Phase temperature controlled-atmosphere fresh-keeping method for grapes

A modified atmosphere preservation and grape technology, which is applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problems of easy drying and perishability, and achieve the purpose of extending the freshness period and reducing the nutritional content Destruction, quality-enhancing effects

Inactive Publication Date: 2012-12-19
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for prolonging the fresh-keeping time of grapes that overcomes t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a. Choose grapes that are fully ripe, bright red in color, free from pests and mechanical damage, and contain fruit powder. Pick in the morning or evening when the weather is sunny and the temperature is low. Put the ears flat in a carton with a fresh-keeping bag inside. , foam box or plastic box, and quickly transported to the cold storage on the same day, level the box full of grapes, and handle it gently to reduce shaking. Long-distance transportation is packed in foam boxes to minimize the delay on the road. Reduce temperature fluctuations.

[0026] b. Place the grapes in boxes in a single layer, open the mouth of the fresh-keeping bag, and adopt segmented pre-cooling. The pre-cooling temperature for the first 12 hours is set to -1.5°C, and the pre-cooling temperature is adjusted to -0.5°C for the next 12 hours;

[0027] c. When the temperature of the center of the grapes drops to 0.2°C, the grapes are stored at 0°C until further processing;

[0028] d. Put the gra...

Embodiment 2

[0035] a. Choose grapes that are fully ripe, bright red in color, free from insect pests and mechanical damage, and contain fruit powder. Pick in the morning or evening when the weather is sunny and the temperature is low. Put the ears flat in a carton with a fresh-keeping bag inside. , foam box or plastic box, quickly transported to the cold storage on the same day, level the box full of grapes, and handle it with care to reduce shaking. temperature fluctuations;

[0036] b. Place the boxed grapes in a single layer, open the mouth of the fresh-keeping bag, and adopt segmented pre-cooling. The pre-cooling temperature for the first 12 hours is set to -2.0°C, and the pre-cooling temperature is adjusted to -1.0°C for the next 12 hours;

[0037] c. When the temperature of the center of the grapes drops to 0°C, the grapes are put into storage, the grapes are stamped in fonts, and the surface is covered with insulation materials such as quilts, and stored at -0.5°C for further proce...

Embodiment 3

[0045] a. Choose grapes with fully ripe fruit, bright red color, no pests and mechanical damage, and fruit powder. Pick in the morning or evening when the weather is sunny and the temperature is low. Put the ears flat in a carton with a fresh-keeping bag inside. In a foam box or a plastic box, quickly transport to the cold storage on the same day, level the box full of grapes, and handle it with care to reduce shaking. Long-distance transportation is packed in a foam box to shorten the delay time on the road as much as possible to reduce the temperature. fluctuation.

[0046] b. Place the boxed grapes in a single layer, open the mouth of the fresh-keeping bag, and adopt segmental pre-cooling. The pre-cooling temperature for the first 12 hours is set to -1.0°C, and the pre-cooling temperature is adjusted to -1.5°C for the next 12 hours;

[0047] c. When the temperature of the center of the grapes drops to 0.1°C, the grapes are put into storage, the grapes are stamped in font si...

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Abstract

The invention discloses a phase temperature controlled-atmosphere fresh-keeping method for grapes; the method comprises the following steps: a, laying grape clusters in each case frame which is attached with a fresh-keeping bag, and sealing the bags; b, transporting the case frames to a refrigerator, laying in a single-layer form, opening the fresh-keeping bags, pre-refrigerating for 24h; d, tying the openings of the fresh-keeping bags, setting the storage temperature to be (-1.0) DEG C to (-0.1) DEG C; e, conducting primary SO2 gas fumigation treatment; f, conducting SO2 removing treatment; g, conducting controlled-atmosphere storage on the grapes; h, conducting the fumigation treatment on the grapes of the step g every other 15-21 days by using SO2 with volume concentration of 0.1% to 0.3%, performing the fumigation for 20min each time, reducing the amount of the SO2 within 15-20min after the fumigation treatment till the residual amount is 5-10ppm; and i, repeating the steps from g to h until delivery. The method uses the combination of controlled-atmosphere and SO2 fumigation, solves the mildew and rot problems of the grapes by using the minimal amount of SO2, thereby enhancing the quality of the grapes and prolonging the fresh-keeping period.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products, in particular to a SO 2 A low-residue, low-injury grape phase-temperature-modified-atmosphere preservation method. Background technique [0002] Red globe grape (Red globe grape), also known as red grape and late red, is a late-maturing variety. Almost all of its advantages are the difficulties of grape storage and preservation. [0003] Red grape is a typical fresh food variety, which is not suitable for large-scale processing. Therefore, it has become an urgent task to develop the storage and preservation of red grape grapes. However, the storage and preservation technology of red grapes has not been fully resolved. SO is widely used at home and abroad 2 Fumigation treatment is used for prevention and control. Even if the grapes without preservative treatment are stored at 0°C, they will be infected by fungi and rot within a few weeks. At present, there is no ...

Claims

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Application Information

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IPC IPC(8): A23B7/152A23B7/04
Inventor 邵重晓冯悦悦李喜宏刘海东刘璐
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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