Peach preserving method, preservative and preparation method of preservative

A preservative and fruit technology, applied in the field of preservatives for peach fruit and its preparation, can solve the problems of abnormal softening, browning flavor, easy softening of peach fruit, etc., achieves inhibition of brown rot and soft rot, and delays senescence or cold damage, good fruit flavor

Inactive Publication Date: 2010-12-29
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The technical effects described by this patented process are that they improve storage conditions without affecting their quality over several months after production while also reducing damage caused from bacterial growth. This results in better taste-quality products with improved freshness retention compared to existing methods such as cold storing and refrigerating.

Problems solved by technology

This patented technical problem addressed in this patents relates to maintaining quality control during storing or shipping peaches under specific conditions such as being kept refrigerated from overheated warehouse gases when they were ready to be used next time on site. Additionally, it highlights how reducing firminess and degradative processes caused by excessive heat could help prevent these issues later on.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1 Prepare peach fruit antistaling agent according to the following steps: the raw materials of plant source extract are 17.4g of betel nut, 8.5g of clove, 25.7g of cinnamon, 42.9g of green tea, 22.9g of Magnolia officinalis officinalis, 21.5g of Radix Paeoniae Rubra, 20.6g of Radix Paeoniae Alba Prescription: extract 10 times the amount of 70% ethanol in a shaking table, the rotating speed of the shaking table is 150 rpm, the extraction temperature is 55°C, extract 3 times, each extraction is 60 minutes; combine the extracts, filter , the filtrate is concentrated under reduced pressure, the concentration temperature is 60°C, then vacuum-dried to dry extract, the drying temperature is 65°C, the pressure is 0.075Mpa, and it is pulverized into fine powder; then add calcium chloride 15g, salicylic acid 1.5g, mix well, Add distilled water to a total volume of 1000 ml, homogenize with a homogenizer, the homogenization speed is 12000 rpm, the homogenization time is 2...

Embodiment 2

[0014] Example 2 Prepare the peach fruit antistaling agent according to the following steps: the raw materials of the plant source extract are 11.2g of betel nut, 7.6g of clove, 21.3g of cinnamon, 32.6g of green tea, 18.5g of Magnolia officinalis officinalis, 18.5g of Radix Paeoniae Rubra, and 11.6g of Radix Paeoniae Alba. Prescription: extract 10 times the amount of 70% ethanol in a shaking table, the rotating speed of the shaking table is 150 rpm, the extraction temperature is 55°C, extract 3 times, each extraction is 60 minutes; combine the extracts, filter , the filtrate is concentrated under reduced pressure, the concentration temperature is 60°C, then vacuum-dried to dry extract, the drying temperature is 65°C, the pressure is 0.075Mpa, and it is pulverized into fine powder; then add calcium chloride 10g, salicylic acid 1g, mix well, add Distill water to a total volume of 1000 ml, homogenize with a homogenizer, the homogenization speed is 12000 rpm, the homogenization tim...

Embodiment 3

[0015] Example 3 Prepare the peach fruit antistaling agent according to the following steps: the raw materials of the plant source extract are 27.4g of betel nut, 12.6g of clove, 27.4g of cinnamon, 51.8g of green tea, 35.3g of Magnolia officinalis officinalis, 27.6g of Radix Paeoniae Rubra, and 21.8g of Radix Paeoniae Alba. Prescription: extract 10 times the amount of 70% ethanol in a shaking table, the rotating speed of the shaking table is 150 rpm, the extraction temperature is 55°C, extract 3 times, each extraction is 60 minutes; combine the extracts, filter , the filtrate is concentrated under reduced pressure, the concentration temperature is 60°C, then vacuum-dried to dry extract, the drying temperature is 65°C, the pressure is 0.075Mpa, and it is pulverized into fine powder; then add calcium chloride 20g, salicylic acid 2g, mix well, add Distill water to a total volume of 1000 ml, homogenize with a homogenizer, the homogenization speed is 12000 rpm, the homogenization ti...

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PUM

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Abstract

The invention discloses a peach preserving method and provides a fruit preservative for treating picked peaches. The fruit preservative comprises 17.4 grams of areca-nut, 8.5 grams of clove, 25.7 grams of cinnamon, 42.9 grams of green tea, 22.9 grams of officinal magnolia bark, 21.5 grams of red paeony root, 20.6 grams of raw sessile stemona root, 15 grams of calcium propionate, 15 grams of calcium chloride and 1.5 grams of salicylic acid. Picked medium-mature peaches are treated by the preservative first, then steamed with 1-methylcyclopentene at a using concentration of 5ppm and 0.3 percent of chlorine dioxide at 8 to 10 DEG C for 24 hours and finally refrigerated at 0 to 1 DEG C; and after moved out from a storehouse, the refrigerated peaches are stored on goods shelves at the temperature of 8 to 10 DEG C. The preservation method of the invention is safe, efficient, convenient and quick, can maintain the quality of the peaches and effectively reduce the rotting rate of peaches.

Description

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Claims

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Application Information

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Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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