Fresh-keeping method capable of improving quality of strawberries and prolonging storage period of strawberries

Abstract

The invention provides a fresh-keeping method capable of improving the quality of strawberries and prolonging the storage period of strawberries. The fresh-keeping method comprises the following steps: firstly extracting tea polyphenol from green tea, and then adding anhydrous calcium chloride for later use; extracting juice of camphortree root, ginger and garlic with ethanol solution, and sequentially adding a certain amount of acetic acid solution and chitosan to the obtained extracting solution; mixing the obtained two solutions according a mass ratio of 1:1 to obtain fresh-keeping solution; and processing strawberries with the fresh-keeping solution and then storing the strawberries. The fresh-keeping method provided by the invention has the advantages of good fresh-keeping effect, long fresh-keeping time, simplicity in production process and low cost; and the original quality of the strawberries treated by the method is not reduced.

Description

[0001] technical field [0002] The invention relates to a fresh-keeping method for fruits, in particular to a fresh-keeping method capable of improving the quality of strawberries and prolonging their storage period. Background technique [0003] Strawberry is a berry with high water content, strong respiration, rapid water loss, and easy to be infected with germs. In addition, strawberries are concentrated in the market, and the temperature is high at the peak of harvesting in open field production. They are extremely vulnerable to mechanical damage during harvesting, transportation, storage and sales. And suffer from microbial infection and cause rot and spoilage, and the fresh-keeping period is short. Under normal circumstances, mature strawberries begin to change color and taste after being placed at room temperature for 1 to 2 days, and lose their commodity value, even at low temperatures, most of them do not exceed 14 days. Therefore, the research on strawberry prese...

AI Technical Summary

Problems solved by technology

These methods have all made some progress in the preservation effect, but there are also some deficiencies, such as some require more expensive equipment or costs (such as modified atmosphere preservation), and some reduce the taste and quality of strawberries (such as quick-freezing and refrigeration), or cumbersome operations (such as the extraction and purification of some natural preservatives), and some fresh-keeping materials are not environmentally friendly (chemical technology preservation), etc.