阅读说明：本技术 一种十字花科芸薹属蔬菜贮藏方法 (Method for storing brassica vegetables in cruciferae ) 是由 白永亮 梁得常 陈洪辉 曾荣 黄彩虾 周晓雯 于 2021-01-12 设计创作，主要内容包括：本发明公开了一种十字花科芸薹属蔬菜贮藏方法,包括采收、预冷、包装、堆垛、贮存步骤。本发明在不使用任何化学保鲜剂下延长其贮藏期至25-30天,减少因贮藏力不足、菜心贮藏寿命短而导致的损失。本发明采用聚乙烯袋进行包装,能有效防止微生物的入侵,较好的保存芸薹属蔬菜的形态。另外配合冷库低温贮存,可有效减缓芸薹属蔬菜的生命活动,减少营养物质的损失,减少黄叶和萎蔫现象的出现。冷库堆垛时的垂直距离提高,选用尺寸合适的筐,可使冷气有效循环流动。(The invention discloses a brassica vegetable storage method of cruciferae, which comprises the steps of harvesting, precooling, packaging, stacking and storing. The invention prolongs the storage period to 25-30 days without using any chemical preservative, and reduces the loss caused by insufficient storage capacity and short storage life of the flowering cabbage. The brassica vegetable is packaged by the polyethylene bag, so that the invasion of microorganisms can be effectively prevented, and the shape of the brassica vegetable is well preserved. In addition, the compound fertilizer is matched with a cold storage for low-temperature storage, so that the life activity of brassica vegetables can be effectively slowed down, the loss of nutrient substances is reduced, and the yellow leaves and the wilting phenomenon are reduced. The vertical distance of the cold storage during stacking is increased, and the basket with proper size is selected, so that the cold air can effectively flow circularly.)

1. A method for storing brassica vegetables in cruciferae is characterized by comprising the following steps:

harvesting: in the morning of fine day, after the dew on the liquid surface is dry;

pre-cooling: rapidly transferring the harvested seeds into a pre-cooling warehouse with the temperature of 2-5 ℃ for pre-cooling for 12-24 h;

packaging: packaging and sealing the precooled brassica vegetables;

stacking: packaging, placing into a plastic basket, and vertically stacking for 5-20 cm;

and (3) storage: stacking and storing in a cold storage at 2-8 ℃ and humidity of 85-95%.

2. The method for storing brassica vegetables of claim 1, wherein a step of:

screening and grading: selecting brassica vegetables without diseases, insect pests and mechanical damage, and grading the shapes and the sizes according to grades.

3. The method for storing brassica vegetables according to claim 1, wherein the packaging step is packaging with a polyethylene bag and tying.

4. The method for storing brassica vegetables of claim 3, wherein the polyethylene bag is an atmosphere modified packaging bag; preferably, the length and width of the modified atmosphere packaging bag is 40 x 60 cm.

5. The brassica vegetable storage method of claim 1, wherein the harvesting step is to select brassica vegetables that have reached the initial flowering stage at a height that is level with or close to the top of the leaves of the plant.

6. The method for storing brassica vegetables according to claim 1, wherein the cooling step is pre-cooling for 15 hours in a 2 ℃ cold store.

7. The brassica vegetable storage method of claim 1, wherein in the stacking step, the plastic baskets are stacked vertically at a distance of 10cm and have a size of 60 x 42 x 18 cm.

8. The method for storing brassica vegetables according to claim 1, wherein the brassica vegetables are selected from one of a brassica, a mustard, a chinese cabbage and a turnip; preferably, the bolting is a lianzhou heart.

9. The method for storing brassica vegetables according to claim 1, wherein the temperature in the cold store in the storing step is 4 ℃ and the humidity is 90%.

Technical Field

The invention relates to the technical field of vegetable preservation, in particular to a method for storing brassica vegetables in cruciferae.

Background

Cruciferous plants have over 300 genera and about 3200 species all over the world, and are mainly produced in the northern temperate zone, particularly in mediterranean regions. The Chinese has 95 genera, 425 varieties, 124 varieties and 9 varieties, is distributed all over the country, takes the high mountainous areas and hilly lands in the southwest, the northwest and the northeast as many as possible, and has fewer plains and coastal areas. The underlying brassica includes a variety of important agricultural and horticultural crops, including common vegetables such as cabbage, mustard, cabbage, and the like. Mainly distributed in the mediterranean region; the Chinese has 13 cultivated species, 11 varieties and 1 variant, and all parts of the south and the north are cultivated. Particularly, the flowering Chinese cabbage, also called a flowering Chinese cabbage, and the annual and biennial herbaceous plants are suitable for being sowed in warm areas in the south and are one of special vegetables in the south of China. The Lianzhou flowering cabbage is a special product of the Lianzhou city of the Qingyuan province and is a geographical sign of agricultural products in China. The Lizhou is located in the northwest of Guangdong, has the condition of unique and thick winter seed production development, has large day-night temperature difference, and is very suitable for the growth of winter seed flowering cabbage. The flowering cabbage planted in the special climate of day and night temperature difference in autumn and winter of Lizhou has the characteristics of being fragrant, sweet, tender, tasty and juicy. Particularly, the flowering cabbage after frosting has a fresh and sweet taste, and is a high-quality vegetable which is popular far and near.

However, brassica vegetables have high water content and are easy to lose water and wither, so that the edibility is reduced, and leaves are easily damaged due to improper transportation and storage operations, thereby influencing the sale.

At present, the post-harvest treatment method of brassica vegetables generally comprises the following steps: direct sale, simple sorting and packaging, transportation, cold storage and preservative treatment.

There are many problems in the above processes. The direct sale and simple sorting and packaging rough processing form ensures that brassica vegetables are easy to rot and deteriorate in long-distance transportation, and the shelf life is short, thereby greatly influencing the actual economic benefit. The cold storage is widely applied to the fresh-keeping of brassica vegetables, but the storage method and the operation have no unified standard, the internal and external temperature is easily uneven during the stacking period, the quality of the brassica vegetables is not uniform, the original form is easily damaged, and the storage period cannot be effectively prolonged. The fresh-keeping agents are various in types, but have the problems of poor fresh-keeping effect, short antibacterial time, high cost, complex manufacturing process, influence on human health by certain fresh-keeping agent components, certain pollution to the environment and the like. In addition, the air-conditioned cold store is stored, but is not suitable for farmers and common merchants due to high cost and complex operation.

Disclosure of Invention

In the existing means for transporting and storing brassica vegetables, the relatively effective and practical operation treatment is cold storage. In large-scale production, cold storage is a main method of brassica vegetables in the backlog period, and is an important link of postharvest treatment. Therefore, the storage operation of the refrigeration house is standardized, and the method standard is unified, which is very important for prolonging the storage period of brassica vegetables.

The invention discloses a brassica vegetable storage method in brassicaceae, which aims to solve one or more technical problems in the prior art and at least provides a beneficial selection or creation condition.

A method for storing brassica vegetables in cruciferae comprises the following steps:

harvesting: in the morning of fine day, after the dew on the liquid surface is dry;

pre-cooling: rapidly transferring the harvested seeds into a pre-cooling warehouse with the temperature of 2-5 ℃ for pre-cooling for 12-24 h;

packaging: packaging and sealing the precooled brassica vegetables;

stacking: packaging, placing into a plastic basket, and vertically stacking for 5-20 cm;

and (3) storage: stacking and storing in a cold storage at 2-8 ℃ and humidity of 85-95%.

Further, in order to improve the production and transportation efficiency, a screening and grading step is arranged between the pre-cooling step and the packaging step, brassica vegetables without plant diseases and insect pests or mechanical damage are selected, and the shapes and the sizes of the brassica vegetables are graded according to grades.

Further, the packaging step is to use a polyethylene bag for packaging and tying.

Further, the polyethylene bag is a modified atmosphere packaging bag; preferably, the length and width of the modified atmosphere packaging bag is 40 x 60 cm.

Further, the harvesting step is to select brassica vegetables which have reached the initial flowering stage and are flush or close to the height of the top of the leaves of the plants.

Further, the step of cooling is pre-cooling for 15 hours in a 2 ℃ cold storage.

Further, in the stacking step, the plastic baskets are vertically stacked at a distance of 10cm, and the size of the plastic baskets is 60 × 42 × 18 cm.

Further, the brassica vegetable is selected from one of a brassica, a mustard, a Chinese cabbage and a turnip; preferably, the bolting is a lianzhou heart.

Further, the temperature in the refrigerator in the storage step is 4 ℃ and the humidity is 90%.

The invention prolongs the storage period to 25-30 days without using any chemical preservative, and reduces the loss caused by insufficient storage capacity and short storage life of the flowering cabbage. The brassica vegetable is packaged by the polyethylene bag, so that the invasion of microorganisms can be effectively prevented, and the shape of the brassica vegetable is well preserved. In addition, the compound fertilizer is matched with a cold storage for low-temperature storage, so that the life activity of brassica vegetables can be effectively slowed down, the loss of nutrient substances is reduced, and the yellow leaves and the wilting phenomenon are reduced. The vertical distance of the cold storage during stacking is increased, and the basket with proper size is selected, so that the cold air can effectively flow circularly.

Detailed Description

The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.

Example 1, cold storage cryo-storage of Lianzhou cabbage.

(1) Harvesting: the watering is carried out after dew is dry in the morning of sunny days, and the watering is stopped before collection;

(2) pre-cooling: quickly transferring the collected Lianzhou flowering cabbage to a pre-cooling warehouse which is cooled in advance and has the temperature of 2 ℃ for pre-cooling for 15 hours;

(3) screening and grading: selecting Lizhou flowering cabbage without diseases, insect pests and mechanical damage, and grading the shape and size according to grades;

(4) packaging: pre-cooling the selected Lizhou flowering cabbage, packaging the selected Lizhou flowering cabbage by using a 40 x 60cm modified atmosphere packaging bag PE40, and inflating and tying the bag for storage, wherein 8-10 flowering cabbages are packaged in each bag, and the stems, the leaves and the roots are filled in the bag;

(5) stacking: placing the packaged cabbage heart into a plastic basket with 60 × 42 × 18cm, and vertically stacking at a distance of 10 cm;

(6) and (3) storage: the flowering cabbage was stored in a freezer at 4 ℃ with a humidity of 90%.

Lizhou cabbage heart has the characteristics of sweet, tender, tasty and refreshing taste and much juice, has high nutritive value, high protein and low fat, and is rich in various trace elements necessary for human bodies, such as amino acid, vitamin, sugar, iron, calcium, phosphorus, magnesium and the like. The Lianzhou cabbage heart treated by the method can effectively delay the aging process, reduce the loss of nutrient substances during storage and obviously improve the storability of the Lianzhou cabbage heart. The invention prolongs the preservation time by the steps of pre-cooling, screening, grading, packaging, stacking, storing and the like on the Lianzhou heart of cabbage which is suitable for harvesting for 25 to 30 days without using any preservative, and keeps the good edibility of the Lianzhou heart of cabbage. The PE40 bag is inflated to make the gas reach an equilibrium state, so as to better preserve the shape of Lianzhou cabbage heart.