Storage and fresh-keeping method of fresh Chinese magnoliavine fruit

A technology for the browning of Schisandra chinensis and pericarp, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc., and can solve the problems of few, single, and insignificant effects on the preservation of Schisandra chinensis

Inactive Publication Date: 2010-08-11
BEIHUA UNIV
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Problems solved by technology

At present, there are few studies on the preservation of Schisandra chinensis, such as the single study on the temperature and humidity changes during the storage process of controlled atmosphere preservation; the single study on the composition of gas co

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0011] 1. Harvest: Harvest Schisandra chinensis when it is close to maturity. Both underripe and overripe are not conducive to storage and preservation.

[0012] 2. Sorting: remove sundries and rotten grains, grains damaged by diseases and insect pests, and grains damaged by machinery.

[0013] 3. Pre-cooling: pre-cool Schisandra chinensis to 3-5°C, and add nisin at 0.01-0.08g / kg to each box to play a bacteriostatic effect.

[0014] 4. Storage: The daily storage volume of Schisandra chinensis is 10% of the storage capacity. At the same time, it is irradiated with 450-500nm laser to play the role of antibacterial and killing insects.

[0015] 5. Parameter control in the air-conditioning warehouse: temperature 3±0.5°C, avoid temperature fluctuations exceeding 0.5°C; humidity 95±2%, avoid humidity fluctuations; O 2 Concentration 3-5%, CO 2 The concentration of 2-5%. After storage for 3 months, the fruit rot rate was 3.2%. After storage, the fruit appearance and internal grain...

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PUM

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Abstract

The invention belongs to the technical field of agricultural product storage and fresh-keeping, and in particular to disclose an atmosphere-modified fresh-keeping method of Chinese magnoliavine. The method comprises the steps of picking Chinese magnoliavine, sorting, boxing, pre-cooling, carrying out anti-corrosive treatment, atmosphere-modified fresh-keeping and the like; and the key technology comprises the following steps: pre-cooling the Chinese magnoliavine to 3-5 DEG C, then warehousing in batches, wherein during warehousing, 0.01-0.08g of nisin is added to 1kg of Chinese magnoliavine in each box and is simultaneously irradiated with 450-500nm laser to achieve bacteriostasis and disinsection effects; and the parameter control of an air conditioned cold store is as follows: the temperature is 3+/-0.5 DEG C, the humidity is 95+/-2%, the concentration of O2 is 3-5%, and the concentration of CO2 is 2-5%. The atmosphere-modified storage and fresh-keeping of the Chinese magnoliavine is completed under the control of the key technology. The method solves the technical problem that the fresh Chinese magnoliavine fruit can not be stored for long, enables the fresh Chinese magnoliavine fruit to be stored for 3-5 months or even longer, has no quality degradation phenomena of browning, ageing and the like, and maintains favorable commodity quality and vendibility.

Description

technical field [0001] A storage and preservation method for fresh schisandra fruit belongs to the technical field of storage and preservation of agricultural products Background technique [0002] The short picking season of Schisandra chinensis restricts its long-distance transportation and storage. At present, there are few studies on the preservation of Schisandra chinensis, such as the single study on the temperature and humidity changes during the storage process of modified atmosphere preservation; the single study on the composition of gas components in modified atmosphere preservation, etc., sometimes the effect is not very significant. And limited to the control of a single factor such as gas composition in the modified atmosphere preservation, the preservation period is still relatively short. If the combination of gas composition, storage temperature, humidity control, and pretreatment (pre-cooling temperature, adding nisin and laser irradiation) in the process ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/155A23B7/015
Inventor 陈建光高晓旭
Owner BEIHUA UNIV
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