阅读说明：本技术 一种新鲜魔芋长期储存保鲜方法 (Long-term storage and preservation method for fresh konjak ) 是由 姚舜耀 于 2021-08-17 设计创作，主要内容包括：本发明提供一种新鲜魔芋长期储存保鲜方法,包括以下步骤：大棚苗床地设置、选择种子、药剂浸种、变温催芽、播种和苗期管理。通过对大棚苗床地进行优选,在进行做厢时,对对厢内进行施肥,保证厢内的营养成分充足,且对厢内进行杀菌操作,保证种子播种后的成活率,选种机可以将颗粒较小的种子筛除,再经过人工选种,可以在颗粒饱满的种子内挑选出高质量的种子,并对种子进行药剂浸种,可以有效的提高种子的出芽率,在播种后,对大棚内的温湿度进行合理的控制,并进行施肥,可以提高幼苗的成活率。(The invention provides a long-term storage and preservation method for fresh konjak, which comprises the following steps: arranging a greenhouse seedbed, selecting seeds, soaking the seeds with a medicament, accelerating germination at variable temperatures, sowing and managing the seedling stage. Through carrying out the preferred to big-arch shelter seedbed ground, when doing the railway carriage or compartment, fertilize to the railway carriage or compartment in, guarantee that the nutrient composition in the railway carriage or compartment is sufficient, and to the operation of disinfecting in the railway carriage or compartment, guarantee the survival rate after the seed sowing, the seed selection machine can sieve out the less seed of granule, through artifical seed selection again, can choose high-quality seed in the full seed of granule, and carry out the medicament to the seed and soak kind, can effectually improve the rate of budding of seed, after the seeding, carry out reasonable control to the humiture in the big-arch shelter, and fertilize, can improve the survival rate of seedling.)

1. A long-term storage and fresh-keeping method for fresh konjak is characterized by comprising the following steps:

a. and (3) konjak screening: washing the picked konjak with clear water to remove soil on the surface, screening, and removing the konjak with a damaged and cracked surface;

b. airing and sterilizing: placing the screened konjak on an airing rack for airing, spraying disinfectant and bactericide on the surface of the konjak during airing, and soaking the konjak in the preservative;

c. selecting a storehouse: selecting a storehouse which is high in terrain, leeward and sunny and is close to the konjak base;

d. storehouse setting: the method comprises the following steps that a plurality of storage racks are arranged in a storehouse, the front and back of the storage racks are spaced by 1.5m, the left and right of the storage racks are spaced by 1m, an air inlet pipe is arranged above each storage rack, an exhaust pipe is arranged below each storage rack, a drying and dehumidifying device and an air filtering and sterilizing device are arranged at an air inlet of each air inlet pipe, a plurality of drying and dehumidifying devices are arranged at fixed points in the storehouse, and a plurality of temperature sensors and humidity sensors are arranged in the storehouse for dehumidification to detect the temperature and the humidity in the storehouse;

e. disinfecting a storehouse: installing a plurality of ultraviolet disinfection lamps in a storehouse, starting the lamps at regular time to sterilize the konjak in the storehouse, fumigating and disinfecting the konjak in the storehouse for 2-4 hours by using a mixed solution of formalin and potassium permanganate before storing the konjak in the storehouse, and ventilating for 1-2 hours;

f. warehousing preparation: and c, washing the surfaces of the konjak aired and disinfected in the step b by using clean water, putting the washed konjak into a hot air dryer to dry the moisture on the surfaces of the konjak, conveying the konjak into a storehouse, stacking the konjak layer by layer on a storage rack, paving straw mats between the lowermost konjak and the storage rack and between each layer of konjak, and maintaining the temperature and the humidity in the storehouse according to the warehousing time of the konjak.

2. The method for long-term storage and fresh-keeping of fresh konjac as claimed in claim 1, wherein: the disinfectant is polyhexamethylene biguanide hydrochloride.

3. The method for long-term storage and fresh-keeping of fresh konjac as claimed in claim 1, wherein: the drying and dehumidifying equipment is a Munters dehumidifier MLT series.

4. The method for long-term storage and fresh-keeping of fresh konjac as claimed in claim 1, wherein: the temperature and humidity ranges in the warehouse include the early stage of storage: maintaining the temperature at 6-10 ℃ and the humidity at 40-55%, and storing in the middle period: maintaining the temperature at 4-6 deg.C and the humidity at 30-40%, and storing at later stage: maintaining the temperature at 1-4 deg.C and humidity at 20-30%.

Technical Field

The invention relates to the technical field of fruit and vegetable preservation, in particular to a long-term storage and preservation method for fresh konjak.

Background

Rhizoma Amorphophalli is rhizoma Amorphophalli, and belongs to perennial tuber herbaceous plant of Araceae; mainly produced in tropical zone and subtropical zone of eastern hemisphere, China is one of the original producing areas, and provinces and mountainous areas such as Sichuan, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, Taiwan and the like are distributed; there are many varieties of konjak, there are more than 260 varieties all over the world, there are 21 varieties of China, 8 of them are specific to China.

The konjak is beneficial alkaline food, and can balance the acid and alkali of the food and is beneficial to the health of human bodies when matched with the konjak for people eating too many animal acidic foods; at present, the health care and medical work of konjak is used as a plurality of clinical test researches all over the world, the conclusion is basically consistent, wherein, konjac glucomannan which is a main component belongs to water-soluble hemicellulose, the prominent nutrition and health care function of the konjac glucomannan is that the konjac glucomannan can play a role in adjusting nutrition unbalance, and the konjac glucomannan is different from water-insoluble fibers contained in vegetables such as Chinese cabbage, celery and the like, and the konjac glucomannan enters a human body and is discharged by the former shape, and can participate in the metabolism of the human body and influence intestinal bacteria to change towards the direction which is beneficial to health; the konjak contains a large amount of glucomannan, alkaloid, pectin, 17 amino acids required by human bodies, 10 mineral trace elements and rich dietary fibers, is a plant only containing a large amount of glucomannan in the biological world, has good prevention and treatment effects on modern rich diseases such as hyperlipidemia, high cholesterol, diabetes, obesity, constipation and the like, is an ideal health food for middle-aged and elderly people, and is deeply favored by the world health food market; in Japan, konjak has long been a necessary delicacy for matting and is known as "magic food".

The industrial development of the konjak in China is started from the 80 th of the 20 th century, but the preservation technology of the konjak is not broken through all the time because of late starting, so that the processing time is greatly limited, the konjak is generally harvested in 11 months, the fresh commodity konjak must be processed within 4 months after harvesting, and otherwise, the konjak bulb is particularly easy to rot along with the rise of the temperature and the arrival of the konjak development season after the next 3 months, so that a large amount of loss is caused.

The existing storage and preservation method such as Co60 radiation has good preservation effect, but side effects caused by radiation, particularly overdose, can bring carcinogenic risk, and limit the wide popularization of the method.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a long-term storage and fresh-keeping method for fresh konjak, which solves the problems that in the low-temperature refrigeration storage technology, frost with different degrees appears on the surface of the konjak during storage, the surface of the konjak cannot be completely dried, so that part of the konjak is in a wet state for a long time to mildew, and also some enterprises directly stack the fresh konjak in large batch, and after the konjak is stacked in large batch, because the middle konjak cannot be effectively ventilated, part of the konjak mildew occurs, and the storage time of the konjak is shortened.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a long-term storage and fresh-keeping method for fresh konjak comprises the following steps:

a. and (3) konjak screening: washing the picked konjak with clear water to remove soil on the surface, screening, and removing the konjak with a damaged and cracked surface;

b. airing and sterilizing: placing the screened konjak on an airing rack for airing, spraying disinfectant and bactericide on the surface of the konjak during airing, and soaking the konjak in the preservative;

c. selecting a storehouse: selecting a storehouse which is high in terrain, leeward and sunny and is close to the konjak base;

d. storehouse setting: the method comprises the following steps that a plurality of storage racks are arranged in a storehouse, the front and back of the storage racks are spaced by 1.5m, the left and right of the storage racks are spaced by 1m, an air inlet pipe is arranged above each storage rack, an exhaust pipe is arranged below each storage rack, a drying and dehumidifying device and an air filtering and sterilizing device are arranged at an air inlet of each air inlet pipe, a plurality of drying and dehumidifying devices are arranged at fixed points in the storehouse, and a plurality of temperature sensors and humidity sensors are arranged in the storehouse for dehumidification to detect the temperature and the humidity in the storehouse;

e. disinfecting a storehouse: installing a plurality of ultraviolet disinfection lamps in a storehouse, starting the lamps at regular time to sterilize the konjak in the storehouse, fumigating and disinfecting the konjak in the storehouse for 2-4 hours by using a mixed solution of formalin and potassium permanganate before storing the konjak in the storehouse, and ventilating for 1-2 hours;

f. warehousing preparation: and c, washing the surfaces of the konjak aired and disinfected in the step b by using clean water, putting the washed konjak into a hot air dryer to dry the moisture on the surfaces of the konjak, conveying the konjak into a storehouse, stacking the konjak layer by layer on a storage rack, paving straw mats between the lowermost konjak and the storage rack and between each layer of konjak, and maintaining the temperature and the humidity in the storehouse according to the warehousing time of the konjak.

Preferably, the disinfectant is polyhexamethylene biguanide hydrochloride.

Preferably, the drying and dehumidifying equipment is a Munters dehumidifier MLT series.

Preferably, the temperature and humidity range in the storehouse includes the storage period: maintaining the temperature at 6-10 ℃ and the humidity at 40-55%, and storing in the middle period: maintaining the temperature at 4-6 deg.C and the humidity at 30-40%, and storing at later stage: maintaining the temperature at 1-4 deg.C and humidity at 20-30%.

(III) advantageous effects

The invention provides a long-term storage and fresh-keeping method for fresh konjak. The method has the following beneficial effects:

use polyhexamethylene biguanide hydrochloride to disinfect the konjaku before the konjaku warehouse entry, can effectually carry out germicidal treatment to the konjaku surface, storage rack top in the storehouse sets up leads to the inlet pipe, the below sets up the blast pipe, can guarantee that the konjaku keeps good ventilation when depositing, and set up drying dehumidification equipment and filtration sterilization equipment at the air intake of inlet pipe, can disinfect and dehumidify the air that gets into in the storehouse, it influences the konjaku of storage to carry the germ when preventing that the outside air from getting into the storehouse, and carry moisture when reducing the outside air to get into and produce the influence to the humidity in the storehouse, the drying dehumidification equipment who sets up in the storehouse can maintain the humidity in the storehouse.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.

Example (b):

the embodiment of the invention provides a long-term storage and preservation method for fresh konjak, which comprises the following steps:

a. and (3) konjak screening: the picked konjak is washed by clear water to remove surface soil, the surface of the konjak is scrubbed by using a flexible fabric in the washing process, dirt on the surface of the konjak can be effectively removed, then screening is carried out, the konjak with a wounded crack on the surface is removed, the cleaned konjak can visually see whether the wounded crack exists on the surface, the deformed, damaged and infected konjak is removed, rotting germs of the konjak can be prevented from being transmitted to the healthy konjak in storage, and the storage time of the konjak is reduced;

b. airing and sterilizing: placing the screened konjak on an airing rack for airing, spraying disinfectant and bactericide on the surface of the konjak during airing, soaking the konjak in the preservative, airing for 1-2 days in the sun to dry the surface of tubers, further carrying out wood bolting, airing for about 10 days at the temperature of 15-20 ℃ to promote wound healing, airing the konjak to remove part of bacteria on the surface of the konjak, and effectively removing germs on the surface of the konjak by adopting the disinfectant, the bactericide and the preservative to prolong the storage time of the konjak;

c. selecting a storehouse: the storehouse which is high in terrain, is leeward and faces the sun and is close to the konjak base is selected, the high in terrain and the leeward and facing the sun are convenient for ventilation and temperature and humidity control in the storehouse, when the storehouse is far away, damage to the konjak can be caused in the transportation process, and the storehouse close to the konjak base can reduce the transportation time of the konjak and is more beneficial to storage of the konjak;

d. storehouse setting: the method comprises the following steps that a plurality of storage racks are arranged in a warehouse, the front and the back of the storage racks are spaced by 1.5m, the left and the right of the storage racks are spaced by 1m, an air inlet pipe is arranged above each storage rack, an exhaust pipe is arranged below each storage rack, a drying and dehumidifying device and an air filtering and sterilizing device are arranged at an air inlet of each air inlet pipe, a plurality of drying and dehumidifying devices are arranged at fixed points in the warehouse, a plurality of temperature sensors and humidity sensors are arranged in the warehouse for dehumidification, the temperature sensors and the humidity sensors are respectively arranged at the upper end and the lower end of each storage rack and are close to the air inlet pipe and the exhaust pipe, and the temperature and the humidity in the warehouse are detected;

e. disinfecting a storehouse: installing a plurality of ultraviolet disinfection lamps in a storehouse, regularly starting to sterilize in the storehouse, before storing the konjak in the storehouse, using 5% formalin or 0.1% potassium permanganate to fumigate and disinfect the konjak in the storehouse for 2-4 hours, then ventilating for 1-2 hours, or uniformly spraying 50% carbendazim on the storehouse and a fruit box, or using 150-200 times of 70% thiophanate methyl liquid, or sealing and fumigating and disinfecting with sulfur for 24 hours (10 g/m < 3 >), preventing fruits from being infected by storage environment germs, regularly starting the ultraviolet disinfection lamps every day for 30min each time, wherein the ultraviolet band is 253.7 nm;

f. warehousing preparation: and c, washing the surfaces of the konjak aired and disinfected in the step b by using clean water, putting the washed konjak into a hot air dryer to dry the moisture on the surfaces of the konjak, conveying the konjak into a storehouse, stacking the konjak layer by layer on a storage rack, paving straw mats between the lowermost konjak and the storage rack and between each layer of konjak, and maintaining the temperature and the humidity in the storehouse according to the warehousing time of the konjak.

Wherein: the disinfectant is polyhexamethylene biguanide hydrochloride; a bactericide (1-4% of salt, or 1% of bleaching powder, 0.04-0.1% of potassium permanganate, or 0.1-0.2% of thiophanate methyl, 500-1000 mg/l of imazalil, or 250-500 mg/l of Baotong, 15% of triazolone 200-300 times liquid, or 0.2-0.4% of borax, 0.02-0.05% of lactic acid, or 2000 mg/l of texadol); soaking the fruits for 3-5 seconds by using a mixed solution of a preservative (200-250 mg/L2, 4-D or 15-20 mg/L gibberellin) to soak the whole fruits with a liquid medicine so as to kill bacteria on the surfaces of the fruits; the drying and dehumidifying equipment is a Munters dehumidifier MLT series, and the temperature and humidity range in the storehouse comprises the early stage of storage: maintaining the temperature at 6-10 ℃ and the humidity at 40-55%, and storing in the middle period: maintaining the temperature at 4-6 deg.C and the humidity at 30-40%, and storing at later stage: maintaining the temperature at 1-4 deg.C and humidity at 20-30%.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.