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Method for preserving and storing strawberry

A technology for strawberries and preservatives, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of short preservation period, decrease in taste and quality of strawberries, increase in cost of strawberries, etc., and achieve a ratio that is conducive to preservation and storage and reduces rot. , the effect of avoiding mechanical damage

Inactive Publication Date: 2011-10-26
王鸿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The method of adopting cold storage and preservation will not affect the taste and quality of strawberries, but the storage period is shorter; although the method of quick freezing and preservation can ensure long-term storage of strawberries at low temperatures, the taste and quality of strawberries are greatly reduced; Seasoned storage has strict requirements on storage conditions and equipment, which increases the cost of strawberry fresh-keeping storage

Method used

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  • Method for preserving and storing strawberry

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment 1 fruit preservative

[0028] Solution preparation:

[0029] Accurately weigh the following components: 0.267 kg of citric acid, 0.667 kg of sodium metabisulfite, and 4 kg of calcium chloride.

[0030] Take accurately weighed citric acid, sodium metabisulfite and calcium chloride, dissolve them in 1 kg of water, then add 99 kg of water to the mixing system, and mix well to obtain the fruit preservative of the present invention.

Embodiment 2

[0031] The preparation of embodiment 2 fruit preservatives

[0032] Solution preparation:

[0033] Accurately weigh the following components: 2 kg of citric acid, 5 kg of sodium metabisulfite, and 35 kg of calcium chloride.

[0034] Take accurately weighed citric acid, sodium metabisulfite and calcium chloride, dissolve them with 10kg of water, then add 890kg of water to the mixing system, and mix well to obtain the fruit preservative of the present invention.

Embodiment 3

[0035] The preparation of embodiment 3 fruit preservatives

[0036] Solution preparation:

[0037] Accurately weigh the following components: 3 kg of citric acid, 7 kg of sodium metabisulfite, and 45 kg of calcium chloride.

[0038] Take accurately weighed citric acid, sodium metabisulfite and calcium chloride, dissolve them with 10kg of water, then add 1090kg of water to the mixing system, and mix well to obtain the fruit preservative of the present invention.

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Abstract

The invention provides a method for preserving and storing strawberries. The technical scheme of the method is to preserve strawberries by immersing the strawberries in a fruit antistaling agent which is prepared by 2 to 3 parts by weight of citric acid, 5 to 7 parts by weight of sodium pyrosulfite, 35 to 45 parts by weight of calcium chloride and 900 to 1100 parts by weight of water. In the invention, addition of calcium chloride into the antistaling agent enables hardness of strawberries to be increased, which is beneficial for preservation and storage of strawberries; addition of citric acid in the process of cleaning and storing of strawberries enables a fresh-keeping effect and reduction of decay proportion of strawberries; citric acid and calcium chloride in the fruit antistaling agent provide an acidic environment, sodium pyrosulfite reacts to generate sulfur dioxide under the condition of acid, and the acidic solution of sulfur dioxide discolors strawberries, which is beneficial for preservation and storage of strawberries. According to the method provided in the invention, strawberries are stored in liquid, which is favorable for transportation and avoids mechanical damage resulting from collision; utilization of the method ensures a long preservation period for strawberries without decay and deterioration.

Description

technical field [0001] The invention relates to the field of fruit preservation, in particular to a fresh-keeping and storage method for strawberries. Background technique [0002] Strawberry is a low-sugar and low-calorie berry with high nutritional value and is loved by people. Its main nutrients include sugar, vitamins, minerals, organic acids and pectin. At the same time, strawberry is a non-climtic respiration fruit with high water content and thin skin, which is easily damaged and rotted. Therefore, it is not resistant to storage and transportation. Usually, the storage period is 1 to 2 days, which severely limits sales and processing. [0003] The hardness of strawberries after harvest determines the length of fruit storage time. Generally, the hardness of strawberries decreases rapidly after harvesting, and high carbon dioxide, low oxygen and controlled atmosphere can maintain the hardness to varying degrees. Existing strawberry preservation methods include the fol...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 王鸿
Owner 王鸿
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