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Method using ozone water to clean water spinach

A water spinach and ozone water technology, which is applied in the preservation, application, and food preservation of fruits and vegetables, can solve the problem that the effective cleaning method of water spinach has not been determined, and achieve the effect of strong commercial promotion value, prolonging shelf life and delaying deterioration.

Inactive Publication Date: 2019-01-25
SHANGHAI OCEAN UNIV
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Problems solved by technology

The effective cleaning method of water spinach has not been determined

Method used

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  • Method using ozone water to clean water spinach
  • Method using ozone water to clean water spinach
  • Method using ozone water to clean water spinach

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Embodiment 1

[0021] 1 Materials and methods

[0022] 1.1 Materials and reagents

[0023] Water Spinach: Purchased from the Vegetable Market on Gupalm Road, Lingang, Shanghai. Farmers deliver it to the laboratory immediately after harvesting. It is required to be fresh in color, uniform in size, free from pests and diseases, and without obvious mechanical damage.

[0024] Ascorbic acid, sodium chloride, oxalic acid, acetone, calcium carbonate powder, quartz sand, sodium bicarbonate, 2,6-dichloroindophenol salt: analytical grade, Sinopharm Chemical Reagent Co., Ltd.; plate count medium (PCA): Qingdao Haibo Biotechnology Co., Ltd.

[0025] 1.2 Instruments and equipment

[0026] LHS-100CA constant temperature and humidity incubator, Shanghai Yiheng Scientific Instrument Co., Ltd.; VS-1300L-U ultra-clean workbench, Sujing Group Antai Co., Ltd.; YXQ-LS-30SH automatic pressure steam sterilizer, Shanghai Boxun Industrial Co., Ltd.; H-2050R-1 high-speed refrigerated centrifuge, Changsha Xiangyi ...

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Abstract

The invention provides a method using ozone water to clean water spinach. The method comprises the following steps of picking jade green and fresh uniform-size water spinach without diseases and pests, mechanical damage or withering, cutting the basal part of a stem, and reserving the tender stem with length of 15 to 20cm; using the ozone water with active oxygen concentration of 1 to 2mg,L<-1> toclean for 3 to 10min; airing the cleaned water spinach for 1h under the conditions of temperature of 23+ / -1 DEG C and relative humidity of 40 to 50%; packaging each group of samples by a PE package bag of 0.18mm, wherein the weight is 80g in each bag; storing in a constant-temperature and constant-humidity box with temperature of 10+ / -1 DEG C. The method has the advantages that the deteriorationof the water spinach can be effectively delayed, the sensual quality is maintained, the shelf life is prolonged, the economic value is increased, and the commercialized popularization value is higher.

Description

technical field [0001] The invention relates to a fresh-keeping method for leafy vegetables, in particular to a method for cleaning water spinach. Background technique [0002] Water spinach (Ipomoea equatica), also known as vine vine vegetable, water spinach, macaroni, cabbage, etc., Convolvulaceae, Ipomoea genus, is a one-year or perennial vine herb, the growing season is summer and autumn, distributed in subtropical regions . Water spinach contains a lot of vitamins and trace elements, and has the effects of clearing away heat, detoxification, diuresis, and cooling blood. The leaves of water spinach are thinner, the leaf area is larger, and the water content is higher. During post-harvest circulation and sales, the quality is easy to decline, especially in hot summer. The quality reduction is mainly manifested in the dehydration and wilting of the leaves, the decrease of the content of vitamins and chlorophyll, and the increase of the number of bacterial colonies. The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153
CPCA23B7/153
Inventor 谢晶杨冲王金锋郁杰
Owner SHANGHAI OCEAN UNIV
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