Fresh-keeping method for honey peaches

A fresh-keeping method, the technology of juicy peaches, which is applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation through freezing/refrigeration, food preservation, etc., to achieve a good bactericidal effect

Inactive Publication Date: 2013-06-26
上海强德食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the consumption of juicy peaches is mainly eaten fresh without peeling, adding preservatives to juicy peaches will inevitably cause health problems due to preservatives being eaten by people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Treat large clumps of honeydew peaches. The peaches are picked at eighth maturity, the peaches with mechanical damage and pests are removed, and the peaches are pre-cooled in a cool and ventilated place for 8 hours. Then use electrolytic salt solution with pH 4 and effective chlorine concentration of 40mg / L to soak for 6 minutes and dry in the air. The dried peaches are placed in an airtight container, and the concentration of 1-methylcyclopropene in the airtight container is 0.6ml / L for 12 hours. The peaches were then stored under refrigerated conditions at 0°C.

[0018] Utilize the juicy peaches processed by the method of the present embodiment, after 5 weeks of refrigeration, there is no appearance change such as discoloration, and the taste is basically unchanged. And the peaches that have not been processed through this fresh-keeping method, after about 3 weeks of refrigeration, appear discoloration, wilting, the phenomenon of softening, and taste deterioration. ...

Embodiment 2

[0020] Treat the Yulu juicy peach. The peaches are picked when they are nine mature, and the peaches with mechanical damage, diseases and insect pests are removed, and the peaches are pre-cooled at 16°C for 6 hours. Then use electrolytic salt solution with pH 2 and available chlorine concentration of 60mg / L to soak for 2 minutes and dry in the air. The dried peaches are placed in an airtight container, and the concentration of 1-methylcyclopropene in the airtight container is 0.8ml / L and processed for 8 hours to keep fresh. The peaches were then placed under refrigeration at 4°C for long-term storage.

[0021] Utilize the juicy peaches processed by the method of the present embodiment, after 5 weeks of refrigeration, there is no appearance change such as discoloration, and the taste is basically unchanged. And the peaches that have not been processed through this fresh-keeping method, after about 3 weeks of refrigeration, appear discoloration, wilting, the phenomenon of soft...

Embodiment 3

[0023] Treat the Lakeview Honeydew Peach. The peaches are picked when they are 80% mature, and the peaches with mechanical damage, diseases and insect pests are removed, and the peaches are pre-cooled at 19.9°C for 10 hours. Then use electrolytic salt solution with pH 6.5 and effective chlorine concentration of 10mg / L to soak for 10 minutes and dry in the air. The dried peaches were placed in an airtight container, and the concentration of 1-methylcyclopropene in the airtight container was 0.4ml / L and processed for 16 hours. The peaches were then placed under refrigeration at 2°C for long-term storage.

[0024] Utilize the juicy peaches processed by the method of the present embodiment, after 5 weeks of refrigeration, there is no appearance change such as discoloration, and the taste is basically unchanged. And the peaches that have not been processed through this fresh-keeping method, after about 3 weeks of refrigeration, appear discoloration, wilting, the phenomenon of sof...

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PUM

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Abstract

The invention relates to a fresh-keeping method related to honey peaches in the technical field of food engineering. The fresh-keeping method disclosed by the invention is realized via the following technical steps of: (1) picking honey peaches in about a commercial maturation period, removing the peaches with mechanical damages as well as diseases and insect pests, and pre-cooling for about 8 hours in a cool and ventilated place; (2) soaking for 2-10 minutes in electrolytic salt solution, and airing; (3) placing the aired peaches in an airtight container, treating for 8-16 hours by 1-methylcyclopropene having the concentration of 0.4-0.8 ml / L in the airtight container, so as to keep fresh; and (4) placing the peaches in a place with a refrigeration condition, and storing for a long time.According to the invention, the honey peaches are treated by combining the electrolytic salt solution with the 1-methylcyclopropene, thus keeping the quality of the picked honey peaches, and prolonging the shelf lives of the honey peaches.

Description

technical field [0001] The invention relates to a method for preserving freshness of peaches in the technical field of food engineering. Specifically, the peaches are treated with electrolytic salt water and 1-methylcyclopropene, so as to prolong the shelf life of the peaches and keep the freshness of the peaches after harvest. Peach quality method. Background technique [0002] The harvest time of peaches is hot summer, and the harvest time is relatively concentrated, resulting in low selling prices of peaches during the harvest period. And post-harvest peach rot phenomenon is common, and fresh-keeping period is short, causes bigger loss to fruit grower, has had a strong impact on economic benefit. In addition, the long-term storage of peaches will be bland and tasteless, which is also a major problem in the preservation of peaches. Therefore, improving the fresh-keeping effect of peach fruit has become an urgent problem to be solved in production. [0003] After searchi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/157A23B7/152A23B7/04
Inventor 周然谢晶
Owner 上海强德食品科技有限公司
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