A kind of bayberry storage and preservation method

A technology for storage and preservation of red bayberry, applied in the field of storage and preservation of red bayberry fruit, can solve the problems of high equipment investment, complicated operation, and poor fresh-keeping effect of red bayberry, and achieve the effects of delaying the aging process, good fresh-keeping effect, and inhibiting the rot of red bayberry fruit Effect

Active Publication Date: 2011-12-14
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the unique biological characteristics of red bayberry, the above methods for the preservation of red bayberry all have the characteristics of poor fresh-keeping effect, complicated operation, or high equipment investment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select "Dongkui" red bayberry fruit harvested in sunny days, eight mature, without mechanical damage and pests, pre-cooled in an air-conditioned room at 20 ° C for 1 hour, and then use 1 g / 100 mL of sorbic acid in ethanol solution at 5 mL / kg The fruit is evenly sprayed, and then the fruit is packed into a carton with a size of 25×16×12cm according to 1.5kg / box, sealed, and stored at 2°C. After 35 days, the good fruit rate of red bayberry fruit is more than 95%, and the fruit quality basically does not change.

Embodiment 2

[0022] Select "Dongkui" red bayberry fruits harvested in sunny days, eight mature, without mechanical damage, diseases and insect pests, pre-cooled at 4°C for 12 hours, and use 0.5g / 100mL of sorbic acid in ethanol solution to treat the fruit at a rate of 10mL / kg. Spray evenly, then put the fruit into a carton with a size of 28×20×12cm according to 2kg / box, seal it, and store it at 0°C. After 32 days, the good fruit rate of red bayberry fruit is more than 95%, and the fruit quality basically does not change.

Embodiment 3

[0024] Select "Dongkui" red bayberry fruits harvested in sunny days, eight mature, free from mechanical damage, diseases and insect pests, pre-cooled at 0°C for 2 hours, spray the fruit evenly with 2g / 100mL sorbic acid ethanol solution at 5mL / kg , and then put the fruit into a carton with a size of 25×12×10cm according to 1kg / box, seal it, and store it at 1°C. After 35 days, the good fruit rate of red bayberry fruit was more than 95%, and the fruit quality basically did not change.

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PUM

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Abstract

The invention discloses a method for storing and preserving red bayberries. The method comprises the following steps of: picking red bayberry fruits which are eighty to ninety percent mature, are not mechanically damaged and are not damaged by plant diseases and insect pests in fine days, and precooling the red bayberry fruits; uniformly spraying ethanol solution of sorbic acid on the surfaces ofthe precooled red bayberry fruits, wherein the concentration of the sorbic acid in the ethanol solution of the sorbic acid is 0.5 to 2g/100mL, and 5 to 10mL of the ethanol solution of the sorbic acidis used for each kilogram of red bayberry fruits; and directly packaging the red bayberry fruits by using cartons or putting the red bayberry fruits into perforated plastic boxes and packaging by using the cartons, and storing. By the method, the rot of the red bayberry fruits can be effectively inhibited and the quality of the fruits can be maintained. After the red bayberry fruits are stored and preserved by the method, the fruits can still keep the original quality after being stored for one month, and the healthy fruit rate is over 95 percent; and the method is high in safety and convenient to use.

Description

Technical field: [0001] The invention relates to a fruit storage and fresh-keeping technology, in particular to a method for storing and keeping red bayberry fruit fresh. Background technique: [0002] Waxberry (Myrica rubra L.Zucc.) belongs to Myricaceae (Myricaceae) and is a specialty fruit in my country. It is mainly distributed in Zhejiang, Fujian, Jiangsu, Jiangxi and other provinces. Among them, Zhejiang has the most varieties and the best quality. it is good. Red bayberry has high nutritional value and health value, and is favored by consumers. Red bayberry is rich in a variety of organic acids, which not only directly participate in the metabolism and oxidation-reduction process of sugar in the body, but also enhance the permeability of capillaries and lower blood lipids; Cancer has a positive effect; bayberry has inhibitory effects on bacteria such as Escherichia coli and Shigella, can cure dysentery abdominal pain, and has a good effect on those who have more than...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 段学武蒋跃明陈文荣蒋国祥林森屈红霞杨宝
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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