Modified atmosphere preservation method of spinach

A technology of controlled atmosphere preservation and spinach, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., which can solve the problems of increasing spinach mildew, taste decline, and shrinkage of fresh-keeping objects, so as to control bacterial reproduction, inhibit metabolism, and prolong The effect of shelf life

CN103004969AInactive Publication Date: 2013-04-03SUZHOU YAHE PRESERVATION TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2013-04-03
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a modified atmosphere preservation method of spinach. The modified atmosphere preservation method comprises the following steps: (1) the spinach to be preserved is picked and selected; (2) the picked and selected spinach is precooled; (3) the precooled spinach is sterilized; (4) the sterilized spinach is put in a packaging container and the mixed gas of oxygen, carbon dioxide and nitrogen is introduced into the packaging container until the concentration of nitrogen, oxygen and carbon dioxide is 85-95%, 1-8% and 1-6% respectively; (5) after modified atmosphere packaging, the spinach is refrigerated in a cold storage. According to the preservation method disclosed by the invention can, in-vivo breath of the spinach can be restrained, body water of the spinach can be kept and the shelf life of the spinach is prolonged.
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Description

technical field

[0001] The invention belongs to the technical field of food preservation, and relates to a modified atmosphere preservation method for spinach. Background technique

[0002] After harvesting, spinach is easily infected by harmful microorganisms such as bacteria and molds, resulting in rot and deterioration during postharvest storage and transportation. Therefore, effectively inhibiting the infection and reproduction of pathogenic microorganisms on the surface of spinach and in the storage environment is an important technical means to maintain the fresh quality of spinach and prolong the storage period.

[0003] In the prior art, the techniques for keeping spinach fresh are roughly divided into three methods:

[0004] 1. Adopt low-temperature preservation technology, that is, to store spinach at a certain temperature (0~5°C) to keep spinach fresh.

[0005] 2. Low-temperature and high-humidity fresh-keeping technology is to store spinach at a certain tempera...

Examples

Embodiment 1

[0031] Such as figure 1 Shown, a kind of modified atmosphere fresh-keeping method of spinach, described modified atmosphere fresh-keeping method comprises the steps:

[0032] 1) Picking and sorting the spinach that needs to be kept fresh;

[0033] 2) Pre-cooling the picked and sorted spinach;

[0034] 3) Sterilize the pre-cooled spinach;

[0035] 4) Put the sterilized spinach in the packaging container, and pass a mixed gas of oxygen, carbon dioxide and nitrogen into the packaging container, so that the concentration of nitrogen in the packaging container is 85-95%, and the concentration of oxygen is 1- 8%, the concentration of carbon dioxide is 1-6%;

[0036] 5) Put the modified-atmosphere-packed spinach in the refrigerator for refrigeration.

[0037] In the above steps:

[0038] The spinach is picked at eight degrees of maturity.

[0039] The sorting refers to the removal of spoiled or damaged spinach.

[0040] During the pre-cooling operation, the temperature of the ...

Embodiment 2

[0045] Embodiment two: a kind of modified atmosphere preservation method of spinach,

[0046] Such as figure 1 shown, including the following steps:

[0047] 1. Picking: When picking, choose spinach that is about 80% ripe.

[0048] 2. Sorting: Screening and removal of spinach that has been damaged or corrupted to prevent mutual influence.

[0049] 3. Pre-cooling: Pre-cooling in time after picking, the temperature of the pre-cooling room is 0-4°C, and the pre-cooling time is more than 24 hours. While preventing cold damage, ensure that the center temperature of spinach meets the requirements; the temperature of pre-cooling and packaging, Humidity should be maintained to prevent condensation.

[0050] 4. Sterilization: The pre-cooler is equipped with an air sterilization system, and a certain concentration of ozone is used for sterilization.

[0051] 5. Modified atmosphere packaging: Pre-cooled and sterilized strawberries are packaged in modified atmosphere packaging. The ra...