A method for controlling the sensory quality deterioration of vegetables in a supply chain by combining gas-light with a composite coacervate microcapsule

Abstract

A method for controlling the sensory quality deterioration of vegetables in a supply chain by combining gas-light with a composite coacervate microcapsule, comprising the following steps: (1) pretreatment of vegetables; (2) dissolving sodium alginate and polyvinyl alcohol in water, stirring uniformly, and adding a saturated boric acid solution of calcium chloride to prepare a covalent graft of sodium alginate and polyvinyl alcohol; (3) preparing a composite coacervate microcapsule by adding curcumin and hypericin solutions to the covalent graft above; (4) pouring the composite coacervate microcapsule into a mold after high-pressure homogenization and drying to form, and then wrapping it around the surface of fresh vegetables; (5) modified atmosphere treatment: placing the wrapped vegetables in a polyethylene packaging bag, vacuumizing, filling in a mixed gas of O2, CO2 and N2, and then sealing the polyethylene film packaging bag; (6) simulating cold chain transportation: storing the vegetables packaged by modified atmosphere in step (5) in a container; (7) composite LED light irradiation.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of fruit and vegetable preservation, and particularly relates to a method for controlling sensory quality deterioration of vegetables in a supply chain by combining a composite coacervate microcapsule and gas-light. BACKGROUND

[0002] Respiratory non-photosynthetic vegetables are prone to quality deterioration in postharvest supply chains due to environmental factor changes and microbial contamination. However, specific indicators and characterization mechanisms for food quality deterioration are not yet well established, and preservation technology and intelligent control technology are not perfect, which seriously affects the development of fresh food enterprises.

[0003] Sodium alginate is a natural polysaccharide material, and polyvinyl alcohol hydrogel is non-toxic. They have good biocompatibility, biodegradability and mechanical processability, and can be used as excellent materials for microcapsule wall materials. Turmeric is a plant in the ginger family and mainly grows in South and Southeast Asia. The rhizome part of Curcuma longa L. is processed into turmeric powder, and curcumin is a yellow pigment extracted from turmeric powder. Hypericin is obtained from a plant called Tagetes erecta L. in South America. In the photocatalytic reaction, curcumin and hypericin accept energy under light and transition to the excited state to generate active free radicals, which have strong reactions with other monomers or initiators, can scavenge free radicals, affect the structure of bacterial cell walls and membranes, interfere with the metabolic process in microbial cells, and have inhibitory effects on Staphylococcus aureus, Escherichia coli and Bacillus cereus.

[0004] Modified atmosphere packaging technology allows vegetables to be stored in a suitable gas environment, solves the problem of reducing O2 in the early stage of spontaneous modification and high CO2 concentration in the later stage, maintains the relative constancy of food humidity and gas in the package, and is conducive to the preservation of quality, which can prolong the shelf life of vegetables. LED light can inactivate microorganisms through photodynamic effect, help inhibit the activity of microorganisms on the surface of vegetables, and does not involve the use of toxic heavy metals, and can be used for the production, transportation and storage of vegetables. Studies have shown that the photosynthetic reaction of postharvest vegetables can make up for the loss of organic matter caused by aerobic respiration, and can well maintain the stability of gas partial pressure in the package. At the same time, the acceleration of quality loss of agricultural products under LED irradiation can also be alleviated by the application of modified atmosphere packaging. Therefore, the combination of modified atmosphere and light can play a synergistic preservation role. SUMMARY

[0005] The technical problem solved by the application: The application provides a method for inhibiting sensory quality deterioration of non-jumping type vegetables in a supply chain by using a composite coacervate microcapsule combined with gas and light control. The microcapsule film is prepared by using the photosensitizer effect and antioxidant effect of curcumin and hypericin, the good biocompatibility, degradability and mechanical processing performance of sodium alginate and polyvinyl alcohol, and the blue and white LED composite light technology combined with modified atmosphere packaging to inhibit the yellowing and browning and wilting of vegetables, maintain the nutritional substances and sensory quality for a longer time, and reduce the loss of vegetables in the postharvest supply chain and logistics chain.

[0006] The technical scheme: A method for inhibiting sensory quality deterioration of vegetables in a supply chain by using a composite coacervate microcapsule combined with gas and light control, comprising the following steps: (1) vegetable pretreatment: selecting fresh vegetables without wilting and yellowing, mechanical damage and insect damage, and shaking off foreign matter for use; (2) dissolving sodium alginate and polyvinyl alcohol in water, stirring uniformly, and adding a saturated boric acid solution of calcium chloride to prepare a covalent graft of sodium alginate and polyvinyl alcohol, wherein the mass concentration of sodium alginate is 3%-7%, the mass concentration of polyvinyl alcohol is 3%-7%, and the mass ratio of calcium chloride to the sodium alginate and polyvinyl alcohol aqueous solution is 1:(1-2); (3) adding curcumin and hypericin solutions to the covalent graft to prepare a composite coacervate microcapsule, wherein the concentration of curcumin is 0.2-0.8 mg / mL, and the concentration of hypericin is 0.2-0.6 mg / mL; (4) pouring the composite coacervate microcapsule into a mold after high-pressure homogenization, drying and forming, and then wrapping the fresh vegetables; (5) modified atmosphere treatment: placing the wrapped vegetables in a polyethylene packaging bag, vacuumizing, filling a mixed gas of O2, CO2 and N2, and then sealing the polyethylene film packaging bag; (6) simulating cold chain transportation: placing the vegetables packaged by the modified atmosphere in a container and storing at 9±1 ℃ for 8-12 h; (7) composite LED light irradiation: simultaneously irradiating the vegetables in step (6) with composite LED light for 8-12 h; and (8) storage: storing the vegetables at 4-25 ℃.

[0007] In the above step (1), the vegetables include okra, cucumber or carrot.

[0008] In the above step (2), the total mass of the mixed sodium alginate and polyvinyl alcohol is 10 g, the distilled water is 100 mL, the stirring is performed at 90 ℃ for 10-12 h at a speed of 600 rpm, and the saturated boric acid solution of calcium chloride is 100-200 mL.

[0009] In the above step (4), the high-pressure homogenization speed is 800-10,000 rpm, the shearing time is 3-4 min, the homogenization pressure is 40-50 MPa, and the homogenization times is 2-3 times.

[0010] In the above step (4), the drying temperature is 30-60 ℃, and the time is 24-36 h.

[0011] In the step (5), the vacuumizing time is 5s, the inflation time is 8s; O2: 5vol.%-10vol.%, CO2: 5vol.%-10vol.%, the rest is N2; the storage environment temperature is 4-10℃, and the relative humidity is 90±4%RH.

[0012] In the step (6), the container vibration frequency is 2-5Hz, and the storage temperature is 9±1℃.

[0013] In the step (7), the composite LED light includes blue LED light and white LED light, the proportion of the number of blue lamp beads in the lamp panel is 50%, and the proportion of the number of white lamp beads is 50%; the blue LED light has a wave peak of 460nm, the white LED light has wave peaks of 440nm and 540nm, the illumination intensity of the composite LED light is 20-40μmol m -2 s -1 , and the color temperature is 1700-2700K.

[0014] Beneficial effects: the application provides an effective sensory quality composite control method for respiratory non-jump type vegetable supply chain. Curcumin and hypericin have good antioxidant properties, which can slow down and inhibit the oxidation of vegetables. Free radicals and oxidants are generated through photosensitive reaction, thereby destroying the cell wall and cell membrane of bacteria and fungi, and prolonging the shelf life of vegetables. Curcumin and hypericin, as natural products, can be rapidly decomposed into harmless substances by biodegradation, are high in safety, have no toxic side effects, and will not cause harm to the human body. After being wrapped by curcumin-hypericin sodium alginate / polyvinyl alcohol microcapsules, a thin film with antibacterial performance is formed on the surface of the vegetables, which can effectively isolate the bacterial reproduction. Moreover, the thin film can regulate the stomatal opening degree of the vegetables to reduce the respiration rate, thereby reducing the water loss rate.

[0015] The application fills a small amount of O2 in the modified atmosphere packaging to avoid the generation of anaerobic bacteria in the packaging. Light can maintain or increase the content of nutritional ingredients in vegetables by regulating the expression of related genes in vegetables in combination with CO2 in the modified atmosphere packaging. Blue light and white light are selected as light sources and appropriate illumination intensity, and the vegetables are irradiated for 8-12h every day, which will not cause damage to the vegetables, can inhibit browning, can supplement soluble sugar and chlorophyll, prolongs the photosynthesis of the vegetables and reduces the respiration rate.

[0016] The curcumin-hypericin sodium alginate / polyvinyl alcohol microcapsules are selected to be used on the vegetables in cooperation with air regulation and LED light, high sterilization efficiency is achieved, the activities of chlorophyll degradation enzyme, polyphenol oxidase and other enzymes are changed, the generation of peculiar smell in the package is avoided, and the abnormal respiration chain reaction of single air regulation treatment is improved. The combined treatment effectively supplements the film covering or uneven light of single treatment. The microcapsule technology, air regulation and light technology are combined to establish a new vegetable preservation system, and the bacteriostatic spectrum is widened.

[0017] The application considers the transportation conditions of the vegetables in the supply chain, simulates the vibration frequency of the carriage, is closer to the actual situation. In addition, the selected preservation method is simple to operate, has low requirements on experimental equipment and storage space, uses complete vegetables, has strong reproducibility, and is green and pollution-free in the whole process. The microcapsule core material uses plant extraction components, the gas of the air regulation package is easy to obtain, has low cost and high efficiency, meets the demand of large-scale industrialization, and is easy to popularize. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 is a comparison chart of electronic nose experiment effects of okra after 16 days of regulation by curcumin 0.2 mg / mL, hypericin 0.6 mg / mL, 5% O2, 10% CO2 and 85% N2 (QM-1), 10% O2, 5% CO2 and 85% N2 (QM-2), 5% O2, 5% CO2 and 90% N2 (QM-3) in embodiment 1 of the application, QM: okra composite regulation;

[0019] Figure 2 is a comparison chart of low-field nuclear magnetic resonance effects of cucumbers after 16 days of regulation by curcumin 0.8 mg / mL, hypericin 0.2 mg / mL, 5% O2, 10% CO2 and 85% N2 (HM-1), 10% O2, 5% CO2 and 85% N2 (HM-2), 5% O2, 5% CO2 and 90% N2 (HM-3) in embodiment 2 of the application, HM: cucumber composite regulation;

[0020] Figure 3 is a comparison chart of electronic tongue detection results of carrots after 16 days of regulation by curcumin 0.3 mg / mL, hypericin 0.3 mg / mL, 5% O2, 10% CO2 and 85% N2 (BM-1), 10% O2, 5% CO2 and 85% N2 (BM-2), 5% O2, 5% CO2 and 90% N2 (BM-3) in embodiment 3 of the application, BM: carrot composite regulation. DETAILED DESCRIPTION

[0021] In order to make the objects, technical solutions and advantages of the present application clearer, the present application will be further described in detail below with reference to examples. It should be understood that the specific examples described herein are only used to explain the present application and not to limit the present application.

[0022] Comparative Example 1

[0023] Covalent graft of sodium alginate and polyvinyl alcohol was prepared by dissolving 3 g of sodium alginate and 7 g of polyvinyl alcohol in 100 mL of distilled water, stirring at 90°C for 10-12 h at a speed of 600 rpm, and using 100 mL of a saturated boric acid solution of calcium chloride. Curcumin at a concentration of 0.2 mg / mL and hypericin at a concentration of 0.6 mg / mL were added to the above covalent graft to prepare composite coacervate microcapsules (FS-1). The high-pressure homogenization speed was 800-10000 rpm, the shearing time was 3-4 min, the homogenization pressure was 40-50 MPa, and the homogenization times was 2-3 times. After pouring into a mold, the hot air drying temperature was 30-60°C, and the time was 24-36 h. The properties of the composite coacervate microcapsules after film formation were determined, including thickness, moisture content, water vapor transmission rate, antibacterial zone diameter of Staphylococcus aureus and Escherichia coli, and DPPH free radical scavenging activity.

[0024] Comparative Example 2

[0025] Covalent graft of sodium alginate and polyvinyl alcohol was prepared by dissolving 5 g of sodium alginate and 5 g of polyvinyl alcohol in 100 mL of distilled water, stirring at 90°C for 10-12 h at a speed of 600 rpm, and using 150 mL of a saturated boric acid solution of calcium chloride. Curcumin at a concentration of 0.8 mg / mL and hypericin at a concentration of 0.2 mg / mL were added to the above covalent graft to prepare composite coacervate microcapsules (FS-2). The high-pressure homogenization speed was 800-10000 rpm, the shearing time was 3-4 min, the homogenization pressure was 40-50 MPa, and the homogenization times was 2-3 times. After pouring into a mold, the hot air drying temperature was 30-60°C, and the time was 24-36 h. The properties of the composite coacervate microcapsules after film formation were determined, including thickness, moisture content, water vapor transmission rate, antibacterial zone diameter of Staphylococcus aureus and Escherichia coli, and DPPH free radical scavenging activity.

[0026] Comparative Example 3

[0027] Covalent graft of sodium alginate and polyvinyl alcohol was prepared by dissolving 7 g of sodium alginate and 3 g of polyvinyl alcohol in 100 mL of distilled water, stirring at 90°C for 10-12 h at a speed of 600 rpm, and using 200 mL of a saturated boric acid solution of calcium chloride. Curcumin at a concentration of 0.3 mg / mL and hypericin at a concentration of 0.3 mg / mL were added to the above covalent graft to prepare a composite coacervate microcapsule (FS-3). The high-pressure homogenization speed was 800-10000 rpm, the shearing time was 3-4 min, the homogenization pressure was 40-50 MPa, and the homogenization times was 2-3 times. After pouring into the mold, the hot air drying temperature was 30-60°C, and the time was 24-36 h. The properties of the composite coacervate microcapsule after film formation were determined, including thickness, moisture content, water vapor transmission rate, antibacterial zone diameter of Staphylococcus aureus and Escherichia coli, and DPPH free radical scavenging activity.

[0028] Example 1

[0029] A method for controlling the sensory quality deterioration of okra in the supply chain by combining a composite coacervate microcapsule and a gas-light tube, the steps are as follows:

[0030] (1) Pretreatment: Select fresh okra without wilting and yellowing, no mechanical damage, and no insect damage, shake off foreign matter, and stack neatly;

[0031] (2) The composite coacervate microcapsule (FS-1) prepared in Comparative Example 1 was wrapped around the selected okra after hot air drying for 24-36 h to form a film;

[0032] (3) Place 3-5 okra in each polyethylene packaging bag, fill with 5% O2, 10% CO2, 85% N2 (QM-1), 10% O2, 5% CO2, 85% N2 (QM-2), and 5% O2, 5% CO2, 90% N2 (QM-3), seal, and place in a simulated cold chain transport vehicle compartment with a vibration frequency of 3 Hz; vertically irradiate with composite blue and white LED lights for 8-12 h at an illumination intensity of 20 μmol m -2 s -1 ; The storage environment temperature during irradiation was 4-10°C, and the relative humidity was 90±4% RH;

[0033] (4) Store the treated samples at 4-25°C, and randomly select 3 bags of samples every 3 days to determine the weight loss rate, color, texture, electronic tongue response value, electronic nose response value, and low-field nuclear magnetic resonance. Each sample was measured 3 times, and the average value was taken. The weight loss rate of the okra treated by the composite control was reduced by about 46% under the same environment.

[0034] In addition, in the curcumin- hypericin sodium alginate / polyvinyl alcohol microcapsule, modified atmosphere and LED light synergistic verification experiment, the sensory quality indicators after 16d of joint regulation (Example 1) were measured. The electronic nose experiment effect comparison of curcumin 0.2mg / mL, hypericin 0.6mg / mL, 5%O2, 10%CO2, 85%N2(QM-1), 10%O2, 5%CO2, 85%N2(QM-2), 5%O2, 5%CO2, 90%N2(QM-3) is as follows Figure 1 The okra electronic nose signal response value of QM-3 is the smallest, indicating the smallest loss of odor. The total flavonoid content is the highest, and the sensory score is odor 2.3 points, color 3.2 points, and commodity value 5.7 points. The weight loss rate of the control group is 5.53%, the stomatal aperture is 25.79μm, and the respiration rate is 26.21mg / (kg·h); the weight loss rate of curcumin+hypericin+modified atmosphere+LED light is 3.25%, the stomatal aperture is 20.13μm, and the respiration rate is 19.32mg / (kg·h). The results show that microcapsule wrapping (QM-3) treatment can slow down the quality change of okra.

[0035] Example 2

[0036] A method for supplying cucumbers in a supply chain by combining a composite coacervate microcapsule with gas and light control to slow down sensory quality deterioration, comprising the following steps:

[0037] (1) Pretreatment: select fresh cucumbers without wilting and yellowing, no mechanical damage, and no insect damage, shake off foreign matter, and stack neatly;

[0038] (2) Wrap the selected cucumbers with the composite coacervate microcapsule (FS-2) prepared in Comparative Example 2 after film formation by hot air drying for 24-36h;

[0039] (3) Place 3-5 cucumbers in each polyethylene packaging bag, fill with 5%O2, 10%CO2, 85%N2(HM-1), 10%O2, 5%CO2, 85%N2(HM-2), 5%O2, 5%CO2, 90%N2(HM-3), seal, and then place in a simulated cold chain transport vehicle compartment with a vibration frequency of 4Hz; vertically irradiate with composite blue and white LED light for 8-12h at an irradiation intensity of 30μmol m -2 s -1 ; the storage environment temperature during irradiation is 4-10℃, and the relative humidity is 90±4%RH;

[0040] (4) Store the treated samples at 4-25℃, and every 3d randomly take out 3 bags of samples to measure the weight loss rate, color, texture, electronic tongue response value, electronic nose response value, and low-field nuclear magnetic resonance, with each sample measured 3 times and the average value taken; the weight loss rate of cucumbers after composite control in the same environment is reduced by about 35%.

[0041] In addition, in the curcumin-hypericin sodium alginate / polyvinyl alcohol microcapsule, modified atmosphere and LED light synergistic verification experiment, the sensory quality indicators after 16d of joint regulation (Example 2) were measured. Curcumin 0.8mg / mL, hypericin 0.2mg / mL, 5%O2, 10%CO2, 85%N2(HM-1), 10%O2, 5%CO2, 85%N2(HM-2), 5%O2, 5%CO2, 90%N2(HM-3) low field nuclear magnetic resonance contrast results are as follows Figure 2 , the free water content of HM-3 is the highest, indicating the least water loss and the highest freshness. The total phenol content is the highest, and the sensory score is 2.5 points for odor, 3.7 points for color, and 6.9 points for commodity value. The control group lost 4.53% of its weight, the stomatal opening was 24.89μm, and the respiration rate was 25.21mg / (kg·h); curcumin+hypericin+modified atmosphere+LED light lost 2.13% of its weight, the stomatal opening was 18.53μm, and the respiration rate was 19.19mg / (kg·h). The results show that microcapsule wrapping (HM-3) treatment can slow down the quality change of cucumbers.

[0042] Example 3

[0043] A method for supplying carrots in a supply chain by combining a composite coacervate microcapsule with gas and light control to prevent sensory quality deterioration, comprising the following steps:

[0044] (1) Pretreatment: Select fresh carrots that are not wilted, not mechanically damaged, and not infested with insects, and shake off foreign matter before stacking neatly;

[0045] (2) Wrap the selected carrots with the composite coacervate microcapsule (FS-3) prepared in Comparative Example 3 after film formation by hot air drying for 24-36h;

[0046] (3) Place 3-5 carrots in each polyethylene bag, and fill with 5%O2, 10%CO2, 85%N2(BM-1), 10%O2, 5%CO2, 85%N2(BM-2), 5%O2, 5%CO2, 90%N2(BM-3), seal, and place in a simulated cold chain transport vehicle compartment with a vibration frequency of 5Hz; vertically irradiate with composite blue and white LED light for 8-12h at an irradiation intensity of 40μmol m -2 s -1 ; The storage environment temperature during irradiation is 4-10℃, and the relative humidity is 90±4%RH;

[0047] (4) Store the treated samples at 4-25℃, and every 3d randomly select 3 bags of samples to measure the weight loss rate, color, texture, electronic tongue response value, electronic nose response value, and low field nuclear magnetic resonance. Each sample is measured 3 times, and the average value is taken. The weight loss rate of carrots subjected to composite control is reduced by about 56% under the same environment.

[0048] In addition, in the curcumin-hypericin microcapsule, modified atmosphere combined with LED light synergistic verification experiment, the sensory quality index after 16d of combined regulation (Example 3) was measured. The electronic tongue determination results of curcumin 0.3mg / mL, hypericin 0.3mg / mL, 5%O2, 10%CO2, 85%N2(BM-1), 10%O2, 5%CO2, 85%N2(BM-2), 5%O2, 5%CO2, 90%N2(BM-3) are compared as Figure 3 , the electronic tongue response value of BM-3 is the highest, indicating that the taste is more rich. The total reducing power value is the highest, the sensory score is 3.2 for smell, 3.6 for color, and 7.1 for commodity value. The weight loss rate of the control group is 4.83%, the stomatal aperture is 30.89μm, and the respiration rate is 30.10mg / (kg·h); the weight loss rate of curcumin+hypericin+modified atmosphere+LED light is 2.23%, the stomatal aperture is 25.58μm, and the respiration rate is 23.32mg / (kg·h). The results show that microcapsule wrapping (BM-3) treatment can slow down the quality change of carrots.

[0049] Table 1 Comparison of properties of complex coacervate microcapsule film formation in different preparation schemes

[0050]

[0051] Table 2 Total flavonoid content of okra (mg / mL)

[0052]

[0053] Table 3 Total phenol content of cucumber (mg / mL)

[0054]

[0055] Table 4 Total reducing power of carrots (%)

[0056]

[0057] The above has been described schematically for the present invention and its embodiments, which are not restrictive, so if a person skilled in the art is inspired by it, without departing from the purpose of the present invention, similar structural ways and embodiments can be designed without creative design, which shall belong to the protection scope of the present invention.

Claims

1. A method for controlling the sensory quality deterioration of vegetables in the supply chain by combining complex coacervation microcapsules with gas-light, characterized in that: The following steps are involved: (1) Vegetable pretreatment: Select fresh vegetables without wilting and yellowing, mechanical damage, or insect infestation, shake off foreign matter and set aside; (2) Dissolve sodium alginate and polyvinyl alcohol in water, wherein the mass concentration of sodium alginate is 3%-7%, and the mass concentration of polyvinyl alcohol is 3%-7%, stir evenly, add saturated boric acid solution of calcium chloride to prepare covalent grafts of sodium alginate and polyvinyl alcohol, and the mass ratio of calcium chloride to aqueous solution containing sodium alginate and polyvinyl alcohol is 1:(1-2); (3) Add curcumin and hypericin solutions to the above covalent grafts to prepare composite coacervate microcapsules, wherein the concentration of curcumin is 0.2-0.8 mg / mL and the concentration of hypericin is 0.2-0.6 mg / mL; (4) After high-pressure homogenization, the composite coacervate microcapsules are poured into a mold for drying and forming, and then wrapped on the surface of fresh vegetables; (5) Modified atmosphere treatment: the wrapped vegetables are placed in a polyethylene packaging bag, which is vacuumed and filled with a mixture of O2, CO2 and N2, and then the polyethylene film packaging bag is sealed; (6) Simulated cold chain transportation: the vegetables packaged in the modified atmosphere in step (5) are placed in a container and stored at 9±1℃ for 8-12 h; (7) Composite LED light irradiation: the vegetables in step (6) are irradiated with composite LED light for 8-12 h; (8) Storage: the vegetables are stored at 4-25℃.

2. The method of controlling the deterioration of vegetable sensory quality in the supply chain by combining complex coacervation microcapsules with gas-light according to claim 1, characterized in that: In step (1), the vegetables include okra, cucumber or carrot.

3. The method of controlling the sensory quality deterioration of vegetables in the supply chain by combining complex coacervation microcapsules with gas-light according to claim 1, characterized in that: In the step (4), the high-pressure homogenization speed is 800-10000 rpm, the shearing time is 3-4 min; the homogenization pressure is 40-50 MPa, and the homogenization times are 2-3 times.

4. The method of controlling the sensory quality deterioration of vegetables in the supply chain by combining complex coacervation microcapsules with gas-light according to claim 1, characterized in that: In the step (4), the drying temperature is 30-60°C and the drying time is 24-36 hours.

5. The method of controlling the deterioration of vegetable sensory quality in the supply chain by combining complex coacervation microcapsules with gas-light according to claim 1, characterized in that: In step (5), the vacuuming time is 5 s, the inflation time is 8 s; O2: 5 vol.%-10 vol.%, CO2: 5 vol.%-10 vol.%, and the rest is N2; the storage environment temperature is 4-10°C, and the relative humidity is 90±4%RH.

6. The method of controlling the sensory quality deterioration of vegetables in the supply chain by combining complex coacervation microcapsules with gas-light according to claim 1, characterized in that: In step (6), the container vibration frequency is 2-5 Hz and the storage temperature is 9±1°C.

7. The method of controlling the sensory quality deterioration of vegetables in the supply chain by combining complex coacervation microcapsules with gas-light according to claim 1, characterized in that: In step (7), the composite LED light includes blue LED light and white LED light, the number of blue LED beads in the light board accounts for 50%, and the number of white LED beads accounts for 50%; the peak of the blue LED light is 460 nm, the peak of the white LED light is 440 nm and 540 nm, and the light intensity of the composite LED light is 20-40 μmol m -2 s -1 , color temperature is 1700-2700 K.

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