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Method for improving pear shelf life aroma

A technology of pear fruit and shelf life, which is applied in the field of fresh-keeping of agricultural products, can solve the problem of low aroma content, achieve low cost, simple operation, and improve the effect of commodity value

Active Publication Date: 2012-12-26
NANJING AGRICULTURAL UNIVERSITY
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AI Technical Summary

Problems solved by technology

Pear fruit is rich in nutrition, sweet and juicy, and is deeply loved by consumers. However, except for Western pears and some Qiuzi pear varieties that have a strong aroma after ripening, the fruit aroma content of white pears and sand pears is relatively low. There is no or only a touch of fragrance to consumers

Method used

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  • Method for improving pear shelf life aroma
  • Method for improving pear shelf life aroma
  • Method for improving pear shelf life aroma

Examples

Experimental program
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Embodiment Construction

[0023] 1. Preparation of linoleic acid solution. Weigh a certain amount of sorbitol, and prepare 0.4 mol / L sorbitol solution with water; then use 0.4 mol / L sorbitol solution to prepare 1 mmol / L linoleic acid solution.

[0024] 2. Linoleic acid treatment of pear fruit. The stored ‘Dangshansu pear’ fruits were soaked in the above linoleic acid solution for 10 min and then packed with foam nets. Or wet the packaging paper with linoleic acid solution before packaging, or apply linoleic acid solution on the inner surface of the packaging box until there are drops of linoleic acid solution at the bottom of the groove (approximately 500 mL per square meter), Then put the fruit for packaging.

[0025] 3. Store at room temperature. Store the treated fruit at room temperature for 12-24 hours, and then measure the aroma substances.

[0026] 4. Extraction of fruit aroma substances. The fruit aroma was extracted by headspace solid-phase microextraction. The specific operation is ...

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Abstract

The invention relates to a method improving the pear shelf life aroma, which belongs to the agricultural product refreshing technology. First, water is used for preparing the sorbierite solution of 0.4mol / L; then the sorbierite solution of 0.4mol / L is used to prepare the linoleic acid solution of 1mmol / L; and the stored pear is soaked in the linoleic acid solution at the room temperature for 10min, or wrapping paper is used to repackage after being soaked and wetted with the linoleic acid solution, or the fruit is placed in a packing box to be packaged after the inner surfaces of the packing box are uniformly smeared with the linoleic acid solution, and then the treated or packed pear is stored at the room temperature to be sold. The invention has the characteristics of safety, convenience, low cost, high benefits and the like, the method is simple to operate, and practical, and good application value and industrialization prospect are obtained.

Description

1. Technical field [0001] The invention belongs to the fresh-keeping technology of agricultural products, in particular to a method for improving the aroma of pear fruit during the shelf life. 2. Background technology [0002] Pear is the third largest fruit tree in my country, second only to apple and citrus in terms of area and output. my country's pear cultivation area is about 10.747 million hectares, with an output of 13.5381 million tons, ranking first in the world in both area and output. Pear fruit is rich in nutrition, sweet and juicy, and is deeply loved by consumers. However, except for Western pears and some Qiuzi pear varieties that have a strong aroma after ripening, the fruit aroma content of white pears and sand pears is relatively low. There is no or only a touch of fragrance to consumers. Fruit aroma is an important factor that constitutes fruit flavor. The level of aroma content is directly related to the fresh food quality and processing quality of pear...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154
Inventor 张绍铃秦改花黄文江张虎平陶书田吴俊齐开杰
Owner NANJING AGRICULTURAL UNIVERSITY
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