Method for keeping fig odor fresh

Abstract

The invention discloses a method for keeping fig odor fresh, which is characterized by comprising the steps of: putting fig carbonized mixture in a bag or a box filled with fresh figs, feeding in fig carbonized odor, replacing the air with the fig carbonized odor, and removing oxygen in the bag or the box so that the figs come into contact with the odor of the fig carbonized mixture to play the role of slowing oxidation, absorbing wetness (alkene), preserving moisture and the like. The fig carbonized odor and the fig carbonized mixture have no toxicity and can not damage the edible nature of the fig; the fig carbonized odor is stable in chemical properties and does not support bacterial respiration so as to avoid the degeneration of the fig; the odor of fig leaves has the effects of sterilizing and increasing the inherent odor of the fig without the generation of peculiar odor, no chemical additive is used, greenness is fully preserved, freshness is maintained in the package, and the fresh-keeping time at normal temperature can reach over 5 days.

Description

technical field [0001] The invention belongs to the technical field of preservation of agricultural products, in particular to a method for preservation of the smell of figs. Background technique [0002] After harvesting, figs have a fresh-keeping period of about one day at room temperature (>25°C), which brings difficulties to transportation and storage. Although figs belong to the climacteric stage, in order to make them taste better, people generally keep them until they are almost ripe. Only after harvesting, this aggravates the problem of storage, transportation and listing. At this time, the fruit becomes soft and easily bruised and cracked, creating conditions for the invasion of microorganisms. In order to try to keep figs fresh, especially to study the preservation of figs under normal temperature conditions, great efforts have been made, but there has been no major breakthrough and no other effective methods. The smell of many plants in nature has a certain an...

AI Technical Summary

Problems solved by technology

[0002] After harvesting, figs are stored at room temperature (>25°C) for only about one day of freshness, which brings difficulties to transportation and storage. Although figs are fruits of the transition period, in order to make their flavor better, people usually wait until they are almost ripe. It is just harvested, which exacerbates the problem of storage, transportation and listing. At this time, the fruit becomes soft, easily bruised and cracked, creating conditions for the invasion of microorganisms

In order to try to preserve figs, especially to study the preservation of figs under normal temperature conditions, people have made great efforts, but there is no major breakthrough and no other effective methods.