阅读说明：本技术 一种专用于管状叶菜类蔬菜的静电保鲜方法 (Special electrostatic preservation method for tubular leaf vegetables ) 是由 张光弟 俞晓艳 刘慧燕 张浩宇 杨亚丽 夏风 何涛 方海田 于 2019-09-27 设计创作，主要内容包括：本公开提供了一种专用于管状叶菜类蔬菜的静电保鲜方法,涉及果蔬保鲜技术领域,能够用于诸如楼葱的管状叶菜类蔬菜,保鲜期内失重率低、Vc含量等维持率好,且保鲜期长,可长达60天以上,延长了商品葱的“排开”种植与市场供应时间。所述保鲜方法包括步骤：S1、将蔬菜置于具有内衬的周转容器中,所述内衬由聚乙烯微膜制成,所述周转容器由塑料制成；S2、用潮湿的蛭石作为基质将楼葱进行包埋,而后将内衬封口；S3、将周转容器放置于温度-1℃～-1.5℃、环境相对湿度75～85％、静电场强度50mV～200mV的环境中。所述方法适用于楼葱的长期保鲜储存。(The invention provides a special electrostatic preservation method for tubular leaf vegetables, relates to the technical field of fruit and vegetable preservation, can be used for tubular leaf vegetables such as allium fistulosum, and has the advantages of low weight loss rate, good maintenance rates of Vc content and the like in a preservation period, long preservation period which can be more than 60 days, and prolonged 'row' planting and market supply time of commercial allium fistulosum. The fresh-keeping method comprises the following steps: s1, placing the vegetables into a turnover container with a lining, wherein the lining is made of polyethylene microfilms, and the turnover container is made of plastics; s2, embedding the scallion by using wet vermiculite as a matrix, and then sealing the lining; s3, placing the turnover container in an environment with the temperature of minus 1 ℃ to minus 1.5 ℃, the relative humidity of the environment of 75-85% and the electrostatic field intensity of 50 mV-200 mV. The method is suitable for long-term fresh-keeping storage of the allium fistulosum.)

1. An electrostatic preservation method special for tubular leaf vegetables is characterized by comprising the following steps:

S1, placing the tubular leafy vegetables into a turnover container with a lining, wherein the lining is made of polyethylene microfilms, and the turnover container is made of plastics;

S2, embedding the tubular leafy vegetables by using vermiculite as a matrix, and then folding and sealing the lining;

S3, placing the turnover container in an environment with the temperature of minus 1 ℃ to minus 1.5 ℃, the relative humidity of the environment of 75-85% and the electrostatic field intensity of 50mV to 200mV for fresh-keeping storage.

2. The electrostatic preservation method special for tubular leaf vegetables according to claim 1, wherein the thickness of the inner liner is 0.005 mm-0.007 mm.

3. The electrostatic preservation method for tubular leafy vegetables according to claim 1, characterized in that said inner liner is made of high density polyethylene microfilm.

4. The electrostatic preservation method for tubular leafy vegetables according to claim 1, wherein said embedding tubular leafy vegetables with vermiculite as matrix in step S2 comprises:

The tubular leafy vegetables are placed in turn in a turnover container, each batch is embedded by vermiculite, and after all the tubular leafy vegetables are placed in the turnover container, a layer of vermiculite is covered.

5. The electrostatic preservation method for tubular leafy vegetables according to claim 4, wherein said embedding tubular leafy vegetables with vermiculite as matrix in step S2 comprises:

The tubular leaf vegetable is placed in turn in a turnover container, vermiculite with the thickness of 1-2 mm is embedded in each batch, and a layer of vermiculite with the thickness of 0.8-1.2 cm is covered after all the tubular leaf vegetable is placed in the turnover container.

6. The electrostatic preservation method special for tubular leafy vegetables according to claim 4, characterized in that said vermiculite is formed by heat state alteration or weathering of biotite.

7. The electrostatic preservation method special for tubular leafy vegetables according to claim 4, wherein the particle size of said vermiculite is 1-3 mm.

8. The electrostatic preservation method special for tubular leaf vegetables according to claim 4, wherein the vermiculite is wet vermiculite with a water content of 50-70%.

9. The electrostatic preservation method special for tubular leaf vegetables as claimed in claim 4, wherein each 0.5-0.6kg of tubular leaf vegetables are bundled and placed in a turnover container.

10. The electrostatic preservation method for tubular leafy vegetables according to claim 1, wherein the tubular leafy vegetables are chives, which are pre-treated before step S1, the chives with 6-8 months old are selected, the thickness of the edible stem base is more than 1.5cm, the edible stem base is compact and free from plant diseases and insect pests, mechanical injuries and wilting, and the root disc and the indefinite root length are kept within 10 cm.

Technical Field

The invention relates to the technical field of fruit and vegetable fresh-keeping, in particular to a special electrostatic fresh-keeping method for tubular leaf vegetables.

Background

the shallot belongs to one of leaf vegetables, originates from places such as Siberian, northwest and northeast and central Asia of China, and has 127 species in China. Among them, Ningxia's concentric onion (A. fistulosum L. var. viviparum Makino) is an allium genus of Liliaceae family, and is one of the unique spicy and fragrant vegetable species in northwest. The scallion contains abundant contents of substances, besides abundant mineral substances, naphthoquinone derivatives such as isoeleutherine, eleutherine, etc., and also contains components beneficial to human health such as Quercetin (Quercetin, isoquercetin or Quercetin), tea polyphenols, etc.

The vegetables are still living bodies after being picked, have high water content, rich nutrient substances and poor protective tissues, are easy to be infected by mechanical damage and microorganisms, and belong to perishable goods. Fresh-keeping treatment is required in the transportation and storage processes.

the technological bottleneck faced in the production of the scallion is also highlighted day by day for a long time. The green onions are harvested and dug in batches discontinuously for half a year to finish the harvesting and selling of the red onions in the planting field, a typical self-feeding supply mode is presented, crop rotation is seriously influenced, the land utilization rate is low, and the annual market supply cannot be realized particularly in extreme weather.

The low-temperature high-wet method is characterized in that the temperature of a refrigeration house is usually adjusted to 0-1 ℃, the humidity is adjusted to 95%, and mixed gas of negative ions and ozone is injected, so that the preservation time can be prolonged.

The antistaling agent method is characterized in that the antistaling agent is coated on the surface of the fruit and vegetable by spraying, brushing or dipping, and the antistaling agent forms a film on the surface of the fruit and vegetable, so that oxygen can be prevented from entering, the curing process is prolonged, and the antistaling effect is achieved.

The electrostatic fresh-keeping method is a new fresh-keeping storage method, and utilizes the electrostatic field to inhibit the metabolic activity of the fresh-kept articles, reduce the carrier for spreading microorganisms and inhibit corrosion rate so as to attain the goal of fresh-keeping. Compared with other methods, the method has the characteristics of energy conservation and high efficiency. However, the electrostatic fresh-keeping method is mainly high-voltage electrostatic fresh-keeping at present and is only suitable for fruits and vegetables wrapped by shells or skins, such as roots and melons and fruits.

Disclosure of Invention

The invention provides a special electrostatic preservation method for tubular leaf vegetables, which can be used for the tubular leaf vegetables such as Allium fistulosum, can remarkably prolong the preservation period, retain the nutrient components of the vegetables, is very beneficial to prolonging the planting and market supply time of commodity Allium fistulosum and solves the problem of annual market supply.

The invention provides a special electrostatic preservation method for tubular leaf vegetables, which comprises the following steps:

S1, placing the tubular leafy vegetables into a turnover container with a lining, wherein the lining is made of polyethylene microfilms, and the turnover container is made of plastics;

S2, embedding the tubular leafy vegetables by using vermiculite as a matrix, and then folding and sealing the lining;

s3, placing the turnover container in an environment with the temperature of minus 1 ℃ to minus 1.5 ℃, the relative humidity of the environment of 75-85% and the electrostatic field intensity of 50mV to 200mV for fresh-keeping storage.

wherein the liner is made of a High Density Polyethylene (HDPE) microfilm.

The thickness of the lining is 0.005 mm-0.007 mm.

Further, the embedding of the tubular leafy vegetables with vermiculite as a matrix comprises: the tubular leafy vegetables are placed in turn containers, each batch is embedded by vermiculite, and after all the tubular leafy vegetables are placed in the turn containers, a layer of vermiculite is covered.

Further, the tubular leafy vegetable is scallion, which is preprocessed before step S1, scallion with the age of 6-8 months is selected, the thickness of the edible stem base is more than 1.5cm, the scallion is compact and has no plant diseases and insect pests, mechanical injury and wilting, and the root disc and the indefinite root length are kept within 10 cm.

the electrostatic preservation method of the invention has the following advantages:

The invention provides a special electrostatic preservation method for tubular leaf vegetables such as allium fistulosum, which solves the problem that the existing electrostatic preservation method is only suitable forUsed for the defects of fruits and vegetables wrapped by shells or skins, provides an electrostatic method suitable for tubular leafy vegetables such as allium fistulosum, has long preservation period, small weight loss rate in the preservation period and V_CThe content is high; the fresh-keeping period can be more than 60 days, and the time for planting and market supply of the commercial scallion is prolonged.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The embodiment of the invention provides a special electrostatic preservation method for tubular leaf vegetables, which specifically comprises the following steps:

S1, placing the tubular leafy vegetables into a turnover container with a lining, wherein the lining is made of polyethylene microfilms, and the turnover container is made of plastics;

S2, embedding the tubular leafy vegetables by using vermiculite as a matrix, and then sealing the lining;

S3, placing the turnover container in an environment with the temperature of minus 1 ℃ to minus 1.5 ℃, the relative humidity of the environment of 75-85% and the electrostatic field intensity of 50mV to 200mV for fresh-keeping storage.

The tubular leaf vegetables refer to leaf vegetables for eating with bulb (base of leaf sheath is enlarged), pseudostem (leaf sheath), and tubular leaf, such as Bulbus Allii, herba Alii Fistulosi (common herba Alii Fistulosi, and herba Alii Fistulosi), and herba Alii Fistulosi. The leaf vegetables have strong respiration effect and are easy to yellow and rot. High water content, crisp and tender tissue, easy mechanical damage and high long-term preservation difficulty.

The embodiment of the invention provides a special electrostatic preservation method for tube-shaped leaf vegetables such as Allium fistulosum, and provides an electrostatic method applicable to leaf vegetables, which has the advantages of long preservation period, small weight loss rate in the preservation period, V_CThe content is high; the fresh-keeping period can be as long as more than 60 days, and the fresh-keeping period is prolongedThe planting time and the market supply time of the commercial scallion are shortened, and the situation that the market can not be supplied in time in extreme weather is changed.

The electrostatic fresh-keeping method is a novel fresh-keeping preservation method, and compared with other methods, the method is energy-saving, efficient and good in fresh-keeping effect. However, the electrostatic fresh-keeping method is only suitable for the fruits and vegetables with shells or skins. Compared with the prior art, the electrostatic preservation method provided by the embodiment of the invention can be suitable for tubular leafy vegetables such as Allium fistulosum, and can be realized under low pressure (50 mV-200 mV).

before step S1, the method may further include pre-treating the tubular leafy vegetables, specifically, removing dried exodermis and attached sandy soil, and removing plant diseases and insect pests, mechanical injury and wilting parts.

The electrostatic preservation method provided by the embodiment of the invention is particularly suitable for Allium fistulosum. Before step S1, it may further include preprocessing onion. Specifically, the scallion of building with the age of 6-8 months is selected, the thickness of the base of the edible stem is more than 1.5cm, the scallion is compact and free from plant diseases and insect pests, mechanical injury and wilting, and the root disc and the length of the adventitious root are kept within 10 cm.

The green onions are harvested and dug in batches discontinuously for half a year to finish the harvesting and selling of the red onions in the planting field, a typical self-feeding supply mode is presented, crop rotation is seriously influenced, the land utilization rate is low, and the annual market supply cannot be realized particularly in extreme weather.

The embodiment of the invention provides the electrostatic preservation method special for the tubular leafy vegetables such as the shallots, which has good preservation effect and long preservation period, wherein the preservation period can be as long as more than 60 days, the 'discharge' planting and market supply time of the shallots is well prolonged, and the annual market supply of the shallots is promoted.

The turnover container refers to a logistics container which can be used for turnover and finished product shipment, such as a turnover box for containing food, fruits and vegetables.

In step S1, the circulation box is a plastic circulation box made of plastic, and the circulation box has a liner made of polyethylene microfilm. The thickness of the lining can be 0.005 mm-0.007 mm. Further, the liner may be made of High Density Polyethylene (HDPE) microfilm.

in step S2, the scallion is placed in a turnover box with a lining, vermiculite is used as a substrate to embed the scallion, and then the lining is folded and sealed.

Vermiculite is a natural, inorganic, non-toxic mineral substance, which can expand under the action of high temperature. Is formed by hydrothermally altering or weathering biotite and has the chemical formula (Mg, Ca, Na) x (H)₂O)n{(Mg,Fe,Al)₃[(Si,Al)₄O₁₀](OH)₂X is between 0.6 and 0.9, and n changes with the change of temperature and humidity.

Vermiculite, commonly used for cultivating flowers, bonsais, seedlings and feed additives. For example, the vermiculite is added into the feed, so that toxic substances in the feed can be absorbed, and the pollutant content in animal bodies and milk can be reduced. According to the method provided by the embodiment of the invention, the scallion is placed in a turnover box with a lining, the vermiculite is used as a matrix to embed the scallion, then the lining is sealed by folding and sealing, and then the scallion is placed in an electrostatic field environment for fresh-keeping storage, so that low-voltage electrostatic fresh-keeping is realized, and the fresh-keeping period of the tubular leafy vegetables is greatly prolonged.

in a further embodiment, the thickness of the embedded vermiculite may be between 0.8cm and 1.2 cm.

In a further embodiment, the particle size of the vermiculite is 1-3 mm.

in a further embodiment, the vermiculite may be applied in a wet state with a water content of 50-70%. In the embodiment of the present invention, the moisture content of the vermiculite (wet vermiculite) may be 50 to 70% when the vermiculite is in a state of being slightly loose after being grasped without water.

in another embodiment of the present invention, the embedding of the shallot with vermiculite as the matrix in step S2 may specifically include:

And putting the scallion in turn into a turnover box, embedding each batch by vermiculite, and covering a layer of vermiculite after all the batches are placed in the turnover box.

furthermore, each 0.5-0.6kg of scallion can be in one batch (bundle), and the scallion is placed in a turnover box after bundling. For example, 0.5-0.6kg of Allium fistulosum may be bundled in a batch using an antiseptic binding rope.

In a further embodiment, scallion is placed in turn-over boxes in batches, vermiculite with the thickness of 1-2 mm is embedded in each batch, and a layer of vermiculite with the thickness of 0.8-1.2 cm is covered after all the scallion is placed in the turn-over boxes.

this thickness is favorable to playing the effect that the shallot body keeps apart and moisturize again, avoids simultaneously that later stage ex-warehouse product adheres to more residual vermiculite, trembles to remove the recruitment more.

In step S3, the turnover box is placed in an environment with the temperature of minus 1 ℃ to minus 1.5 ℃, the relative humidity of the environment of 75 percent to 85 percent and the electrostatic field intensity of 50mV to 200mV for fresh-keeping storage. The required environment can be a refrigeration house providing corresponding temperature, humidity and electrostatic field conditions.

The electrostatic preservation method provided by the embodiment of the invention can be realized under low voltage (the field intensity is 50 mV-200 mV), and the safety is high.

The following describes the specific electrostatic preservation method for Allium fistulosum according to the present invention in further detail with specific examples.