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Preservation method for mangoes

A fresh-keeping method and mango technology, which is applied in the fields of fruit and vegetable preservation, food preservation, heating preservation of fruits/vegetables, etc., can solve the problems of pathogen resistance, affecting human health, polluting the environment, etc., to extend the preservation period and strengthen the regulation Fruit physiological function ability, environmental friendliness effect

Inactive Publication Date: 2010-10-13
ENVIRONMENT & PLANT PROTECTION INST CHINESE ACADEMY OF TROPICAL AGRI SCI
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Problems solved by technology

At present, the storage and preservation of mango in China is still dominated by chemical agents. Chemical pesticide control is widely used for its high efficiency, quick effect and economy. However, due to long-term unscientific use in large quantities, pathogens develop resistance, pollute the environment, and affect human health. many disadvantages

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  • Preservation method for mangoes

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Embodiment Construction

[0011] The present invention will be further described below in conjunction with preferred embodiment, but the present invention is by no means limited to following embodiment.

[0012] Mango preservation method, according to the following steps:

[0013] (1), mango is subjected to hot water treatment

[0014] Choose mangoes that are free from pests and diseases, and soak the mangoes in hot water at 45°C to 55°C for 5 to 20 minutes, while gently turning the mangoes; preferably, the temperature of the hot water is 51°C, and the soaking time is 15 minutes;

[0015] (2), use chitosan, sodium dehydroacetate mixed solution to soak the mango after step (1) processing for 2 minutes;

[0016] (3) Blow-dry or air-dry the mango processed in step (2), and pack, store and transport.

[0017] After the fruit is soaked in hot water, the chitosan and sodium dehydroacetate mixed solution are used for soaking, the concentration of chitosan is 0.02-2%, and the concentration of sodium deoxyace...

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Abstract

The invention discloses a preservation method for mangoes. The method comprises the following steps of: (1) performing heat water treatment on mangoes: selecting the mangoes having no insect pests and damage, placing the mangoes in the hot water at the temperature of between 45 and 55 DEG C, and soaking the mangoes for 5 to 20 minutes, during which slightly turning the mangoes; (2) soaking the mangoes treated in step (1) by using the mixed solution of chitosan and sodium dehydroacetate for 2 minutes; and (3) drying the mangoes treated in step (1) by blowing and airing for package, storage and transportation. The preservation method has the advantages of well regulating physiological functions of fruits, effectively inhibiting the disease and decay of the fruits, keeping the moisture and color of the fruits, improving the quality of the fruits, obviously reducing the decay possibility of picked fruits at the normal or low temperature and prolonging a shelf Life (or price period), along with high suitability for tropical fruits, such as the mangoes and the like; besides, all the ingredients in the preservation method are natural materials or food additives so as to achieve nontoxic residue, environmental protection and no harm to human bodies.

Description

technical field [0001] The invention relates to a fruit fresh-keeping technology, in particular to a mango fresh-keeping method. Background technique [0002] Mango fruit has beautiful color, fragrant smell and high nutritional value. It is known as the "king of tropical fruits". In addition to being eaten fresh, the fruit can also be processed into a variety of foods. It is a tropical fruit with great development value. Mango is a climacteric tropical fruit. When it matures normally, it coincides with the high temperature and rainy season. The fruit metabolism is vigorous, and it ripens rapidly at room temperature. It is not resistant to storage. Mangoes are sensitive to low temperatures, and chilling damage occurs at around 10°C. When sealed and self-generating modified atmosphere packaging is used, odors often occur, which severely limits the long-distance transportation and sales of mangoes. The occurrence of mango postharvest disease is the main cause of loss during th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/154
Inventor 高兆银胡美姣李敏杨凤珍赵超
Owner ENVIRONMENT & PLANT PROTECTION INST CHINESE ACADEMY OF TROPICAL AGRI SCI
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