CN101816322B - Method for preserving spinach - Google Patents
Method for preserving spinach Download PDFInfo
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- CN101816322B CN101816322B CN2010101487153A CN201010148715A CN101816322B CN 101816322 B CN101816322 B CN 101816322B CN 2010101487153 A CN2010101487153 A CN 2010101487153A CN 201010148715 A CN201010148715 A CN 201010148715A CN 101816322 B CN101816322 B CN 101816322B
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Abstract
The invention relates to a method for preserving spinach and belongs to the technical field of vegetable preservation. The method comprises the following steps of: (1), harvesting the spinach which meets a harvesting specification in time; (2), quickly precooling the spinach to be between 4 and 7 DEG C; (3), subpackaging the spinach into a special spinach freshness protection package, fastening a pocket opening, and placing the package into a refrigeration storage with the temperature of between -1 and 2 DEG C and a humidity of 90 to 98 percent; then unfastening the pocket opening after 2 to 3 hours, inserting a blank pipe with an inner diameter of 30mm, then fastening the pocket opening for keeping venting quality of the pocket opening, and automatically adjusting a gaseous environment in the package, wherein the content of CO2 is 2.5 to 8 percent and the content of O2 is 8 to 12 percent; and (4) unfastening the pocket opening every 5 to 7 days serving as a period, ventilating for 2 to 3 hours, and then inserting the blank pipe again for the management of fastening the opening until preservation is completed. The method has low cost, simple and easy operation, good preservation effect, and the spinach keeps excellent commercial quality after 25 days; and the method can be applied to broad vegetable growers, major dealers or processing enterprises.
Description
The application is original application day: on March 18th, 2008, and application number: 200810061211.0, invention and created name is divided an application for " method for storing and refreshing of a kind of spinach " application.
Technical field
The present invention relates to vegetable storage preservation technique field, relate in particular to the fresh-keeping bag specially of a kind of spinach and use this bag carries out preservation and freshness to spinach method.
Background technology
Spinach (Spinacia olercea L) is that Chenopodiaceae spinach genus is a biennial vegetable of major product organ with greenery; Be one of the main vegetables of dull season in the early spring supply of various places, China north and south common cultivated; The cultivating and growing area is only second to Chinese cabbage, green vegetables, cabbage, occupies the 4th.Spinach belongs to cold resistance vegetables with green leaves class, and its nutritive value is higher.The main cultivation season of spinach is to sow in spring and autumn sowing two Daji, though the also existing cultivation of summer spinach, its area is less, and quality is also relatively poor, therefore is necessary after spinach is gathered, it to be carried out fresh-retaining preserving to prolong its supply phase.The spinach cultivar is by leaf two types on roundleaf and the sharp leaf that be divided into, and the spinach of storage usefulness should select the strong sharp leaf kind of cold resistance, or the cenospecies of sharp roundleaf shape.The quality requirements of spinach is: color and luster is dark green, and root is red, not water, cauline leaf is not old, no bolting is bloomed, and is not with the yellow leaf that rots.
Spinach is the same with other greenery class vegetables, on the one hand because surface area is big, water evaporates is fast, the atrophy of very easily dewatering after gathering, leaf-shrinkage early ageing; On the other hand because vigorous respiration; A large amount of nutrients in the storage in the very fast consumer produce a large amount of respiration heats, promote the chlorisis yellow and rot; Therefore be difficult to storage, thereby limited its supply phase.
The principal element that influences the spinach postharvest storage is temperature, humidity and gas componant (mainly being oxygen, carbon dioxide).Because in the dark surrounds storage, spinach main metabolic process is a respiration, for normal physiological activity energy is provided on the one hand, consume large amount of organic matter on the other hand and produced respiration heat.Therefore, the central issue of fruit vegetables storing be can the appropriate inhibition fruits and vegetables breathing, reduce its respiratory intensity, to reduce the loss of organic substance, could keep the quality of fruits and vegetables preferably.The breathing of fruits and vegetables comprises two types of aerobic respiration and anaerobic respirations; In storage, to suitably reduce oxygen concentration on the one hand; And keep stable and suitable cryogenic conditions as far as possible, and make the fruits and vegetables slow respiration, reduce respiratory intensity; To prolong storage period, also to avoid anoxic as much as possible on the other hand and cause anaerobic respiration.
Based on above reason, the existing storage practice of spinach mainly contains 1. cold storage preservative: the spinach of results is placed on when freezing in the shallow ridges of shady spot and covers a little going into the winter, utilize natural low temperature to make the leaf vegetables quick freezing; And remain frozen state in whole storage period; After slowly thawing, also can recover fresh state, but owing to preserve in the field; Operability is relatively poor, is not suitable for storage in enormous quantities; 2. air conditioned storage method: through regulating the gas componant of whole storehouse body, realize fresh-keeping effect preferably, the suitable controlled atmosphere gas index of spinach is O
210% and CO
25%～10%, but its shortcoming is that air-conditioned cold store cost and operating cost are too high, the also impotentia investment of general enterprise and peasant household; 3. subatmospheric pressure storage method: spinach is at low temperature (0 ℃～1 ℃), O
21%～2%, CO
22%～3%, subatmospheric pressure storage under relative humidity 90%～95% condition, its postharvest storage life-span can reach 3 months, but for various reasons, leaf vegetables subatmospheric pressure storage technology does not also reach satisfied commercial applications effect at present.
Summary of the invention
The present invention seeks to; Be used for the spinach preservation and freshness to existing preservation technique; Defectives such as operability is low, cost is higher, commercialization DeGrain; Provide a kind of and can keep stable suitable low temperature, can suitably control the composition of gas again, suppress the respiratory intensity of vegetables and avoid crossing the low anaerobic respiration that causes because of oxygen content; Reach and prolong storage & fresh-keeping period, minimizing quality decline, simultaneously with low cost, the medium-term and long-term method for storing and refreshing of the simple and easy to do spinach that is suitable for numerous vegetable growers, trafficking rich and influential family or processing enterprises.
Technical scheme below the object of the invention adopts realizes:
A kind of spinach fresh-keeping bag specially, this freshness protection package is formulated by the weight portion of following component and each component:
100 parts of low-density high-pressure polyethylenes
2 parts of silica
12 parts of ethylene-vinyl acetate copolymers
1 part of polyvinyl alcohol
6.5 parts in calcium carbonate
1 part in zeolite
0.5 part in paraffin.
The thickness of said spinach fresh-keeping bag specially is 0.025mm.
Said spinach fresh-keeping bag specially is by above-mentioned prescription operations such as the weighing mixing respectively of each component, twin-roll mixing, pulverizing, granulation, blown film to be prepared from.
The method for storing and refreshing of a kind of spinach, this method is carried out according to the following steps:
(1) the gathering and handling of spinach: to spinach in time the gathering at nine, ten o'clock of the morning after dew disappears that reaches the specification of gathering, the back of gathering keeps long 2 centimetres of main root, remove yellow withered mashed leaf after; By 0.5-1 kilogram/every tying up with rope; And on the root inferior lobe, uprightly be spread in a single layer, subsequent use;
(2) spinach precooling treatment: step (1) spinach is moved in the precooling storehouse, be placed on the dish frame by the outer layering of Gen Liye, thickness is 25-30 centimetre, and adopts forced ventilation 2-3 hour or spreading for cooling 5-6 hour, and fast precooling is to 4-7 ℃;
(3) spinach is divided packing: step (2) spinach is pressed 5～10 kilograms/bag; Gen Liye packs in the fresh-keeping bag specially outward and tightens sack; Put in-1～2 ℃, 90～98% humidity freezers, the sack gap location of the urgent bundle in lower end that is the 30mm blank pipe with an internal diameter behind 2～3h inserts in the bag, and the upper end is stayed outside the sack; To keep the venting quality of sack, keep CO in the freshness protection package
2Be 5%～8%, O
2It is 8%～12% gaseous environment;
(4) storage period management: divide the packing spinach once to open sack in per 5～7 days earlier step (3), the management of exitting and inserting blank pipe, tying again after 2～3 hours, and continue preservation and freshness in freezer, finish until storage.
The invention has the beneficial effects as follows:
1, spinach fresh-keeping bag specially of the present invention is to adopt the back physiological property that surface area is big, respiratory intensity is big according to spinach, selects high ventilation material and optimal material proportioning, is developed into the spinach fresh-keeping bag specially, and it has good selection venting capability; In storage, can improve the CO in the bag
2Concentration reduces O
2Concentration, and keep stable gas-dynamic balance, being formed with gaseous environment in the bag that is beneficial to the spinach storage, thereby reducing the spinach respiration, process delays senility.
2, in storage, adopt the supporting application process of spinach fresh-keeping bag specially of the present invention, to keep the venting quality of sack, keep a bag interior CO
2Be 5%～8%, O
2It is 8%～12% gaseous environment; Avoid because of CO
2The aerobic respiration that excessive concentration causes strengthens, and anaerobic respiration quickens, and forms high CO
2Injury; Suitably improve O simultaneously
2Concentration avoids anaerobic respiration to produce, and effectively suppresses the reduction of spinach nutriment, delays physiological aging.
3, spinach fresh-keeping bag specially of the present invention and supporting method for using thereof can effectively suppress the formation of MDA, delay cell membrane lipid peroxidating process; When 6d, spinach fresh-keeping bag specially mda content is 6.7, and common freshness protection package is then up to 15.9 (Fig. 1); Simultaneously, use storage practice of the present invention, mda content is lower than general storage practice 10mol/g (Fig. 2) all the time.
4, spinach fresh-keeping bag specially of the present invention and method for using thereof, can reduce preferably spinach nutritional labeling protein (Fig. 3, Fig. 4), chlorophyllous reduction (Fig. 5, Fig. 6); Especially on chlorophyll content, storage practice of the present invention can significantly slow down its degraded, thereby keeps the leaf of spinach look, improves commodity.
5, this method is simple to operate, and simple and convenient management only need be opened bag in good time and regulate gaseous environment in the bag, and the freezer of current check simultaneously cleaning and equipment operation can guarantee 25 days high-quality storage of spinach.
Description of drawings
Fig. 1, spinach same procedure and the change curve of different freshness protection package storage mda content
Fig. 2, the identical freshness protection package of spinach and the change curve of distinct methods storage mda content
Fig. 3, spinach same procedure and the change curve of different freshness protection package reserve protein content
Fig. 4, the identical freshness protection package of spinach and the change curve of distinct methods reserve protein content
Fig. 5, spinach same procedure and the change curve of different freshness protection package storage chlorophyll content
Fig. 6, the identical freshness protection package of spinach and the change curve of distinct methods storage chlorophyll content
The specific embodiment
Below in conjunction with embodiment and accompanying drawing the present invention is further described explanation.
Low-density high-pressure polyethylene: the good rich auxiliary agent in Jiangyin City Co., Ltd produces particle diameter 40 orders
Silica: Shanghai is converged smart Ya Nami new material Co., Ltd and is produced 99.9%
Ethylene-vinyl acetate copolymer: Beijing Orient petrochemical industry Co., Ltd produces, VA content 14%
Polyvinyl alcohol: Xingtai, the Hebei province king of section auxiliary agent Co., Ltd produces
Calcium phosphate: go up seapeak crane chemical industry Co., Ltd and produce 99%
Zeolite: the permanent logical mining industry Co., Ltd in Jinyun county produces 60 orders
Paraffin: Shanghai is created chemical industry Co., Ltd forever and is produced, and 99%
Embodiment 1: (preparation of spinach fresh-keeping bag specially)
The spinach fresh-keeping bag specially is by the weight portion of following component and each component, and operations such as weighing mixing respectively, twin-roll mixing, pulverizing, granulation, blown film are prepared into preservative film, again through cutting, the bonding freshness protection package of processing.Its prescription is:
100 parts of low-density high-pressure polyethylenes, 2 parts of silica, 12 parts of ethylene-vinyl acetate copolymers, 1 part of polyvinyl alcohol, 6.5 parts in calcium carbonate, 1 part in zeolite, 0.5 part in paraffin.
The thickness of said spinach fresh-keeping bag specially is 0.025mm.
Embodiment 2: (method for storing and refreshing 1 of sharp leaf spinach)
(1) spinach is in time gathered after reaching the specification of gathering, and gathering will carrying out after dew disappears at nine, ten o'clock of the morning, and this moment, the vegetables temperature was lower, dry tack free; Stay about 2 centimetres of roots after gathering, weeds, yellow withered mashed leaf, earth are removed in cleaning, tie into 1 kilogram every with plastic ties, on the root inferior lobe, uprightly are spread in a single layer;
(2) step (1) spinach is moved in the precooling storehouse, be placed on the dish frame by the outer layering of Gen Liye, thickness is 25-30 centimetre, and adopts forced ventilation 2.5 hours, and fast precooling is to 4-7 ℃;
(3) with the spinach after the precooling; By 10 kilograms every bag, Gen Liye packs in the other places in the spinach fresh-keeping bag specially of embodiment 1 preparation and tightens sack, places in-1 ℃, 90% humidity freezer; After 2 hours, again the sack gap location of an internal diameter urgent bundle in lower end that is the 30mm blank pipe is inserted in the bag; Port is still stayed outside the sack, to keep the venting quality of sack, keeps CO in the freshness protection package
2Be 5%～8%, O
2It is 8%～12% gaseous environment;
(4) once opened sack in per 5 days earlier, the management work of exitting and inserting blank pipe again, tightening sack after 2 hours;
(5) storage period management: temperature is controlled at-1 ℃ in the freezer, and humidity remains on about 90%, finishes until storage.
Embodiment 3: (method for storing and refreshing 2 of sharp leaf spinach)
After this routine spinach is gathered, the precooling of freezer forced ventilation, 2.5 hours; Spinach is by every bag of 5 kilograms of packs after the precooling, places in 2 ℃, 98% humidity freezer, and inserting internal diameter after 3 hours is the blank pipe of 30mm; With 7 days be one-period, open sack, the management work of exitting and inserting blank pipe again, tightening sack after 3 hours; Temperature is controlled at 2 ℃ in the freezer, and humidity remains on about 98%, finishes until storage.Used facility, technology, method are same as embodiment 2.
Embodiment 4: (method for storing and refreshing 3 of round leaf spinach)
After this routine spinach was gathered, freezer spreading for cooling precooling was about 6 hours; Spinach is by every bag of 10 kilograms of packs after the precooling, places in 2 ℃, 98% humidity freezer, and inserting internal diameter after 2 hours is the blank pipe of 30mm; With 6 days be one-period, open sack, the management work of exitting and inserting blank pipe again, tightening sack after 3 hours; Temperature is controlled at 2 ℃ in the freezer, and humidity remains on about 98%, finishes until storage.Used facility, technology, method are same as embodiment 2.
Test Example 1: (spinach is adopted identical management method and the effect comparison test of different freshness protection package storage)
Fresh sharp leaf spinach is transported the laboratory back in the back 2h that gathers, and weeds, yellow withered mashed leaf, earth are removed in cleaning, stay about 2 centimetres of roots, tie into 1 kilogram/every with plastic ties, totally 30.Place under 4～7 ℃; Behind the freezer forced ventilation precooling 2.5h; In two, pack in the spinach fresh-keeping bag specially and common freshness protection package (thickness 0.025mm, polyethylene freshness protection package) of embodiment 1 preparation by the Gen Liye other places respectively; And in-1 ℃, 90% humidity freezer, all compare test by the present invention's method (being regulating the qi flowing in the channels, intubate) of being controlled atmosphere storage.
The result is like Fig. 1,3, shown in 5, and behind the storage 24d, adopting its mda content of spinach of common freshness protection package is 27.9mol/g, and protein, chlorophyll content are respectively 1.04mg/g, 2.65mg/g, and rotting appears in spinach, has lost commodity basically; And adopt its mda content of spinach of fresh-keeping bag specially is 20.6mol/g, and protein, chlorophyll content are respectively 1.14mg/g, 3.25mg/g, and senescence process obviously is suppressed, and still maintains commodity preferably.
Test Example 2: (spinach is adopted identical fresh-keeping bag specially and the effect comparison test of different management method storage)
Fresh sharp leaf spinach is transported the laboratory back in the back 2h that gathers, and weeds, yellow withered mashed leaf, earth are removed in cleaning, stay about 2 centimetres of roots, tie into 1 kilogram/every with plastic ties, totally 30; Place under 4～7 ℃, behind the freezer forced ventilation precooling 2.5h, be respectively charged into by the Gen Liye other places in the spinach fresh-keeping bag specially of embodiment 1 preparation, and in-1 ℃, 90% humidity freezer, make an experiment; Wherein, half the by the present invention's management by methods of being controlled atmosphere storage, second half by conventional method (i.e. not regulating the qi flowing in the channels, not intubate) management up to end;
The result is like Fig. 2,4, shown in 6, and behind the storage 24d, adopting its mda content of spinach of conventional storage practice is 28.8mol/g, storage practice of the present invention then be 18.9mol/g, this explains that cell membrane lipid peroxidating degree and senescence process receive obvious inhibition; Protein, chlorophyll content variation difference are not very remarkable in test, but in the storage later stage, adopt the spinach of general storage practice to rot seriously to lose commodity value fully, and adopt storage practice spinach of the present invention still to keep bud green, and commodity is better.
Claims (1)
1. the method for storing and refreshing of a spinach is characterized in that carrying out according to the following steps:
(1) the gathering and handling of spinach: to spinach in time the gathering at nine, ten o'clock of the morning after dew disappears that reaches the specification of gathering, the back of gathering keeps long 2 centimetres of main root, remove yellow withered mashed leaf after; By 0.5-1 kilogram/every tying up with rope; And on the root inferior lobe, uprightly be spread in a single layer, subsequent use;
(2) spinach precooling treatment: step (1) spinach is moved in the precooling storehouse, be placed on the dish frame by the outer layering of Gen Liye, thickness is 25-30 centimetre, and adopts forced ventilation 2-3 hour or spreading for cooling 5-6 hour, and fast precooling is to 4-7 ℃;
(3) spinach is divided packing: step (2) spinach is pressed 5～10 kilograms/bag; Gen Liye packs into outward by the weight portion prescription of following component and each component: 100 parts of low-density high-pressure polyethylenes, 2 parts of silica, 12 parts of ethylene-vinyl acetate copolymers, 1 part of polyvinyl alcohol, 6.5 parts in calcium carbonate, 1 part in zeolite, 0.5 part in paraffin; Be prepared from through weighing mixing respectively, twin-roll mixing, pulverizing, granulation, blown film operation; Thickness is in the fresh-keeping bag specially of 0.025mm and tightens sack; Put in-1～2 ℃, 90～98% humidity freezers, the sack gap location of the urgent bundle in lower end that is the 30mm blank pipe with an internal diameter behind 2～3h inserts in the bag, and the upper end is stayed outside the sack; To keep the venting quality of sack, keep CO in the freshness protection package
2Be 5%～8%, O
2It is 8%～12% gaseous environment;
(4) storage period management: divide the packing spinach once to open sack in per 5～7 days earlier step (3), the management of exitting and inserting blank pipe again, tightening sack after 2～3 hours, and continue preservation and freshness in freezer, finish until storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101487153A CN101816322B (en) | 2008-03-18 | 2008-03-18 | Method for preserving spinach |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101487153A CN101816322B (en) | 2008-03-18 | 2008-03-18 | Method for preserving spinach |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100612110A Division CN101258870B (en) | 2008-03-18 | 2008-03-18 | Preservation fresh-keeping method for spinach |
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| CN101816322A CN101816322A (en) | 2010-09-01 |
| CN101816322B true CN101816322B (en) | 2012-05-30 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135395B (en) * | 2016-06-27 | 2020-02-11 | 山西大学 | Spinach preservation method |
| CN106819084B (en) * | 2017-01-17 | 2020-10-09 | 徐州徐薯薯业科技有限公司 | Preservation method of stem tips of vegetable sweet potatoes |
| CN110269089A (en) * | 2019-06-14 | 2019-09-24 | 中国农业科学院农产品加工研究所 | The vacuum pre-cooling method for storing and refreshing of spinach |
| CN111264122B (en) * | 2020-03-20 | 2021-08-31 | 四川省农业科学院农产品加工研究所 | Method for breaking garlic dormancy and promoting germination and rooting |
| CN115886065A (en) * | 2022-12-11 | 2023-04-04 | 北京市农业技术推广站 | Spinach preservation processing method |
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| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
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| CN1098865A (en) * | 1994-03-12 | 1995-02-22 | 谢生忠 | The processing technology of instant fresh vegetables |
| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
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