CN110574778A - Special electrostatic preservation method for tubular leaf vegetables - Google Patents
Special electrostatic preservation method for tubular leaf vegetables Download PDFInfo
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- CN110574778A CN110574778A CN201910922685.8A CN201910922685A CN110574778A CN 110574778 A CN110574778 A CN 110574778A CN 201910922685 A CN201910922685 A CN 201910922685A CN 110574778 A CN110574778 A CN 110574778A
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- OVSQVDMCBVZWGM-QCKGUQPXSA-N isoquercetin Natural products OC[C@@H]1O[C@@H](OC2=C(Oc3cc(O)cc(O)c3C2=O)c4ccc(O)c(O)c4)[C@H](O)[C@@H](O)[C@@H]1O OVSQVDMCBVZWGM-QCKGUQPXSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
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.
Description
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 VCThe 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, VCThe 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.
example 1
vermiculite formed by biotite through thermal state alteration or weathering is adopted, the water absorption rate is 50-70%, and the shallots of 6-8 months old are transported to a processing plant on the same day after excavation. Selecting the scallion with uniform color, the thickness of the base part of the scallion stalk is more than 1.5cm, the scallion is compact and has no plant diseases and insect pests, mechanical injury and wilting, reserving a root disc, and manually cleaning dried outer skins and sandy soil with gloves.
0.5-0.6kg of the raw materials are bundled by plastic ropes, particles are 1-3 mm, vermiculite with the water content of 50-70% is used as a substrate (respectively marked as wet substrate, dry substrate and no substrate), each bundle is coated by vermiculite with the thickness of 1-2 mm, High Density Polyethylene (HDPE) materials are filled into a turnover box with the inner dimension of 640mm 440mm 400mm and the lining thickness of 0.005 mm-0.007 mm microfilm, the turnover box is orderly stacked, and the upper part of the turnover box is covered with a vermiculite rear microfilm folding opening of about 1 cm. The net content of the green onions in each box is 10-15 kg.
The mixture is placed in a refrigerator for storage at the temperature of minus 1 ℃ to minus 1.5 ℃, the humidity is 85 percent, and the electrostatic voltage is 50mV to 200mV (50mV, 100mV, 200mV are respectively marked as strength I, II, III). The weight loss rate during storage, Vc content, soluble solids and respiration rate are measured in tables 1-4, respectively (note: there is a tendency to accelerate water loss when the concentration is higher than 200mV, and the experimental conditions of higher than 200mV are not described in detail here).
1. Weight loss ratio
And (3) determination: weight loss ratio
And (3) measuring the weight loss rate of the sample by using a weighing method. Weighing by using an electronic scale, and comparing with the initial weight of the sample, wherein the calculation formula is as follows:
TABLE 1
Change in weight loss on storage
During the storage period, the weight loss rate of the wet substrate group is obviously reduced within 20 days, and then slowly increased; the weight loss rate of the dry substrate treatment group is gradually increased all the time. As can be seen, after 60 days of storage, the weight loss rate of the no-substrate treatment group was the largest at 30.44%, and the weight loss rate of the wet-substrate treatment group was the smallest at only 6.85% after the dry-substrate treatment group.
When the wet substrate is treated, the weight loss of the Allium fistulosum is from small to large 100mV, 200mV, 50mV and CK (control group, electrostatic field strength is 0mV), and the days for ideally preserving the Allium fistulosum is 30 d. After the time exceeds 30d, the weight loss rate increase speed of the allium fistulosum under different field strengths is increased, 9.31 percent of CK groups is the largest, and the weight loss rate under 200mv is only 2.96 percent at the lowest. Therefore, the low-voltage electrostatic field has a remarkable effect on the moisture retention of the allium fistulosum.
2. Content of Vc
And (3) determination: 2, 6-dichloroindophenol redox method is adopted.
TABLE 2
Change of Vc content during storage
In the early stage of storage, the Vc content is in an increasing trend, wherein the maximum content of the Vc in the wet matrix treatment group is 21.21mg/100g, and the rising speed of the matrix-free treatment group is slower than that of the matrix treatment group. After the whole storage period, the Vc content of the wet substrate treatment group is higher than that of the other two groups, and reaches 15.01mg/100 g.
The Vc content of the Allium fistulosum is increased in the early storage period possibly because the Vc content is increased by the internal nutrient substances of the Allium fistulosum. The Vc content of CK group has more gradual change trend, and the Vc content of CK group reaches 21.37mg/100g preferentially than that of electric field treated Allium fistulosum, and reaches 29.61mg/100g of the highest peak value at 30d of Allium fistulosum under 200mV, and finally the Vc content is 200mV, 100mV, 50mV and CK sequentially.
3. Intensity of respiration
The determination process comprises the following steps: the respiratory intensity is an important index for measuring the metabolism and the storage resistance of fruits, vegetables and plants. The determination of the breath intensity of the test needs to shake clean matrix for re-determination, and the temperature needs to be unified and constant. Determination of the respiratory intensity by means of CO2An analyzer. CO passing through the membrane during the measurement2Are ignored.
Putting the scallion treated in different ways into the polyethylene self-sealing bag with the same type in advance, opening the bag, respectively placing the bag in different electric fields at the temperature of 0-minus 1 ℃, and controlling variables under the same other conditions. After overnight, CO was used2The analyzer measures its respiration intensity. Opening the instrument, preheating, and introducing CO into the instrument2Concentration and atmospheric CO2And (3) balancing the concentration, then inserting 1 of the two air pipes into the bag, sealing, inserting the other 1 of the two air pipes into the bag after the reading on the instrument is stable, finding that the reading is increased after being decreased, starting timing and reading when the change is gentle, reading 1 time every 1 minute for 4 times, subtracting the two previous data and the two next data to obtain 3 data, averaging, and weighing the mass. Calculating the formula:
In the formula:
a: the measured carbon dioxide concentration, ppm;
a0: carbon dioxide concentration, ppm, before measurement;
T: the post measurement temperature, DEG C;
T0: the post measurement temperature, DEG C;
V: total volume of the vessel dm3；
H: measuring the time h;
M: the weight of the fruits and vegetables is measured and Kg.
TABLE 3
Changes in breath intensity during storage
The respiratory intensity of different treatment groups is changed from rising to falling, the peak of the wet substrate treatment group is delayed by 10 days, and the peak reaches 41.11ml CO2the concentration of the catalyst is/kg-h. After 60 days, the breath intensity was 28.61ml CO in the wet substrate treatment group from high to low226.31ml CO 2/kg-h for the matrix-free treatment group and 22.56ml CO for the dry matrix treatment group2/kg·h。
the respiration intensity of the green Chinese onions processed by wet substrates under different field strengths is increased and then reduced, and the green Chinese onions processed without the electric field reach the peak at 41.11ml CO within about 10 days of delay2The concentration of the catalyst is/kg-h. After 60 days, the respiration intensity of the treatment groups is 200mV, 100mV, 50mV, CK from low to high.
4. Soluble solid
And (3) determination: the refractometer method is adopted.
TABLE 4
Changes in soluble solids content during storage
The overall trend for the different treatments was that the soluble solids content increased first and then decreased with time, the peak values for the three treatment groups were around 40d, and the soluble solids content was 6.6% for the dry substrate treatment group, 6.5% for the wet substrate treatment group and 6.3% for the no substrate treatment group. After being stored for 60 days, the highest content of the soluble solid matters of the allium fistulosum processed by the wet substrate is 5.4 percent, which is most beneficial to fresh keeping.
the data change trend of the scallion treated by the wet matrix under different electric fields is firstly increased and then decreased. The CK group peaked at 30d at 5.9%, and the other three groups peaked at 40d, which was about 0.7% higher than the CK group. The low-voltage electrostatic field can effectively keep the content of soluble solids of the allium fistulosum and prolong the storage and fresh-keeping time of the allium fistulosum.
Therefore, by the preservation method provided by the embodiment of the invention, the scallion does not rot within 60 days. In the whole storage period, the weight loss rate is 3.6-6.85%, the content of soluble solid is 5.7-5.4%, the content of Vc is 15.01-19.35 mg/100g, and the respiratory intensity is 24.36ml CO2/kg·h～28.61mlCO2/kg·h。
The invention uses a low-temperature fresh-keeping technical method of the onion in the lower storied building under the condition of adopting the electrostatic field matrix, which is very favorable for prolonging the discharge planting and market supply time of the commercial onion. The method changes the situation that the fresh green onions in the planting field are harvested and dug in a discontinuous batch mode for half a year in the northwest region, namely the self-feeding supply mode that rotation of crops is influenced and the land utilization rate is low is also influenced, particularly the situation that the market can not realize timely supply in extreme weather is changed, the requirements of concentrated harvesting of the green onions in the northwest region, fresh product processing, classification processing, vermiculite coating, microfilm packaging, turnover box stacking and electrostatic field fresh keeping are met, and the planting and market supply time of the commercial green onions is prolonged.
in the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
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.
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| CN102960438A (en) * | 2012-12-11 | 2013-03-13 | 陕西师范大学 | Storage method of angelica keiskei |
| CN110133123A (en) * | 2019-04-26 | 2019-08-16 | 浙江驰力科技股份有限公司 | The organic acid measuring method of the fresh-keeping honey peach in low voltage electrostatic field |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102960438A (en) * | 2012-12-11 | 2013-03-13 | 陕西师范大学 | Storage method of angelica keiskei |
| CN110133123A (en) * | 2019-04-26 | 2019-08-16 | 浙江驰力科技股份有限公司 | The organic acid measuring method of the fresh-keeping honey peach in low voltage electrostatic field |
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