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Postharvest pre-cooling method for leaf vegetables

A technology for leafy vegetables and vegetables, applied in the field of post-harvest pre-cooling of leafy vegetables, can solve the problems of reducing the time of pre-cooling, and achieve the effects of reducing the time of pre-cooling, avoiding water loss, and reducing the time of pre-cooling

Pending Publication Date: 2020-07-07
CHENGDU ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a post-harvest pre-cooling method for leafy vegetables. The vacuum pre-cooling link is added to the primary processing and production process chain of the post-harvest leafy vegetables at the origin, reducing the pre-cooling link time. , the treated leafy vegetables reach the storage conditions faster, avoiding the problem of quality degradation caused by the long pre-cooling time that cannot remove the heat in the field in time, and the pre-cooling method of frost can effectively maintain the original state of the leafy vegetables, good condition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Harvest cabbage without water at 10 o'clock in the morning on a sunny day, transfer the harvested cabbage to a cool place in time, and place them in grades according to plant size and maturity. Fresh cabbage is irradiated.

[0026] Put the cabbage in a low-temperature refrigerator and freeze at -2°C for 1 hour until the water in the cabbage is fully frozen; The temperature is maintained between 4 Torr, the temperature is maintained at 0°C and maintained for 5 minutes, and then the vacuum temperature is pre-cooled, and the vacuum degree in the vacuum machine remains unchanged, the temperature is raised to 2°C and maintained for 10 minutes;

[0027] Put the pre-cooled cabbage into an LDPE bag and place the leaves upright, fill it with fresh gas, the gas ratio is 1% oxygen, 10% carbon dioxide, and the balance is nitrogen;

[0028] Set a wood pulp paper layer on the inner wall of the turnover box, stack the bagged cabbage into the turnover box, and set a wood pulp paper la...

Embodiment 2

[0030] Harvest green vegetables without water at 11 o'clock in the morning on a sunny day, transfer the harvested vegetables to a cool place in time, and place them in grades according to plant size and maturity. After cleaning the vegetables, use ultraviolet light to spread them on a single layer of fresh green vegetables are irradiated.

[0031] Put the vegetables in a low-temperature refrigerator, and freeze them at -1°C for 2 hours until the water in the cabbage is fully frozen; The temperature is maintained at 6 Torr, the temperature is maintained at 1 °C and maintained for 7 minutes, and then the vacuum temperature is raised for pre-cooling. The vacuum degree in the vacuum machine remains unchanged, and the temperature is raised to 4 ° C and maintained for 15 minutes;

[0032] Put the pre-cooled green vegetables into the LDPE bag and place the leaves upright, fill it with fresh-keeping gas, the gas ratio is 2% oxygen, 12% carbon dioxide, and the balance is nitrogen;

[...

Embodiment 3

[0035] Harvest the lettuce without water at 12 o'clock in the morning on a sunny day, transfer the harvested lettuce to a cool place in time, and place it in grades according to plant size and maturity. After cleaning the lettuce, spread it on a single layer with an ultraviolet lamp of fresh lettuce for irradiation.

[0036] Put the lettuce in a low-temperature refrigerator and freeze it at 0°C for 3 hours until the water in the lettuce is fully frozen; then enter the vacuum pre-cooling link, first put the lettuce after frost into the vacuum machine quickly, and the vacuum degree in the vacuum machine Maintain at 7 Torr, maintain the temperature at 2°C and maintain it for 10 minutes, then carry out vacuum heating and pre-cooling, and keep the vacuum degree in the vacuum machine unchanged, raise the temperature to 5°C and maintain it for 20 minutes;

[0037] Put the pre-cooled cabbage into an LDPE bag and place the leaves upright, fill it with fresh-keeping gas, the gas ratio i...

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PUM

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Abstract

The invention discloses a postharvest pre-cooling method for leaf vegetables. The postharvest pre-cooling method comprises the following steps: (1) picking water-free leaf vegetables, and placing theleaf vegetables in a grading manner according to plant sizes and grades of maturity; (2) putting the leaf vegetables into a low-temperature refrigerator, carrying out frosting at (-2)-0 DEG C for 1-3hours until moisture in the leaf vegetables is adequately frozen; (3) carrying out staged vacuum temperature-varying pre-cooling; (4) putting the pre-cooled leaf vegetables into packaging bags, and filling the packaging bags with fresh gas; (5) stacking the bagged leaf vegetables, putting the bagged leaf vegetables into a pass box, and arranging a wood pulp paper layer between every two layers ofthe packaging bags; and (6) storing the full pass box under a refrigeration condition of 0-4 DEG C. According to the postharvest pre-cooling method, a vacuum pre-cooling link is added into a preliminary working production process chain of a postharvest production place of the leaf vegetables, so that a pre-cooling link is shortened, a storage condition of the processed leaf vegetables can be faster realized, and the problems that the pre-cooling time is too long, field heat cannot be timely removed, and the quality of the leaf vegetables is degraded are avoided.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of leafy vegetables, in particular to a post-harvest precooling method of leafy vegetables. Background technique [0002] The primary processing of post-harvest agricultural products is to use more advanced processing technology and equipment to process the harvested agricultural products through cleaning, grading, storage and preservation, so as to reduce the loss of agricultural products due to failure to process or sell them in time, which is in line with the national regulations. Agricultural modernization strategic tasks. [0003] Most of the vegetables sold in our country are purchased from the place of origin to the wholesale center, and finally distributed to supermarkets or major farmers' markets. Vegetables directly enter the transportation process after harvesting. There are too many intermediate links and imperfect management. As a result, most vegetables can only be processed a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/148
CPCA23B7/04A23B7/148
Inventor 张正周郭奇亮刘继郑旗樊雪飞
Owner CHENGDU ACAD OF AGRI & FORESTRY SCI
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