Method For Preserving Leafy Vegetables By Combining Carrageenan Oligosaccharide Film-Coating With Led Composite Illumination In Cooperation With Modified Atmosphere

TEXT OF THE The present disclosure discloses a method for preserving leafy vegetables by combining a carrageenan oligosaccharide film-coating with an LED composite illumination in cooperation with a modified atmosphere, which adopts carrageenan oligosaccharide for coating a film, and then uses a processing technology of a red-white and amber composite LED illumination in cooperation with a polyethylene modified atmosphere packaging to preserve the whole leafy vegetables. The fresh green leafy vegetables are soaked in a carrageenan oligosaccharide solution, and then air-dried, placed in a polyethylene modified atmosphere packaging bag with 03, 02, C02 for the first 30 days, placed in the polyethylene modified atmosphere packaging bag with 02, C02, N2 for the last 15 days, and stored in an environment of 41 °C by irradiating with red white and amber composite LED light. In the present disclosure, the loss of the soluble sugar and ascorbic acid content in the whole leafy vegetable during the storage process can be effectively controlled, and the respiration rate of the product is reduced; the activity of enzymes related to browning of the leafy vegetables is effectively controlled, most microorganisms on the surfaces of the leafy vegetables are killed, the original sensory quality and nutritive value are maintained to the maximum extent, and the shelf life of the leafy vegetables can be prolonged to about 45 days.