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Method for inhibiting stem incision browning after baby cabbage harvesting

A technology of baby cabbage and stems, which is applied in the field of suppressing the browning of the cut stems of baby cabbage after harvesting, to achieve the effect of delaying the decline in appearance quality and delaying the browning of the cut

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

[0004] At present, there is no precedent for using disodium 5'-guanylate to inhibit the browning of postharvest stem cuts of baby cabbage

Method used

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  • Method for inhibiting stem incision browning after baby cabbage harvesting

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The fresh-keeping method of baby food, the specific steps are as follows:

[0023] 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 cut surface of the stem;

[0024] 2. Preparation of antistaling agent: Dissolve 0.05g 5’-disodium guanylate in 1L water to prepare 0.05g / L disodium 5’-guanylate solution;

[0025] 3. Preservation step: put the prepared 5’-guanylate disodium solution in a sterilized empty box, soak the incision of the stem of baby cabbage in the solution for 30 seconds, take it out and dry it naturally;

[0026] 4. Store at room temperature.

[0027] Controlled Test 1.1:

[0028] 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 cut surface of the stem;

[0029] 2. Preparation of preservative: Disso...

Embodiment 2

[0038] The fresh-keeping method of baby food, the specific steps are as follows:

[0039] 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 cut surface of the stem;

[0040] 2. Preparation of antistaling agent: Dissolve 0.5g 5'-disodium guanylate in 1L water to prepare 0.5g / L disodium 5'-guanylate solution;

[0041] 3. Preservation step: put the prepared 5’-guanylate disodium solution in a sterilized empty box, soak the incision of the stem of baby cabbage in the solution for 30 seconds, take it out and dry it naturally;

[0042] 4. Store at room temperature.

[0043] Control experiment 2.1:

[0044] 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 cut surface of the stem;

[0045] 2. Preparation of preservative: Diss...

Embodiment 3

[0054] The fresh-keeping method of baby food, the specific steps are as follows:

[0055] 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 cut surface of the stem;

[0056] 2. Preparation of antistaling agent: Dissolve 1g 5'-disodium guanylate in 1L water to prepare 1g / L 5'-disodium guanylate solution;

[0057] 3. Preservation step: put the prepared 5’-guanylate disodium solution in a sterilized empty box, soak the incision of the stem of baby cabbage in the solution for 30 seconds, take it out and dry it naturally;

[0058] 4. Store at room temperature.

[0059] Control test 3.1:

[0060] 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 cut surface of the stem;

[0061] 2. Preparation of antistaling agent: Dissolve ...

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Abstract

The invention provides a method for inhibiting browning of stem cuts after baby cabbage harvesting. The method comprises the following steps: soaking a stem notch of the harvested baby cabbage in a disodium 5 '-guanylate solution for 20-30 seconds, taking out the baby cabbage, naturally airing the baby cabbage, and storing the baby cabbage at room temperature in summer. The concentration of the disodium 5 '-guanylate solution can be 0.05 g / L to 1 g / L. After the baby cabbage is treated, 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 disodium 5 '-guanylate is within a safe dosage, and the disodium 5'-guanylate 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 inhibiting the browning of the incision of the stem part of baby cabbage after harvesting. Background technique [0002] Baby cabbage (Brassica campestris), a cruciferous vegetable, also known as miniature Chinese cabbage, is a new vegetable variety introduced from Japan in recent years and has been favored in China. Baby cabbage has high medicinal value and nutritional value, and its main nutrients are sugar, protein, dietary fiber, fat, vitamins, calcium, iron, phosphorus, etc. Among them, baby cabbage contains high calcium and potassium content, which is almost equal to 2 to 3 times that of cabbage. It is an ideal vegetable for maintaining neuromuscular stress and normal function and preventing rickets. Baby cabbage has the characteristics of crisp and tender tissue, high water content and large leaf surface area. It is extremely vulnerable ...

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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