CN109511730B - Preservation method for leaf vegetables cultivated in high-temperature season - Google Patents
Preservation method for leaf vegetables cultivated in high-temperature season Download PDFInfo
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- CN109511730B CN109511730B CN201910030352.4A CN201910030352A CN109511730B CN 109511730 B CN109511730 B CN 109511730B CN 201910030352 A CN201910030352 A CN 201910030352A CN 109511730 B CN109511730 B CN 109511730B
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- 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 preservation method for leaf vegetables cultivated in high-temperature seasons, which comprises the following steps: respectively adding an atomization and ventilation circulating device at the center of a pre-cooling chamber of a vacuum pre-cooling device and the corresponding top, placing the fresh harvested leaf vegetables in a basket, simultaneously starting the atomization device and the ventilation circulating device which are provided with hydrogen-rich water, sulforaphen and apigenin fresh-keeping sterilizing liquid, and closing the atomization and ventilation circulating system after processing the leaf vegetables for 20-40 min; starting vacuum precooling equipment in a precooling chamber, and precooling the preserved and sterilized leaf vegetables until the surface has no water mist; packaging the precooled leaf vegetables with an antifogging film, and storing or selling the packaged leaf vegetables. The method is time-saving, labor-saving and safe, and by carrying out fresh-keeping and sterilization treatment on the leaf vegetables in the precooling link, the aging process of the picked leaf vegetables is slowed down, the problem of water loss on the surfaces of the leaf vegetables caused by vacuum precooling is solved, and the method has important significance for maintaining the picked quality of the cultivated leaf vegetables in high-temperature seasons.
Description
Technical Field
The invention relates to the technical field of vegetable preservation, in particular to a preservation method for leaf vegetables cultivated in high-temperature seasons.
Background
The leaf vegetables are vegetables taking vegetable leaves and petioles as edible parts. The average vitamin content of leaf vegetables is the top of all kinds of vegetables. The average content of vitamin C in each 100 g of fresh leaf vegetables is 20-60 mg, which is 10-30 times of that of apples and 2-3 times of that of tomatoes. At present, the research and research at home and abroad finds that the increase of the intake quantity of the leaf vegetables can obviously reduce the risks of heart disease, stroke, cancer and even senile dementia. Therefore, the leaf vegetables become the advocated health food and functional food.
The leaf vegetables are used as fresh foods and have the characteristics that the leaf vegetables still belong to living organisms after being harvested and continue to carry out life activities. The leaf vegetables contain a large amount of water, the chemical components of the leaf vegetables are good substrates for microbial development, and if the leaf vegetables are stored at normal temperature for a long time, the quality of the leaf vegetables can be reduced along with the consumption of nutrient components and the diffusion of water, even the leaf vegetables are rotten and deteriorated, and the edible value is finally lost. Therefore, it is necessary to minimize the decrease in the marketability of the leaf vegetables.
In recent years, researchers also develop some technical measures for prolonging the postharvest quality of leaf vegetables. For example: the quality of the picked leaf vegetables can be delayed from being reduced by ozone treatment, low-temperature humidification, modified atmosphere preservation and other treatments, but in the practical application process, the concentration of ozone is difficult to accurately control, and the decay process of tissues can be accelerated by unsuitable ozone treatment; inadequate control of cryohumidification can also increase the level of tissue decay; in comparison, although the effect of modified atmosphere preservation is good, the problems of high cost, complex operation and the like exist. Most importantly, the current research on the postharvest preservation of the leaf vegetables is mainly a single-point solution idea, and a uniform system mode is not formed.
Under normal conditions, the production and clearance of reactive oxygen species in leaf vegetable tissues are in a steady state, however, as the aging process occurs, this steady state is disrupted, resulting in the accumulation of large amounts of reactive oxygen species. This also induces the tissues to be under oxidative stress, accelerating the aging process of the tissues. Hydrogen (H) 2 ) The gas micromolecule with biological activity is newly discovered in recent years, and can maintain the adaptability of tissues to the oxidative stress induced by the aging stress by regulating and controlling the dynamic level of an antioxidant system in plant tissues, thereby delaying the aging of the tissues and inhibiting the reduction of the nutritional quality of plants.
Sulforaphane is a water-soluble substance obtained by hydrolyzing sinapioside contained in cruciferous plants. As a natural active substance, it can activate the antioxidant metabolic pathway in biological tissues and has remarkable antioxidant activity. Apigenin is a natural flavonoid compound existing in various fruits and vegetables, and has remarkable bacteriostatic action besides regulating and controlling dynamic balance of active oxygen level in biological tissues. The two substances have stable properties, and have wide application prospects in the fields of fruit and vegetable postharvest preservation and bacteriostasis because the two substances are derived from plant tissues.
In summary, no relevant research and report is found on the combination of the fresh-keeping solution with hydrogen-rich water, sulforaphen and apigenin as main components and the vacuum precooling link.
Disclosure of Invention
The technical problem is as follows: in order to solve the defects of the prior art, the invention provides a fresh-keeping method for cultivating leaf vegetables in high-temperature seasons.
The technical scheme is as follows: the invention provides a preservation method for leaf vegetables cultivated in high-temperature seasons, which comprises the following steps:
step 1: adding an atomization device and a ventilation circulating device in the pre-cooling chamber, and adding a fresh-keeping sterilizing liquid into the atomization device;
step 2: placing the fresh harvested leaf vegetables in a precooling chamber after being bagged, starting atomizing equipment and ventilation circulating equipment, and carrying out fresh-keeping sterilization treatment on the fresh harvested leaf vegetables;
and step 3: starting vacuum precooling equipment in a precooling chamber, and precooling the leaf vegetables processed in the step 2 until no water mist exists on the surface;
and 4, step 4: packaging the precooled leaf vegetables with an antifogging film, and storing or selling the packaged leaf vegetables.
As an optimization scheme: the atomization equipment in the step 1 is an atomizer and is arranged in the center of the pre-cooling chamber; the ventilation circulating equipment is a fan and is arranged right above the atomizing equipment.
As a further optimization scheme: the fresh-keeping sterilizing solution is hydrogen-rich water with the concentration of 0.8-2.0 mu mol/L.
As a further optimization scheme: the fresh-keeping sterilizing solution is sulforaphane with the concentration of 1-5 mg/L.
As a further optimization scheme: the fresh-keeping sterilizing solution is apigenin with the concentration of 10-40 mg/L.
As a further optimization scheme: the fresh-keeping sterilizing solution comprises the following components in percentage by volume:
4-6 parts of hydrogen-rich water;
2-4 parts of sulforaphane;
1-2 parts of apigenin;
the hydrogen-rich water concentration is 1.4 mu mol/L, the sulforaphane concentration is 3mg/L, and the apigenin concentration is 25 mg/L.
As a further optimization scheme: the time for fresh-keeping and sterilization in the step 2 is 20-40 min.
As a further optimization scheme: the time for fresh-keeping and sterilization in the step 2 is 30 min.
As a further optimization scheme: the central temperature of the leaf vegetables after the pre-cooling in the step 3 is 0-2 ℃.
As a further optimization scheme: and 4, the film is an anti-fog preservative film.
Has the advantages that: the preservation method for cultivating the leafy vegetables in the high-temperature season provided by the invention is time-saving, labor-saving and safe, and through carrying out preservation and sterilization treatment on the leafy vegetables in the precooling link, on one hand, the aging process of the picked leafy vegetables is slowed down, on the other hand, the problem of water loss on the surfaces of the leafy vegetables caused by vacuum precooling is solved, and the preservation method has important significance for maintaining the picked quality of the leafy vegetables cultivated in the high-temperature season.
Drawings
FIG. 1 is a schematic diagram showing the effect of different treatments on the water loss rate of the picked leaf vegetable Shanghai green variety in example 1 of the present invention;
FIG. 2 is a schematic diagram showing the effect of different treatments on the chlorophyll content of the Shanghai green variety of the harvested leaf vegetables in comparison in example 1 of the present invention;
FIG. 3 is a schematic diagram showing the effect of sulforaphane treatment on chlorophyll content of a harvested leaf vegetable Shanghai green variety in example 2 of the present invention;
FIG. 4 is a schematic diagram showing the effect of apigenin treatment on the rotting rate of the Shanghai green variety of the picked leaf vegetables in comparison in example 3 of the present invention;
FIG. 5 is a schematic diagram showing the effect of different time treatments on the rotting rate of the Shanghai green variety of the picked leaf vegetables in comparison in example 4 of the present invention.
Detailed Description
The present invention is further illustrated by the following figures and specific examples, which are to be understood as illustrative only and not as limiting the scope of the invention, which is to be given the full breadth of the appended claims and any and all equivalent modifications thereof which may occur to those skilled in the art upon reading the present specification.
Example 1
(1) Preparing the preservative: hydrogen gas was dissolved in the aqueous solution at a rate of 200mL/min by the bubbling method, 2L of the aqueous solution was bubbled for 1 hour, and then the mass fraction of hydrogen in the solution was 2.0. mu. mol/L, and the solution was diluted to concentrations of 1.4 and 0.8. mu. mol/L, respectively.
(2) The prepared hydrogen-rich water is arranged in an atomizer and loaded to the center of a vacuum pre-cooling chamber, and a fan is added at the top of the atomizer to ensure the uniform circulation of atomized gas;
(3) selecting 300 disease-free Shanghai vegetables freshly harvested in a high-temperature season, placing the disease-free Shanghai vegetables into 10L plastic baskets with holes, then placing the plastic baskets containing leaf vegetables into a precooling chamber of a vacuum precooler, starting an atomizer and a fan which are filled with hydrogen-rich water, and executing the process for 20 min;
(4) starting vacuum precooling equipment until the central temperature of the leaf vegetables is reduced to 0-2 ℃, and stopping precooling when no obvious water mist exists on the surfaces of the blades;
(5) packaging the precooled leaf vegetables by using an antifogging film, and putting the packaged leaf vegetables on a simulated goods shelf at the temperature of 20-25 ℃ for sale;
comparative example 1-1: an atomization machine and a fan are not added in the vacuum precooling equipment, namely the traditional treatment mode is obtained, and other treatment steps are the same as those in the embodiment 1;
comparative examples 1 to 2: the hydrogen-rich water on the atomizer is replaced by distilled water, and other treatment methods are the same as those in example 1;
the water loss rate and chlorophyll content of the leaf vegetables of example 1 and comparative examples 1-1 and 1-2 were measured every 2 days, and the results of the measurements show that the water loss rate of the leaf vegetables can be reduced by supplementing distilled water and hydrogen-rich water before vacuum precooling, as compared with comparative example 1-1, as shown in fig. 1. Compared with comparative examples 1-2, the hydrogen-rich water treatment significantly slowed the degradation rate of chlorophyll in the leaf vegetables during the shelf sale process, and could extend the shelf life of the leaf vegetables from the original 2 days to 4 days, wherein the effect of 1.4 μmol/L hydrogen-rich water was the best, as shown in fig. 2.
Example 2
(1) Fixing 1, 3 and 5mg/L sulforaphane solutions to an atomizer respectively, loading the sulforaphane solutions to the center of a vacuum pre-cooling chamber, and adding a fan at the top of the vacuum pre-cooling chamber to ensure uniform circulation of atomized gas;
(2) selecting 240 disease-free Shanghai vegetables freshly harvested in a high-temperature season, placing the 240 disease-free Shanghai vegetables into 10L plastic baskets with holes, then placing the plastic baskets containing leaf vegetables into a pre-cooling chamber of a vacuum pre-cooler, starting an atomizer and a fan containing a sulforaphane solution, and executing the process for 20 min;
(3) starting vacuum precooling equipment until the central temperature of the leaf vegetables is reduced to 0-2 ℃, and stopping precooling when no obvious water mist exists on the surfaces of the blades;
(4) packaging the precooled leaf vegetables by using an antifogging film, and putting the packaged leaf vegetables on a simulated goods shelf at 25-30 ℃ for sale;
comparative example 2: the sulforaphane solution on the atomizer is replaced by distilled water, and the other treatment methods are the same as the example 2;
the chlorophyll content of the leaf vegetables of examples and comparative examples was measured daily. The detection result shows that compared with the comparative example 2, the sulforaphane treatment obviously slows down the reduction of chlorophyll in leaf vegetable tissues in the shelf sale process, as shown in figure 3, so that the shelf life of the leaf vegetables is prolonged from the original 1 day to 3 days, wherein the sulforaphane treatment effect of 3mg/L is the best.
Example 3
(1) Fixing 10 mg/L, 25mg/L and 40mg/L apigenin solutions in an atomizer respectively, loading the solution to the center of a vacuum pre-cooling chamber, and adding a fan at the top of the vacuum pre-cooling chamber to ensure uniform circulation of atomized gas;
(2) selecting 240 disease-free Shanghai vegetables freshly harvested in a high-temperature season, placing the 240 disease-free Shanghai vegetables into 10L plastic baskets with holes, then placing the plastic baskets containing leaf vegetables into a pre-cooling chamber of a vacuum pre-cooler, starting an atomizer and a fan containing a sulforaphane solution, and executing the process for 20 min;
(3) starting vacuum precooling equipment until the central temperature of the leaf vegetables is reduced to 0-2 ℃, and stopping precooling when no obvious water mist exists on the surfaces of the blades;
(4) packaging the precooled leaf vegetables by using an antifogging film, and putting the packaged leaf vegetables on a simulated goods shelf at 25-30 ℃ for sale;
comparative example 3: the apigenin solution on the atomizer is replaced by distilled water, and other treatment methods are the same as example 3;
the rotting rate of the leaf vegetables of example 3 and comparative example 3 was measured every day, and the test results showed that the rotting rate of the leaf vegetables during the shelf sale process was significantly slowed down by the apigenin treatment compared to comparative example 3, wherein the effect of the 25mg/L apigenin treatment was the best, as shown in fig. 4.
Example 4
(1) Preparation of a fresh-keeping sterilizing liquid: consists of 60ml of 1.4 mu mol/L hydrogen-rich water, 20ml of 3mg/L sulforaphane and 20ml of 25mg/L apigenin;
(2) fixing the fresh-keeping sterilizing liquid in an atomizer, loading the fresh-keeping sterilizing liquid to the center of a vacuum pre-cooling chamber, and simultaneously adding a fan at the top of the vacuum pre-cooling chamber to ensure uniform circulation of atomized gas;
(3) selecting 400 disease-free Shanghai green freshly harvested in high-temperature seasons, respectively placing the 400 disease-free Shanghai green into 10L perforated plastic baskets, randomly dividing into 4 groups, then placing the plastic baskets containing leaf vegetables into a precooling chamber of a vacuum precooler, starting an atomizer and a fan filled with hydrogen-rich water, and respectively performing a sterilization treatment process on the Shanghai green divided into 4 groups for 0min (comparative example), 20min, 30min and 40 min;
(4) starting vacuum precooling equipment until the central temperature of the leaf vegetables is reduced to 0-2 ℃, and stopping precooling when no obvious water mist exists on the surfaces of the blades;
(5) packaging the precooled leaf vegetables by using an antifogging film, and putting the packaged leaf vegetables on a simulated goods shelf at the temperature of 20-25 ℃ for sale;
the rotting rate of the 4 groups of leaf vegetables in example 4 was measured every day, and the test results showed that the rotting rate of the leaf vegetables could be reduced by the sterilization treatment for 20, 30 and 40min, wherein the sterilization treatment for 30min had a better effect, as shown in fig. 5.
Example 5
(1) Preparation of the fresh-keeping sterilizing liquid: consists of 60ml of 1.4 mu mol/L hydrogen-rich water, 20ml of 3mg/L sulforaphane and 20ml of 25mg/L apigenin;
(2) the fresh-keeping sterilizing liquid is fixed in an atomizer and loaded to the center of a vacuum pre-cooling chamber, and a fan is added to the top of the vacuum pre-cooling chamber, so that uniform circulation of atomized gas is ensured.
(3) Selecting 500 disease-free Shanghai vegetables freshly harvested in a high-temperature season, placing the disease-free Shanghai vegetables into 10L plastic baskets with holes, then placing the plastic baskets containing leaf vegetables into a precooling chamber of a vacuum precooler, starting an atomizer and a fan which are filled with hydrogen-rich water, and executing the process for 30 min;
(4) starting vacuum precooling equipment until the central temperature of the leaf vegetables is reduced to 0-2 ℃, and stopping precooling when no obvious water mist exists on the surfaces of the blades;
(5) packaging the precooled leaf vegetables by using an antifogging film, and putting the packaged leaf vegetables in a 0-2 ℃ refrigeration house and a 20-25 ℃ simulation goods shelf for sale;
comparative example 4-1: atomizing distilled water and then treating the leaf vegetables, wherein other treatment methods are the same as those in example 5;
comparative examples 4 to 2: atomizing 2 mu mol/L hydrogen-rich water to process the leaf vegetables, wherein other processing methods are the same as the example 5;
comparative examples 4 to 3: atomizing a 2mg/L sulforaphane solution, and then treating the leaf vegetables, wherein the other treatment methods are the same as those in example 5;
comparative examples 4 to 4: atomizing 30mg/L apigenin solution to treat the leaf vegetables, wherein the other treatment methods are the same as those in example 5;
for the leaf vegetables stored in the refrigerator, the appearance quality, the rotting rate and other conditions of the leaf vegetables are counted every 5 days, whether the leaf vegetables have commodity or not is comprehensively evaluated, and the date of losing the commodity is recorded as the maximum number of days for keeping fresh. The same observation and evaluation were carried out every day for leaf vegetables stored at 20-25 deg.C to determine the maximum number of days for keeping the leaf vegetables fresh, and the data are recorded as in Table 1 below.
TABLE 1 fresh-keeping Effect of different experimental groups in example 5
The invention aims to provide a preservation method for leaf vegetables cultivated in high-temperature seasons, which can effectively slow down the decay process of the leaf vegetables while solving the problem of accelerating the water loss on the surfaces of leaves through vacuum precooling by adding preservation sterilization treatment in a precooling link, is favorable for maintaining the fresh-state quality of the picked leaf vegetables and can provide a feasible preservation technical measure for leaf vegetable storage and shelf sale modes.
In long-term research of the inventor, the vacuum pre-cooling is found to be capable of rapidly reducing the field heat of leaf tissues for leaf vegetables harvested in high-temperature seasons, but the vacuum pre-cooling inevitably accelerates the loss of water on the surfaces of some leaf vegetables, so that wilting symptoms of different degrees appear on the surfaces of the leaf vegetables. Therefore, the inventor develops a novel fresh-keeping sterilizing solution by combining the previous research. Before starting vacuum precooling, the fresh-keeping sterilizing liquid is dispersed on the surfaces of the leaf vegetables through the atomizing device, so that the problem of water loss of the leaf vegetables caused by vacuum precooling is solved, and meanwhile, the fresh-keeping sterilizing liquid has a beneficial effect on the fresh-keeping of the leaf vegetables. Compared with single precooling or single soaking treatment, the method shortens the treatment time and labor amount, and is easy to popularize. Through a series of fresh-keeping treatments in the technical scheme, the storage/shelf life of the leaf vegetables cultivated in high-temperature seasons can be prolonged by 2-3 times, so that the economic benefit of the leaf vegetable industry can be obviously improved.
Claims (4)
1. A preservation method for leaf vegetables cultivated in high-temperature seasons is characterized by comprising the following steps:
step (1): adding an atomization device and a ventilation circulation device in a pre-cooling chamber, and adding a fresh-keeping sterilizing liquid into the atomization device, wherein the fresh-keeping sterilizing liquid comprises the following components in percentage by volume: 4-6 parts of 0.8-2.0 mu mol/L hydrogen-rich water; 2-4 parts of 1-5mg/L sulforaphane; 1-2 parts of 10-40mg/L apigenin;
the atomizing equipment is an atomizer and is arranged in the center of the pre-cooling chamber; the ventilation circulating equipment is a fan and is arranged right above the atomizing equipment;
step (2): placing the fresh harvested leaf vegetables in a precooling chamber after being bagged, starting atomizing equipment and ventilation circulating equipment, and carrying out fresh-keeping sterilization treatment on the fresh harvested leaf vegetables;
and (3): starting vacuum precooling equipment in a precooling chamber, and precooling the leaf vegetables processed in the step 2 until no water mist exists on the surface;
and (4): packaging the precooled leaf vegetables with an antifogging film, and storing or selling the packaged leaf vegetables.
2. The method for preserving vegetables cultivated in high-temperature seasons as claimed in claim 1, wherein the method comprises the following steps: the fresh-keeping and sterilizing time in the step (2) is 20-40 min.
3. The method for preserving vegetables cultivated in high-temperature seasons as claimed in claim 1, wherein the method comprises the following steps: the central temperature of the leaf vegetables after the pre-cooling in the step (3) is 0-2 ℃.
4. The method for preserving vegetables cultivated in high-temperature seasons as claimed in claim 1, wherein the method comprises the following steps: and (4) the film in the step (4) is an anti-fog preservative film.
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| CN104106623A (en) * | 2013-04-17 | 2014-10-22 | 上海伊禾农产品科技发展股份有限公司 | Vacuum pre-cooling fresh-keeping method for color peppers |
| CN105767142A (en) * | 2016-03-17 | 2016-07-20 | 华南理工大学 | Preservation method of fresh plants by combination of vacuum pre-cooling and acidic electrolyzed oxidizing water |
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| CN104106623A (en) * | 2013-04-17 | 2014-10-22 | 上海伊禾农产品科技发展股份有限公司 | Vacuum pre-cooling fresh-keeping method for color peppers |
| CN105767142A (en) * | 2016-03-17 | 2016-07-20 | 华南理工大学 | Preservation method of fresh plants by combination of vacuum pre-cooling and acidic electrolyzed oxidizing water |
| CN106616206A (en) * | 2017-01-18 | 2017-05-10 | 李光 | Natural food preservative |
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