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Method for keeping papayas fresh

A fresh-keeping method and papaya technology, which are applied in the directions of fruit and vegetable preservation, food preservation, heating preservation of fruits/vegetables, etc., can solve the problems of long heat treatment time, low work efficiency, and great influence on the nutritional flavor of papaya, and achieve bacteriostasis. Wide range, high food safety, effects of optimized heat treatment steps and conditions

Active Publication Date: 2011-09-14
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the heat treatment method of papaya generally adopts a temperature between 47-50°C for 15-30 minutes. This technology has the disadvantages of long heat treatment time, great influence on the nutritional flavor of papaya, and low work efficiency.

Method used

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  • Method for keeping papayas fresh
  • Method for keeping papayas fresh
  • Method for keeping papayas fresh

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Select papaya fruits with uniform size, uniform maturity and no mechanical damage;

[0025] (2) Treat the fruit described in step (1) with ① soaking in hot water at 50°C for 15 minutes; ② soaking in hot water at 60°C for 60 seconds (s); ③ soaking in hot water at 63°C for 30 seconds; second;

[0026] (3) Place the fruit soaked in hot water in step (2) in a ventilated place and let it cool naturally for 1 to 2 hours.

[0027] Store the above-mentioned treated fruits at room temperature (25±1°C), take the fruits that have not been soaked in hot water as a control, and observe the anthracnose disease index every day, as shown in Table 1; fruit hardness, soluble solids and vitamins C content, as shown in Table 2.

[0028] Table 1 Control effect of heat treatment on papaya fruit anthracnose (25℃)

[0029]

[0030] Table 2. Effects of heat treatment on quality parameters of papaya fruit (25°C)

[0031]

[0032] Note: 1. The data in the table are the average of 3 ...

Embodiment 2

[0037] (1) Select papaya fruits with uniform size, uniform maturity and no mechanical damage;

[0038] (2) The fruits described in step (1) were soaked in ①.50°C hot water for 15 minutes; ②.60°C hot water soaked for 60 seconds (s); ③.63°C hot water soaked for 30 seconds; ④ . Soak in hot water at 65℃ for 15 seconds;

[0039] (3) Place the fruit soaked in hot water in step (2) in a ventilated place and let it cool naturally for 1-2 hours.

[0040] Store the above-mentioned fruits at room temperature (25±1°C), and use the fruits without heat treatment as a control to investigate the pedicle rot diseases of the above four combinations, as shown in Table 3.

[0041] Table 3 Control effect of heat treatment on papaya fruit stem rot (25℃)

[0042]

[0043] Note: 1. The data in the table are the average of 3 repetitions;

[0044] 2. Duncan’s test, the mean of the same column marked with the same letter in the table indicates no significant difference at the 0.05 level.

[0045]...

Embodiment 3

[0047] Choose papaya fruits with uniform size, uniform maturity, and no mechanical damage. The maturity of papaya fruit is that there are about 1 to 2 light yellow stripes on the surface of the peel (commonly known as "first-line yellow" or "second-line yellow"). Fruits with mechanical injuries and no pests and diseases; soak in hot water at 50°C for 15 minutes and hot water at 63°C for 30 seconds, place in a ventilated place, cool naturally for 1-2 hours, and then store at room temperature (25°C±1°C). Taking the fruit without heat treatment as a control, samples were taken every day to determine the change of the fruit belt bacteria rate, and the results are shown in the attached figure 1 shown. Compared with the control group treated at 63℃ for 30s, the rate of fruit belt fungus was 12.5%, while that of the control fruit was 47.5%. The rate of fruit belt bacteria treated by soaking in hot water at 50℃ for 15 minutes was 12.45%. about 3 times lower than the control. Obviou...

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Abstract

The invention discloses a method for keeping papayas fresh. In the method, the papayas are soaked in hot water, of which the temperature is between 60 and 65 DEG C, and the fruits are naturally cooled after 5 to 300 seconds; moreover, the papaya fruits are stored and kept fresh in the pedicel processing mode, so that the freshness keeping effect is quite obvious. The method optimizes heat treatment steps and conditions of the papayas, greatly shortens the time of heat treatment for keeping the papayas fresh, prolongs the shelf period of the papaya fruits, guarantees the hardness and the certain amount of soluble solid matters and titratable acid of the fruits, improves the quality and the commodity rate of the papaya fruits, and effectively improves the working efficiency of the heat treatment. The method is nontoxic and environment-friendly, adopts a simple operating process, and is low in cost and suitable for large-scale commercialized storage.

Description

technical field [0001] The invention belongs to the technical field of fruit fresh-keeping, and in particular relates to a fresh-keeping method of papaya. Background technique [0002] Papaya ( Carica papaya L.) is a perennial herbaceous plant of the Papaya family Papaya genus (Caica), which originates in tropical America and has been introduced and cultivated in China for more than 300 years. At present, my country's papaya is mainly distributed in Guangdong, Guangxi, Hainan, Fujian, Yunnan and Taiwan. Papaya is known as "the best fruit in Lingnan" and "longevity fruit", and has a wide range of application values ​​in medicine, food, feed, chemical agents, beverages, and textiles. [0003] At present, one of the important causes of postharvest rot and deterioration of papaya is postharvest disease caused by pathogenic microorganisms. Among them, anthracnose is the main postharvest disease of papaya. Papaya fruit is usually exposed to the anthracnose fungus ( Collectot...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/005A23B7/148
Inventor 李雪萍吴斌陈维信
Owner SOUTH CHINA AGRI UNIV
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