Green vegetable chlorophyll-fixing freshness-preserving agent and freshness-preserving use method

Abstract

The present invention relates to a chlorophyll-fixing freshness-preserving agent. The chlorophyll-fixing freshness-preserving agent comprises the following components: proline, glycine, glutamic acid,L-arginine, titanium citrate, calcium chloride, zinc acetate, cholesterol, methyl salicylate and water. Before use, 1-MCP pre-treatment fumigation, UVB post-irradiation and modified atmosphere storage are conducted. A freshness-preserving method can significantly increase chlorophyll content of green vegetables during storage, at the same time reduces weight loss rate, maintains storage quality of crispness and tenderness, etc. of the green vegetables, delays decay and deterioration, and is suitable for freshness-preserving of whole green vegetables or sliced green vegetables.

Description

technical field [0001] The invention belongs to the field of fresh-keeping technology, in particular to a green vegetable fast-green fresh-keeping agent, its use method and fresh-keeping method. Background technique [0002] Green vegetables, especially green leafy vegetables, are popular among consumers because of their rich nutrition, high quality and high yield, short cultivation period and strong adaptability. However, its leaf surface area is large, its water content is high, and its tissue is crisp and tender. After harvesting, it is prone to problems such as yellowing, chlorosis, dehydration, wilting, mildew and rot, and the loss is very serious. It is a kind of vegetable that is difficult to keep fresh. [0003] The green color of green vegetables mainly comes from chlorophyll. Chlorophyll is not only a reflection of post-harvest quality and freshness, but also a nutritional indicator of itself, and one of the measurement standards for commodity value. Chlorophyll i...

AI Technical Summary

Problems solved by technology

Chlorophyll is very sensitive to changes in external conditions, which leads to yellowing and chlorosis of green leafy vegetables during storage, which seriously affects the quality of green leafy vegetables

[0004] At present, most of the research on green vegetable preservation adopts physical preservation methods, such as low-temperature refrigeration preservation and MAP air conditioning preservation. Due to the limited preservation effect of physical preservation methods, the problem of yellowing and chlorosis of green vegetables during storage has not been well solved. Problem, therefore develop a kind of high-efficiency, green, safe nutrient preservative and fresh-keeping method thereof, have the effect of keeping green vegetables crisp and tender, reducing weight loss rate, improving the phenomenon of yellowing and chlorosis, prolonging the storage period, and the economic value produced huge

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