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Negative pressure preservation method of waxberries

A fresh-keeping method and negative pressure technology, applied in the field of fresh-keeping of agricultural products, can solve problems such as secondary pollution, and achieve the effects of increasing the partial pressure of oxygen, reducing the rate of decay, and avoiding damage.

Inactive Publication Date: 2013-02-20
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such as, publication number is that the Chinese invention patent of CN101003767A provides a kind of waxberry washing liquid to realize the fresh-keeping of waxberry fruit; 2 The powder is made into slow-release packets to store and keep fresh bayberry. These methods are mainly chemical means, and there is a possibility of secondary pollution.

Method used

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  • Negative pressure preservation method of waxberries
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A negative pressure fresh-keeping method for red bayberry, carried out according to the following steps:

[0036] (1) Harvest red bayberry fruits that meet the harvesting standards in time. The maturity of red bayberry fruit is controlled at about 8-9 mature, and it needs to be harvested on sunny days, and rotten and mechanically injured fruits are removed;

[0037] (2) After the red bayberry fruit is harvested, put the red bayberry fruit into a perforated plastic bag as soon as possible (the plastic bag is made of a polyethylene bag with a thickness of 0.04mm; the plastic bag is uniformly opened with a diameter of 0.5 cm, and the area of ​​the open hole occupies 10% of the plastic bag. 6% of the total area of ​​the bag), put it into a closed container placed in a cold storage (the volume of the closed container is controlled within 1 cubic meter, it is made of metal, and it will not deform under a pressure difference of 1 atmosphere). Carry out the negative pressure st...

Embodiment 2

[0049] A negative pressure fresh-keeping method for red bayberry, carried out according to the following steps:

[0050] (1) Harvest red bayberry fruits that meet the harvesting standards in time. The maturity of red bayberry fruit is controlled at about 8-9 mature, and it needs to be harvested on sunny days, and rotten and mechanically injured fruits are removed;

[0051] (2) After the red bayberry fruit is harvested, put the red bayberry fruit into a perforated plastic bag as soon as possible (the plastic bag uses a polyethylene bag with a thickness of 0.02mm; the plastic bag is uniformly opened with a diameter of 0.3 cm, and the area of ​​the open hole occupies 10% of the plastic bag. 2% of the total area of ​​the bag), put it into a closed container placed in a cold storage (the volume of the closed container is controlled within 1 cubic meter, it is made of metal, and it will not deform under a pressure difference of 1 atmosphere). Carry out the negative pressure storage ...

Embodiment 3

[0057] A negative pressure fresh-keeping method for red bayberry, carried out according to the following steps:

[0058] (1) Harvest red bayberry fruits that meet the harvesting standards in time. The maturity of red bayberry fruit is controlled at about 8-9 mature, and it needs to be harvested on sunny days, and rotten and mechanically injured fruits are removed;

[0059] (2) After the red bayberry fruit is harvested, put the red bayberry fruit into a perforated plastic bag as soon as possible (the plastic bag is made of a polyethylene bag with a thickness of 0.05mm; the plastic bag is uniformly opened with a diameter of 0.6 cm, and the area of ​​the open hole occupies 10% of the plastic bag. 10% of the total area of ​​the bag), put it into a closed container placed in a cold storage (the volume of the closed container is controlled within 1 cubic meter, it is made of metal, and it will not deform under a pressure difference of 1 atmosphere). Carry out the negative pressure s...

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Abstract

The invention discloses a negative pressure preservation method of waxberries, which comprises the following steps of: picking 80-90 percent mature waxberry fruits, putting into a perforated plastic bag, and then putting in a closed container; and carrying out the stage negative pressure storage of the waxberry fruits at a temperature of -0.5 to 1 DEG C. The method provided by the invention belongs to a physical preservation method, does not use any preservative or other chemical agents, is safe and environmentally friendly, and can significantly improve the storage quality of the waxberry fruits; after the waxberry fruits are stored for 21 days, the sensory evaluation of the waxberries stored by the method provided by the invention is 7. 6 points, and the quality is kept better; while the sensory evaluation of the waxberries stored by a conventional method is only 4.2 points, and the waxberries have no commodification basically.

Description

technical field [0001] The invention relates to the field of fresh-keeping of agricultural products, in particular to a negative-pressure fresh-keeping method for red bayberry. Background technique [0002] Red bayberry is a famous characteristic fruit in my country, mainly distributed in Zhejiang, Fujian, Jiangsu, Jiangxi and other provinces. It is rich in juice, sweet and sour, and is very popular among consumers. In recent years, in the adjustment of the agricultural industry structure, many areas, especially some mountainous areas, regard bayberry production as the main industry for increasing farmers' income and efficiency, and it has developed extremely rapidly. However, red bayberry is a fleshy berry without exocarp protection. The fruit is tender and vulnerable to mechanical damage and bacterial infection. It is harvested in high temperature and rainy seasons. It is concentrated in the market and has poor circulation. The shelf life at room temperature is only 1-2 da...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04
Inventor 陈文烜郜海燕陈杭君葛林梅
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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