CN-121986835-A - Preservation method for delaying low-temperature storage lignification of mung bean sprouts after picking

CN121986835ACN 121986835 ACN121986835 ACN 121986835ACN-121986835-A

Abstract

The invention discloses a fresh-keeping method for delaying low-temperature storage lignification of mung bean sprouts after picking. Selecting fresh mung bean sprouts which are uniform in size, complete in radicle, free of aging signs, free of mechanical damage and free of microbial infection, airing, and carrying out red-blue LED light recombination treatment on the sprouts. According to the invention, the mung bean sprouts which are easy to lignify in low-temperature storage and difficult to maintain the edible value are used as research objects, and the red and blue LED light composite treatment is adopted to prevent lignification. Research shows that the red and blue LED light compound treatment (the ratio of red to blue light is that the number of lamps is equal to that of blue light: red light=1:1) can obviously inhibit the lignification of fresh mung bean sprouts, and can also obviously inhibit weight loss, and the shelf life of the mung bean sprouts treated by the method is prolonged to 8d from original 1-3 d.

Inventors

YAN HUILING
LI WANJIE
PENG LIANXIN
HUANG LUDONG
ZHOU FENGTING
ZHAO JIANGLIN
ZOU LIANG

Assignees

成都大学

Dates

Publication Date: 20260508
Application Date: 20260214

Claims (10)

1. A preservation method for delaying the lignification of the green bean sprouts after picking and low-temperature storage is characterized by comprising the following steps of selecting and airing fresh green bean sprouts, and then carrying out red-blue LED light combination treatment and storage.
2. The preservation method according to claim 1, wherein the red and blue LED light is compounded into red and blue LED light with different proportions.
3. The preservation method according to claim 2, wherein the red-blue LED light ratio is monochromatic blue light, monochromatic red light, lamp number ratio blue light: red light=2:1, lamp number ratio blue light: red light=1:1, or lamp number ratio blue light: red light=1:2.
4. A preservation method according to claim 3, characterized in that the blue light irradiation wavelength is 460nm and the red light irradiation wavelength is 660nm.
5. The preservation method according to claim 1, wherein the distance between the LED light source and the surface of the sample of mung bean sprouts is 50cm.
6. The method according to claim 1, wherein the treatment is carried out under conditions of an illumination intensity of 10. Mu. Mol m -2 s -1 for 1 hour per day.
7. The method of claim 1, wherein the selecting is selecting mung bean sprouts having a uniform size, intact radicle, no signs of aging, no damage, and no microbial infection.
8. The method of claim 1, wherein the air-drying is at room temperature in a dark place.
9. The method according to claim 1, wherein the storage is carried out by packaging the treated mung bean sprouts with polyethylene film and storing at a temperature of 4 ℃ and a relative humidity of 90+ -5%.
10. Use of the preservation method according to any one of claims 1 to 9 for delaying lignification of the green bean sprouts during low temperature storage after harvest.

Description

Preservation method for delaying low-temperature storage lignification of mung bean sprouts after picking Technical Field The invention belongs to the technical field of sprout vegetable preservation, and particularly relates to a preservation method for delaying low-temperature storage lignification of a mung bean sprout vegetable after picking. Background The mung bean sprouts are common sprouting vegetables which are formed by sprouting mung beans under proper conditions, are rich in various nutritional ingredients such as flavonoids, phenolic acids, amino acids, organic acids, vitamins and carotenoids and natural active substances, are important functional food and dietary antioxidant sources, have physiological functions such as antioxidation, anti-inflammatory, antibiosis, blood fat reduction and immunoregulation, and are widely paid attention to in the global scope. However, the mung bean sprouts have high tissue water content, crisp and tender texture, vigorous respiration and metabolic activity after harvest, and the phenomena of accelerated nutrient substance consumption, water loss wilting, tissue lignification and other quality deterioration easily occur, so that the sensory quality and commodity value of the mung bean sprouts are seriously affected. Under the condition of room temperature, the shelf life of the mung bean sprouts is usually only 1 d, even if the mung bean sprouts are stored at low temperature, the shelf life can be prolonged to only about 3 days, and the problem of lignification is unavoidable in the storage process, so that the requirements of industrial scale and high-quality development of the mung bean sprouts are difficult to meet. At present, the postharvest preservation technology of the mung bean sprouts mainly comprises chemical, physical and biological preservation methods, and the chemical preservation or chemical combination low-temperature methods are mainly used for inhibiting the quality degradation by delaying the reduction of the nutrition quality, enhancing the antioxidant capacity and regulating the cell wall metabolism. However, fresh-keeping technology capable of effectively delaying the lignification of the mung bean sprouts under low-temperature storage conditions is still fresh and reported, and development of an efficient and green mung bean sprouts fresh-keeping method for delaying the lignification is urgently needed. Disclosure of Invention The invention aims to overcome the defects in the prior art, and provides a fresh-keeping method for delaying the lignification of the mung bean sprouts after picking in low-temperature storage so as to solve the technical problem of easy lignification of the sprouts after picking, expand the market application prospect of the mung bean sprouts and promote the high-quality development of the industry of the mung bean sprouts. The first aim of the invention is to provide a fresh-keeping method for delaying the lignification of the green bean sprouts after picking and storing at low temperature, which comprises the following steps of selecting and airing fresh green bean sprouts, and then carrying out red-blue LED light compound treatment and storing. Preferably, the red and blue LED light is compounded into red and blue LED light with different proportions. Preferably, the red-blue LED light ratio is the number of lamps to blue light to red light=1:1. Preferably, the blue light irradiation wavelength is 460 nm, and the red light irradiation wavelength is 660nm. Preferably, the distance between the LED light source and the surface of the mung bean sprout sample is 50cm. Preferably, the treatment is carried out under conditions such that the light intensity is 10. Mu. Mol m -2 s-1, 1:1 h is irradiated every day. Preferably, the selecting is selecting mung bean sprouts having uniform size, intact radicle, no signs of aging, no mechanical damage and no microbial infection. Preferably, the airing is at room temperature and in a dark place. Preferably, the storage is to pack the treated mung bean sprouts with a polyethylene film and store the mung bean sprouts at a temperature of 4 ℃ and a relative humidity of 90+/-5%. The second object of the present invention is to provide the application of the above-mentioned fresh-keeping method in delaying the lignification of the mung bean sprouts during the low-temperature storage after harvest. Compared with the prior art, the invention has the following beneficial effects: (1) According to the invention, the mung bean sprouts which are easy to be lignified in low-temperature storage and difficult to maintain the edible value are used as research objects, the LED illumination technology is adopted to prevent lignification, the lignification process after picking can be delayed, and the shelf life of the mung bean sprouts is obviously prolonged to 8d from original 1-3 d. (2) The red and blue LED light composite treatment (the ratio of red to blue light is that the number of lamps