Fresh-cut cabbage preservation method and application thereof

A fresh-keeping method and cabbage technology are applied in the application, fruit and vegetable fresh-keeping, food preservation and other directions to achieve the effects of extending shelf life, inhibiting bag swelling and maintaining quality

Active Publication Date: 2022-07-29
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As natural plant extracts, papain and bromelain are rarely used in fresh-cut fruits and vegetables

Method used

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  • Fresh-cut cabbage preservation method and application thereof
  • Fresh-cut cabbage preservation method and application thereof
  • Fresh-cut cabbage preservation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Screening of postharvest 1-MCP concentration in cabbage

[0025] After the cabbage was harvested, put it in a PE bag, put it in a 1-MCP fresh-keeping bag soaked in distilled water, seal it immediately, fumigate at 25 °C for 12 h, and store it at room temperature (25±1 °C) without adding 1 The cabbage in the -MCP fresh-keeping package was used as a control, denoted as CK, and the concentration of 1-MCP treatment was 1, 2, 3, 4, and 5 μL / L. Relevant indicators were measured every 2 d.

[0026] Table 1 shows the effects of different treatments of 1-MCP on sensory scores of cabbage during postharvest storage. During the whole storage period, the sensory changes of cabbage were mainly manifested as yellowing, rot and soft texture. It can be seen from Table 1 that the leaves of cabbage in the CK group turned yellow, had a serious odor, and were slightly rotted after 4 days of storage. The comprehensive sensory score of the cabbage in the CK group was 4.72, and the CK group ...

Embodiment 2

[0031] Optimization of the formulation of fresh-cut cabbage biological preservative

[0032] After the cabbage was harvested, put it in a PE bag, put it in a 1-MCP fresh-keeping bag (2 μL / L) soaked in distilled water, and seal it immediately. After fumigation at 25°C for 12 hours, the whole cabbage was cleaned and sliced, and then peeled off. Take the outer two layers of leaves of cabbage, take the 3rd to 5th layers and manually cut them into slices about 1 × 5 cm thick, soak them in biological preservative for 2 minutes, dry them naturally, then vacuum-pack them, and put them in a low temperature of 4-8°C. Store in shelf cabinets.

[0033] Based on the screening test of biological preservatives, papain, bromelain and ε-polylysine were selected as the three factors of the response surface test, and the sensory score of fresh-cut cabbage for 2 days was used as the response value to establish a three-factor and three-level test. , and the corresponding factors and levels are sh...

Embodiment 3

[0046] Comparison of post-harvest 1-MCP combined with biological preservatives

[0047] After the cabbage was harvested, put it in a PE bag, put it in a 1-MCP fresh-keeping bag (2 μL / L) soaked in distilled water, and seal it immediately. After fumigation at 25°C for 12 hours, the whole cabbage was cleaned and sliced, and then peeled off. Take the outer two layers of leaves of cabbage, take the 3rd to 5th layers and manually cut them into slices about 1 × 5 cm thick, soak them in biological preservative for 2 minutes, dry them naturally, then vacuum-pack them, and put them in a low temperature of 4-8°C. Store in shelf cabinets. Treatment 1: no 1-MCP treatment and soaking in biological preservatives, denoted CK; treatment 2: only soaking in biological preservatives, denoted F; treatment 3: only 1-MCP treatment, denoted 1-MCP; treatment 4: 1- MCP treatment and soaking in biological preservatives, denoted 1-MCP-F.

[0048] figure 2 is the change in browning degree of fresh-cut...

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Abstract

The invention provides a fresh-cut cabbage preservation method and application thereof. The method comprises the following steps: carrying out 1-MCP treatment on cabbage within 24 hours after harvesting, cleaning and slicing, soaking in a biological fresh-keeping solution (0.2-0.5% of papain, 0.2-0.5% of bromelain and 0.1-0.3% of epsilon-polylysine), draining, filling into a PE (Poly Ethylene) bag, carrying out vacuum packaging, and putting into a low-temperature shelf cabinet for sale. The method can effectively inhibit bag expansion of the fresh-cut cabbages, maintain the color, appearance and smell of the fresh-cut cabbages, prevent loss of nutritional ingredients and delay the aging process of the fresh-cut cabbages, and the shelf life of the fresh-cut cabbages can reach 12 days.

Description

technical field [0001] The invention relates to a fresh-keeping method for fresh-cut cabbage, in particular to a green fresh-keeping method for whole cabbage 1-MCP fumigation treatment, fresh-cut cabbage biological preservative soaking treatment, vacuum packaging and refrigeration. Background technique [0002] kale ( Brassica oleracea L .) Also known as lotus white, cabbage, etc., it is a variant of cruciferous cabbage. It is loved by consumers because of its cold resistance, disease resistance and strong adaptability. Cabbage is one of the most important edible vegetables in China. Rich in vitamins, fiber, minerals and other biologically active substances such as polyphenols, glucosinolates, thiosulfates and more. Fresh-cut vegetable technology is a fast-developing technology. It has attracted much attention because of its advantages of freshness, safety and hygiene. It has taken a place in the world and has become a new type of vegetable product following the current tre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152A23B7/155A23B7/154
CPCA23B7/152A23B7/155A23B7/154
Inventor 张鹏李江阔贾晓昱李春媛
Owner 天津市农业科学院
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