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A fresh-keeping method for prolonging the storage period of asparagus

A kind of asparagus, high-quality technology, applied in the fresh-keeping field of prolonging the storage period of asparagus, can solve the problems of reducing metabolic rate, easy yellowing of asparagus, prolonging storage period, etc., and achieve the effect of prolonging storage period, low cost and prolonging fresh-keeping period

Active Publication Date: 2021-10-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention uses different pretreatments combined with modified atmosphere packaging for asparagus freshness preservation, which can inhibit the growth of microorganisms, inhibit the rot and deterioration of asparagus, reduce the metabolic rate, maintain nutritional quality, and delay the aging of asparagus, thereby achieving the goal of extending the storage period. The purpose is to solve the problem that asparagus is prone to yellowing, lignification, mildew and soft rot during storage in the past

Method used

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  • A fresh-keeping method for prolonging the storage period of asparagus
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  • A fresh-keeping method for prolonging the storage period of asparagus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053]Example 1: Ultrasonic treatment and gibberellin acetate combined with modified atmosphere packaging

[0054] (1) Select superior grade asparagus with stem length of 25cm, diameter of 16-18mm, no bending, no mechanical damage, abrasion and rot;

[0055] (2) Ultrasonic treatment is applied to the superior grade asparagus selected in step (1), the asparagus is immersed in an ultrasonic generator containing water, and the ultrasonic power is 360W and the ultrasonic time is 10min, and the asparagus is taken out and drained;

[0056] (3) the supersonic asparagus of step (2) is soaked in the composite preservative of acetic acid and gibberellin, described by every L preservative, the acetic acid concentration is adjusted to be 20mL / L, and the gibberellin concentration is 50mg / L, soaking time 10min, then take out and drain quickly;

[0057] (4) the asparagus obtained by step (3) is carried out modified atmosphere packaging with a modified atmosphere packaging machine, and the g...

Embodiment 2

[0059] Example 2: Ultrasonic treatment and 1-methylcyclopropene combined with modified atmosphere packaging

[0060] (1) Select superior grade asparagus with stem length of 25cm, diameter of 16-18mm, no bending, no mechanical damage, abrasion and rot;

[0061] (2) Ultrasonic treatment is applied to the superior grade asparagus selected in step (1), the asparagus is immersed in an ultrasonic generator containing water, and the ultrasonic power is 360W and the ultrasonic time is 10min, and the asparagus is taken out and drained;

[0062] (3) using the supersonic asparagus of step (2) to use 1-methylcyclopropene with a mass concentration of 0.002% to 0.02%, and a fumigation time of 24h;

[0063] (4) the asparagus obtained by step (3) is carried out modified atmosphere packaging with a modified atmosphere packaging machine, and the gas component is 0 2 5%, CO 2 for 10% and N 2 It is 85%, and it is packed in low-density polyethylene antibacterial fresh-keeping bags, and the thic...

Embodiment 3

[0065] Example 3: Selection of Ultrasonic Conditions

[0066] 1. Selection of ultrasonic power:

[0067] Asparagus was treated with the method of Reference Example 2, the only difference was that the ultrasonic power was adjusted to 100W and 360W, and other parameters were the same as those of Example 2. On the 40th day of storage, the surface microbial quantity and nutritional quality of asparagus were shown in Table 1.

[0068] 2. Selection of ultrasonic time:

[0069] Asparagus was treated with the method of Reference Example 2, the only difference was that the ultrasonic time was adjusted to 5, 10, and 15 min, and other parameters were the same as those of Example 2. On the 40th day of storage, the surface microbial quantity and nutritional quality of asparagus were shown in Table 1.

[0070] Table 1

[0071]

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Abstract

The invention discloses a fresh-keeping method for prolonging the storage period of asparagus, which belongs to the application field of agricultural product storage and fresh-keeping technology. The fresh-keeping method is to process the asparagus with ultrasonic waves and preservatives, and then carry out modified-atmosphere packaging. The inventive method suppresses the rot and deterioration of asparagus well, and the total number of bacterial colonies on the surface, the total number of molds and yeasts have decreased by about 1.5 logs and 2 logs respectively; at the same time, the inventive method inhibits the respiration of asparagus, retains soluble solids, The content of Vc and chlorophyll inhibits the formation of lignin, thereby maintaining the quality of asparagus and extending the storage period of asparagus to 40 days. In this aspect, according to the quality characteristics of asparagus, the technical process design is reasonable, the cost is low and it is suitable for industrialized production.

Description

technical field [0001] The invention relates to a fresh-keeping method for prolonging the storage period of asparagus, and belongs to the technical field of storage and fresh-keeping of agricultural products. Background technique [0002] Green asparagus (Asparagus officinalis L.), also known as Shi Diaobai and Asparagus, belongs to the genus Asparagus in the Liliaceae family, and is known as the "King of Vegetables" in the international market. Asparagus is rich in nutrients, rich in vitamins, inorganic salts and polyphenols and other nutrients. In addition, asparagus also has extremely high medicinal value. Modern medical research has proved that asparagus can not only enhance human physical strength and eliminate fatigue, but also have preventive effects on atherosclerosis and anti-cancer. [0003] However, due to the high water content of the tender stems of asparagus, the respiration is vigorous after harvesting, resulting in a large consumption of nutrients, chlorosis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/015A23B7/148A23B7/154A23B7/152A23B7/01
CPCA23B7/01A23B7/015A23B7/148A23B7/152A23B7/154A23V2002/00A23V2200/10A23V2250/022A23V2250/11A23V2250/124A23V2250/126A23V2300/48
Inventor 范柳萍王建李进伟
Owner JIANGNAN UNIV
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