Sterilization and fresh-keeping method of fruits and vegetables

A fresh-keeping method and technology for fruits and vegetables, applied in the directions of keeping fruits and vegetables fresh, preserving fruits/vegetables through freezing/refrigeration, and preserving fruits/vegetables through radiation/electrical treatment, etc., which can solve problems such as practical applications that have not been reported, and improve storage quality , maintain the original nutritional and sensory quality, and have a significant effect of sterilization and preservation

Inactive Publication Date: 2012-05-30
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In short, there are many reports on the indoor preservation and physiological a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Pick Kyoho grapes in strict accordance with the grape picking technical requirements, pick healthy fruits with the same maturity (eight mature), no mechanical damage, no pests and diseases, put the grapes in a fresh-keeping bag with a thickness of 0.04mm, and then put the fresh-keeping bag containing the grapes Put it in a special plate for irradiation, and use 0.7kGy dose of electron beams for irradiation sterilization treatment. After irradiation, store it in a cold storage that has been sterilized in advance at a temperature of 0.5°C±0.5°C and a relative humidity of 85% to 95%. , Regular detection of microbial indicators and nutritional quality indicators. Grapes treated with this technology can be stored for about 3 months.

Embodiment 2

[0027] Harvest Fengxiang strawberries in strict accordance with the technical requirements of strawberry picking, select healthy fruits with uniform size, uniform maturity, no pests and diseases, and no mechanical damage. Sealed with plastic wrap; placed in a special plate for irradiation, sterilized by irradiation with 2.0kGy electron beams, and placed in a pre-sterilized cold storage at 0.5°C±0.5°C and a relative humidity (RH) of 85% to 95%. During storage, during the storage of strawberries, regularly detect microbial indicators and nutritional quality indicators. Strawberries treated with this technology can be stored for about 3 weeks.

Embodiment 3

[0029] Harvest Fengxiang strawberries in strict accordance with the technical requirements of strawberry picking, select healthy fruits with uniform size, uniform maturity, no pests and diseases, and no mechanical damage. Sealed with plastic wrap; placed in a special tray for irradiation, sterilized by 3.5kGy electron beams, stored at 20°C, relative humidity 85% to 95%, and regularly tested for microbial indicators and nutrients during strawberry storage quality indicators. The strawberries treated by this technology can be stored at room temperature for 6 days.

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PUM

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Abstract

Belonging to the technical field of food sterilization and fresh-keeping, the invention specifically relates to a sterilization and fresh-keeping method of fruits and vegetables. The method comprises the steps of: conducting irradiation pre-treatment to fruits and vegetables, and carrying out sterilization and fresh-keeping treatment to the fruits and vegetables by electron beam irradiation, and storing an irradiated fruit and vegetable sample. The method of the invention can substantially prolong the freshness keeping time of fruits and vegetables, enhance their commercial value, and well maintain their nutritional quality. The method provided in the invention is characterized by safety, environmental protection, high efficiency and rapidity, strong bactericidal power, wide application scope, and is easy for application in industrial production.

Description

technical field [0001] The invention belongs to the technical field of food sterilization and preservation, and in particular relates to a method for sterilization and preservation of fruits and vegetables. Background technique [0002] my country is a big country in the production and consumption of fruits and vegetables. Fruits and vegetables play an important role in people's daily dietary nutrition structure because they are rich in carbohydrates, organic acids, vitamins and inorganic salts. However, if effective storage techniques and measures are not taken after fresh fruits and vegetables are picked, they are easily infected by pathogenic microorganisms and rot and deteriorate, causing huge losses. According to reports, the loss caused by this in developed countries is 10% to 20%, while the loss caused by developing countries lacking refrigeration facilities is as high as 40% to 50%. In my country, the loss of fruits and vegetables caused by rot is also 20%. %~30%. I...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/04A23B7/148
Inventor 乔勇进陈召亮王海宏戚文元孔秋莲
Owner SHANGHAI ACAD OF AGRI SCI
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