Vacuum precooling preservation technology for leaf vegetables harvested in high-temperature seasons

A vacuum and high temperature technology, which is applied in the direction of fruit and vegetable preservation, food ingredients as antimicrobial preservation, food preservation, etc., to delay the aging process, remove free radicals, and solve the effects of water loss

Pending Publication Date: 2021-05-14
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research of helium on the preservation of leafy vegetables has not been reported.

Method used

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  • Vacuum precooling preservation technology for leaf vegetables harvested in high-temperature seasons
  • Vacuum precooling preservation technology for leaf vegetables harvested in high-temperature seasons
  • Vacuum precooling preservation technology for leaf vegetables harvested in high-temperature seasons

Examples

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Effect test

Embodiment 1

[0030] This embodiment provides a vacuum pre-cooling and fresh-keeping technology for harvesting leafy vegetables in high-temperature seasons. Harvesting Shanghai greens with bright color, no yellow leaves and diseases from the field, put them in baskets in a vacuum pre-cooling room, and insert them in the center of the cabbage. For the temperature sensor, set the final pre-cooling temperature to 6°C. Start pre-cooling, when the temperature drops to 6°C, the pressure is constant at 800-900pa, start the atomization system equipped with ε-polylysine (0.2, 0.3 and 0.4g / L) solution, and stop the fog after 5min Afterwards, air was introduced to restore the pressure to 1 standard atmosphere. After the pre-cooling is over, the time is about 30-40 minutes. Take out the Shanghai Greens and place them in baskets, and store them at low temperature (0-5°C).

Embodiment 2

[0032] The atomization system is equipped with Taxifolin (6, 8 and 10 mg / L) solution, and other methods are the same as in Example 1.

Embodiment 3

[0034] The atomization system is equipped with tannin (1, 4 and 7 mg / L) solutions, and other methods are the same as in Example 1.

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Abstract

The invention provides a vacuum precooling preservation technology for leaf vegetables harvested in high-temperature seasons. An atomizing device and an automatic gulp valve are added in a precooling chamber of a vacuum precooling device; leaf vegetables harvested from a field are immediately put into a basket and placed in the precooling chamber, the precooling process is divided into three parts of pressure reduction, pressure maintaining and re-pressing, an atomization system provided with preservation liquid is started in the pressure maintaining process, and mixed gas containing helium and hydrogen is introduced in the re-pressing process; and when the pressure in the vacuum chamber recovers to 1 standard atmospheric pressure, the leaf vegetables are taken out and are put into baskets, warehoused and stored at low temperature or directly transported for sale. The technology disclosed by the invention is simple, convenient, feasible, efficient and safe, the problem of water loss of the leaf vegetables in the precooling and pressure-reducing process is solved by atomizing the preservation liquid on the leaf vegetables in the precooling and pressure maintaining link, and the effects of sterilizing and delaying senescence are achieved; and the mixed gas of helium and hydrogen is used for re-pressing, so that the damage of the pressure to the leaf vegetables is reduced; meanwhile, the oxidation resistance of tissues is improved, the storage period of the leaf vegetables is prolonged, and the method has important significance on the postharvest preservation of the leaf vegetables in the high-temperature season.

Description

technical field [0001] The invention relates to a vacuum precooling and fresh-keeping technology for harvesting leafy vegetables in high-temperature seasons, and belongs to the technical field of vegetable fresh-keeping. Background technique [0002] Leafy vegetables contain a variety of nutrients and are deeply loved by consumers. However, due to the large amount of field heat in the leafy vegetables harvested in the high temperature season, the roots carry a large number of bacteria, coupled with the characteristics of large leaf surface area and vigorous breathing, which accelerate the growth and reproduction of microorganisms, resulting in rapid yellowing and rot. and aging, the shelf life at room temperature is only 1-2 days. Thereby, it is very important to seek an effective fresh-keeping technology for harvesting leafy vegetables in high temperature season. [0003] Vacuum pre-cooling is a commonly used fresh-keeping technology for leafy vegetables. Vacuum cooling ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154A23B7/152
CPCA23B7/04A23B7/154A23B7/152A23V2002/00A23V2200/10A23V2250/55A23V2250/2132A23V2250/118A23V2250/12Y02P60/85
Inventor 李鹏霞安容慧李国锋周宏胜
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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