• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A regulated freshness preservation method for the storage of vegetables in a mixed atmosphere for use on overseas vessels, which belongs to the technical field of storage and preservation technologies for agricultural products. The present invention relates to a mixed atmosphere for keeping vegetables fresh. Two phases are used: In the first 20 days the gas group is divided into: 4 ± 1% O2, 96 ± 1% N2, temperature: 1 ± 0,5 ° C, with a relative humidity of 90 ± 4%; 20 days later, the gas group is divided into: 6 ± 1% O2, 94 ± 1% N2, temperature: 1 ± 0.5 ° C, at a relative humidity of 85 ± 5%. The advantages of the preservation method of the present invention are as follows: 1. suppression of physiological metabolic activity in mixed vegetables, reduction of nutrient losses and slowing down of the decline of the quality of the food products, and also prolongation of shelf life; 2. Relatively low cost, relatively simple procedure in terms of the necessary technical skills; O2 and N2 can be easily isolated from the air, eliminating the need to use CO2, which is not easy to manufacture and store. 3. When storing typical vegetables, quality and nutritional value can be relatively well preserved. The present invention can extend sheet aggregate storage time to 45 days or more to make it usable for overseas shipping.
    公开号:CH710726B1
    申请号:CH01058/15
    申请日:2015-07-21
    公开日:2016-08-15
    发明作者:Zhang Min；Dong Chaoxian；Gao Zhongxue；Guo Zhimei；Wang Yuchuan
    申请人:Univ Jiangnan；Wuxi Delin Marine Equipment Co Ltd；
    IPC主号:
    专利说明:

    Disclosed is a type of regulated freshness-keeping method for storing vegetables in a mixed atmosphere for use on overseas vessels, which belongs to the technical field of storage and preservation technologies for agricultural products.
    Technical area
    The invention relates to a regulated freshness preservation method for storing vegetables in a mixed atmosphere for use on overseas vessels, which belongs to the technical field of storage and preservation technologies for agricultural products.
    State of the art
    Cabbage (Brassica oleracea convar capitata), lettuce (Lactuca sativa var. Capitata), spinach (Spinacia oleracea), cabbage (Brassica rapa subsp. Pekinensis), celery (Apium graveoleus), lettuce (Brassica rapa subsp. Pekinensis) , Parsley (Coriandrum sativum) and other vegetables are among the most commonly consumed vegetables by the people of China. However, the physiological processes of these vegetables are very active, in particular, their transpiration is very strong, and apart from celery their leaf area is very large, so these types of vegetables are prone to dehydration; Moreover, these vegetables are perishable. In addition, the storage temperature of these varieties of vegetables is relatively low; too high a temperature will easily cause excessive weight loss and serious perishability problems. Therefore, it is crucial to apply the most effective methods to extend the shelf life of these vegetables.
    Existing vegetable preservation techniques are mainly the following methods. The first method is the plant cold storage technique, which does not control the gas components of the vegetable storage environments and only includes low temperature storage for vegetables. This process is very common, has some advantages, in particular: Low cooling costs, no equipment with a gas device is needed, and yet the shelf life of vegetables can be significantly extended. However, this method also has some drawbacks, such as that vegetables may turn yellow during the cold storage process and / or putrefaction and other anomalies may occur. The second approach is the use of low temperature, high humidity preservation technology whereby vegetables are stored at a certain temperature (0-4 ° C) while at the same time the ambient humidity is set relatively high. This technique can largely suppress the effects of respiration and perspiration on vegetables, and especially on leafy vegetables; Dehydration and the swelling problem are obviously improving and the shelf life of vegetables is significantly increased. However, there is often a problem of accelerated rot because the humidity is too high. Moreover, the third type of process is to add a certain amount of inert gas to the vegetable storage environment while performing low-temperature storage. However, this method has some disadvantages: a. The concentration of inert gas in the storage room can not be kept balanced and even; b. Inert gas is lost to a great extent as warehousing personnel enter and leave the area or lack of airtightness and gas exchange of equipment; c. if there is a lot of inert gas in the rooms outside the ship's storeroom, it may reduce the oxygen content in the rooms, which can endanger the staff; d. high equipment costs because the entire equipment must be equipped with a set of inert gas control, which increases costs.
    [0005] The above three types of vegetable preserving method with a gas mixture all have some value, but with respect to leafy vegetables, there is another gas mixture preserving method, namely the use of gas components in a controlled fresh food store (above all changing the ratio of oxygen, carbon dioxide and nitrogen) and adjusting the relative humidity and storage heat inside the storage room to achieve the goal of prolonged shelf life of vegetables. This technique has many benefits, can significantly slow down the process of quality loss of fresh vegetables, and maximize the shelf life of vegetables, making this technique particularly suitable for special situations requiring long-term storage of vegetables, such as ocean cruises; The technical costs are relatively low. Therefore, this technique has a very large application value for the market as well as enormous potential.
    WU Yadong has disclosed a process for keeping spinach fresh in a gas (CN 103 004 969 A), which patent makes selection, sorting, pre-cooling and sterilization with respect to the freshly-preserved spinach; then the spinach is packed in low barrier packaging crates or packaging bags; to the packaging containers with the spinach is subsequently passed a gas mixture of oxygen, carbon dioxide and nitrogen, the gas ratio of which is as follows: 1% to 8%, 1% to 6%, 85% to 95%. Thereafter, this is put into a low-temperature cooling. The method employs gas composition adjustment and a low temperature storage process; so the respiratory function of the spinach can be inhibited maximally; in addition, by using modified atmosphere packaging bags, the loss of water of the spinach can be inhibited. Therefore, it is not necessary to equip the system with a solid moistening device. In addition, the method also has other advantages, such as: low cost; relatively simple implementation; Transport and storage are made quite easy by the packaging and also the packaging bags are very comfortable with a modified atmosphere.
    LU Lixin and CAI Ying have invented a freshness-preserving method in which membranes, ozone pretreatment and packaging are used in membrane packaging with micropores (Publication Number: CN 101 228 892 A). In this method, fungi are first treated with ozone water; then the mushrooms are coated with a chitosan solution. They are then dried, placed on a polypropylene tray, packed in a microporous membrane and stored at 0-5 ° C. The invention can effectively reduce the number of microbes on the fungal surface and also lower the respiration rate of the product; Effective control of the gas and relative humidity in the package can slow down the spoiling process of the product, thereby ensuring the safety of the product for consumption and, in addition, prolonging the shelf life of the product. However, in this method, the gas components of the storage environment of the mushrooms are not adjusted; Therefore, this process of freshness preservation can be further optimized in its effect. By changing the storage environment of the mushrooms, the shelf life can be extended and also the quality of consumption can be maintained longer.
    HUA Jingqing invented a method for atmospheric preservation of wild Heterophylla (Publication Number: CN 103 392 788 A). Here, wild heterophylla is used and, with respect to the raw material, harvesting, pre-cooling and then selecting are performed; then the raw material is placed in salt water with a certain concentration; after dehydration and sterilization, it is then packaged in a modified atmosphere package, the modified atmosphere package containing in certain proportions oxygen, carbon dioxide and nitrogen gas as gases; Subsequently, a cold storage is made. This invention can reduce the change in nutrients in heterophylla upon alteration of the atmosphere, maintain their maximum original freshness, color and flavor, and prolong their shelf life, thereby also achieving the goal of supplying the market with scarcity.
    WANG Xiangyou, ZHU Jiying and WANG Juan issued a patent for an atmospheric preserving method for farmed mushrooms (Publication No.: CN 101 011 178 A), wherein in this method, the cultivated mushrooms are placed in a storage room with a certain atmosphere and the atmosphere in this storage room is modified in terms of relative humidity and heat and also the ratio of the density of oxygen, carbon dioxide and nitrogen is changed; Thereafter, a storage of the breeding mushrooms is carried out at a low temperature. The process has several advantages: Compared to conventional techniques, it is easy to solve the problem that the mushrooms open their caps after picking, turn brown and rapidly lose their quality. Until then, this has posed major problems with long-term storage or transport. In addition, the storage time of cultivated mushrooms can be extended to up to 15 days. The application of this method is simple, the cost low, and after use remain no chemical residues.
    SHEN Lianqing and others (1999) have developed a packaging with a special atmosphere for cabbage. They used cabbage with a special atmosphere package, blanchier treatment, and used ethylene sorbents. Studies have shown that blanching treatment with adequate temperature can prevent yellowing during storage; and an ethylene-type absorbent with a concentration of more than 2% also has a marked influence on the storage of cabbage. They also found that using modified atmosphere packaging with 2% O2 + 2% CO2 provided the best quality vegetables. However, the blanching treatment presented in this technical approach was not appropriate for commercialization of this vegetable preservation method since it would have included operations such as dripping and dewatering; these techniques are relatively complicated and ethylene absorbent is more suitable for relatively small quantities or short storage times, but less for overseas cruises.
    GAO Sheng performed a 1-MCP treatment with respect to white cabbage, which can suppress the activities of SOD, CAT, APX and POD; In addition, the conductivity of vegetables during the clinging process was significantly suppressed. Furthermore, 1-MCP can effectively slow down the breakdown of soluble protein and chlorophyll.
    GUO Yuhua and others (2008) developed an atmospheric nano-packaging technology for lettuce. They discovered that after packaging lettuce with a cling film modified as a molecular sieve, the freshness retention efficiency was excellent due to the selectivity of the molecular sieve with respect to oxygen and carbon dioxide. The molecular sieve technology provides a very good freshness effect on vegetables, and in the future it will certainly be used in many areas. However, the use of atmospheric molecular sieve packaging is more suitable for small portion situations. Furthermore, the storage amount of the vegetables in the cold storage is affected by the bag, and the stacking of bags is limited. Therefore, this is more suitable for smaller production quantities.
    GUO Xin studied dynamic atmospheric engineering with respect to cabbage to ensure low ethylene content by ethylene removal technique in the process of keeping cabbage fresh. The said technique achieved quite good results in the laboratory. However, this method is not suitable for large-scale production, and further study and discussion are needed. In addition, a large amount of ethylene absorbent is needed in this process, which makes it very impractical.
    In summary, many techniques have been disclosed in terms of keeping fresh modified atmosphere vegetables in China and abroad, and these techniques have also achieved some success. However, existing research projects have focused almost exclusively on a single fresh fruit or vegetable, and there is scant research information on atmospheric preserving processes for a variety of similar vegetables; Furthermore, no one worldwide has filed a patent for technology relating to atmospheric fresh-keeping technology. The present invention is based primarily on a variety of vegetables (cabbage, lettuce, Chinese celery, amaranth, Chinese cabbage, etc.) as a raw material, which is placed in a warehouse with the same atmosphere, where certain uniform storage conditions are applied (gas composition, relative Humidity and temperature) to achieve the goal of maximizing the freshness of the various types of vegetables. In fact, in certain situations, especially during overseas cruises, when the number of storage rooms with a particular atmosphere is very limited and the demands on the crew are very great because of the different types of vegetables, the situation inevitably arises that different types of vegetables must be stored in the same atmosphere. Therefore, providing a corresponding storage method for vegetables in a mixed atmosphere is very important.
    Compared to the prior art, the present invention has the following advantages. The present invention uses a fresh food storage with a specific gas mixture for storage. On the one hand, the present invention relates to mixed preservation of a variety of vegetables. Thus, it can be used in even more situations and in the freshness of vegetables, there is no limit to the number of gas mixture fresh food storage; according to the peculiarities of the different types of vegetables even more varieties can be added; this makes this technique more practical. On the other hand, by real-time monitoring of conditions such as temperature, gas composition and moisture during the gas mixture freshness-keeping process, the present invention can realize real-time control of fresh vegetable preservation storage conditions; In addition, in this way a maximum extension of the freshness of the vegetables, a delay in nutrient loss and the best possible preservation of taste and quality of the vegetables are possible. Furthermore, during the gas mixture freshness-keeping operation, the present invention can regulate the ethylene content in the bearing and remove ethylene by other gases therefrom; This can reduce the aging effect of ethylene on vegetables. Finally, the present invention is suitable for overseas shipping.
    Brief description of the invention
    The present invention relates to a method for controlled keeping fresh by storing vegetables in a gas mixture for use on ocean-going vessels to overcome the disadvantages of existing methods for keeping fresh by gases.
    [0017] A regulated freshness-keeping method for storing vegetables in a mixed atmosphere for use on overseas vessels, characterized in that the method for regulated keeping-fresh comprises the following steps:<tb> (1) <SEP> Harvesting and sorting fresh vegetables, namely Brassica oleracea convar. capitata, Lactuca sativa var. capitata, Amaranth caudatus, Brassica oleracea convar. capitata var. alba, Apium graveoleus, Spinacia oleracea, Brassica rapa subsp. pekinensis, Coriandrum sativum;<tb> (2) <SEP> after collecting and sorting Place the vegetables into different baskets;<tb> (3) <SEP> precooling the basket-packed vegetable;<tb> (4) <SEP> Sterilize an atmosphere-regulated bearing;<tb> (5) <SEP> coating the baskets with the vegetables with a layer of plastic film whose specifications are as follows: length x width x thickness: 1 mx 1 mx 0,05 mm, and then placing them in the atmosphere-regulated bearing, be set in the atmospheric parameter; wherein a two-stage atmosphere setting mode is used; wherein during the first 20 days the components of the gas group are as follows: 4 ± 1% O 2, 96 ± 1% N 2, temperature: 1 ± 0.5 ° C, relative humidity 90 ± 4%; and 20 days later, the components of the gas group are as follows: 6 ± 1% O 2, 94 ± 1% N 2, temperature: 1 ± 0.5 ° C, relative humidity 85 ± 5%; wherein inside the fresh food storage suitable moisture sensors and a moistening device are provided with automatic control, which always monitor the humidity conditions within the fresh food storage; wherein, when the humidity is less than the minimum relative humidity, depending on the humidity sensor sensing data to control the humidifier, the proper amount of atomized water vapor is automatically sprayed into the bearing interior to maintain the moisture of the vegetable in the proper range.
    That all selected vegetables are matured in harvesting to 80%, with vegetables being discarded, showing mechanical damage, yellowing, browning, drying or rot.
    That all baskets used for the vegetables have the following dimensions: length, height and width are 510 cm x 355 cm x 310 cm; the vegetable weight in each basket is 4.2 to 5.8 kg.
    That in the pre-cooling of step (3), the temperature is 1-3 ° C and the pre-cooling ≥12 h.
    That in the sterilization treatment of step (4) in the refrigerated storage a sterilization system is provided which uses ozone gas to perform a sterilization of the vegetables.
    Advantageous Effects of the Present Invention
    Compared to conventional atmospheric freshness preservation or cold storage, the use of the method of the present invention can extend the shelf life of a mixed storage of vegetables and reduce the loss of nutritional value as much as possible; Moreover, the present invention is particularly suitable for overseas cruises. Using the method of the present invention, the average weight loss in typical vegetables is 3% after 45 days, with the maintenance level of nutritional value, chlorophyll and Vc being over 60%; the hardness of the vegetable is 70% of said vegetable in the fresh state, indicating that the quality of the vegetables is relatively good. These data are far above the data for other atmospheric preserving processes. After all, the appearance of the vegetables after the atmospheric preservation is relatively good and resembles fresh vegetables. With 45 storage days, the atmospheric preserving process is well suited for situations such as overseas boat trips.
    embodiments
    Embodiment 1: Regulation method for storage in mixed atmosphere of three typical types of vegetables<tb> 1) <SEP> Spinach, lettuce and amaranth are selected so that all are only 80% ripe; after that, harvesting and selecting are performed. Vegetables that show yellowing, browning, drying, mechanical damage or rot are discarded.<tb> 2) <SEP> Spinach, lettuce and amaranth are placed in different baskets; a layer of cling film is drawn thereon whose specifications are as follows: length x width x thickness: 1 m x 1 m x 0.05 mm; The length, width and height of the baskets used by the different types of vegetables are 510 cm, 355 cm and 310 cm, respectively, and the weight of the individual types of vegetables in the baskets is 4.2 kg to 7.9 kg.<tb> 3) <SEP> After harvesting and selecting the vegetables, sterilization and pre-cooling are performed; the temperature setting in the modifiable food storage cabinet is 0-2 ° C, with an ozone generator used to sterilize the storage room and the vegetables. The period of sterilization is set to 1-2 h. Subsequently, a pre-cooling is performed. The pre-cooling temperature is 0-2 ° C and the pre-cooling time is 12 hours or longer. During the pre-cooling process, a 1-MCP treatment is carried out with respect to the vegetables, the concentration of the treatment being as follows: 1.5-2.5 μL / L.<tb> 4) <SEP> After activating the modifiable atmosphere preserving storage room, the conditions in the modifiable atmosphere preserving storage room are set in two stages; during the first 20 days, the following conditions are selected: oxygen concentration 4 ± 1%, carbon dioxide concentration 3 ± 0.5%, temperature 1 ± 0.5 ° C, relative humidity 90 ± 4%; 20 days later, the components of the gas group are as follows: oxygen concentration 6 ± 1%, carbon dioxide concentration 1 ± 0.5%, temperature: 1 ± 0.5 ° C, relative humidity 85 ± 4%.<tb> 5) <SEP> After 45 days of storage, the quality of the vegetables is relatively good. There is hardly any discoloration of the vegetables compared to fresh vegetables, the Vc maintenance rate is over 69%, the chlorophyll maintenance rate is over 75%, and the texture of the vegetables is quite fresh and crunchy.
    Embodiment 2: Regulation method for storage in mixed atmosphere of five kinds of vegetables<tb> 1) <SEP> Cabbage, lettuce, amaranth, cabbage and celery are selected so that all are only 80% ripe; after that, harvesting and selecting are performed. Vegetables that show yellowing, browning, drying, mechanical damage or rot are discarded.<tb> 2) <SEP> Amaranth and celery are placed in different baskets; a layer of cling film is drawn thereon whose specifications are as follows: length x width x thickness: 1 m x 1 m x 0.05 mm; the length, width and height of the baskets used by the different types of vegetables are 510 cm, 355 cm and 310 cm, respectively, and the weight of the individual vegetables in the baskets is between 5.5 kg and 7.2 kg.<tb> 3) <SEP> After harvesting and selecting the vegetables, color protection, sterilization and pre-cooling are performed. For color protection, a treatment with 0.1% -0.5% sodium sulfite and 0.15% -0.50% ascorbic acid solution is used for 15-30 minutes; Sterilization and pre-cooling happen simultaneously; outside on baskets of vegetables, a layer of plastic bags is pulled and these are positioned in the modifiable atmosphere fresh-food storage room; the vegetables are positioned in the fresh-food storage room with a modifiable atmosphere and also an ozone generator is positioned in the fresh-food storage room with a modifiable atmosphere; this simultaneously performs disinfection with respect to the vegetables as well as the inside of the modifiable atmosphere fresh-food storage room; the temperature of the modifier-type fresh-food storage room is set at 1-2 ° C; first, disinfection is carried out with respect to the modifier atmosphere refrigerator storage room for 1-1.5 hours; After that, a pre-cooling is performed with the pre-cooling temperature set to 1-2 ° C and the pre-cooling time is not less than 12 hours.<tb> 4) <SEP> Vegetables use a two-stage atmosphere setting. The conditions in the modifiable atmosphere fresh-food storage room are set in two stages; during the first 20 days, the following conditions are chosen: oxygen concentration 4 ± 1%, carbon dioxide concentration 3 ± 0.5%, temperature 1 ± 0.5 ° C, relative humidity 93 ± 2%; 20 days later, the components of the gas group are as follows: oxygen concentration 6 ± 1%, carbon dioxide concentration 2 ± 0.5%, temperature: 1 ± 0.5 ° C, relative humidity 90 + 5%.<tb> 5) <SEP> After 45 days of storage, the quality of the vegetables is relatively good. There is hardly any discoloration of the vegetables compared to fresh vegetables, the Vc maintenance rate is over 64%, the chlorophyll maintenance rate is over 69%, and the texture of the vegetables is quite fresh and crunchy.
    Embodiment 3: Mixed-Atmosphere Embedding Control Procedure of Seven Typical Types of Vegetablescabbage, spinach, amaranth, waserspin, parsley, Chinese cabbage and Chinese celery are selected so that all are only 80% ripe; after that, harvesting and selecting are performed. Vegetables that show yellowing, browning, drying, mechanical damage or rot are discarded.Cabbage, spinach, amaranth, spinach, parsley, Chinese cabbage and Chinese celery are placed in different baskets; a layer of cling film is drawn thereon whose specifications are as follows: length x width x thickness: 1 m x 1 m x 0.05 mm; the length, width and height of the baskets used by the different types of vegetables are 510 cm, 355 cm and 310 cm, respectively, and the weight of the individual vegetables in the baskets is 5.5 kg to 7.2 kg.<tb> 3) <SEP> After harvesting and selecting the vegetables, color protection, sterilization and pre-cooling are performed. For color protection, a treatment with 0.1% -0.5% sodium sulfite and 0.15% -0.50% ascorbic acid solution is used for 15-30 minutes; Sterilization and pre-cooling happen simultaneously; outside on baskets of vegetables, a layer of plastic bags is pulled and these are positioned in the modifiable atmosphere fresh-food storage room; the vegetables are positioned in the modifiable atmosphere fresh-food storage room, and also an ozone generator is positioned in the modifiable atmosphere fresh-food storage room; this simultaneously performs disinfection with respect to the vegetables as well as the inside of the modifiable atmosphere fresh-food storage room; the temperature of the modifier-type fresh-food storage room is set at 1-2 ° C; first, disinfection is carried out with respect to the modifier atmosphere refrigerator storage room for 1-1.5 hours; After that, a pre-cooling is performed with the pre-cooling temperature set to 1-2 ° C and the pre-cooling time is not less than 12 hours.<tb> 4) <SEP> Vegetables use a two-stage atmosphere setting. The conditions in the modifiable atmosphere fresh-food storage room are set in two stages; during the first 20 days, the following conditions are chosen: oxygen concentration 4 ± 1%, carbon dioxide concentration 3 ± 0.5%, temperature 1 ± 0.5 ° C, relative humidity 93 ± 2%; 20 days later, the components of the gas group are as follows: oxygen concentration 5 ± 1%, carbon dioxide concentration 4 ± 0.5%, temperature: 1 ± 0.5 ° C, relative humidity 90 ± 5%.<tb> 5) <SEP> After 45 days of storage, the quality of the vegetables is relatively good. There is hardly any discoloration of the vegetables compared to fresh vegetables, the Vc maintenance rate is over 61%, the chlorophyll maintenance rate is over 62%, and the texture of the vegetables is quite fresh and crunchy.
    权利要求:
    Claims (5)
    [1]
    1. A regulated freshness-keeping method for storing vegetables in a mixed atmosphere, in particular for use on overseas vessels, characterized in that the method for regulated keeping fresh comprises the following steps:a) Harvesting and sorting fresh vegetables, namely, Brassica oleracea convar. capitata, Lactuca sativa var. capitata, Amaranth caudatus, Brassica oleracea convar. capitata var. alba, Apium graveoleus, Spinacia oleracea, Brassica rapa subsp. pekinensis, Coriandrum sativum;b) after collecting and sorting placing the vegetables in different baskets respectively;c) precooling the basketed vegetables;d) sterilizing an atmosphere-regulated bearing;e) coating the baskets of vegetables with a layer of plastic film whose specifications are as follows: length x width x thickness: 1 m x 1 m x 0.05 mm, and then placing them in the atmosphere-regulated bearing where atmospheric parameters are set; wherein a two-stage atmosphere setting mode is used; wherein during the first 20 days the components of the gas group are as follows: 4 ± 1% O 2, 96 ± 1% N 2, temperature: 1 ± 0.5 ° C, relative humidity 90 ± 4%; and 20 days later, the components of the gas group are as follows: 6 ± 1% O 2, 94 ± 1% N 2, temperature: 1 ± 0.5 ° C, relative humidity 85 ± 5%; wherein inside the fresh food storage suitable moisture sensors and a moistening device are provided with automatic control, which always monitor the humidity conditions within the fresh food storage; wherein, when the humidity is less than the minimum relative humidity, depending on the humidity sensor sensing data to control the humidifier, the proper amount of atomized water vapor is automatically sprayed into the bearing interior to maintain the moisture of the vegetable in the proper range.
    [2]
    2. Regulated freshness preservation method for storing leafy vegetables in a mixed atmosphere, in particular for use on overseas vessels, according to claim 1, characterized in that all selected vegetables are matured in the harvesting to 80%, with vegetables being discarded, which mechanical damage, yellowing, browning, Drying or decay shows.
    [3]
    3. Regulated freshness preservation method for storing vegetables in a mixed atmosphere, in particular for use on overseas vessels, according to claim 1, characterized in that all baskets used for the vegetables have the following dimensions: length, height and width are 510 cm x 355 cm x 310 cm ; the vegetable weight in each basket is 4.2 to 5.8 kg.
    [4]
    4. Regulated freshness preservation method for storing vegetables in a mixed atmosphere, in particular for use on overseas vessels, according to claim 1, characterized in that in the precooling from step c) the temperature is 1 to 3 ° C and the precooling ≥ 12 h.
    [5]
    5. Regulated freshness preservation method for storing vegetables in a mixed atmosphere, in particular for use on overseas vessels, according to claim 1, characterized in that in the sterilization treatment from step d) in the pre-cooling a sterilization system is provided which uses ozone gas to perform a sterilization of the vegetables ,
    类似技术:
    公开号 | 公开日 | 专利标题
    CH710726B1|2016-08-15|Regulated freshness preservation method for storing vegetables in a mixed atmosphere for use on overseas vessels.
    Irtwange2006|Application of modified atmosphere packaging and related technology in postharvest handling of fresh fruits and vegetables
    CN102057981B|2012-09-05|Combined refreshing method for prolonging shelf life of fresh vegetable lotus seed
    EP0577739A4|1994-02-23|
    CN103109924B|2014-01-29|Functional fruit and vegetable preservative containing arginine
    EP3430908A1|2019-01-23|Method for preservation of fresh plants by vacuum pre-cooling synchronously combined with modified atmosphere technique
    CN104146058B|2016-06-01|A kind of control red bayberry adopt after the compelx coating fresh keeping method of corrupt and anthocyanogen degraded
    US20160198729A1|2016-07-14|Control method for mixing controlled atmosphere storage of fruit vegetables on oceangoing ships
    CN103300141A|2013-09-18|Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches
    Shahkoomahally et al.2014|Effect of natural aloe vera gel coating combined with calcium chloride and citric acid treatments on grape | quality during storage
    CN101965861A|2011-02-09|Method for prolonging refreshing time of Chinese pears
    CN108244231B|2021-11-09|Nano fruit and vegetable fresh-keeping film coating agent and preparation method and application thereof
    EP0223166B1|1989-05-17|Method for conserving consumption fruits and plants
    CN104365822A|2015-02-25|Method for keeping south grape fresh by using plant essential oil
    CN105454273A|2016-04-06|Bactericide composition
    CN106819084B|2020-10-09|Preservation method of stem tips of vegetable sweet potatoes
    CN107535591A|2018-01-05|A kind of sweet potato preservative specially and its preparation method and application
    CN104855506B|2018-12-28|A kind of mango storage fresh-keeping technique
    CN107410470A|2017-12-01|Apple fresh-keeping agent and its preservation method
    CN108432868B|2021-10-08|Comprehensive controlled atmosphere preservation method for Munage grapes
    CN106305988A|2017-01-11|United fresh-keeping method for prolonging storage period of Xianghe colocasia esculenta
    Kamal et al.2015|Effect of respiratory gases | on shelf-life of fresh oyster mushrooms packaged with different sealable polymeric materials
    Hussain et al.2004|Effect of uni-packaging on the post harvest behavior of citrus fruits in NWFP
    Acero2015|Ascorbic Acid and Potassium Aluminum Sulfate Solutions in Shelf-Life of Philippine Banana
    CN109793043A|2019-05-24|A kind of preservation method of loquat Deoxygen Packaging
    同族专利:
    公开号 | 公开日
    CN104322662A|2015-02-04|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CN102812990A|2012-08-05|2012-12-12|上海海洋大学|Method for modified atmosphere fresh-keeping of leafy vegetables|
    CN102919342A|2012-11-21|2013-02-13|天津市森罗科技发展有限责任公司|Modified atmosphere preservation method for onboard leaf lettuce|
    CN102919343B|2012-11-21|2015-05-06|天津森罗科技股份有限公司|Modified atmosphere preservation method for onboard pakchoi|
    CN103004969A|2012-11-29|2013-04-03|苏州亚和保鲜科技有限公司|Modified atmosphere preservation method of spinach|
    CN103392788A|2013-05-06|2013-11-20|苏州农业职业技术学院|Modified atmosphere freshness keeping production technology of wild Marsilea quadrifolia|CN106387022A|2016-08-31|2017-02-15|徐州徐薯薯业科技有限公司|Stem and leaf fresh-keeping system and fresh keeping method for leafy vegetables|
    CN106900838A|2017-02-27|2017-06-30|无锡德林船舶设备有限公司|A kind of combined refreshing method of control controlled atmosphere fruit vegetables sweating water|
    CN107232295A|2017-07-21|2017-10-10|上海海洋大学|A kind of fresh-cut Hangzhoupro Chinese cabbage preservation method|
    CN107318956A|2017-07-21|2017-11-07|上海海洋大学|A kind of method for suppressing fresh-cut Hangzhoupro Chinese cabbage brown stain|
    CN107432316A|2017-09-11|2017-12-05|海之星（福建）远洋渔业有限公司|A kind of fresh-keeping of vegetables method suitable for ocean-going vessel|
    CN108432867A|2018-02-08|2018-08-24|无锡海核装备科技有限公司|A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period|
    CN108782741A|2018-05-30|2018-11-13|无锡海核装备科技有限公司|A kind of fruit and vegetable preserving method|
    CN108633992A|2018-05-30|2018-10-12|无锡海核装备科技有限公司|Romaine lettuce preservation method based on air-conditioned cold store storage|
    CN109105470A|2018-07-11|2019-01-01|兴佳实业有限公司|A kind of fresh-keeping of vegetables technique|
    CN109845813A|2019-01-24|2019-06-07|无锡海核装备科技有限公司|A kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase|
    法律状态:
    2016-10-31| PCAR| Change of the address of the representative|Free format text: NEW ADDRESS: ZUERCHERSTRASSE 42, 5330 BAD ZURZACH (CH) |
    2017-09-15| PCAR| Change of the address of the representative|Free format text: NEW ADDRESS: OBERMATTWEG 12, 6052 HERGISWIL NW (CH) |
    2019-02-28| PL| Patent ceased|
    优先权:
    申请号 | 申请日 | 专利标题
    CN201410713750.3A|CN104322662A|2014-12-02|2014-12-02|Regulating and controlling preservation method for leaf vegetable mixed atmosphere control storage of ocean vessel|
    [返回顶部]