Long-term fresh-keeping preservation method for fresh green plants, melons and fruits

Abstract

The invention relates to a long-term fresh-keeping preservation method for fresh green plants, melons and fruits. The method comprises the following treatment steps: (1) collecting, classifying, cleaning and screening; (2) shape fixing and color retaining: carrying out shape fixing and color retaining treatment on the screened green plants and / or melons and fruits by using a stationary liquid; (3) reduction: performing reduction treatment on the green plants and / or melons and fruits subjected to shape fixing and color retaining treatment by using a reducing agent solution; and (4) sealing and storing the green plants and / or melons and fruits by adopting a sealed container and matching with a preserving fluid. According to the method disclosed by the invention, the biological properties of fresh green plants, melons and fruits can reach the optimal preservation standard by carrying out shape fixing, color retaining and reduction treatment measures on the fresh green plants, melons and fruits, the original state of the fresh green plants, melons and fruits can be reserved to the greatest extent by using the preservation solution, and the preservation time is extremely long, so that great convenience can be brought to related scientific research work. Compared with an existing green plant melon and fruit preservation method, the green plant / melon and fruit preservation method has the advantages that the green plant / melon and fruit preservation effect and preservation time are remarkably improved, and great progress is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of biological storage / preservation of green plants, and in particular to a long-term fresh preservation method for fresh green plants and fruits and melons. Background Art

[0002] Many green plants and their fruits, especially some precious traditional Chinese medicines, for various reasons, when used as research objects or teaching specimens, are rarely presented to researchers in a fresh and original state. When people study these green plants, analyze various active ingredients from them, dissect their mechanisms, effectively track and experiment on biological processes, the prerequisite for all these activities is: to be able to very effectively retain the original ecological state of green plants (including the roots, stems, leaves, flowers, fruits, etc. of the plant itself), and also to achieve long-term retention without losing its own vitality. Therefore, how to achieve long-term preservation of these green plants and their fruits in a non-toxic, harmless and non-destructive manner has become a very meaningful and urgent problem to be solved. Summary of the Invention

[0003] The technical problem to be solved by the present invention is: to provide a long-term fresh preservation method for fresh green plants and fruits and melons, so as to have a better fresh preservation effect on green plants and fruits and melons and a longer preservation time than the existing such preservation technologies, thereby facilitating the relevant scientific research activities more.

[0004] The technical solution adopted by the present invention to solve its technical problem is: a long-term fresh preservation method for fresh green plants and fruits and melons, including the following treatment steps:

[0005] (1) Collection, classification, cleaning, and screening: Classify and wash the collected fresh green plants and / or fruits and melons multiple times, remove individuals with poor morphology or defects, and retain individuals with good appearance;

[0006] (2) Shaping and color preservation: Completely immerse the green plants and / or fruits and melons with good appearance selected after cleaning in a fixing solution to fix their shapes and maintain their colors; the soaking time depends on the type of green plants. The soaking time for conventional green plants and fruits and melons is 3 - 5 days, and the soaking time for traditional Chinese medicine green plants and their fruits is 4 - 30 days; the components of the fixing solution are as follows:

[0007] By weight percentage:

[0008] (3) Reduction: Take out the green plants and / or fruits and melons that have completed the shaping and color preservation treatment from the fixing solution, rinse the residual medicine liquid on their surfaces with clean water, and then completely immerse them in a reducing agent solution for reduction. The components of the reducing agent solution are as follows:

[0009] By weight percentage: distilled water 98%

[0010] 1% sulfurous acid

[0011] 1% citric acid;

[0012] (4) Sealed storage: Take out the green plants and / or fruits and melons that have completed the reduction treatment, rinse off the residual liquid medicine on their surfaces with clean water, then put them into a sealable container, and then inject the preservation liquid into the container and seal the container; The composition of the preservation liquid is as follows:

[0013] By weight percentage: Or,

[0014] By weight percentage:

[0015] Preferably, the sealable container used in the sealed storage step is a dark glassware.

[0016] The beneficial effects of the present invention are as follows: The measures of solidification, color preservation and reduction treatment for fresh green plants and fruits and melons can make their biological properties reach the best preservation standards. Then, using the preservation liquid of the present invention to preserve them can retain their original state to the greatest extent, and the retention time is extremely long, which can bring great convenience to related scientific research work. Compared with the existing methods for preserving green plants and fruits and melons, the present invention has significantly improved in terms of the preservation effect and preservation duration of green plants / fruits and melons, and has made great progress. Specific embodiments

[0017] The present invention will be further described below through several examples and comparative examples. The described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments.

[0018] Example 1

[0019] A long-term fresh preservation method for fresh green plants and fruits and melons, including the following treatment steps:

[0020] (1) Collection, classification, cleaning, and screening: Classify and wash the collected fresh green plants and / or fruits and melons multiple times, remove individuals with poor morphology or defects, and retain individuals with good appearance;

[0021] (2) Solidification and color preservation: Immerse the green plants and / or fruits and melons with good appearance selected after cleaning completely in the fixing solution to fix their shapes and maintain their colors; The soaking duration depends on the type of green plants. The soaking duration for conventional green plants and fruits and melons is 3 - 5 days, and the soaking duration for Chinese herbal medicine green plants and their fruits is 4 - 30 days; The composition of the fixing solution is as follows:

[0022] By weight percentage:

[0023] (3) Reduction: Take out the green plants and / or fruits and melons that have completed the solidification and color retention treatment from the fixing solution, rinse the residual liquid medicine on their surfaces with clean water, and then completely immerse them in the reducing agent solution for reduction. The components of the reducing agent solution are as follows:

[0024] By weight percentage: distilled water 98%

[0025] Sulfurous acid 1%

[0026] Citric acid 1%;

[0027] (4) Sealed storage: Take out the green plants and / or fruits and melons that have completed the reduction treatment, rinse the residual liquid medicine on their surfaces with clean water, then put them into a sealable earthenware pot, and then pour the preservation liquid into the container and seal the earthenware pot; the components of the preservation liquid are as follows:

[0028] By weight percentage:

[0029] Example 2

[0030] The difference between Example 2 and Example 1 is as follows: First, the components and content ratios of the fixing solution for solidification and color retention are different. The components of the fixing solution are as follows:

[0031] By weight percentage:

[0032] Second, the containers for sealed storage are different. The containers for sealed storage are dark brown glassware;

[0033] Third, the components and content ratios of the preservation liquid are different. The components of the preservation liquid are as follows:

[0034] By weight percentage: distilled water 96.5%

[0035] Sulfurous acid 1.1%

[0036] Boric acid 1.8%

[0037] Citric acid 0.6%.

[0038] Example 3

[0039] The difference between Example 3 and Example 2 is as follows: First, the components and content ratios of the fixing solution for solidification and color retention are different. The components of the fixing solution are as follows:

[0040] By weight percentage:

[0041] Second, the components and content ratios of the preservation liquid are different. The components of the preservation liquid are as follows:

[0042] By weight percentage:

[0043] Example 4

[0044] The difference between Example 4 and Example 2 lies in that the composition and content ratio of the preservation solution are different. The composition of the preservation solution is as follows:

[0045] By weight percentage:

[0046] Example 5

[0047] The difference between Example 5 and Example 2 lies in that the composition and content ratio of the preservation solution are different. The composition of the preservation solution is as follows:

[0048] By weight percentage: Comparative Example 1

[0049] The difference between Comparative Example 1 and Example 2 lies in that the composition and content ratio of the fixing solution are different. The composition of the fixing solution is as follows:

[0050] By weight percentage:

[0051] Comparative Example 2

[0052] The difference between Comparative Example 2 and Example 2 is that step (3) reduction is omitted.

[0053] Comparative Example 3

[0054] The difference between Comparative Example 3 and Example 2 is that the preservation solution is pure distilled water.

[0055] Comparative Example 4

[0056] The difference between Comparative Example 4 and Example 2 lies in that the composition and content ratio of the preservation solution are different. The composition of the preservation solution is as follows:

[0057] By weight percentage: 96% distilled water

[0058] 4% sulfurous acid.

[0059] Comparative Example 5

[0060] The difference between Comparative Example 5 and Example 2 lies in that the composition and content ratio of the preservation solution are different. The composition of the preservation solution is as follows:

[0061] By weight percentage: 96% distilled water

[0062] 4% formaldehyde.

[0063] Comparative Example 6

[0064] The difference between Comparative Example 6 and Example 2 lies in that the composition and content ratio of the preservation solution are different. The composition of the preservation solution is as follows:

[0065] By weight percentage:

[0066]

[0067] The solutions of the above embodiments and comparative examples are used to preserve fresh green plants and fruits respectively. Observe and record the preservation status of green plants and fruits in each example at different times, and the time span is twenty years. The recording results are shown in the following table (Table 1).

[0068] Table 1

[0069]

[0070] (Continued) Table 1

[0071]

[0072] (Continued) Table 1

[0073]

[0074]

[0075] It can be seen from the records in Table 1 by comparison that:

[0076] If boric acid is not added to the fixing solution, the color preservation effect on green plants and fruits is relatively poor;

[0077] If the green plants and fruits after color preservation treatment are directly preserved without reduction treatment, the color preservation effect is also relatively poor;

[0078] The preservation solutions used in Comparative Example 4, Comparative Example 5, and Comparative Example 6 adopt several existing conventional preservation solution formulas for preserving green plants and fruits, and their preservation effects and preservation durations on green plants and fruits are far inferior to those of the preservation solutions used in the embodiments of the present invention.

[0079] The above embodiments are only used to explain the present invention, rather than limiting the protection scope of the rights of the present invention. Any non-substantive changes made on the basis of the essential solution of the present invention shall fall within the protection scope of the present invention.

Claims

1. A method for long-term preservation of fresh green plants and fruits, characterized in that The processing steps include: (1) Collection, classification, cleaning, and screening: Classify and repeatedly clean the collected fresh green plants and / or fruits, remove those with poor appearance or defects, and retain those with good appearance; (2) Solidification and color preservation: The green plants and / or fruits with good appearance selected after washing are completely immersed in a fixing solution to fix their shape and maintain their color; the soaking time depends on the type of green plants, and the soaking time for conventional green plants and fruits is 3 to 5 days, and the soaking time for Chinese herbal green plants and their fruits is 4 to 30 days; the ingredients of the fixing solution are as follows: By weight percentage: (3) Reduction: The green plants and / or fruits that have completed the solid color retention treatment are removed from the fixing solution, the residual liquid on the surface is washed off with clean water, and then they are completely immersed in the reducing agent solution for reduction. The composition of the reducing agent solution is as follows: By weight percentage: distilled water 98% Sulfurous acid 1% Citric acid 1%; (4) Sealing and Preservation: Take out the green plants and / or fruits that have completed the reduction treatment, rinse off the residual liquid on their surface with clean water, and then put them into a sealable container. Then, inject a preservation solution into the container and seal the container. The composition of the preservation solution is as follows: By weight percentage: or, By weight percentage:

2. The method for long-term preservation of fresh green plants and fruits according to claim 1, characterized in that: The sealable container used in the sealing and storing step is a dark glass container.

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