CN104542931A - Regulation and control method for fruit vegetable mixed controlled atmosphere storage for ocean vessels - Google Patents
Regulation and control method for fruit vegetable mixed controlled atmosphere storage for ocean vessels Download PDFInfo
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Abstract
The invention discloses a regulation and control method for fruit vegetable mixed controlled atmosphere storage for ocean vessels, and belongs to the technical field of fruit and vegetable fresh-keeping. According to the regulation and control method disclosed by the invention, regulation and control for fruit vegetable mixed controlled atmosphere storage is realized through controlled atmosphere storage room preparation, fruit vegetable selection, precooling and stacking; many typical fruit vegetables are picked, selected, pre-cooled to 9-11 DEG C in a vacuum pre-cooling machine for about 12-24h, and then orderly stacked in the controlled atmosphere storage room; controlled atmosphere fresh-keeping is carried out through the different ratios of O2, CO2, N2 and Ar. The regulation and control method disclosed by the invention is capable of still keeping good colours and flavours, and high peroxidase, superoxide dismutase, catalase and cellulase activities while prolonging the storage period of mixed storage for the many typical fruit vegetables to more than 50 days, effectively reducing the accumulation of harmful substances such as superoxide anion free radicals, hydrogen peroxide and malonaldehyde, achieving a Vc retention rate of 80-90%, and controlling a weight loss ratio to be below 8%. The regulation and control method disclosed by the invention is capable of enriching the varieties of the controlled atmosphere storage and increasing the space utilization rate, and great in practical popularization significance for the ocean vessel industry.
Description
Technical field
The present invention relates to a kind of fruit and vegetable preserving method, be specifically related to the regulate and control method that a kind of fruit vegetables mixed atmosphere for foreign-going ship is preserved, belong to postharvest technology of fruits and vegetables field.
Background technology
Fruit vegetables is using fruit and the tender large seed of children as edible vegetable, by the difference of fruit structure or botany branch, can be divided into solanaceous vegetables, melon and beans 3 type.Because fruit vegetables is mostly in high temperature season growth, therefore be unsuitable for low temperature (as 0 DEG C) storage, generally more difficult storage.Climacteric type vegetables refer to that vegetables are in growth maturation, and respiratory intensity raises suddenly, decline rapidly again after reaching a peak value.The brief introduction of the typical fruit vegetables of part is as follows.
Green pepper, Classification system
capsicum annuum L, call large green pepper, bell pepper, green pepper etc., belong to Dicotyledoneae, Asteridae, Solanaceae.It is nutritious, is rich in vitamin C, is subject to liking of consumers in general.Belong to climacteric type vegetables.
Tomato, Classification system Solanum lycopersicum L., belongs to Solanum, eggplant order, Solanaceae.Be climacteric type vegetables, there is respiratory climacteric and ethylene evolution peak, easy ripening and senscence.
Kidney bean, the general designation of various fruits of leguminous plants, comprising Kidney bean, soybean, cowpea etc.Above fruit and vegetable, are common dish class in daily life, are nutrient sources widely, like by masses.
Eggplant, being one of purple vegetables few in number, is also homely vegetables very common on dining table.Jiangsu and Zhejiang Provinces person is the Soviet Union that falls, and Guangdong and Guangxi Provinces person is short melon, is Solanaceae Solanum annual herb plant.
Pimento, formal name used at school Capsicum annuum var. grossum, is commonly called as bell pepper, a mutation that green pepper is Solanaceae Capsicum capsicum, is distributed in the various places, north and south of China's Mainland, nutritious, edibility.
Mix the research of storing up controlled atmosphere about vegetables at present less, multi items mixes and is stored in certain problem: 1. vegetables and fruits can produce a certain amount of ethene (ripener) after plucking, and particularly multiple vegetables and fruits mixing storage, can shorten resistance to storage period and the shelf life of vegetables and fruits greatly; 2. easily cause the cross-infection of germ, vegetables and fruits are very easily rotted; 3. various vegetables and fruits are because of the difference of the conditions such as the place of production, kind, growing environment condition, cultivation management, and it stores the temperature of fresh requirement, humidity is also different, can affect the storage period of part kind vegetables and fruits during mixing storage.
Controlled controlled atmospheric packing (Controlled Atmosphere Storage, CAS) be that one is by controlling gas ratio in packing container (good airproof performance) and carrying out the real-time preservation technique monitored to it, can significantly lower vegetables respiratory intensity, slow down Vc, sugar, acid content and chlorophyll degradation etc., can microbial growth be suppressed simultaneously, thus can effectively extend the vegetable storage phase.This kind of storage method is applicable to the storage transport of a large amount of vegetables, especially marine transportation.For obtaining a stable gas component, ensure that the air-tightness of packing container is the most important condition.Next controls three principal elements affecting CA, is temperature, relative humidity and gas component respectively.Temperature is most important for air conditioned storage, and be the basic condition of storage, temperature is too high can accelerate vegetables breathing, and then accelerates its aging; The too low meeting of temperature causes the generation of damaging to plants caused by sudden drop in temperature phenomenon, is unfavorable for that it is preserved.In addition, temperature fluctuation also can have a negative impact to storage, and main manifestations is: stimulate vegetables to breathe and strengthen; Accelerate rising; Easily make vegetable surface form " condensation ", create conditions with vegetable spoilage for mould grows.
1-MCP(1-methyl cyclopropene) be a kind of ethylene inhibitor, ethene and receptors bind can be hindered, thus the effect of ethene suppressing.Basic element of cell division compounds in 6-benzyl aminopurine (6-BA) platymiscium growth regulator, the biosynthesis of ALA can be promoted, suppress the protein degradation relevant with chlorophyll degradation, have and keep the effect that vegetables are bud green, postpone leaf senile.
There are some researches show, inert gas argon gas (Ar) has and suppresses growth of microorganism and the fresh-keeping effect of quality.Meanwhile, report is also had to show, nitrogen (N
2) and the inert gas such as argon gas (Ar) positive biochemical action can also be played, with the binding site of oxygen molecule competition enzyme, thus suppress the activity of some important enzymes in fruits and vegetables brown stain and respiratory metabolism, as tyrosinase and malic dehydrogenase etc., to the preservation and freshness of fruits and vegetables, there is positive meaning.
Xie Jing etc. (2012) disclose a kind of controlled atmosphere leafy vegetable method (number of patent application: 201210275931.3), Chinese little greens pluck, select after, be chilled to 2-4 DEG C in advance, adopt 4 kinds of mist (CO
2, O
2, O
3, N
2) carry out controlled atmospheric packing, wherein CO
2ratio is 5-15%, O
2ratio is 1-15%, O
3ratio is 1-5%, N
2ratio is 65-93%.Finally the Chinese little greens after controlled atmospheric packing being placed in temperature is 2-6 DEG C, and humidity is refrigeration storage in the climatic chamber of 70-80%, and the storage period of Chinese little greens can be made to extend to more than 20 days by the 2-3 under normal temperature days.This invention and difference of the present invention are: this invention adopts 4 kinds of gases to carry out controlled atmospheric packing and is the storage of single vegetables, and difference of the present invention uses Ar gas different with it to carry out controlled atmosphere and carries out combined storage for 3 kinds of fruit and vegetable, be aided with the process of 1-MCP etc. simultaneously.
Wang Libin etc. (2013) have studied the impact of air conditioned storage on kidney bean physio-biochemical characteristics, and result shows 5%O
2+ 1%CO
2+ 94%N
2gas composition, temperature is 9.0 ± 0.5 DEG C, be conducive to kidney bean storage period quality keep, extend its storage time.
M.C. Sanchez-Mata etc. (2003) have studied CA to the impact extending kidney bean storage period and nutrition maintenance, and nutritive index mainly comprises vitamin and content of mineral substances.Design 4 groups of tests: normal atmosphere, 5%O
2+ 3%CO
2, 3%O
2+ 3%CO
2, 1%O
2+ 3%CO
2.The environment being all placed in 8 DEG C is preserved, and result shows, gas component is 3%O
2+ 3%CO
2best results is kept to prolongation kidney bean storage period and nutrition.
Ag ˇ atay zden etc. (2002) take green pepper as test material, research CA is in conjunction with the impact of edible film film on green pepper storage period and quality, refrigeration can effectively keep green pepper Vc and chlorophyll content in conjunction with film, but can not keep green pepper quality very well under CA condition.
Ioannis S. Arvanitoyannis etc. (2005) have studied the impact of controlled atmospheric packing on quality in eggplant storage, and higher, that hardness is better, the overall organoleptic quality of eggplant Vc retention rate be stored in controlled atmospheric packing is better.
Car a thousand li etc. (2004) disclose freshness kepping method for oil fresh kidney beans air conditioned storage (number of patent application: 03111242.0) take snap bean as raw material, air-conditioned cold store is carried out disinfection, precooling, control temperature 7.5-9 DEG C, O
2ratio is 6-8%, CO
2ratio is 1-2%, and relative humidity is 90-95%.With the snap bean that this method is preserved, extend storage period and shelf life, 90 days can be reached.And after outbound, its shelf life, by the 3-4 days of common refrigeration, extends to 7-10 days.
More than invent and study and study mainly for the air conditioned storage in single variety, result controlled atmosphere has good effect for the fresh-keeping of single variety according to the study, but does not relate to the research of multi items combined storage and adopt ethylene inhibitor (as 1-MCP) to process; The present invention has inquired into the controlled atmosphere technology that multiple fruit and vegetable mix storage, chooses typical transition type fruit and vegetable research experiment, is aided with 1-MCP or 6-BA process, receives good effect, and multiple fruit and vegetable combined storage freshness date can be made to reach more than 50 days.
(1996) controlled atmospheric packings to mixed greens salad such as Kwang Soo Lee are studied, fresh-cut carrots, fresh-cut cucumber, garlic section and green pepper is adopted to be material, in conjunction with the permeability of packaging film, predict that suitable packaging atmosphere is to reach the object of Shelf-life according to the breath data of often kind of composition.Suitable terms of packing should tolerate minimum O
2concentration, the highest CO
2concentration and chilling temperature.Result of the test shows: the low density polyethylene (LDPE) bag of 27 micron thickness can form O
2ratio is 2.0-2.1%, CO
2ratio is the gas component of 5.5-5.7%, and this component is conducive to the maintenance of all vegetables component qualities.This research have studied the controlled atmospheric packing of mixed greens salad, but raw material incomplete vegetables, but after fresh-cut, and its characteristic is different from complete.
Giovanna O. Scif ò etc. (2008) mainly research fresh-cut leaf vegetables mix the growing state of storage process listera innocua, and result shows that initial vapor concentration is 6%CO
2+ 3%O
2can support growing of listera innocua, this result shows that controlled atmospheric packing just need can suppress growing of pathogenic microorganisms in fresh cut vegetables in conjunction with other preservation technique.
More than research is mainly studied the mixed storage of fresh cut vegetables, does not relate to the mixed storage research of complete vegetables, does not also use aid in treatment; The present invention mixes storage to multiple complete fruit and vegetable and studies and be aided with the process such as 1-MCP, can reach good effect.
Successful example apply the controlled atmosphere of vegetables is at present more, but research lays particular emphasis on the storage of single variety mostly, and it is quite few that vegetables mixing storage technique is studied, can the data of reference less, await further research and discovery.For peculiar to vessel fresh-keeping for, generally go to sea 1 month at least, at most more than 100 skies because of foreign-going ship limited space and away from land, once need carry sufficient goods and materials (comprising vegetables).Can crewman be made to be able to eat fresh abundant vegetables be the important leverages of accomplishing the task satisfactorily.Rapidly, how the carrying and transport particularly important of goods and materials on boats and ships, fully utilize space on limited ship, increase the diversity of storage vegetables, have great importance the development of current ship industry.Traditional controlled atmosphere is fresh-keeping for single fruits and vegetables mostly, and the vegetable variety can stored in limited space is less.
Summary of the invention
The object of the invention is to overcome above-mentioned weak point, a kind of fruit vegetables combined storage controlled atmosphere technology is provided, relates to mixed greens preservation technique, widened the application of controlled atmosphere technology.
Technical scheme of the present invention, the regulate and control method that a kind of fruit vegetables mixed atmosphere for foreign-going ship is preserved, step is:
(1) preparation of air-conditioned cold store: the air-conditioned cold store treating storage carries out cleaning, sterilization, sterilization;
(2) fruit and vegetable are selected: select the multiple fruit and vegetable plucked; Select that size is even, maturity is close, color and luster is normal, the fruit and vegetable of fresh, no significant defect;
(3) precooling: the fruit and vegetable that step (2) is selected are put into vacuum precooling machine is chilled to 9-11 DEG C in advance rapidly, and pre-coo time is 12-24h, is aided with 1-MCP simultaneously and fumigates or 6-BA process;
(4) stack: neatly piled by the fruit and vegetable after step (3) precooling rapidly and put into air-conditioned cold store, and arrange air-conditioned cold store, equipment runs subsequently, preserves.
The fruit and vegetable of no significant defect refer to not containing yellow leaf in step (2), have no mechanical damage, go rotten, the fruit and vegetable of freeze injury and disease and pest.
In step (3) during 1-MCP suffocating treatment, fumigating concentration is 1.0 μ L/L; During 6-BA process, soak 3min with the 6-BA of 50mg/L.
When step (4) air-conditioned cold store is arranged, early stage, controlled atmosphere arranged (volume basis): O
2ratio is 5%, CO
2ratio is 4%, N
2ratio is 90%, Ar ratio is 1%, and relative humidity is 85%, and temperature is set to 10 ± 1 DEG C;
After 20 days, controlled atmosphere arranges and changes into: O
2ratio is 3%, CO
2ratio is 3%, N
2ratio is 93%, Ar ratio is 1%, and relative humidity is adjusted to 90%, and temperature is set to 9 ± 1 DEG C.
Controlled atmosphere humidification system adopts nanometer moisture atomization technique to keep stable humidity, and nanometer droplet granular size is 10-100nm, and stable humidity is most important for keeping the freshness of fruit and vegetable.
Because fruit and vegetable reserve temperature is higher, vegetables breathe comparatively strong, easily reach respiratory climacteric, by adopting ethylene inhibitor (1-MCP or 6-BA) to process, effectively can suppress the ethylene evolution of transition type vegetables, and then suppressing its respiration.
Adopt two-part controlled atmosphere technology, controlled atmosphere early stage and later stage adopt different gas component ratios, and vegetables are all different in the characteristic such as breathing in storage early stage and later stage, gas component ratio setting difference that it is applicable to, early stage is comparatively strong because vegetables breathe, simultaneously with reference to the O of often kind of fruit and vegetable
2, CO
2tolerance range, is set to 5%O by precursor gas component
2+ 4%CO
2+ 90%N
2+ 1%Ar, relative humidity is 85%, and temperature is set to 10 ± 1 DEG C; Storage later stage gas component is set to 3%O
2+ 3%CO
2+ 93%N
2+ 1%Ar, relative humidity is adjusted to 90%, and temperature is set to 9 ± 1 DEG C.The front and back phase can divide according to 20 days shelf times.Adopt two-part controlled atmosphere technology, more press close to the characteristic of vegetables than one-part form controlled atmosphere, effect is more remarkable.
Ozone sterilization technology, because fruit and vegetable reserve temperature in the present invention is higher and humidity is also higher, the microorganisms such as easy mould growth, adopts ozone generator to carry out the conventional assisting sterilisation of air-conditioned cold store, can reach collaborative fungistatic effect.
Beneficial effect of the present invention: the present invention, compared with traditional preservation technique, adopts fruit and vegetable mixed atmosphere preservation technique, improves the diversity of preservation of vegetables to a certain extent, also expanded the application of controlled atmosphere technology in fresh-keeping of vegetables simultaneously.
The present invention can make the storage period of multiple typical fruit and vegetable mixing storage extend to more than 50 days, still keep good color and luster, local flavor, higher peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) and cellulase (CE) vigor; Effectively reduce ultra-oxygen anion free radical (O simultaneously
2 -), hydrogen peroxide (H
2o
2) and the accumulation of the harmful substance such as MDA (MDA), the retention rate of Vc reaches 80%-90%, and weight-loss ratio can be controlled in less than 8%.The present invention can enrich ca cold storage kind, improves space availability ratio, especially for foreign-going ship cause, has very large practical popularization significance.
Detailed description of the invention
The regulate and control method of three kinds of typical fruit vegetables (tomato, green pepper, kidney bean) the vegetables mixed atmosphere storage that embodiment 1 6-BA is auxiliary
Routine cleaning, sterilization, sterilization are carried out to air-conditioned cold store.3 kinds of fruit and vegetable of gathering, select that size is even, maturity is close, color and luster is normal, fresh, no significant defect (comprise Huang Ye, mechanical damage, go rotten, freeze injury and disease and pest).3 kinds of fruit and vegetable after selecting are placed in rapidly vacuum precooling device and carry out precooling, time 12h, and treat that temperature is down to 10 DEG C and is stopped precooling, be aided with 6-BA immersion treatment, concentration is 50mg/L simultaneously, and the time is 3min.Then the fruit and vegetable after precooling are respectively charged in the frame of long 50cm, wide 40cm, stack neatly and do not extrude, every basket of dish heavily about 8kg.Setting air-conditioned cold store controlled atmosphere parameter, temperature is 10 DEG C, and relative humidity is 90%.Early stage, controlled atmosphere was arranged: O
2ratio is 5%, CO
2ratio is 4%, N
2ratio is 90%, Ar ratio is 1%, and relative humidity is 85%, and temperature is set to 10 ± 1 DEG C; After 20 days, controlled atmosphere arranges and changes into: O
2ratio is 3%, CO
2ratio is 3%, N
2ratio is 93%, Ar ratio is 1%, and relative humidity is adjusted to 90%, and temperature is set to 9 ± 1 DEG C.
The storage period of 3 kinds of fruit and vegetable is all more than 50 days, the quality still kept, good color and luster, local flavor, higher peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) and cellulase (CE) vigor; Effectively reduce ultra-oxygen anion free radical (O simultaneously
2 -), hydrogen peroxide (H
2o
2) and the accumulation of the harmful substance such as MDA (MDA), the retention rate of Vc reaches 80%-90%, and weight-loss ratio can be controlled in less than 8%.There is stronger actual application value.
The regulate and control method of five kinds of typical fruit vegetables (tomato, green pepper, kidney bean, pimento, eggplant) the vegetables mixed atmosphere storage that embodiment 2 1-MCP is auxiliary
Air-conditioned cold store is cleaned, sterilization, sterilization.5 kinds of fruit and vegetable of gathering, select that size is even, maturity is close, color and luster is normal, fresh, no significant defect (comprise Huang Ye, mechanical damage, go rotten, freeze injury and disease and pest).5 kinds of fruit and vegetable after selecting are placed in rapidly vacuum precooling device and carry out precooling, and be aided with 1-MCP simultaneously and fumigate, fumigating concentration is 1.0 μ L/L, 12 hours time, treat that temperature is down to 10 DEG C and is stopped precooling.Then the fruit and vegetable after precooling are respectively charged in the frame of long 50cm, wide 40cm, stack neatly and do not extrude, every basket of dish heavily about 8kg.Early stage, controlled atmosphere was arranged: O
2ratio is 5%, CO
2ratio is 4%, N
2ratio is 90%, Ar ratio is 1%, and relative humidity is 85%, and temperature is set to 10 ± 1 DEG C; After 20 days, controlled atmosphere arranges and changes into: O
2ratio is 3%, CO
2ratio is 3%, N
2ratio is 93%, Ar ratio is 1%, and relative humidity is adjusted to 90%, and temperature is set to 9 ± 1 DEG C.
The storage period of 5 kinds of fruit and vegetable is all more than 50 days, the quality still kept, keep good color and luster, local flavor, higher peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) and cellulase (CE) vigor; Effectively reduce ultra-oxygen anion free radical (O simultaneously
2 -), hydrogen peroxide (H
2o
2) and the accumulation of the harmful substance such as MDA (MDA), the retention rate of Vc reaches 80%-90%, and weight-loss ratio can be controlled in less than 8%.There is stronger actual application value.
Claims (4)
1., for the regulate and control method that the fruit vegetables mixed atmosphere of foreign-going ship is preserved, it is characterized in that step is:
(1) preparation of air-conditioned cold store: the air-conditioned cold store treating storage carries out cleaning, sterilization, sterilization;
(2) fruit and vegetable are selected: select the multiple fruit and vegetable plucked; Select that size is even, maturity is close, color and luster is normal, the fruit and vegetable of fresh, no significant defect;
(3) precooling: the fruit and vegetable that step (2) is selected are put into vacuum precooling machine is chilled to 9-11 DEG C in advance rapidly, and pre-coo time is 12-24h, is aided with 1-MCP simultaneously and fumigates or 6-BA process;
(4) stack: neatly piled by the fruit and vegetable after step (3) precooling rapidly and put into air-conditioned cold store, and arrange air-conditioned cold store, equipment runs subsequently, preserves.
2. as claimed in claim 1 for the regulate and control method that the fruit vegetables mixed atmosphere of foreign-going ship is preserved, it is characterized in that: the fruit and vegetable of no significant defect refer to not containing yellow leaf in step (2), have no mechanical damage, go rotten, the fruit and vegetable of freeze injury and disease and pest.
3. as claimed in claim 1 for the regulate and control method that the fruit vegetables mixed atmosphere of foreign-going ship is preserved, it is characterized in that: in step (3) during 1-MCP suffocating treatment, fumigating concentration is 1.0 μ L/L; During 6-BA process, soak 3min with the 6-BA of 50mg/L.
4. as claimed in claim 1 for the regulate and control method that the fruit vegetables mixed atmosphere of foreign-going ship is preserved, it is characterized in that: when step (4) air-conditioned cold store is arranged, early stage, controlled atmosphere was arranged: O
2ratio is 5%, CO
2ratio is 4%, N
2ratio is 90%, Ar ratio is 1%, and relative humidity is 85%, and temperature is set to 10 ± 1 DEG C;
After 20 days, controlled atmosphere arranges and changes into: O
2ratio is 3%, CO
2ratio is 3%, N
2ratio is 93%, Ar ratio is 1%, and relative humidity is adjusted to 90%, and temperature is set to 9 ± 1 DEG C.
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| CN110692371A (en) * | 2019-11-28 | 2020-01-17 | 江苏华帮农业信息科技发展有限公司 | Round fresh-keeping method for kidney beans |
| CN111387277A (en) * | 2020-05-09 | 2020-07-10 | 天津市林业果树研究所 | Preservation method for prolonging storage period of lonicera edulis and application thereof |
| CN111387277B (en) * | 2020-05-09 | 2023-11-21 | 天津市林业果树研究所 | Preservation method for prolonging storage period of lonicera caerulea fruits and application of preservation method |
| CN115428826A (en) * | 2022-08-12 | 2022-12-06 | 无锡海核装备科技有限公司 | Method for achieving long-acting preservation of air-conditioned fruits and vegetables by combining electrostatic field with solution soaking |
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