WO2024077836A1 - 一种简易冷链流通西兰花的保鲜方法 - Google Patents

一种简易冷链流通西兰花的保鲜方法 Download PDF

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WO2024077836A1
WO2024077836A1 PCT/CN2023/077851 CN2023077851W WO2024077836A1 WO 2024077836 A1 WO2024077836 A1 WO 2024077836A1 CN 2023077851 W CN2023077851 W CN 2023077851W WO 2024077836 A1 WO2024077836 A1 WO 2024077836A1
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broccoli
slightly acidic
cold chain
simple cold
electrolyzed water
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PCT/CN2023/077851
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English (en)
French (fr)
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胡花丽
韩颖
李鹏霞
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江苏省农业科学院
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Publication of WO2024077836A1 publication Critical patent/WO2024077836A1/zh

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    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block

Definitions

  • the invention provides a simple cold chain circulation broccoli preservation method, belonging to the technical field of vegetable preservation.
  • Broccoli also known as cauliflower and tender sprout broccoli, belongs to the cruciferous family. Broccoli is rich in active substances such as glucosinolates and sulforaphane, which have anti-cancer and anti-cancer effects.
  • active substances such as glucosinolates and sulforaphane, which have anti-cancer and anti-cancer effects.
  • glucosinolates and sulforaphane which have anti-cancer and anti-cancer effects.
  • due to the vigorous respiration of broccoli after harvest it is easy to wilt and yellow the buds, resulting in a very short shelf life.
  • my country's modern logistics cold chain system has not yet been perfected: my country's cold chain infrastructure is mainly concentrated in coastal areas and first-tier developed cities; while the central and western regions, which undertake most of the country's fresh agricultural product wholesale transactions, lack cold chain resources and are relatively backward in development.
  • broccoli is generally distributed in a simple cold chain: that is, non-woven fabric is covered on top of the broccoli and then covered with ice to ensure its transportation quality and extend the shelf life of the broccoli.
  • the ice on top of the broccoli after harvest is generally made of tap water.
  • tap water ice is easy to thaw, especially under the circulation conditions of high temperature seasons in summer.
  • the tap water ice in the foam box thaws quickly, and the melted tap water penetrates into the broccoli tissue through the non-woven fabric, and finally forms water accumulation at the bottom of the foam box. This process easily contaminates the broccoli tissue and causes it to spoil. Therefore, how to inhibit the microbial contamination of post-harvest broccoli during the simple cold chain circulation process has become one of the key factors restricting the shelf life of broccoli.
  • preservation methods such as decompression, microwave, packaging, ozone, ethanol and disinfectants are often used to extend the shelf life of broccoli.
  • Slightly acidic electrolyzed water is a chlorine-containing solution produced by electrolyzing a dilute NaCl solution. It is widely used in the sterilization and preservation of fruits, vegetables and aquatic products because it can effectively sterilize and maintain the physical quality, nutritional quality and sensory characteristics of food.
  • slightly acidic electrolyzed water on the circulation and transportation of broccoli.
  • the purpose of the present invention is to provide a preservation method for broccoli in a simple cold chain circulation.
  • the method is not only simple in process and low in cost, but also effectively solves the problem of corruption and deterioration of post-harvest broccoli caused by the growth of microorganisms during the simple cold chain circulation process, thereby effectively slowing down the yellowing process of post-harvest broccoli and significantly extending its shelf life.
  • a simple cold chain broccoli preservation method comprises the following steps:
  • Step 1 electrolyzing sodium chloride solution to produce slightly acidic electrolyzed water using a slightly acidic hypochlorous acid water generator
  • Step 2 Using an ice maker to make crushed ice from the slightly acidic electrolyzed water;
  • Step 3 Put the broccoli pre-cooled to a final temperature of 0 ⁇ 1°C into a foam box, cover it with a layer of non-woven fabric, and then cover the prepared slightly acidic electrolyzed water ice on top of the non-woven fabric;
  • Step 4 Seal the foam box with tape for simple cold chain circulation
  • Step 5 After the cold chain circulation is completed, the broccoli will be sold on the shelves at room temperature.
  • the concentration of the electrolyzed sodium chloride solution in step 1 is 1.5-2.0 g/L
  • the electrolysis current is 12-15 A
  • the electrolysis is performed for 25-30 min to obtain slightly acidic electrolyzed water.
  • the pH value of the slightly acidic electrolyzed water in step 1 is 5.0-6.5, and the effective chlorine concentration is 300-400 mg/L.
  • step 2 after the slightly acidic electrolyzed water crushed ice in step 2 melts, the effective chlorine concentration loss does not exceed 100 mg/L.
  • the broccoli described in step 3 is broccoli harvested from the field with bright color, no yellowing and no disease; the proportion of ice covering the non-woven fabric is one third of the gram weight of the broccoli in the box.
  • the cold chain circulation temperature in step 4 is 24-26°C.
  • shelf sales temperature in step 5 is 24-26°C.
  • the mechanism of action of the present invention lies in that during the simple cold chain circulation process of broccoli covered with slightly acidic electrolyzed water ice, as the crushed ice melts, the slightly acidic electrolyzed water formed slowly infiltrates the broccoli tissue, and has a cleaning and sterilizing effect on the surface of the broccoli tissue, and the slightly acidic electrolyzed water treatment can significantly inhibit the accumulation of nitrite in broccoli, and slow down the degradation of nutrients vitamin C, titratable acid, soluble sugar, soluble protein and active ingredients total glucosinolate and sulforaphane content in the tissue, effectively delaying the degradation of chlorophyll in post-harvest broccoli, delaying the yellowing and aging process, and achieving the purpose of extending the shelf life.
  • the slightly acidic electrolyzed water ice used in the present invention has the characteristics of broad spectrum, high efficiency, environmental protection, safety, low cost and easy preparation. It can not only sterilize the post-harvest broccoli but also inhibit the degradation of chlorophyll in its flower buds, and can also better maintain the nutritional quality of the post-harvest broccoli. It has great significance and value for extending the room temperature transportation period of broccoli and extending its post-harvest shelf life. By treating broccoli with the method of the present invention, the transportation period and shelf life of the broccoli can be extended by more than 1 time.
  • FIG1 is a graph showing the change in the total number of bacterial colonies in broccoli after circulation at simulated room temperature (24-26° C.) for 24 hours in Example 1 and Comparative Example 1.
  • Example 2 is a graph showing changes in chlorophyll content of broccoli in Example 1 and Comparative Example 1 after circulation at room temperature (24-26° C.) for 24 hours and after simulated shelf sales at room temperature (24-26° C.) for 2 days.
  • Example 3 is a graph showing the total colony count of broccoli in Example 2 and Comparative Example 2 after circulation at room temperature (24-26° C.) for 24 h and after circulation under the above conditions and simulated shelf sales at room temperature (24-26° C.) for 4 days.
  • Example 4 is a graph showing the change in chlorophyll content of broccoli in Example 2 and Comparative Example 2 after circulation at room temperature (24-26° C.) for 24 h and after circulation under the above conditions and simulated shelf sales at room temperature (24-26° C.) for 4 days.
  • the present invention provides a simple cold chain circulation broccoli preservation method, which comprises the following steps:
  • Step 1 The slightly acidic hypochlorous acid water generator electrolyzes 2.0g/L sodium chloride solution through a 14A current to produce slightly acidic electrolyzed water with an effective chlorine concentration of 400mg/L and a pH value of about 5.8;
  • Step 2 Using an ice maker to make crushed ice from the slightly acidic electrolyzed water;
  • Step 3 Put the broccoli pre-cooled to a final temperature of 0 ⁇ 1°C into a foam box, cover it with a layer of non-woven fabric, and then cover the non-woven fabric with the prepared slightly acidic electrolyzed water ice.
  • the ice covering ratio is one-third of the weight of the broccoli in the box;
  • Step 4 Finally, seal the foam box with tape for simple cold chain circulation
  • Step 5 After the simple cold chain circulation is completed, the broccoli will be sold on the shelves at room temperature.
  • the present embodiment provides a simple cold chain circulation broccoli preservation method, which comprises harvesting brightly colored broccoli without yellowing and disease from the field, cutting the broccoli into equal small florets with a sterilized knife, precooling the broccoli to 0 ⁇ 1°C with a differential pressure precooler, and then placing the broccoli in a foam box; covering the broccoli with a non-woven fabric, and covering the non-woven fabric with slightly acidic electrolyzed water ice of different concentrations (100, 200, 300 and 400 mg/L); finally, sealing the foam box with tape, and using a vibration table to simulate circulation at room temperature (24-26°C) for 24 hours, and then conducting simulated shelf sales at room temperature (24-26°C).
  • the nonwoven fabric is covered with tap water ice, and the other methods are the same as those in Example 1.
  • Example 1 and Comparative Example 1 The broccoli treated in Example 1 and Comparative Example 1 was circulated at room temperature (24-26°C), and the effective chlorine concentration and pH value changes of the melted slightly acidic electrolyzed water ice were recorded after 24 hours of circulation; and the total colony count and chlorophyll content of the broccoli in Example 1 and Comparative Example 1 after 24 hours of circulation were determined.
  • Example 1 The broccoli after circulation in Example 1 and Comparative Example 1 was stored at room temperature (24-26° C.) for 2 days, and the chlorophyll content thereof was measured.
  • Example 1 Based on the results of Example 1 and Comparative Example 1, the optimal concentration of slightly acidic electrolyzed water ice is further preferred.
  • the present embodiment provides a simple cold chain circulation broccoli preservation method, which comprises harvesting brightly colored broccoli without yellowing or disease from the field, cutting the broccoli into equal small florets with a sterilized knife, precooling the broccoli to 0 ⁇ 1°C in a differential pressure precooler, and then placing the broccoli in a foam box; covering the broccoli with a non-woven fabric, and covering the non-woven fabric with 300 mg/L slightly acidic electrolyzed water ice; finally, sealing the foam box with tape, and using a vibration table to simulate normal temperature (24-26°C) circulation and transportation for 24 hours, and then conducting simulated shelf sales at normal temperature (24-26°C).
  • Example 2 Cover the nonwoven fabric with tap water ice, and the other methods are the same as in Example 2.
  • the broccoli treated in Example 2 and Comparative Example 2 was circulated at room temperature (24-26°C), and the effective chlorine concentration and pH value changes of the melted slightly acidic electrolyzed water ice were recorded after 24 hours of circulation; and the total colony count and chlorophyll content of the broccoli in Example 2 and Comparative Example 2 after 24 hours of circulation were determined.
  • the purpose of the present invention is to provide a simple cold chain circulation broccoli preservation technology, using 300mg/L slightly acidic electrolyzed water ice instead of tap water ice in the simple cold chain, which can be conveniently combined with the traditional circulation method, reducing the growth of microorganisms from the initial circulation link of transportation, thereby inhibiting the decay of post-harvest broccoli and ultimately extending its shelf life.
  • This technology has the advantages of simple operation, low cost, high efficiency, and safety, and provides a technical reference for post-harvest processing and sterilization and preservation of broccoli in the production area.

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Abstract

一种简易冷链流通西兰花的保鲜方法，其步骤为：使用微酸性次氯酸水生成器将氯化钠溶液进行电解，制得pH值在5.0～6.5、有效氯浓度在300～400 mg/L的微酸性电解水；将制得的微酸性电解水通过制冰机制成碎冰；最终根据西兰花产地常用的简易冷链流通方式，将预冷至终温0±1℃的西兰花放入泡沫箱中，覆上一层无纺布后，将制得的微酸性电解水冰覆在无纺布上方，覆冰比例是箱内西兰花克重的三分之一；最后将泡沫箱用胶带密封，进行流通。所述方法可在简易冷链流通过程中对采后西兰花进行抑菌，同时延缓西兰花的黄化衰老，有效延长采后西兰花的货架期。

Description

一种简易冷链流通西兰花的保鲜方法 技术领域
本发明提供一种简易冷链流通西兰花的保鲜方法，属于蔬菜保鲜技术领域。
背景技术
西兰花又称青花菜、嫩芽花椰菜等，属十字花科。西兰花中因富有硫代葡萄糖苷、萝卜硫素等活性物质而具有抗癌、防癌的功效。但由于西兰花采收后呼吸旺盛，易出现组织萎蔫，花蕾黄化现象，导致货架期极短，并且其运输及贮存都需要冷链，而我国现代化物流冷链体系尚未完善：我国冷链基础设施主要集中在沿海地带和一线发达城市；而承担了全国大部分生鲜农产品批发交易的中西部地区却冷链资源匮乏，发展相对滞后。调查显示，我国由于冷链***不完善造成每年约有1.3亿吨蔬菜的浪费，总价值至少为80亿美元。我国西兰花在流通过程一般采用简易冷链的方式：即在西兰花上方覆盖无纺布后覆冰，以保证其运输质量，延长西兰花货架期，但采后西兰花流通过程中上方的冰一般是自来水所制，在常温流通的情况下，自来水冰易化冻，尤其在夏季高温季节的流通条件下，泡沫箱内的自来水冰迅速化冻，融化后的自来水通过无纺布渗入西兰花组织中，最终在泡沫箱底部形成积水，此过程易对西兰花组织造成污染，导致其腐败。因此，如何抑制采后西兰花在简易冷链流通过程中的微生物污染问题已成为制约西兰花货架寿命的关键因素之一。
目前，多采用减压、微波、包装、臭氧、乙醇和杀菌剂等保鲜方法来延长西兰花的货架期，但是上述方法不易与西兰花传统的流通方式相结合，不利于实现西兰花基地的一体工业化运输。微酸性电解水是电解NaCl稀溶液而产生的含氯溶液，因其可高效杀菌，保持食品的物理品质、营养品质和感官特性，而被广泛应用于果蔬和水产品等杀菌保鲜中，但关于微酸性电解水冰对西兰花流通运输方面的研究鲜有报道。
因此，基于微酸性电解水的有益效果，本领域的技术人员致力于开发一种简易冷链流通西兰花的保鲜方法，以期减少西兰花流通中造成的微生物污染，延长其货架期。
发明内容
针对现有技术的不足，本发明的目的是提供一种简易冷链流通西兰花的保鲜方法，该方法不仅工艺简单，成本低廉，且有效解决了采后西兰花在简易冷链流通过程中因微生物滋生产生的腐败变质问题，从而有效减缓了西兰花采后的黄化进程，显著延长其货架期。
本发明的目的，通过以下技术方案来实现：
一种简易冷链流通西兰花的保鲜方法，其包括以下步骤：
步骤1：通过微酸性次氯酸水生成器电解氯化钠溶液制取微酸性电解水；
步骤2：将制得的微酸性电解水利用制冰机制成碎冰；
步骤3：将预冷至终温0±1℃的西兰花放入泡沫箱中，覆上一层无纺布后，将制得的微酸性电解水冰覆在无纺布上方；
步骤4：将泡沫箱用胶带进行密封，进行简易冷链流通；
步骤5：将冷链流通结束后的西兰花，进行常温货架销售。
进一步的：步骤1中所述电解的氯化钠溶液的浓度为1.5～2.0g/L，电解电流为12～15A，电解25～30min获取微酸性电解水。
进一步的：步骤1中所述微酸性电解水的pH值为5.0～6.5、有效氯浓度为300～400mg/L。
进一步的：步骤2中所述微酸性电解水碎冰在融化后，其有效氯浓度损耗不超过100mg/L。
进一步的：步骤3中所述西兰花为从田间采收色泽鲜艳，无黄化及病害的西兰花；所述无纺布上方覆冰比例是箱内西兰花克重的三分之一。
进一步的：步骤4中所述冷链流通温度为24～26℃。
进一步的：步骤5中所述货架销售温度为24～26℃。
本发明的作用机理在于微酸性电解水冰覆盖西兰花的简易冷链流通过程中，随着碎冰的融化，所形成的微酸性电解水缓慢浸润西兰花组织，对西兰花组织表面起到清洁杀菌作用，并且微酸性电解水处理可显著抑制西兰花中亚硝酸盐的积累，并且减缓了组织中营养物质维生素C、可滴定酸、可溶性糖、可溶性蛋白及活性成分总硫苷和萝卜硫素含量的降解，有效延缓采后西兰花叶绿素降解，延缓黄化衰老进程，达到延长货架期的目的。
有益效果：本发明使用的微酸性电解水冰具有广谱、高效、环保、安全、低成本和易制取的特点，既能对采后西兰花杀菌也能抑制其花蕾中叶绿素的降解，还能较好的维持采后西兰花的营养品质，对延长西兰花常温运输周期及延长其采后货架期具有重大意义和价值；经本发明的方法处理西兰花，可延长西兰花的运输周期及货架期1倍以上。
附图说明
图1是实施例1与对比例1模拟常温(24～26℃)流通24h后西兰花中菌落总数的变化图。
图2是实施例1与对比例1在常温(24～26℃)流通24h后，模拟常温(24～26℃)货架销售2d后西兰花叶绿素含量的变化图。
图3是实施例2与对比例2在常温(24～26℃)流通24h和经上述条件流通后模拟常温(24～26℃)货架销售4d后西兰花的菌落总数变化图。
图4是实施例2与对比例2在常温(24～26℃)流通24h和经上述条件流通后模拟常温(24～26℃)货架销售4d后西兰花的叶绿素含量变化图。
具体实施方式
下面结合具体实施例，进一步阐明本发明，应理解这些实施例仅用于说明本发明而不用于限制本发明的范围，在阅读了本发明之后，本领域技术人员对本发明的各种等价形式的修改均落于本申请所附权利要求所限定的范围。
本发明提供一种简易冷链流通西兰花的保鲜方法，其包括以下步骤：
步骤1：微酸性次氯酸水生成器通过14A电流电解2.0g/L的氯化钠溶液，制取有效氯浓度为400mg/L，pH值在5.8左右的微酸性电解水；
步骤2：将制得的微酸性电解水利用制冰机制成碎冰；
步骤3：将预冷至终温0±1℃的西兰花放入泡沫箱中，覆上一层无纺布后，将制得的微酸性电解水冰覆在无纺布上方，覆冰比例是箱内西兰花克重的三分之一；
步骤4：最后将泡沫箱用胶带进行密封，进行简易冷链流通；
步骤5：将简易冷链流通结束后的西兰花，进行常温货架销售。
实施例1
本实施例提供了一种简易冷链流通西兰花的保鲜方法，从田间采收色泽鲜艳，无黄化及病害的西兰花，将其用消毒过的刀切成均等的小花球后，并使用压差预冷机预冷至0±1℃后，装入泡沫箱中；将无纺布盖在西兰花上方，在无纺布上方覆不同浓度微酸性电解水冰(100、200、300和400mg/L)；最后将泡沫箱用胶带进行密封，并使用振动台模拟常温(24～26℃)流通24h后，在常温(24～26℃)下进行模拟货架销售。
对比例1
将无纺布上方覆自来水冰，其他方法同实施例1。
将实施例1和对比例1中处理后的西兰花置于常温(24～26℃)条件下流通，记录经流通24h后，融化的微酸性电解水冰的有效氯浓度及其pH值变化；并测定实施例1和对比例1流通24h后西兰花的菌落总数及其叶绿素含量。
将实施例1和对比例1中，流通后的西兰花置于常温(24～26℃)条件下贮藏2d，测定其叶绿素含量。
表1流通24h后实施例1和对比例1中碎冰融化后水中的有效氯浓度及pH值的变化
基于实施例1和对比例1的结果，进一步优选最适微酸性电解水冰的浓度。
实施例2
本实施例提供了一种简易冷链流通西兰花的保鲜方法，从田间采收色泽鲜艳，无黄化及病害的西兰花，将其用消毒过的刀切成均等的小花球后，并在压差预冷机预冷至0±1℃后，装入泡沫箱中；将无纺布盖在西兰花上方，在无纺布上方覆300mg/L微酸性电解水冰；最后将泡沫箱用胶带进行密封，并使用振动台模拟常温(24～26℃)流通运输24h后，在常温(24～26℃)下进行模拟货架销售。
对比例2
将无纺布上方覆自来水冰，其他方法同实施例2。
将实施例2和对比例2中处理后的西兰花置于常温(24～26℃)条件下流通，记录经流通24h后，融化的微酸性电解水冰的有效氯浓度及其pH值变化；并测定实施例2和对比例2流通24h后西兰花的菌落总数及其叶绿素含量。
表2流通24h后实施例2和对比例2中碎冰融化后水中的有效氯浓度及pH值的变化
由表1、图1和图2可知，300mg/L的微酸性电解水冰是用于西兰花流通中的最优浓度。
由表2、图3和图4可知，300mg/L的微酸性电解水冰用于西兰花简易冷链流通中，可显著抑制微生物的滋生及其叶绿素含量的降解，延长货架销售期。
综上，本发明的目的在于提供一种简易冷链流通西兰花的保鲜技术，采用300mg/L微酸性电解水冰代替简易冷链中的自来水冰，可以便捷地与传统流通方式进行结合，从运输初始的流通环节减少微生物的滋生，从而抑制了采后西兰花的腐烂，最终延长其货架期。本技术具有操作简便、低成本、高效、安全等优点，为产地西兰花的采后处理及杀菌保鲜提供技术参考。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。不应将权利要求中的任何标记视为限制所涉及的权利要求。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。

Claims (7)

  1. 一种简易冷链流通西兰花的保鲜方法，其特征在于包括以下步骤：
    步骤1：通过微酸性次氯酸水生成器电解氯化钠溶液制取微酸性电解水；
    步骤2：将制得的微酸性电解水利用制冰机制成碎冰；
    步骤3：将预冷至终温0±1℃的西兰花放入泡沫箱中，覆上一层无纺布后，将制得的微酸性电解水冰覆在无纺布上方；
    步骤4：将泡沫箱用胶带进行密封，进行简易冷链流通；
    步骤5：将冷链流通结束后的西兰花，进行常温货架销售。
  2. 根据权利要求1所述的一种简易冷链流通西兰花的保鲜方法，其特征在于：步骤1中所述电解的氯化钠溶液的浓度为1.5～2.0g/L，电解电流为12～15A，电解25～30min获取微酸性电解水。
  3. 根据权利要求1所述的一种简易冷链流通西兰花的保鲜方法，其特征在于：步骤1中所述微酸性电解水的pH值为5.0～6.5、有效氯浓度为300～400mg/L。
  4. 根据权利要求1所述的一种简易冷链流通西兰花的保鲜方法，其特征在于：步骤2中所述微酸性电解水碎冰在融化后，其有效氯浓度损耗不超过100mg/L。
  5. 根据权利要求1所述的一种简易冷链流通西兰花的保鲜方法，其特征在于：步骤3中所述无纺布上方覆冰比例是箱内西兰花克重的三分之一。
  6. 根据权利要求1所述的一种简易冷链流通西兰花的保鲜方法，其特征在于：步骤4中所述简易冷链流通的环境温度为24～26℃。
  7. 根据权利要求1所述的一种简易冷链流通西兰花的保鲜方法，其特征在于：步骤5中所述货架销售温度为24～26℃。
PCT/CN2023/077851 2022-10-12 2023-02-23 一种简易冷链流通西兰花的保鲜方法 WO2024077836A1 (zh)

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