Modified atmosphere freshness-retaining method for strawberry

A modified atmosphere preservation and strawberry technology, which is applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., to achieve the effects of good heat sealing, control of bacterial reproduction, and good commodity value

Inactive Publication Date: 2012-11-28
SUZHOU YAHE PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although refrigeration can delay the adverse changes of the fruit, after the strawberry is taken out of the cold storage, its spoilage speed is faster than that of the unrefrigerated

Method used

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  • Modified atmosphere freshness-retaining method for strawberry
  • Modified atmosphere freshness-retaining method for strawberry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Such as figure 1 Shown is a modified atmosphere fresh-keeping method for strawberries. Freshly picked strawberries are pre-cooled and placed in a packaging container, and a mixed gas of oxygen, carbon dioxide and nitrogen is introduced into the packaging container, so that the packaging The concentration of nitrogen in the container is 85-95%, the concentration of oxygen is 1-8%, and the concentration of carbon dioxide is 1-6%. Put the packaged strawberries into a refrigerator at 0-2°C for refrigeration.

[0022] The freshly picked strawberries are strawberries with an eighth degree of maturity.

[0023] When the strawberries are pre-cooled, the temperature of the pre-cooling store is 0-2°C, and the pre-cooling time is greater than or equal to 24 hours.

[0024] When the strawberries are precooled, an air sterilization system is configured in the precooler, and ozone is used for sterilization.

[0025] The packaging container is a packaging bag. The packaging contain...

Embodiment 2

[0027] Embodiment two: a kind of modified atmosphere fresh-keeping method of strawberry,

[0028] Such as figure 1 shown, including the following steps:

[0029] 1. Picking: When picking, choose strawberries that are about 80% ripe.

[0030] 2. Sorting: Screening and removal of damaged and rotten strawberries to prevent mutual influence.

[0031] 3. Pre-cooling: Pre-cooling in time after picking, the temperature of the pre-cooling room is 0-2°C, and the pre-cooling time is more than 24 hours. While preventing cold damage, ensure that the central temperature of strawberries meets the requirements; the temperature of pre-cooling and packaging, Humidity should be maintained to prevent condensation.

[0032] 4. Sterilization: The pre-cooler is equipped with an air sterilization system, and a certain concentration of ozone is used for sterilization.

[0033] 5. Modified atmosphere packaging: Pre-cooled and sterilized strawberries are packaged in modified atmosphere packaging. T...

Embodiment 3

[0035] Embodiment three: a kind of modified atmosphere fresh-keeping method of strawberry,

[0036] Such as figure 2 shown, including the following steps:

[0037] 1. Picking: When picking, choose strawberries that are about 80% ripe.

[0038] 2. Sorting: Screening and removal of damaged and rotten strawberries to prevent mutual influence.

[0039] 3. Pre-cooling: Pre-cooling in time after picking, the temperature of the pre-cooling room is 0-2°C, and the pre-cooling time is more than 24 hours. While preventing cold damage, ensure that the central temperature of strawberries meets the requirements; the temperature of pre-cooling and packaging, Humidity should be maintained to prevent condensation.

[0040] 4. Rinse: Rinse the strawberries with sterile purified water.

[0041] 5. Sterilization: The pre-cooler is equipped with an air sterilization system, and a certain concentration of ozone is used for sterilization.

[0042] 6. Drain: Spread the sterilized strawberries o...

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PUM

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Abstract

The invention discloses a modified atmosphere freshness-retaining method for strawberry. Freshly picked strawberry is pre-cooled and put in a packaging container and the mixed gas of oxygen, carbon dioxide and nitrogen is introduced into the packaging container to lead the nitrogen concentration to be 85-95%, the oxygen concentration to be 1-8% and the carbon dioxide concentration to be 1-6%. The packaged strawberry is put in a refrigerator for cold storage at the temperature of 0-2 DEG C. The method leads the strawberry which is liable to oxidation stain to keep fresh and unchanged color and taste within 25 days, thus the product quality is ensured.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and relates to a modified atmosphere preservation method for strawberries. Background technique [0002] Strawberry is a berry with high water content, strong breathing, fast water loss, and easy to be infected with germs. In addition, strawberries are relatively concentrated in the market period. During the peak harvest period of open field production, the temperature is high, and they are extremely vulnerable to mechanical damage and microbial infection during harvesting, transportation, storage and sales, resulting in rot and spoilage, and their freshness period is short. In general, ripe strawberries begin to change color and taste after being placed at room temperature for 1 to 2 days, and lose their commodity value. In the prior art, most of them are refrigerated, and they can be stored for about 7 days at a low temperature of 0°C and a relative humidity of 90% to 95%. Although ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/148
Inventor 吴亚东
Owner SUZHOU YAHE PRESERVATION TECH
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