Fresh-keeping method of Sanhua plums
A fresh-keeping method, the technology of Sanhua plum, is applied in the direction of protecting fruits/vegetables with a protective layer, which can solve the problems of fruit chilling, affecting the sensory quality of plum fruit, and restricting the export of Sanhua plum.
Inactive Publication Date: 2014-05-07
GUANGDONG UNIV OF PETROCHEMICAL TECH
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Problems solved by technology
[0003] At present, most of the fresh Qianpai Sanhua plums are directly marketed without preservation, and those sold to surrounding areas are only kept fresh by adding ice to refrigerate or soaking in fungicides. severely restricted the export of Sanhuali
[0004] The current fresh-keeping methods and deficiencies of Qianpai Sanhua plum: ① Simple carton packaging
Due to uneven temperature, it is easy to cause fruit chilling damage and affect the sensory quality of plum fruit; ③Fungicide soaking
Fungicides contain chemical components that are harmful to the human body, and there are food safety issues
Method used
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Embodiment
[0012] Use fresh Sanhua plums that are seven to eight years old without mechanical damage, wash with tap water, drain and dry, soak in preservative for 5 minutes, remove and dry, take 60 as a group, and pack in 0.03 thick mm polyethylene fresh-keeping bag, sealed, and stored at 5°C; wherein, the preservative was prepared by the following method: first, chitosan was heated and dissolved with a small amount of 2% acetic acid, and then ascorbic acid, citric acid and calcium chloride were added in turn, Then dilute it with 2% acetic acid to a solution containing 15g of chitosan, 0.5g of ascorbic acid, 1.0g of citric acid and 10g of calcium chloride per 1000mL, and then adjust the pH to 5.0 with 0.1mol / L NaOH.
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A fresh-keeping method of Sanhua plums comprises the step of immersing Sanhua plums to be treated in a preservative for 3min-7min, fishing out, drying, and storing at 4 DEG C to 6 DEG C, wherein the preservative is prepared by the method comprising the following steps: heating and dissolving chitosan by acetic acid with mass concentration of 2%; sequentially adding ascorbic acid, citric acid and calcium chloride, then diluting by acetic acid with mass concentration of 2%, wherein 12g-18g chitosan, 0.3g-0.7g ascorbic acid, 0.8g-1.2g citric acid and 9g-11g calcium chloride are contained in every 1000ml solution of the solution; and then adjusting pH to 4.5-5.5 by 0.1mol / L NaOH, so as to obtain the preservative. The Sanhua plums processed by the fresh-keeping method have no foreign taste, and the environment is prevented from being polluted in the treatment process.
Description
technical field [0001] The invention relates to the field of fruit and vegetable processing and storage, in particular to a fresh-keeping method for Sanhua plums, which adopts edible coating film, combined with appropriate packaging and low-temperature storage methods to preserve Sanhua plums, and obtains a good fresh-keeping effect and significantly prolongs the The storage period of Sanhua plum has been improved. Background technique [0002] Qianpai Sanhua plum is grafted and optimized from the imported Sanhua plum in Qianpai. Its fruit shape, color and taste are better than other Sanhua plums. The flesh of Qianpai Sanhua plum is deep red, the flesh is crisp and refreshing, the smell is fragrant, the fruit taste is sweet, and it is rich in nutrients. It is known as the "Lingnan Summer Fruit King" and is very popular among consumers. However, the ripening period of Sanhua plum is from late May to mid-June, which coincides with the high temperature and high humidity season...
Claims
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IPC IPC(8): A23B7/16
Inventor 海金萍关志强童汉清杨淦恒
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH