Storage and fresh-keeping method for pepper

A technology for storage and preservation of peppers, which is applied in the field of storage and preservation of agricultural products. It can solve the problems of chemical reagent residues in peppers and the softening of peppers due to dehydration, and achieve the effects of inhibiting microbial infection, preventing the consumption of water and organic matter, and reducing chilling damage.

Inactive Publication Date: 2019-06-18
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the storage and preservation of peppers is mainly based on chemical preservation. Before storage, chemical fungicides must be used for sterilization and disinfection. Some sterilization and disinfection will be added during storage, which will cause chemical reagent residues in peppers. At the same time, peppers are easily dehydrated and softened during storage. Therefore, there is an urgent need to develop a green, quality and safe pepper storage and preservation method in combination with actual production.

Method used

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  • Storage and fresh-keeping method for pepper
  • Storage and fresh-keeping method for pepper
  • Storage and fresh-keeping method for pepper

Examples

Experimental program
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Effect test

Embodiment 1

[0060] (1) Raw material screening: select fresh peppers with consistent maturity, regular shape, uniform length, uniform color, and no obvious mechanical damage or pest damage in appearance. The initial moisture content is 95%, the average single fruit weight is about 28g, and the length is about 8cm;

[0061] (2) Pre-cooling: Spread the screened peppers in a plastic frame, spray evenly with a high-pressure sprayer to replenish water, so that the water replenishment rate of fresh peppers reaches 5%, and place them together with the plastic frame in a vacuum chamber for pre-cooling. The pressure is 8KPa, the final pre-cooling temperature is 9°C, and the pre-cooling time is 10 minutes;

[0062] (3) Cleaning: Clean the precooled peppers with ultrasonic bubbles, and equip with an ozone generator, so that the ozone concentration in the cleaning water is 2mg / L, the cleaning temperature is 12°C, and the time is 3min;

[0063] (4) Heat shock treatment: Spread 200g of washed peppers in...

Embodiment 2

[0068] (1) Raw material screening: select fresh peppers with consistent maturity, regular shape, uniform length, uniform color, and no obvious mechanical damage or pest damage in appearance. The initial moisture content is 95%, the average single fruit weight is about 28g, and the length is about 8cm;

[0069] (2) Pre-cooling: Spread the screened peppers in a plastic frame, spray evenly with a high-pressure sprayer to replenish water, so that the water replenishment rate of fresh peppers reaches 4%, and place them together with the plastic frame in a vacuum chamber for pre-cooling. The pressure is 6KPa, the final pre-cooling temperature is 6°C, and the pre-cooling time is 20 minutes;

[0070] (3) Cleaning: Clean the precooled peppers with ultrasonic bubbles, and equip with an ozone generator, so that the ozone concentration in the cleaning water is 0.5 mg / L, the cleaning temperature is 15° C., and the time is 4 minutes;

[0071] (4) Heat shock treatment: Spread 200g of washed ...

Embodiment 3

[0076] (1) Raw material screening: select fresh peppers with consistent maturity, regular shape, uniform length, uniform color, and no obvious mechanical damage or pest damage in appearance. The initial moisture content is 95%, the average single fruit weight is about 28g, and the length is about 8cm;

[0077] (2) Pre-cooling: spread the screened peppers in a plastic frame, spray evenly with a high-pressure sprayer to replenish water, so that the water replenishment rate of fresh peppers reaches 6%, and place them together with the plastic frame in a vacuum chamber for pre-cooling. The pressure is 7KPa, the final pre-cooling temperature is 12°C, and the pre-cooling time is 5 minutes;

[0078] (3) Cleaning: Clean the precooled peppers with ultrasonic bubbles, and equip with an ozone generator, so that the ozone concentration in the cleaning water is 3 mg / L, the cleaning temperature is 10° C., and the time is 2 minutes;

[0079] (4) Heat shock treatment: spread 200g of washed pe...

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Abstract

The invention relates to the technical field of storage and fresh-keeping of agricultural products, and discloses a storage and fresh-keeping method of a pepper. The method comprises the following steps of: pre-cooling and cleaning the pepper, carrying out heat shock treatment and calcium infiltration treatment on the pepper, packaging and storing the pepper after cooling, wherein the heat shock treatment comprises the following step of soaking the cleaned pepper in water at the temperature of 45-55 DEG C; and the calcium infiltration treatment comprises the step of soaking the heat-shock-treated pepper in a calcium ascorbate solution. According to the storage and fresh-keeping method of the pepper, the low-temperature dynamic air-conditioning storage and fresh-keeping method combining theheat shock treatment and the vacuum calcium infiltration treatment is adopted, so that the heat shock treatment is beneficial to improving the resistance of the pepper during storage, the calcium infiltration treatment is beneficial to stabilizing the cell wall structure of the pepper, the operation is simple, no harmful residue exists, and the product quality can be ensured to be green and safe.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a method for storage and preservation of peppers. Background technique [0002] Capsicum is one of the vegetable crops with the largest cultivated area in my country, and it has high nutritional function and medicinal value. According to statistics from the Food and Agriculture Organization of the United Nations, in 2016, my country's pepper planting area was 703,000 hectares, with an output of 17.458 million tons, ranking first in the world in both planting area and output. Peppers are rich in capsaicin compounds, capsanthin, polyphenols, carotenoids, vitamin C and other nutrients, among which the content of vitamin C ranks first in vegetables. Chili can not only increase appetite and promote digestion, but also relieve chest and abdomen cold pain, stop dysentery, kill parasites in stomach and abdomen, control heart disease and coronary...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/015A23B7/04A23B7/148A23B7/152A23B7/154A23L3/015A23N12/02
Inventor 王蓉蓉陈宇昱徐海山丁胜华
Owner HUNAN AGRICULTURAL UNIV
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