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Green pepper low-temperature preservation method

A low-temperature preservation technology for green peppers, which is applied in food preservation, preservation of fruits/vegetables through freezing/refrigeration, freshness of fruits and vegetables, etc., can solve the problems of green peppers deteriorating and affecting eating quality, and achieve delayed rot, no pollution and side effects, and edible value good effect

Pending Publication Date: 2019-12-13
HUBEI UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The pathogenic microorganisms in the storage and transportation of green peppers are mainly bacteria and insects, which can easily cause the deterioration of the stored green peppers, thus affecting the edible quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0037] A kind of green pepper cryopreservation method, comprises the following steps,

[0038] 1) Use 0.5ul / L methylcyclopropene to fumigate the harvested green pepper for 4 hours;

[0039] 2) Soak the fumigated green peppers in purified water for 5 minutes;

[0040] 3) Blow dry the surface of the green pepper;

[0041] 4) green peppers are sprayed with oily wax containing a low-temperature preservative;

[0042] 5) drying the green pepper surface;

[0043] 6) Store the dried green peppers in a cold storage at a temperature of 4°C and a relative humidity of 70%.

[0044] 2. The low-temperature preservation method for green peppers, the low-temperature preservation agent described in step 4) is one or more of rose essential oil, mugwort leaf extract, and sunflower seed husk extract.

[0045] The Artemisia argyi extract is prepared by the following method:

[0046] a. Dry and pulverize the Artemisia argyi leaves and add 30% ethanol aqueous solution, the total weight of the ...

no. 2 example

[0063] A kind of green pepper cryopreservation method, comprises the following steps,

[0064] 1) Use 0.8ul / L methylcyclopropene to fumigate the harvested green pepper for 5 hours;

[0065] 2) Soak the fumigated green peppers in pure water for 8 minutes;

[0066] 3) Blow dry the surface of the green pepper;

[0067] 4) green peppers are sprayed with oily wax containing a low-temperature preservative;

[0068] 5) drying the green pepper surface;

[0069] 6) Store the dried green peppers in a cold storage at a temperature of 4°C and a relative humidity of 75%.

[0070] 2. The low-temperature preservation method for green peppers, the low-temperature preservation agent described in step 4) is one or more of rose essential oil, mugwort leaf extract, and sunflower seed husk extract.

[0071] The Artemisia argyi extract is prepared by the following method:

[0072]a. Dry and pulverize the Artemisia argyi leaves, add 40% ethanol aqueous solution, the total weight of the ethanol ...

no. 3 example

[0089] A kind of green pepper cryopreservation method, comprises the following steps,

[0090] 1) Use 1.0ul / L methylcyclopropene to fumigate the harvested green peppers for 6 hours;

[0091] 2) Soak the fumigated green peppers in pure water for 10 minutes;

[0092] 3) Blow dry the surface of the green pepper;

[0093] 4) green peppers are sprayed with oily wax containing a low-temperature preservative;

[0094] 5) drying the green pepper surface;

[0095] 6) Store the dried green peppers in a cold storage at a temperature of 4°C and a relative humidity of 80%.

[0096] 2. The low-temperature preservation method for green peppers, the low-temperature preservation agent described in step 4) is one or more of rose essential oil, mugwort leaf extract, and sunflower seed husk extract.

[0097] The Artemisia argyi extract is prepared by the following method:

[0098] a. Dry and pulverize the Artemisia argyi leaves, add 50% ethanol aqueous solution, the total weight of the ethan...

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PUM

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Abstract

The invention discloses a low-temperature preservation method of green peppers. The low-temperature preservation method comprises the following specific steps: 1) fumigating harvested green peppers with 0.5-1.0 mu l / L of methylcyclopropene for 4-6 hours; 2) soaking the fumigated green peppers in purified water for 5-10 minutes; 3) drying the surfaces of the green peppers; 4) spraying oil wax containing a low-temperature preservation agent on the green peppers; 5) drying the surfaces of the green peppers; and 6) storing the dried green peppers in a refrigeration house with the temperature of 4DEG C and the relative humidity of 70%-80%. The low-temperature preservation method of the green peppers is reliable, effective, free of pollution and small in side effect.

Description

technical field [0001] The invention relates to a low-temperature preservation method, in particular to a low-temperature preservation method for green peppers. Background technique [0002] Green pepper is an annual or perennial herbaceous plant. It is characterized by large fruit and mild or even non-spicy taste. It is eaten as a vegetable rather than as a seasoning. Because it is emerald green bright-coloured, the kind newly cultivated also has multiple colors such as red, yellow, purple, therefore not only can have a dish of one's own, is also widely used in garnishes. Green peppers evolved in North America from peppers native to the tropical regions of Central and South America. After long-term cultivation and domestication and artificial selection, the fruit volume increased, the flesh became thicker, the spicy taste disappeared, and the number of carpels and ovary cavities increased. . It was introduced in China more than 100 years ago and is now widely cultivated t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/152A23B7/16
CPCA23B7/04A23B7/152A23B7/16
Inventor 黄升谋
Owner HUBEI UNIV OF ARTS & SCI
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