogen, add them to water in sequence of 2%, 2.5%, and 2.5%, and add Add 2% calcium powder, stir evenly, and adjust the pH to 4; then prepare fresh-keeping covering solution B: irradiate chitosan dry powder with a purity greater than 90% to 100kGy, add 2.5% to water in proportion, add 0.5% antimicrobial peptide, and stir uniform.

[0059] 2. Put the absorption liquid A and the covering liquid B into the auxiliary liquid storage tank of the special harvesting device, that is, the intelligent harvesting knife, and reserve them within 2 hours. Align the stem of the vegetable with a smart harvesting knife, and cut gently at the hypocotyl 1cm above the ground. At this time, the stem touches the contact point of the knife edge, and the first micro pump is sta...

Embodiment 2

[0064] celery

[0065] 1. First prepare the anti-oxidation rapid absorption liquid A: irradiate bamboo leaves, lotus leaves, and tea polyphenols to 20kGy, ball-mill them into nano-scale dry powder, pack them with nitrogen, add them to water in sequence according to the proportion of 2.5%, 3.0%, and 3.0%. Add 1% phytic acid and 3% calcium powder, stir evenly, and adjust the pH to 3; then prepare fresh-keeping covering solution B: irradiate chitosan dry powder with a purity greater than 90% to 100kGy, add 3.5% to water in proportion, and add antibacterial Peptide 1.0%, stir well.

[0066] 2. Put the absorption liquid A and the covering liquid B into the auxiliary liquid storage tank of the special harvesting device, namely the intelligent harvesting knife, and reserve them within 4 hours. Aim at the stem of celery with a hand-held smart harvesting knife, and cut gently at the root 2cm above the ground. At this time, the stem touches the contact point of the knife edge, and the ...

Embodiment 3

[0071] lettuce

[0072] 1. First prepare the anti-oxidation rapid absorption solution A: irradiate bamboo leaves, lotus leaves, and tea polyphenols to 20kGy, ball-mill them into nano-scale dry powder, pack them with nitrogen, add them to water in sequence of 3%, 3.5%, and 3.5%, and add Add 2% phytic acid and 1% calcium powder, stir evenly, and adjust the pH to 3; then prepare fresh-keeping covering solution B: irradiate chitosan dry powder with a purity greater than 90% to 100kGy, add 4.5% to water in proportion, and add antibacterial Peptide 1.5%, stir well.

[0073] 2. Put the absorption liquid A and the covering liquid B into the auxiliary liquid storage tank of the special harvesting device, that is, the intelligent harvesting knife, and reserve them within 6 hours. Align the lettuce stem with a hand-held intelligent harvesting knife, and cut gently at the root 1cm above the ground. At this time, the stem touches the contact point of the knife edge, and the first micro pu...

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Abstract

The invention relates to a browning-inhibiting leafy vegetable harvesting method and device. According to the browning-inhibiting leafy vegetable harvesting method and device, leafy vegetables are harvested through an intelligent harvesting tool; when the intelligent harvesting tool cuts off the stalk of a leafy vegetable, rapidly-absorbed antioxidant solution is released from the edge of the intelligent harvesting tool to the incision of the stalk of the leafy vegetable to prevent callus outflow of the leaf vegetable; during cutting, preservation covering liquid is released from the middle orthe back of the tool body of the intelligent harvesting tool to the lower portion of a vegetable body and builds films rapidly to cover the stalk and / or the stalk branches of the leafy vegetable; theintelligent harvesting tool comprises the tool body, a rapidly-absorbed antioxidant solution releasing unit and a preservation covering liquid rapidly releasing unit, wherein the rapidly-absorbed antioxidant solution releasing unit is arranged on the edge of the tool body, and the preservation covering liquid rapidly releasing device is arranged on the middle or the back of the tool body. The browning-inhibiting leafy vegetable harvesting method and device can achieve timely application of preserving agent during leafy vegetable harvesting to achieve control over leafy vegetable browning froma field harvesting stage, thereby effectively improving the freshness of the leafy vegetables and prolonging the shelf life of the leafy vegetables.

Description

technical field [0001] The invention belongs to the technical field of agricultural product preservation, and in particular relates to a harvesting method for suppressing browning of leafy vegetables and an exclusive use device. Background technique [0002] Leafy vegetables are vegetables with fresh and tender leaves and petioles as their products. Common ones include Chinese cabbage, rapeseed, lettuce, lettuce, and celery. Its growth period is short, matures quickly, and is rich in vitamins. "It will not be green for three days, and your eyes will sparkle." Leafy vegetables are the best table products in the south all year round. Leafy vegetables cannot be guaranteed to be sold immediately after picking, how to keep the fresh state before picking is the main problem to be solved in the commercialization of leafy vegetables after picking. At present, the commonly used preservation methods include low-temperature storage, fresh-keeping bag packaging, air conditioning, chemi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01D46/00A23B7/16
CPCA01D46/00A23B7/16
Inventor 赵永富侯喜林汪敏王合叶黄倩莫秀芳金铸
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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