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Biologic fresh-keeping method of peach and apricot

A technology of biological preservation and peach, which is applied in the field of biological preservation liquid and biological preservation method, can solve the problems of great changes in flavor, loss of edible value, unresolved storage and preservation of peaches and apricots, etc., and achieve the effect of improving immunity

Inactive Publication Date: 2008-07-30
李桂凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its own characteristics, the existing and traditional fresh-keeping methods have many problems and deficiencies, and cannot meet the needs of the market. The current controlled atmosphere storage method and constant temperature storage method can delay a certain fresh-keeping time, but the peaches after refrigeration , apricot, due to chilling injury and other reasons, the pulp quickly turns brown, the original flavor changes greatly, and the edible value is lost. So far, the storage and preservation problems of peaches and apricots have not been solved, which is recognized in the field of storage and preservation research. worldwide problem

Method used

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  • Biologic fresh-keeping method of peach and apricot

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The first step: Fumigation with sulfur dioxide. every 50 meters 3 Use 2.0 kg of sulfur in the fresh-keeping room, light it for fumigation, and ventilate after sealing it for 36 hours;

[0064] The second step: timely harvesting, grading and pre-storage treatment. According to the harvesting requirements, peaches and apricots are picked when their maturity reaches about 90%, graded after picking, treated before storage, soaked in 500mg / kg fresh-keeping solution for 2 minutes, dried before storage.

[0065] Development of biological preservation solution:

[0066] (1) Reagents: anhydrous sodium sulfate, ethanol (analytical grade), acetone (analytical grade), chloroform, aluminum oxide (neutral, for chromatography, 200 mesh), Sephadex HL20.

[0067] (2) Treatment of alumina: phosphate treatment of alumina: Take 250g of alumina, 20g of disodium hydrogen phosphate, and 1.6L of distilled water into a 2L Erlenmeyer flask, place in a boiling water bath for 30min, and stir fr...

Embodiment 2

[0076] The first step: Add 1 part of formalin (40% formaldehyde) to 40 parts of water. Spray the wall and the ground, seal it for 24 hours after spraying, and then ventilate.

[0077] The second step: timely harvesting, grading and pre-storage treatment. According to the harvesting requirements, peaches and apricots are picked when their maturity reaches about 85%. After picking, they are graded, and pre-storage treatments are taken respectively. On the day before storage, fresh-keeping liquid with a concentration of 900mg / kg is used to spray the peaches and apricots on the tree. 1. The preservative liquid on the apricots is dried and then picked for storage and preservation.

[0078] Preparation of preservation solution:

[0079] (1) Reagents: anhydrous sodium sulfate, ethanol (analytical grade), acetone (analytical grade), chloroform, aluminum oxide (neutral, for chromatography, 100 mesh), Sephadex HL20.

[0080] (2) Treatment of alumina: phosphate treatment of alumina: T...

Embodiment 3

[0089] Step 1: Disinfect with bleaching powder, take 40g of bleaching powder and 1,000g of water to make a solution, and carefully spray it on the ceiling, wall, and ground.

[0090] The second step: timely harvesting, grading and pre-storage treatment. According to harvesting requirements, peaches and apricots are picked when their maturity reaches about 80%, graded after picking, treated before storage, soaked in 200mg / kg concentration of fresh-keeping solution for 15 minutes, taken out and dried, and then stored for fresh-keeping.

[0091] Preparation of preservation solution:

[0092] (1) Reagents: anhydrous sodium sulfate, ethanol (analytical grade), acetone (analytical grade), chloroform, aluminum oxide (neutral, for chromatography, 200 mesh), Sephadex HL20.

[0093] (2) Treatment of alumina: phosphate treatment of alumina: Take 250g of alumina, 20g of disodium hydrogen phosphate, and 1.2L of distilled water into a 2L Erlenmeyer flask, place in a boiling water bath for ...

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Abstract

The invention provides a biological preservation method for peach and apricot, which belongs to a field of biological preservation technology. The storage steps of the invention are that: (1) carrying out disinfection treatment to the storage environment of peach and apricot; (2) spraying a preservative solution with a concentration of 20mg-500mg / kg on the peaches and the apricots on trees one day before picking, and picking fruits after the preservative solution is dried with air; (3) packing the dried peaches and the apricots sprayed with preservative solution into membrane bags for storage or storing after dipping in a preservative solution with a concentration of 0.001mg-580mg / kg for 0.1-40min and drying. The components, proportioning and preparation method of the preservative solution is the technical core of the invention. The preservative solution is prepared by extraction, cineration, etc., vegetable chemistry methods. The method can extend the preservation time for 2-3 times, prolong the shelf life for 7-15 days and ensure that the original flavor of the stored peach and apricot is kept and a plurality of nutritional components are less changed, which is an important break through in the research field of storage and preservation.

Description

(1) Technical field [0001] The invention relates to a biological fresh-keeping technology, specifically a kind of biological fresh-keeping solution invented for peaches and apricots, which lose their edible value due to flavor changes and are difficult to store during storage and preservation, and establish peaches, apricots, A biological preservation method for apricots. The method can prolong the fresh-keeping time by 2-3 times, prolong the shelf life by 7-15 days, and ensure that the original flavor and various nutritional components of the peaches and apricots have little change after storage and fresh-keeping. (2) Technical background [0002] The problem of storage and preservation of peaches and apricots is currently a difficult problem recognized worldwide in the field of storage and preservation research. Peaches and apricots are tender in texture, rich in juice, with a water content of more than 90%, high sugar content, and a strong flavor , excellent taste. The ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 李桂凤李宗霖万春燕朱立贵
Owner 李桂凤
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