Effect of Humidification Treatment on Shelf Quality of Different Kinds of Vegetables

Effect of Humidification Treatment on Shelf Quality of Different Kinds of Vegetables Zhang Xuejie, Li Meibai, Hu Hong (Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China: In the simulated supermarket room temperature, the humidification treatment significantly reduced the vegetables during the 12h shelf period. The weight loss rate effectively ensures the freshness of vegetables. Among them, the relative humidity of 90% has the best preservation effect; the different weight loss rates of vegetable types show extremely significant differences. Cluster analysis shows that among 8 kinds of vegetables, common cabbage, Broccoli is a heavy loss vegetable, followed by carrot, lettuce, cucumber, and kidney bean are slightly weightless vegetables, cabbage and Chinese cabbage are not easy to lose weight vegetables; in the supermarket without room temperature, the common white cabbage and broccoli are suitable for humidification. The condition is relative humidity of 90%. The suitable humidification conditions of carrot, kidney bean, lettuce and cucumber are relative humidity of 80%. Cabbage and Chinese cabbage can be sold on the shelf without humidification.

Room-temperature packaging retail is the main form of vegetable sales in China. In today's promotion of “green” consumption, how to reduce the use of plastic packaging materials and extend the shelf life of vegetables has become an urgent problem for supermarkets in China. Preservatives and coatings and other fund projects: “Eleventh Five-Year” National*863* Project (2008AA100803 preservation method has certain effects, but it is limited to the suitable humidification conditions of common cabbage and broccoli under the condition that the supermarket is not packed at room temperature. For relative humidity of 90%, suitable humidification conditions for kidney beans, cucumbers, carrots and lettuce are 80% relative humidity. Cabbage and Chinese cabbage can be sold on shelves without humidification.

3 Conclusion Compared with the control, during the 12h shelf period, the humidification treatment significantly reduced the weight loss rate of vegetables, delayed the emergence of vegetable wilting, and achieved the purpose of short-term preservation of vegetables.

According to the cluster analysis results of the easy weight loss of vegetables, 8 kinds of vegetables can be divided into easy-to-weight vegetables, broccoli, common cabbage, more loss-sensitive vegetables, carrots, slightly weightless vegetables, lettuce, cucumber, Kidney beans; not easy to lose weight vegetables, cabbage, cabbage.

Under the condition that the supermarket is not packed at room temperature, the suitable humidification conditions for common cabbage and broccoli are 90% relative humidity. The suitable humidification conditions for kidney bean, cucumber, carrot and lettuce are 80% relative humidity. Cabbage and Chinese cabbage can be in humidified condition. Carry out shelf sales.