Red bayberry fresh-keeping method

Abstract

The invention provides a red bayberry fresh-keeping method. The red bayberry fresh-keeping method is characterized in that the red bayberry fresh-keeping method includes the following steps: a mechanical hand (1) is utilized to carry out picking, and picked red bayberries are put into an object receiving pocket (14); the picked red bayberries are then put into a food box (2) after being classified and selected; the food box (2) is put into a food case (3), an ice cake bag is put into the food case (3), and then the food case (3) is sealed and packaged. Compared with the prior art, the red bayberry fresh-keeping method has the following advantages: the mechanical hand is adopted to carry out picking, which not only is convenient and quick, but also avoids contact between the red bayberries and a human body; the tailor-made small-package food box is adopted, which not only firmly fixes the red bayberries, but also avoids the red bayberries from being damaged due to collision in the storage and transportation processes; the ice cake bag is arranged at the inner upper part of the food case, which can effectively control the inner temperature of the food case, so as to keep low temperature, thereby effectively prolonging the red bayberry fresh-keeping time. The red bayberry fresh-keeping method in the invention can lead the storing and fresh-keeping time of the red bayberries to be 72 to 96 hours, so as to ensure the transportation time and increase economic benefits as well.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits, in particular to a fresh-keeping method of red bayberry. Background technique [0002] Red bayberry is a characteristic fruit in southern my country. It is mainly distributed in the south of the Yangtze River Basin and north of Hainan Island. Among them, Zhejiang has the largest cultivation area, the best variety quality, and the highest yield. Yangmei has high nutritional value and is a natural green health food. According to the survey and determination: the sugar content of high-quality red bayberry pulp is 12% to 13%, and the acid content is 0.5% to 1.1%. It is rich in cellulose, mineral elements, vitamins and a certain amount of protein, fat, pectin and 8 kinds of antioxidant Amino acids that are beneficial to the human body, the content of calcium, phosphorus and iron in the fruit is more than 10 times higher than that of other fruits. Waxberry grows in mountainous areas f...

AI Technical Summary

Problems solved by technology

For example, patent No. 200610019363.X, by applying calcium fertilizer and plastic film before harvest; soaking calcium coating after harvest and using antifungal agents such as natamycin and sec-butylamine; lowering the storage temperature, the closer the temperature is to 0°C, the more The better the effect; the measures of sub-packaging in small packages, liners, and dew absorption are adopted, and the number of stacked layers in the packaging is preferably less than 10 layers; low-temperature film-modified atmosphere storage (MAP) is adopted, containing 2% CO 2 and 4%O 2 The initial gas concentration; With 0.1% 1-MCP (1-methylcyclopropene) as ethylene inhibitor, this method greatly improves the fresh-keeping period of red bayberry, but it is more complicated, and needs to add mold inhibitor and calcium agent to carry out spraying treatment on red bayberry , although it is a very small amount, it is a chemical reagent after all

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