Three-stage pressure-reducing preservation method for long-term storage of perishable fruits and vegetable

Abstract

The present invention is three-stage pressure-reducing preservation method for long term storage of perishable fruits and vegetable, and belongs to the field of fruits and vegetable preserving technology. The three-stage pressure-reducing preservation method includes: 1) the first fruits and vegetable storing stage of 5-10 days at high vacuum of 5-20 KPa pressure to control water losing rate of 2-3.5 %; 2) the middle stage of 10-30 days in intermediate vacuum of 20-60 KPa pressure to control water losing rate of 1-2 %; and 3) final stage of 10-30 days at low vacuum of 60-100 KPa under humidity of 93-98 % without further water loss, to maintain the fresh state, flavor and post-mature performance. The present invention has long storage term of perishable fruits and vegetable.

Description

technical field

[0001] The invention discloses a three-stage decompression fresh-keeping method for relatively long-term storage of perishable fruits and vegetables, which belongs to the technical field of fruit and vegetable storage and fresh-keeping. Background technique

[0002] In order to meet the off-season (generally more than 1 month) supply and consumption requirements of different fruit and vegetable varieties, various methods of controlling temperature and humidity and adjusting the gas components of the storage environment have certain applications. Due to its simplicity, ordinary refrigerated fruits and vegetables account for more than 50% of the total storage capacity. However, ordinary refrigerated storage has disadvantages such as slow cooling, high storage temperature and large fluctuations, and poor storage quality of fruits and vegetables, so its commodity rate is low.

[0003] In order to overcome the disadvantages of slow cooling of ordinary refrigeratio...

Examples

Embodiment 1

[0017] Embodiment 1: Three-stage decompression storage and preservation of green asparagus

[0018] Harvest fresh green asparagus from the field, no pollution by diseases and insect pests, uniform thickness, tightly wrapped heads, and 18-21cm stem length, use corrugated cardboard boxes or plastic food baskets, and add wet gauze or plastic cling film around, within 2 hours Transport to the laboratory, put into the JZ2 type decompression storehouse with a temperature of 3-5°C and an absolute vacuum pressure of 15-20kPa, carry out 5 days (first stage) decompression storage, and the dehydration rate can reach 2.8%; then Adjust the storage temperature to 2-4°C, adjust the absolute vacuum pressure to 35-45kPa, carry out 25 days (the second stage) of decompression storage, the water loss rate can reach 2.0%; then adjust the temperature to 1.5-3°C, The absolute vacuum pressure is adjusted to 60-80kPa, and the decompression storage is carried out for 20 days (the third stage). The rela...

Embodiment 2

[0019] Example 2: Three-stage decompression storage and preservation of "Baifeng" peaches

[0020] Choose "Baifeng" peaches with a maturity of about 8-9, an average single fruit weight of about 190 grams, uniform size, and no damage from diseases and insect pests. The average hardness of the fruit skin is generally 11.9×105Pa, and the soluble solids are about 12%. After the fruit is harvested, put it on a PE fruit foam net, and put it into a special carton box for juicy peaches. The size is 550mm×400mm×120mm. The fruit is placed in a single layer in the box, and each box contains 15 pieces. Immediately after harvesting, send it to the laboratory, put it into the JZ2 decompression storehouse with a temperature of 5-7°C and an absolute vacuum pressure of 5-15kPa, and store it under decompression for 10 days (the first stage), and the dehydration rate can reach 3.0%; then the storehouse temperature is adjusted to 4-6°C, the absolute vacuum pressure is adjusted to 30-40kPa, and the ...

Embodiment 3

[0021] Embodiment 3: Three-stage decompression storage and preservation of Agaricus bisporus

[0022] Choose fresh, no pests and diseases, uniform size, fully grown mushroom body, but the mushroom cap is not opened, and the mushroom film is intact. Hold the surface of the material with the left hand, and hold the mushroom handle with the middle finger and index finger of the right hand and rotate gently. After harvesting, cut off the base mushroom stalk, put it into a corrugated box or fruit turnover box lined with plastic cling film or wet gauze, and transport it to the laboratory within 2 hours. -20kPa JZ2 type decompression storage, for 10 days (the first stage) of decompression storage, the water loss rate can reach 3.5%; then adjust the storage temperature to 6-8°C, and adjust the absolute vacuum pressure to 40-50kPa, Carry out the decompression storage of 15 days (the second stage), and the dehydration rate can reach 1.5%; After that, the temperature is 5-6° C., and the ...

technical field

[0001] The invention discloses a three-stage decompression fresh-keeping method for relatively long-term storage of perishable fruits and vegetables, which belongs to the technical field of fruit and vegetable storage and fresh-keeping. Background technique

[0002] In order to meet the off-season (generally more than 1 month) supply and consumption requirements of different fruit and vegetable varieties, various methods of controlling temperature and humidity and adjusting the gas components of the storage environment have certain applications. Due to its simplicity, ordinary refrigerated fruits and vegetables account for more than 50% of the total storage capacity. However, ordinary refrigerated storage has disadvantages such as slow cooling, high storage temperature and large fluctuations, and poor storage quality of fruits and vegetables, so its commodity rate is low.

[0003] In order to overcome the disadvantages of slow cooling of ordinary refrigeratio...

Examples

Embodiment 1

[0017] Embodiment 1: Three-stage decompression storage and preservation of green asparagus

[0018] Harvest fresh green asparagus from the field, no pollution by diseases and insect pests, uniform thickness, tightly wrapped heads, and 18-21cm stem length, use corrugated cardboard boxes or plastic food baskets, and add wet gauze or plastic cling film around, within 2 hours Transport to the laboratory, put into the JZ2 type decompression storehouse with a temperature of 3-5°C and an absolute vacuum pressure of 15-20kPa, carry out 5 days (first stage) decompression storage, and the dehydration rate can reach 2.8%; then Adjust the storage temperature to 2-4°C, adjust the absolute vacuum pressure to 35-45kPa, carry out 25 days (the second stage) of decompression storage, the water loss rate can reach 2.0%; then adjust the temperature to 1.5-3°C, The absolute vacuum pressure is adjusted to 60-80kPa, and the decompression storage is carried out for 20 days (the third stage). The rela...

Embodiment 2

[0019] Example 2: Three-stage decompression storage and preservation of "Baifeng" peaches

[0020] Choose "Baifeng" peaches with a maturity of about 8-9, an average single fruit weight of about 190 grams, uniform size, and no damage from diseases and insect pests. The average hardness of the fruit skin is generally 11.9×105Pa, and the soluble solids are about 12%. After the fruit is harvested, put it on a PE fruit foam net, and put it into a special carton box for juicy peaches. The size is 550mm×400mm×120mm. The fruit is placed in a single layer in the box, and each box contains 15 pieces. Immediately after harvesting, send it to the laboratory, put it into the JZ2 decompression storehouse with a temperature of 5-7°C and an absolute vacuum pressure of 5-15kPa, and store it under decompression for 10 days (the first stage), and the dehydration rate can reach 3.0%; then the storehouse temperature is adjusted to 4-6°C, the absolute vacuum pressure is adjusted to 30-40kPa, and the ...

Embodiment 3

[0021] Embodiment 3: Three-stage decompression storage and preservation of Agaricus bisporus

[0022] Choose fresh, no pests and diseases, uniform size, fully grown mushroom body, but the mushroom cap is not opened, and the mushroom film is intact. Hold the surface of the material with the left hand, and hold the mushroom handle with the middle finger and index finger of the right hand and rotate gently. After harvesting, cut off the base mushroom stalk, put it into a corrugated box or fruit turnover box lined with plastic cling film or wet gauze, and transport it to the laboratory within 2 hours. -20kPa JZ2 type decompression storage, for 10 days (the first stage) of decompression storage, the water loss rate can reach 3.5%; then adjust the storage temperature to 6-8°C, and adjust the absolute vacuum pressure to 40-50kPa, Carry out the decompression storage of 15 days (the second stage), and the dehydration rate can reach 1.5%; After that, the temperature is 5-6° C., and the ...