Method for preprocessing lemon without damage and keeping fresh

Abstract

The invention provides a method for preprocessing lemon without damage and keeping fresh, comprising the following steps: (1) damage-proof harvesting; (2) damage-proof assembly and disassembly as well as transportation; (3) fixation damage-proof primary selection; (4) damage-proof strengthened cleaning; (5) damage-proof faintly acid ozone water sterilization; (6) damage-proof bacteriostasis; (7) damage-proof air drying; (8) damage-proof packaging; and (9) damage-proof sterilization temperature-control storage. The method can perform standardized management, systematically promote the preprocessing treatment of lemon and have high production efficiency and long refreshing time of lemon.

Description

Technical field: [0001] The invention relates to the non-injury pretreatment and fresh-keeping method of fruits, in particular to the non-injurious pretreatment and fresh-keeping method of lemons. Background technique: [0002] my country is the largest fruit producing country in the world, and the fruit processing industry is also a rapidly developing emerging industry. The process from harvesting to fresh-keeping storage before fruit processing is called processing pretreatment or commercial pretreatment. Apple and pear juice processing Although the processing technology and machinery for fresh fruit and fresh commercial fruit have been used relatively maturely, they still need to be continuously improved. For lemons, citrus, cherries, grapes, loganberries, and strawberries, it is more likely to be scratched, bruised, squeezed, and punctured, leading to bacterial invasion and mildew, which seriously affects the quality. The shelf life is short, and long-term processing cann...

AI Technical Summary

Problems solved by technology

[0007] 1. The surface of lemon fruit containing sesame oil is very thin. Once the fruit surface is injured, the aroma components will be volatilized and lost. Harmful bacteria will invade from the wound, mold will rot quickly, and will soon infect adjacent fruits. The storage period is short, resulting in rot. The loss of fruit is large, and the storage period is short, generally only 2-3 months [2], which cannot guarantee the shelf life of fresh fruit in the market

More can not guarantee the long-term production fruit of lemon processing, greatly restricting the development of lemon and processing industry

[0008] 2. Use 24-D as the main fresh-keeping agent after soaking and storing. There are many pesticide residues on the fruit surface. The full name of 24-D is: 24 dioxyphenoxyacetic acid, which is corrosive to strong acids. It is classified as low toxicity in my country and is limited to be used for plant growth. Regulator, which has carcinogenic effect after entering the human body, and is absolutely prohibited from being used as a preservative in the world due to the hazards of pesticide residues

Extensive use of 24-D as a preservative makes it difficult for domestic lemons and their products to meet international standards such as GMP, seriously affecting food safety and entering the international market

[0009] 3. Most of them are basically manual operations, the process and management are out of order, the degree of mechanization is low, and the production efficiency is low

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