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Post-harvest preservation method of fresh baby cabbage

A fresh-keeping method and baby vegetable technology, which are applied in fruit and vegetable fresh-keeping, food preservation, food science and other directions, can solve the problems of stem incision browning, loss of nutritional value, shortened shelf life, etc., so as to delay the incision browning and delay the appearance. The effect of quality degradation

Pending Publication Date: 2022-03-04
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Baby cabbage has the characteristics of crisp and tender tissue, high water content and large leaf surface area. It is extremely vulnerable to mechanical damage during postharvest and storage, and the phenomenon of browning of the stem incision occurs, which loses its nutritional value and shortens its shelf life.

Method used

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  • Post-harvest preservation method of fresh baby cabbage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of fresh-keeping method of baby food, concrete steps are as follows:

[0031] 1. Selection of materials: choose freshly picked and ripe baby cabbage as the fresh-keeping material, remove the tissue and leaves with mechanical damage and pests, and remove the surface layer of the stem cut;

[0032] 2. Preparation of antistaling agent: Dissolve 0.05g riboflavin sodium phosphate in 1L water to prepare 0.05g / L riboflavin sodium phosphate solution;

[0033] 3. Preservation step: put the prepared riboflavin sodium phosphate solution in a sterilized empty box, soak the incision of the stem of the baby cabbage in the solution for 30 seconds, take it out and dry it naturally;

[0034] 4. Store at room temperature.

[0035] Controlled Test 1.1:

[0036] 1. Selection of materials: choose freshly picked and ripe baby cabbage as the fresh-keeping material, remove the tissue and leaves with mechanical damage and pests, and remove the surface layer of the stem cut;

[0037] 2...

Embodiment 2

[0046] A kind of fresh-keeping method of baby food, concrete steps are as follows:

[0047] 1. Selection of materials: choose freshly picked and ripe baby cabbage as the fresh-keeping material, remove the tissue and leaves with mechanical damage and pests, and remove the surface layer of the stem cut;

[0048] 2. Preparation of preservative: Dissolve 0.5g riboflavin sodium phosphate in 1L water to prepare 0.5g / L riboflavin sodium phosphate solution;

[0049] 3. Preservation step: put the prepared riboflavin sodium phosphate solution in a sterilized empty box, soak the incision of the stem of the baby cabbage in the solution for 30 seconds, take it out and dry it naturally;

[0050] 4. Store at room temperature.

[0051] Control experiment 2.1:

[0052] 1. Selection of materials: choose freshly picked and ripe baby cabbage as the fresh-keeping material, remove the tissue and leaves with mechanical damage and pests, and remove the surface layer of the stem cut;

[0053] 2. Pr...

Embodiment 3

[0062] A kind of fresh-keeping method of baby food, concrete steps are as follows:

[0063]1. Selection of materials: choose freshly picked and ripe baby cabbage as the fresh-keeping material, remove the tissue and leaves with mechanical damage and pests, and remove the surface layer of the stem cut;

[0064] 2. Preparation of antistaling agent: Dissolve 1g riboflavin sodium phosphate in 1L water to prepare 1g / L riboflavin sodium phosphate solution;

[0065] 3. Preservation step: put the prepared riboflavin sodium phosphate solution in a sterilized empty box, soak the incision of the stem of the baby cabbage in the solution for 30 seconds, take it out and dry it naturally;

[0066] 4. Store at room temperature.

[0067] Control test 3.1:

[0068] 1. Selection of materials: choose freshly picked and ripe baby cabbage as the fresh-keeping material, remove the tissue and leaves with mechanical damage and pests, and remove the surface layer of the stem cut;

[0069] 2. Preparat...

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Abstract

The invention provides a preservation method of fresh baby cabbage. The fresh-keeping method comprises the following steps: soaking a stem notch of the harvested baby cabbage in 0.05 g / L-1 g / L of a riboflavin sodium phosphate solution for 20-30 seconds, taking out, naturally airing, and storing at room temperature. After the baby cabbage is treated by the preservative, stem incision browning and appearance quality reduction of the baby cabbage can be effectively prolonged, and the tissue state and freshness of the baby cabbage are superior to those of a control experiment group; the baby cabbage treated by the preservative is stored at room temperature in summer, and the storage time can be prolonged to 3 days; the concentration of the riboflavin sodium phosphate is within a safe dosage, and the riboflavin sodium phosphate is safe and free of side effects.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for preserving fresh baby vegetables. Background technique [0002] Baby cabbage belongs to the Brassica cabbage subspecies of Brassicaceae. Its plant shape is small and exquisite, and it has the characteristics of rich nutrition and crisp taste. It is rich in carbohydrates, protein and dietary fiber, etc. The hydrolyzed product sulforaphane has anti-inflammatory, anti-oxidant and anti-tumor effects, so baby cabbage has become a high-grade vegetable, which is deeply loved by producers and consumers. Baby cabbage has the characteristics of crisp and tender tissue, high water content and large leaf surface area. It is extremely vulnerable to mechanical damage during postharvest and storage, and the phenomenon of browning of the stem incision occurs, which loses its nutritional value and shortens its shelf life. It is very necessary to implement effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23L5/41
CPCA23B7/154A23L5/41
Inventor 王清左进华崔京春曾诗娴
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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