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Fresh-keeping method for vine

A fresh-keeping method and grape technology are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation by freezing/refrigeration, which can solve the problems of inability to completely inhibit or kill pathogenic bacteria, difficult to obtain effects, and proliferation of pathogenic bacteria. Keep the fruit stalk bright green, good fruit stalk bright green, reduce the effect of rot

Active Publication Date: 2011-02-09
山东营养源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for long-term storage of grapes, since heat shock treatment alone cannot completely inhibit or kill all pathogenic bacteria, it is difficult to obtain satisfactory results as the storage time prolongs and the proliferation of pathogenic bacteria is serious.
To sum up, the previous fresh-keeping methods can not meet the requirements of the enterprise and the market well, and it is necessary to further develop a method for post-harvest grape storage and preservation with obvious, stable, safe and convenient effects on prolonging the storage period and shelf life of grapes.
[0004] At present, there is no information on heat shock combined with calcium treatment or sodium diacetate treatment of fresh grapes in domestic and foreign literature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] 1. Quality requirements of grapes: Grapes used for long-term low-temperature storage should have the characteristics of hardness, color and flavor of the variety, and the fruit should reach physiological maturity. For grapes treated with whole ears, the ears should be fresh and strong, with appropriate gaps on the main stem, and the main stem should be lignified or semi-lignified;

[0015] 2. Heat the water to 55°C, keep the temperature constant, add 1% calcium chloride according to the mass fraction to make a hot solution, immerse the selected and trimmed Kyoho grapes in it for heat shock treatment for 1 minute, and then take it out.

[0016] 3. Remove moisture. Allow to air dry or air dry.

[0017] 4. Storage or distribution. Grapes for storage should be pre-cooled quickly to a product temperature of -1-0°C after the surface is dry, and put into a food-grade polyethylene bag with a layer of paper on the top and bottom of the bag to facilitate moisture absorption. W...

example 2

[0020] Heat the water to 50°C, keep the temperature constant, add 1% calcium lactate according to the mass fraction to make a hot solution, immerse the selected and trimmed red globe grapes in it for heat shock treatment for 1 minute, and then take it out. Other operations and technical requirements are the same as Example 1.

example 3

[0022] Heat the water to 45°C, keep the temperature constant, add 1% calcium acetate according to the mass fraction to make a hot solution, immerse the selected and trimmed Kyoho grapes in it for heat shock treatment for 20 minutes, and then take it out. Other operations and technical requirements are the same as Example 1.

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PUM

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Abstract

The invention belongs to a fruit freshness preserving technology, in particular to a grape freshness preserving method. The purpose of the invention is realized through the following method: water or ethanol solution is heated to 45 DEG C to 60 DEGC; the temperature is kept constant; 1 percent to 2 percent of calcium salt or / and 1 percent to 2 percent of sodium diacetate are added in by the mass portions, to prepare thermal solution; selected and trimmed grapes are soaked in to be processed for 10s to 20min, and then taken out and dried. The product is packaged into a polythene bag, stored atnormal temperature or pre-cooled to -1 DEG C to 0 DEG C or packaged into the polythene bag and then put into a cool room to be stored under -1 DEG C to 0 DEG C. The good fruit rate reaches above 85 percent if the product is stored for 100 days under -1 DEG C to 0 DEG C, and the grapes which are not processed are almost fully rotten at this time. In addition, the processing method can well keep the hardness of fruit grains and the green color of stem, improve the resistance to pathogenicbacteria and achieve good effect. Compared with the traditional SO2 freshness preserving method, the method of the invention has the advantages of safety, environment protection and high-efficiency.

Description

(1) Technical field [0001] The invention relates to a fresh-keeping method for post-harvest fruits, in particular to a fresh-keeping method for grapes. (2) Background technology [0002] Grape skins are thin, juicy and nutritious. In the process of storage, transportation and marketing, phenomena such as threshing, rot, dry stems, and browning are prone to occur, which seriously affect product sales. For a long time, sulfur dioxide preservatives have been widely used in grape storage at home and abroad. This is because sulfur dioxide gas not only has a strong inhibitory effect on common pathogenic fungi of grapes, such as Botrytis cinerea, branch mold, and rhizopus niger, but also inhibits oxidase activity, reduces respiration rate, and enhances storability. But there are also many problems in the use of sulfur dioxide preservative for grape preservation and preservation. When sulfur dioxide is used for fumigation of table grapes, its concentration should reach the antiba...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/154A23B7/157A23B7/04
Inventor 王庆国刘进
Owner 山东营养源食品科技有限公司