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Method for preserving waxberries by way of pressure reduction treatment

A bayberry and pressure technology, which is applied in the field of decompression treatment and fresh-keeping bayberry, can solve the problems of toxic residues, harm to human health, and difficulty in maintaining the controlled atmosphere environment of fruits and vegetables, so as to inhibit ripening and aging, remove harmful gases, and solve a large loss of fruit water Effect

Active Publication Date: 2013-06-26
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

②Chemical agent fresh-keeping method: use 0.1% salicylic acid solution, or soak fruit in a mixed solution of CaCl2 and naphthalene acetic acid with different concentrations, which can reduce fruit rot, but chemical agent storage and preservation are easy to cause Toxic residues are harmful to human health. At the same time, the problem of drug resistance caused by chemical antiseptic treatment also makes chemical prevention and control technology face severe challenges.
③MAP (Modified Atmosphere Packaging) spontaneous controlled atmosphere storage: put the fruit in a plastic bag of a certain thickness, fill it with 85% nitrogen, seal it, and store it at a low temperature. This storage mode has a certain effect on controlling the aging and rot of bayberry fruit , but the MAP controlled atmosphere storage mainly depends on the respiration of fruits and vegetables and the air permeability of the film to adjust the gas concentration in the packaging bag. Due to the influence of various factors such as the respiration intensity of fruits and vegetables and the air permeability of the film, it is difficult to maintain the appropriate temperature for fruits and vegetables. controlled atmosphere environment
However, there is no report on the application of pre-decompression treatment and storage in waxberry preservation.

Method used

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  • Method for preserving waxberries by way of pressure reduction treatment
  • Method for preserving waxberries by way of pressure reduction treatment
  • Method for preserving waxberries by way of pressure reduction treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The variety of bayberry selected is Dongkui, which is collected from Xianju, Zhejiang. The preservation of bayberry fruit is carried out according to the following steps:

[0029] (1) Picking and selection of stored fruits: select bayberry fruits with uniform size, relatively consistent maturity (8-9 maturity), no rot, no pests and diseases, and no mechanical damage;

[0030] (2) Pre-cooling treatment of stored fruit: place the selected bayberry fruit in a cold storage at a temperature of 0°C for 24 hours;

[0031] (3) Pre-treatment of red bayberry decompression: put the above-mentioned pre-cooled red bayberry fruit into a decompression storage device, store at 0°C, and store at a pressure of 50kPa. )place.

[0032] (4) Packing and storage of red bayberry fruit: Put the above-mentioned bayberry fruit after the pre-decompression treatment into a 0.03 mm thick PE film bag, tie the bag tightly and put it in a fresh-keeping warehouse at 1°C for normal pressure storage. Re...

Embodiment 2

[0041] The preservation of bayberry fruit is carried out according to the following steps:

[0042] (1) Picking and selection of stored fruits: select bayberry fruits with uniform size, relatively consistent maturity (8-9 maturity), no rot, no pests and diseases, and no mechanical damage;

[0043] (2) Pre-cooling treatment of stored fruit: place the selected bayberry fruit in a cold storage at a temperature of 5°C for 20 hours;

[0044] (3) Pre-treatment of red bayberry decompression: put the above-mentioned pre-cooled red bayberry fruit into a decompression storage device, store at a temperature of 2°C and a storage pressure of 40kPa, take it out of the decompression tank after 2 days of storage, and place it under normal pressure.

[0045] (4) Packing and storage of red bayberry fruit: Put the above-mentioned bayberry fruit after the pre-decompression treatment into a 0.04mm thick PE film bag, tie the bag tightly and put it in a fresh-keeping warehouse at 2°C for normal pres...

Embodiment 3

[0047] The preservation of bayberry fruit is carried out according to the following steps:

[0048] (1) Picking and selection of stored fruits: select bayberry fruits with uniform size, relatively consistent maturity (8-9 maturity), no rot, no pests and diseases, and no mechanical damage;

[0049] (2) Pre-cooling treatment of stored fruit: place the selected bayberry fruit in a cold storage at a temperature of 3°C for 24 hours;

[0050] (3) Pre-treatment of red bayberry decompression: put the above-mentioned pre-cooled red bayberry fruit into a decompression storage device, store at a temperature of 1°C and a storage pressure of 60kPa, take it out of the decompression tank after 3 days of storage, and place it under normal pressure.

[0051] (4) Packaging and storage of red bayberry fruit: Put the above-mentioned red bayberry fruit after the pre-decompression treatment into a 0.02mm thick PE film bag, tie the bag tightly and put it in a fresh-keeping warehouse at 0°C for norma...

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Abstract

The invention discloses a method for preserving waxberries by way of pressure reduction treatment. The method includes the following steps: waxberries which are 80 to 90 percent ripe are sequentially precooled, pretreated in a pressure reduction manner, packaged and then stored under 0 DEG C to 2 DEG C; in the step of precooling, after being picked, the waxberries are placed under the temperatureof 0 DEG C to 5 DEG C and naturally cooled for 20 to 40 hours; in the step of pressure reduction pretreatment, after being stored under the temperature of 0 DEG C to 2 DEG C and the pressure of 40kPato 60kPa, the waxberries are taken out and stored under the normal pressure; and a PE (polyethylene) film bag is adopted for packaging. The method belongs to a physical preservation method, does not use any preservatives or other chemical reagents, is safe and environment-friendly, and is suitable for fruit growers, dealers and production enterprises for popularization and application, the storage period of the waxberries can reach 15 days, and the nutritional ingredients of the waxberries can be effectively kept as well.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a method for treating and keeping fresh bayberry under reduced pressure. Background technique [0002] Waxberry is native to the subtropical regions of China, and is mainly distributed in Zhejiang, Jiangsu, Fujian, Guangdong and other provinces. It is favored by consumers because of its bright color, sweet and sour juiciness, and strong flavor. However, red bayberry is a fleshy berry without exocarp protection, so it is extremely vulnerable to mechanical damage. The harvest period is high temperature and rainy season, and the respiratory intensity of red bayberry is high after harvesting. Storage and transportation are very difficult, and the shelf life at room temperature is only 2-3 days. Therefore, there is a saying that "the taste changes in one day, the color changes in the next day, and the quality changes in three days". After the bayberry fruit is ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00
Inventor 郜海燕陈杭君陶菲穆宏磊陈文烜毛金林
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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