Vacuum precooling storage fresh keeping method of spinach

Abstract

The invention discloses a vacuum precooling storage fresh keeping method of spinach. The method comprises the steps of firstly picking mature fresh spinach, washing away root soil, trimming the treated roots, removing withered, yellow and mashed leaves, performing ventilation to perform blow drying on the treated spinach so that no water drops exist on the surface of the spinach, and bundling the spinach of which the surface is air-dried with a rope; sprinkling distilled water to the spinach, rapidly putting the spinach to which the distilled water is sprinkled into vacuum precooling equipment, and enabling the spinach to be kept in the vacuum precooling equipment for 5-10min until the final temperature of the precooled spinach is 3-5 DEG C; sterilizing the vacuum precooled spinach through ultraviolet irradiation, and loading the sterilized spinach into PE opened fresh keeping bags; and finally putting the PE opened fresh keeping bags in a refrigerated cabinet of which the inner temperature is 3-5 DEG C, sprinkling nutrient solutions to spinach roots, completely charging mixed gas including ingredients of oxygen, carbon dioxide and inert gas or nitrogen into the refrigerated cabinet, and performing sealed preservation in the refrigerated cabinet. According to the vacuum precooling storage fresh keeping method disclosed by the invention, firstly the fresh-picked spinach is subjected to vacuum precooling and water replenishing treatment, and then the treated spinach is put in the refrigerated cabinet having definite condition for fresh keeping storage, so that the fresh keeping time of the spinach is successfully prolonged.

Description

technical field [0001] The invention relates to the technical field of vegetable fresh-keeping, in particular to a vacuum precooling storage and fresh-keeping method for spinach. Background technique [0002] my country's vegetable production and consumption are the first in the world, but because fresh vegetables need to be transported for a certain period of time after picking, they can reach various markets and then enter each household. Vegetables are often transported by logistics or stored for too long. And because of the limitations of factors such as the small size of the existing fresh-keeping refrigerators, limited condition parameters, and high cost, it is not convenient to use during transportation or when storing vegetables in large quantities. Putting fresh vegetables into an open car hopper or directly placing batches of fresh vegetables in piles in a storage room with poor conditions or directly outside, this will lead to improper fresh-keeping, which will quic...

AI Technical Summary

Problems solved by technology

[0002] my country's vegetable production and consumption are the first in the world, but because fresh vegetables need to be transported for a certain period of time after picking, they can reach various markets and then enter each household. Vegetables are often transported by logistics or stored for too long. And because of the limitations of factors such as the small size of the existing fresh-keeping refrigerators, limited condition parameters, and high cost, it is not convenient to use during transportation or when storing vegetables in large quantities. Putting fresh vegetables into an open car hopper or directly placing batches of fresh vegetables in piles in a storage room with poor conditions or directly outside, this will lead to improper fresh-keeping, which will quickly cause the vegetables to deteriorate, change color and become stale, and the rate of nutrient loss is high. As high as 30%, in order to adapt to people's living habits of advocating natural and healthy, the development of efficient and safe vegetable preservation technology has become an important research topic in the field of vegetable insurance in my country

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