Preservation method for picked fruits and vegetables

Abstract

The invention belongs to the technical field of fresh-keeping, and particularly relates to a fresh-keeping method for picked fruits and vegetables. According to the method, the picked fruits and vegetables are sequentially subjected to cold shock treatment and packaging treatment, and the gas environment in the package can be changed, so that the consumption of nutrient substances caused by respiration is reduced, the loss of water is reduced, the hardness of the picked fruits and vegetables is maintained, the increase of the weight loss rate is slowed down, and the oxygenolysis of chlorophyll is delayed, and the original color of the picked fruits and vegetables is maintained to a great extent; the fruit and vegetable fresh-keeping agent is capable of delaying yellowing of fruits and vegetables, inhibiting physiological metabolic activities of the picked fruits and vegetables, delaying consumption of soluble solids of the fruits and vegetables, inhibiting membrane lipid peroxidation, reducing accumulation of malonaldehyde and inhibiting concentration change of volatile organic compounds, has a synergistic effect on physicochemical, nutrition and flavor quality of the picked fruits and vegetables, and improves the fresh-keeping effect of the picked fruits and vegetables.

Description

technical field

[0001] The invention belongs to the technical field of fresh-keeping, and in particular relates to a fresh-keeping method for fruits and vegetables after harvest. Background technique

[0002] After harvesting, fruits and vegetables are still living organisms, and respiration is the most important manifestation of their life activities. The key to the preservation of fruits and vegetables after harvest is to maintain their normal physiological activities, but also to create conditions that are close to the minimum physiological activities, so as to reduce their own material and energy consumption, and delay after-ripening and aging. The oxygen content in the normal atmosphere is 20.9% and the carbon dioxide content is 0.03%. Fruits and vegetables have strong respiration in such an environment, resulting in rapid consumption of nutrients in the body and rapid deterioration of quality. Controlled atmosphere storage is considered to be one of the most effective...

Examples

Embodiment 1

[0023] 1. Materials

[0024] (1) Fresh peppers with uniform size, no mechanical damage, no pests and diseases, and the same maturity;

[0025] (2) Polyethylene film bag (the film bag is 30cm long and 25cm wide; the thickness of the polyethylene film with holes is 0.07mm, and the diameter of the holes is 6mm)

[0026] 2. Preservation method

[0027] It consists of the following steps:

[0028] Divide the fresh peppers 1h after harvesting into 5 parts on average, and carry out the following treatments on each part of the fresh peppers:

[0029] (1) Soak in 0°C ice-water mixture for 30min, punch a 6mm hole on the upper and lower sides of the polyethylene film bag, and then put the soaked peppers into the polyethylene film bag;

[0030] (2) Heat-sealing for 4s under the conditions of 150°C and 101.325kPa, and storage at 10°C.

Embodiment 2

[0032] Same as Example 1, the difference is that it was soaked in a mixture of ice and water at 0°C for 60 min.

Embodiment 3

[0034] Same as Example 1, the difference is that it is soaked in 0°C ice-water mixture for 90min.

technical field

[0001] The invention belongs to the technical field of fresh-keeping, and in particular relates to a fresh-keeping method for fruits and vegetables after harvest. Background technique

[0002] After harvesting, fruits and vegetables are still living organisms, and respiration is the most important manifestation of their life activities. The key to the preservation of fruits and vegetables after harvest is to maintain their normal physiological activities, but also to create conditions that are close to the minimum physiological activities, so as to reduce their own material and energy consumption, and delay after-ripening and aging. The oxygen content in the normal atmosphere is 20.9% and the carbon dioxide content is 0.03%. Fruits and vegetables have strong respiration in such an environment, resulting in rapid consumption of nutrients in the body and rapid deterioration of quality. Controlled atmosphere storage is considered to be one of the most effective...

Examples

Embodiment 1

[0023] 1. Materials

[0024] (1) Fresh peppers with uniform size, no mechanical damage, no pests and diseases, and the same maturity;

[0025] (2) Polyethylene film bag (the film bag is 30cm long and 25cm wide; the thickness of the polyethylene film with holes is 0.07mm, and the diameter of the holes is 6mm)

[0026] 2. Preservation method

[0027] It consists of the following steps:

[0028] Divide the fresh peppers 1h after harvesting into 5 parts on average, and carry out the following treatments on each part of the fresh peppers:

[0029] (1) Soak in 0°C ice-water mixture for 30min, punch a 6mm hole on the upper and lower sides of the polyethylene film bag, and then put the soaked peppers into the polyethylene film bag;

[0030] (2) Heat-sealing for 4s under the conditions of 150°C and 101.325kPa, and storage at 10°C.

Embodiment 2

[0032] Same as Example 1, the difference is that it was soaked in a mixture of ice and water at 0°C for 60 min.

Embodiment 3

[0034] Same as Example 1, the difference is that it is soaked in 0°C ice-water mixture for 90min.

Images