Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for improving postharvest quality and prolonging shelf life of cabbage mustard

A technology of shelf life and kale, applied in botany equipment and methods, horticultural methods, horticulture, etc., can solve the problems of postharvest fruit and vegetable storage quality impact, etc., and achieve easy promotion, simple operation method and high antioxidant activity Effect

Inactive Publication Date: 2021-02-05
SOUTH CHINA AGRI UNIV
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the method of LED treatment may have a positive impact on the storage quality of postharvest fruits and vegetables

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for improving postharvest quality and prolonging shelf life of cabbage mustard
  • Method for improving postharvest quality and prolonging shelf life of cabbage mustard
  • Method for improving postharvest quality and prolonging shelf life of cabbage mustard

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 A kind of method that improves postharvest quality and shelf life of kale

[0023] 1. Experimental design

[0024] Under the conditions of plastic greenhouses, coconut bran substrates were used to raise seedlings. 15 days after sowing, the kale seedlings with 3 leaves and 1 heart were transplanted into the cultivation substrate bag, and sprayed with conventional nutrient solution. 10 days with blue light (430±10nm) 50±5μmol·m -2 ·s -1 , 7:00-19:00 light supplement, after the kale was harvested, it was stored in the dark at a room temperature of 15°C and a relative humidity of 85%, and samples were taken and analyzed 2, 4, and 6 days after storage.

[0025] 2. Determination and method of quality indicators

[0026] 2.1 Determination of postharvest weight of kale

[0027] Weight loss (%) = (W 0 -W t )×100 / Wt

[0028] W 0 : weight at harvest; W t : the weight of day t after harvest, the results are shown in Table 1, blue light supplement light can red...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for improving postharvest quality and prolonging shelf life of cabbage mustard, and belongs to the technical field of vegetable planting. The method comprises the following specific steps of carrying out light supplementation with blue light with the illumination intensity of 50+ / -5 mu mol.m<-2>.s<-1> and the wavelength of 430+ / -10 nm for 10 days before harvestingof the cabbage mustard cultivated in a substrate under the condition of a plastic greenhouse, the postharvest weight loss of the cabbage mustard is reduced through blue light supplementation, and thehigh chlorophyll content of the cabbage mustard and the green and brightness of leaves are kept; blue light supplementation maintains high soluble protein, vitamin C, total polyphenol and flavonoid content of the cabbage mustard, and maintains high FRAP antioxidant activity; and blue light supplementation before harvesting of the cabbage mustard is beneficial for maintaining nutritional quality, oxidation resistance and shelf life of the harvested cabbage mustard. Compared with the prior art, the method is low in cost, simple in operation method and easy to popularize, can be directly appliedto production, and has good economic benefits and social benefits.

Description

technical field [0001] The invention belongs to the technical field of vegetable planting, and in particular relates to a method for improving postharvest quality and shelf life of kale. Background technique [0002] Kale, also known as: white flower kale, green leafy cabbage, kale (Guangdong), kale, and Gai Cai, is an annual herb of the genus Brassica in the family Brassicaceae. It has a long history of cultivation and is one of the specialty vegetables in China. The cabbage sprouts of kale are tender, crisp, sweet, and delicious. They are eaten with fat and tender flower stalks and young leaves. Kale contains cellulose and sugar. The edible part of kale is the stalk with leaves. Because kale contains a lot of starch, the taste is not soft enough, but it is very crisp and has a unique flavor. [0003] As a leafy vegetable, kale has a large leaf surface area and high water content. After harvesting, its physiological metabolism is vigorous, and it is prone to leaf yellowing...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A01G7/04A01G22/15
CPCA01G7/045A01G22/15
Inventor 刘厚诚钟剑富李霞
Owner SOUTH CHINA AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com