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A kind of preservation method of okra
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A fresh-keeping method and consistent technology, applied in the fields of fruit and vegetable fresh-keeping, food preservation, and protection of fruits/vegetables with a coating protective layer, etc., can solve problems such as loss of edible value, large surface area of fruit, and fine fluff, etc., and achieve an obvious fresh-keeping effect Effect
Active Publication Date: 2021-08-27
GUILIN UNIVERSITY OF TECHNOLOGY
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Abstract
Description
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Problems solved by technology
However, because the okra fruit has a large surface area and fine fluff, it is prone to dehydration, aging and loss of edible value after harvesting. These factors have greatly affected the consumption and circulation of okra. Therefore, a safe and effective way is adopted to keep fresh okra. It can improve the application quality of okra in storage, preservation, processing, etc.
Method used
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Embodiment 1
[0016] (1) Pretreatment: choose okra with uniform size, uniform color, no mechanical damage and pests and diseases as experimental materials, wash with water and dry for later use.
[0017] (2) Sterilization treatment: Soak the okra pretreated in the step (1) with 0.1% Sparco for 1 min.
[0018] (3) Fresh-keeping treatment: fully soak the okra in step (2) in clear water for 3 minutes, after the coating is uniform, put it in a ventilated place to dry naturally.
[0019] (4) Store at room temperature: store the okra obtained in step (3) at room temperature (24° C. to 26° C.).
[0020] After storage for 18 days, the weight loss rate of okra was 11.1%, and the chlorophyll content was 0.0745mg / g, V C The content is 3.61mg / 100g.
Embodiment 2
[0022] (1) Pretreatment: choose okra with uniform size, uniform color, no mechanical damage and pests and diseases as experimental materials, wash with water and dry for later use.
[0023] (2) Sterilization treatment: Soak the okra pretreated in the step (1) with 0.2% Sparco for 3 minutes.
[0024] (3) Fresh-keeping treatment: fully soak the okra in step (2) in 5 mmol / L γ-GABA solution for 3 minutes, after the coating is uniform, put it in a ventilated place to dry naturally.
[0025] (4) Store at room temperature: store the okra obtained in step (3) at room temperature (24° C. to 26° C.). After storage for 18 days, the weight loss rate of okra was 8.7%, and the chlorophyll content was 0.086mg / g, V C The content is 5.55mg / 100g.
Embodiment 3
[0027] (1) Pretreatment: choose okra with uniform size, uniform color, no mechanical damage and pests and diseases as experimental materials, wash with water and dry for later use.
[0028] (2) Sterilization treatment: Soak the okra pretreated in the step (1) with 0.5% Sparco for 3 minutes.
[0029] (3) Fresh-keeping treatment: fully soak the okra in step (2) in 10mmol / L γ-GABA solution for 3 minutes, after the coating is uniform, put it in a ventilated place to dry naturally.
[0030] (4) Store at room temperature: store the okra obtained in step (3) at room temperature (24° C. to 26° C.). After storage for 18 days, the weight loss rate of okra was 10.1%, the chlorophyll content was 0.1025mg / g, and the VC content was 6.11mg / 100g.
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Abstract
The invention discloses a fresh-keeping method for okra, which comprises the following steps: (1) pretreatment: select and select okra with uniform size, uniform color, and no mechanical damage, disease and insect damage as experimental materials, wash with clean water, and dry for later use. (2) Sterilization treatment: Soak the okra pretreated in step (1) with 0.1-0.5% Sperke for 1-3min. (3) Fresh-keeping treatment: fully soak the okra in step (2) in the γ-aminobutyric acid solution with a concentration of 0-15mmol / L for 2-5min, after the coating is uniform, put it in a ventilated place to dry naturally. (4) Store at room temperature: store the okra obtained in step (3) at room temperature (24° C. to 26° C.). Experiments have proved that this technology is practical, safe and effective. After 18 days of treatment of okra, the water loss of okra is reduced, the content of chlorophyll is increased by 37%, and the content of Vc is increased by 69%. It can effectively prolong the shelf life and storage quality of okra after harvest.
Description
technical field [0001] The invention relates to a storage and fresh-keeping technology for fruits and vegetables, in particular to a fresh-keeping method for okra. Background technique [0002] Okra (Abelmoschus esculentus) belongs to the Malvaceae okra genus annual herbaceous plant. The fruit is tender and tender, with a luscious taste and a unique flavor. Because the fruit contains relatively rich viscous polysaccharides, proteins, vitamins and flavonoids, it not only has a relatively high High nutritional value, but also has a certain health care function. As society pays more and more attention to green and organic vegetables, okra, as one of the vegetables with both nutritional and health functions, has gained more and more attention. However, because the okra fruit has a large surface area and fine fluff, it is prone to dehydration, aging and loss of edible value after harvesting. These factors have greatly affected the consumption and circulation of okra. Therefore, ...
Claims
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Application Information
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