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Compound freshness retaining method for pomes

A composite fresh-keeping and pear-fruit technology, which is applied in the direction of protecting fruits/vegetables by coating protective layers, preserving fruits/vegetables through radiation/electrical treatment, etc., can solve the problems that it is difficult to achieve the expected fresh-keeping period, and achieve the purpose of inhibiting fruit respiration and loss of fruit. Water, enhance freshness preservation effect, reduce the effect of coating film thickness

Inactive Publication Date: 2013-03-27
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to design a kind of can not only reduce the consumption of chitosan fresh-keeping solution, but also prolong the fresh-keeping period shell Composite fresh-keeping method of pome fruit combined with polysaccharide coating and irradiation

Method used

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  • Compound freshness retaining method for pomes

Examples

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Effect test

example 1

[0043] The pear variety is Huangguan pear, and the main material of the chitosan preservation solution is to use quaternized chitosan, with a deacetylation degree greater than 85%. Irradiation treatment dose and chitosan dosage determination: Select 27 crown pear fruits with no disease, no brown spots, uniform color and size, and divide them into 9 groups for different doses of treatment. After measurement, the relative conductivity of the 1.0kGy treatment group Compared with the control group (non-irradiated), it increased by 10%, so the amount of chitosan can be 1.0%-1.2%. In 1% acetic acid aqueous solution, add 1% chitosan, 0.35% sodium chloride, 2% Tween-80 to make fresh-keeping solution. Soak the pome fruit in the preservative solution for 1 minute, take it out, air-dry it, bag it, pack it into a box, and irradiate it with 1.0kGy. After irradiation, the pome pome fruit is stored at 20-25°C. The shelf life can be extended by 20 days. As the control group of this embodime...

example 2

[0045] The pear variety is Atago pear, and the main material of the chitosan fresh-keeping solution is to use ordinary food-grade chitosan, with a deacetylation degree greater than 85%. Irradiation treatment dose and chitosan dosage determination: Select 27 atago pear fruits with no disease, no brown spots, uniform color and size, and divide them into 9 groups for different dose treatments. After measurement, the relative conductance of the 0.9kGy treatment group The rate is 8% higher than that of the control group (non-irradiated), so the amount of chitosan can be 1.0%-1.2%. In 1% acetic acid aqueous solution, add 1.0% chitosan, 0.35% sodium chloride, 2% Tween-80 to make fresh-keeping solution. Soak the pome fruit in the preservative solution for 1 minute, take it out, air-dry it, bag it, pack it into a box, and irradiate it with 0.9kGy, and store the irradiated Atago pome fruit at 18-25°C. The shelf life can be extended by 25 days. As the control group of this embodiment, ...

example 3

[0047] The pear variety is Dangshan pear, and the main material of the chitosan preservation liquid is proposed to use carboxymethylated chitosan. Determine the dose of irradiation treatment and the amount of chitosan: select 27 Dangshan pear fruits with no disease, no brown spots, uniform color, and the same size, and divide them into 9 groups for different doses of treatment. After measurement, the relative conductivity of the 0.6kGy treatment group Compared with the control group (not irradiated), it increased by 12%, so the amount of chitosan can be 1.2-1.5%. In 1% acetic acid aqueous solution, add 1.3% chitosan, 0.35% sodium chloride, 2% Tween-80 to make fresh-keeping solution. Soak the pear fruit in the preservative solution for 1 minute, take it out, air-dry it, bag it, pack it into a box, and irradiate it with 0.6kGy. The irradiated Dangshan pear fruit is stored at 18-25°C. The shelf life can be extended by 20 days. As the control group of this embodiment, when the c...

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Abstract

The invention discloses a compound freshness retaining method for pomes. The compound freshness retaining method is characterized by comprising the following steps of: determining the optimal irradiation dose according to the conductivity, and determining the optimal chitosan using amount according to the optimal irradiation dose. After freshness retaining liquid is prepared and is used for soaking film coating treatment; then irradiation is performed according to the optimal chitosan using amount, so that germs are killed, and physiological activities such as breathing of fruits and water loss are suppressed; and therefore, the aim of obviously improving the freshness retaining effect compared with that of the single chitosan film coating is fulfilled. By the method, the pome freshness retaining effect is obviously enhanced, and the chitosan using amount is reduced; the irradiation cost is lowered; and the environment is not polluted.

Description

technical field [0001] The invention relates to a fruit fresh-keeping technology, in particular to a fresh-keeping method for pears and fruits with high water content, in particular to a composite fresh-keeping method for pears and fruits by combining chitosan fresh-keeping liquid coating and irradiation. Background technique [0002] Pear is one of the important fruits in our country. Due to the high water content, the transpiration of water through the evacuated epidermal cells after harvest is strong, and it is prone to rot during storage. Except for a small amount of pears that are sold immediately after picking, most of the pears are stored in cold storage. When it needs to be sold, it will be shipped from the cold storage. It takes about 1-2 weeks for the fruit to be delivered from the warehouse to the customer. At this time, the temperature, humidity, and atmospheric conditions of the external environment are all in a natural state, which is difficult to control. ...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/015
Inventor 赵永富郁志芳常有宏郭锡凯李淑荣汪昌保
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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