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Fresh-keeping method of fresh mango

A fresh-keeping method and mango technology, which are applied in the fields of fruit and vegetable fresh-keeping, food preservation, heating preservation of fruits/vegetables, etc., can solve the problems of short mango fresh-keeping period, mango rotting and deterioration, successful research on mango fresh-keeping technology, etc. The effect of bad odor and great economic value

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a seasonal fruit, mango is rarely loved by people, but the shelf life of mango is very short
Mangoes are generally harvested in summer and autumn, and after harvesting, they are shipped to various provinces and cities without mangoes in the country, especially in the north. However, for a long time, the storage and long-distance transportation of mangoes have been carried out under natural temperature conditions Due to the large difference in temperature and humidity between the north and the south, mangoes will rot and deteriorate in a few days under these conditions, causing a lot of losses
[0003] There is no successful research on the fresh-keeping technology of mango in the market now.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, a kind of fresh-keeping method of fresh mango, is characterized in that: the mango that has just been plucked is subjected to 145 ℃ short-time high-temperature heat treatment, then is placed in the insulation warehouse (box) that has refrigeration machine at-4 ℃ to refrigerate and freeze .

[0018] The fresh-keeping method of aforesaid fresh mango is characterized in that: the specific implementation of fresh-keeping method is:

[0019] 1. Material selection: first select mangoes with ruddy color, full grains, no moths and no damage;

[0020] 2. Cleaning: add mangoes to clean water to clean;

[0021] 3. Leaching: heat mangoes and water together, heat-treat fresh mangoes at 145°C for a short time, and use alkaline solution in hot water;

[0022] 4. Place the leached mangoes in an insulated warehouse (box) with a refrigerator at -4°C for refrigerated and frozen storage;

[0023] 5. Sealing: seal the refrigerated materials according to the specified specif...

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PUM

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Abstract

The invention provides a fresh-keeping method for fresh mango, relating to a fruit fresh-keeping technology. According to the invention, the fresh mangos are processed under temperature of 70-145 DEG C for a short time, then preserved in fresh-keeping equipment with temperature of -4 DEG C or below. The fresh mangos processed according to the invention can be preserved for one year without deterioration and bad smell, and are suitable for mango flavor food or drinks as raw material. The invention solves the mango fresh-keeping problem in long distance transportation, and has great economic value for long distance mango transportation.

Description

1. Technical field [0001] The invention relates to a fruit fresh-keeping technology, in particular to a fresh-keeping method for fresh mangoes suitable for short-term storage and long-distance transportation of mangoes. 2. Background technology [0002] As a seasonal fruit, mango is rarely loved by people, but the shelf life of mango is very short. Mangoes are generally harvested in summer and autumn, and after harvesting, they are shipped to various provinces and cities without mangoes in the country, especially in the north. However, for a long time, the storage and long-distance transportation of mangoes have been carried out under natural temperature conditions Due to the large difference in temperature and humidity between the north and the south, mangoes will rot and deteriorate in a few days under such conditions, causing a lot of losses. [0003] Still do not have a kind of mango fresh-keeping technology research to obtain success in the market now. 3. Contents of...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/005A23B7/04
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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