Fresh-keeping method suitable for stem brassica vegetables

By spraying composite preservatives and soaking green antibacterial agents on stem Brassica vegetables, a W/O/W emulsion film is formed, which solves the problems of water dispersion, hollowing and incision rot during storage of stem Brassica vegetables, and achieves efficient preservation and protection of nutrients.

CN120360144APending Publication Date: 2025-07-25SERICULTURAL &AGRI FOOD RESEARCH INSTITUTE GUANGDONG ACADEMY OF AGRICULTURAL SCIENCES
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Patent Information

Application Number
CN202510504711.0
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-04-22
Publication Date
2025-07-25

AI Technical Summary

Technical Problem

Stem-like Brassica vegetables are prone to leaf water dispersion, hollow stems, and incision rot during storage, and the existing technology is difficult to effectively solve.

Method used

The method of spraying a composite fresh preservative and soaking a green antibacterial preservative is used to form a transparent and flexible film using W/O/W emulsion, and combined with ascorbic acid, purine nucleoside triphosphate and other components to reduce the respiration rate and antibacterial properties, form a protective layer, and reduce the loss of moisture and nutrients.

Benefits of technology

Significantly extend the shelf life of stem-like Brassica vegetables, reduce hollowing and incision rot, maintain nutritional ingredients, is easy to operate, and is environmentally friendly and safe.

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Abstract

The invention belongs to the technical field of vegetable preservation, and particularly relates to a preservation method suitable for stem brassica vegetables. The stem brassica vegetables are pretreated, the composite preservative is sprayed to leaves and brassica stems, and a W / O / W emulsion formed by the composite preservative can form a transparent and flexible thin film, has good barrier property and moisture retention, can slow down the loss of moisture on the surfaces of the leaves and the surfaces of the brassica stems, remarkably reduces the respiration rate of the vegetables, and improves the quality of the brassica vegetables. The used green bacteriostatic preservative is active substances including rosemary extract, melissa extract, clausena lansium peel extract and loquat leaf extract and can effectively inhibit bacteria, beewax with a certain concentration forms a film at a cut, and nutrient substance loss and water loss are reduced; according to the invention, through the combination of spraying and soaking of different preservatives, the fresh-keeping agent has the fresh-keeping effects of moisture retention, respiration rate reduction, bacteriostasis, anti-oxidation protection and energy supply.
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