Vegetables preservation method, and antistaling agent therefor

A fresh-keeping method and technology of a fresh-keeping agent, which are applied to the preservation of fruits and vegetables, the protection of fruits/vegetables with a protective layer, and the preservation of fruits/vegetables by freezing/refrigeration, etc. health and other issues, to achieve the effect of strong disease resistance and bactericidal ability, low cost, and no residue of chemical harmful substances

Inactive Publication Date: 2005-05-25
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Commonly used vegetable preservation methods include refrigeration, controlled atmosphere preservation, radiation preservation, chemical agent treatment, etc. In addition, there are hygroscopic and fresh-keeping plastic packaging films for one-time consumption, microwave preservation and electronic technology preservation methods, etc.

Method used

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  • Vegetables preservation method, and antistaling agent therefor
  • Vegetables preservation method, and antistaling agent therefor
  • Vegetables preservation method, and antistaling agent therefor

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] The sample leek was cleaned of sundries, sprayed with fresh-keeping liquid, dried, and put into a fresh-keeping bag. The samples of the control group were directly put into the fresh-keeping bag. The test group and the control group were preserved under the same temperature conditions of 30°C.

[0018] Such as figure 1 , figure 2 As shown, the pH value of the samples changed with the storage time. On the first day of storage, the rate of change was 0, and the appearance of the sample was bright green and shiny; when the rate of change was about 5%, some leaves turned yellow, and a few leaves were sticky; when the rate of change was greater than 20%, almost all of them rotted. In the test group treated with 40% ethanol garlic extract, on the 4th day, the change rate of HP value was only about 0.45%, the leaves were bright green, and there were almost no rotten or yellow leaves.

example 2

[0020] Wash the sample green vegetables with water, dry them in the air, soak them in the fresh-keeping solution for 5 minutes, dry them in the air, and put them into a fresh-keeping bag. The samples of the control group were washed with clean water and dried, and then put into fresh-keeping bags directly. After the test group and the control group were stored at the same low temperature of 5°C for 10 days, the indicators were detected, such as image 3 shown.

[0021] Two examples show that both garlic powder and extract have a fresh-keeping effect on vegetables, and the fresh-keeping effect is good.

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PUM

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Abstract

An antistaling method for vegetables removing impurities, spraying the antistaling liquid or immersing in it, drying in air, and loading in perforated antistaling bag or storing at ordinary or low temp. Said antistaling agent in the form of freeze dried powder or liquid extract is prepared from the hot plant including garlic cloves, ginger, hot pepper, onion and scallion through mashing, and freeze frying or extracting in water or absolute alcohol.

Description

Technical field [0001] The invention relates to a fresh-keeping method and a fresh-keeping agent for vegetables. Background technique [0002] With the development of society and the improvement of living standards, my country, like other countries, tends to sell vegetables in supermarkets, and the harvesting, transportation and sales of vegetables constitute a production line, which puts forward requirements on the freshness period of vegetables. On the premise of the quality of vegetables and the absence of impurities and harmful substances, the preservation period and shelf life of vegetables must be extended as much as possible. [0003] Harvested vegetables still have strong vitality and active physiological activities, and to a large extent are the continuation of the process that occurred on the mother body. Because the source of nutrient supply is cut off, tissue cells can only use a small amount of nutrients stored inside to carry out life activities. Once these sub...

Claims

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Application Information

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IPC IPC(8): A23B7/05A23B7/153A23B7/16
Inventor 张恒
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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