Preserving method of bananas

A fresh-keeping method and technology for bananas, which are applied in the fields of fruit and vegetable preservation, food preservation, heating and preservation of fruits/vegetables, etc., can solve problems such as poor fresh-keeping effect, and achieve the effect of prolonging the fresh-keeping period, improving corrosion resistance, and good taste

Inactive Publication Date: 2013-04-03
高鑫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing banana fresh-keeping methods are relatively simple, not specif

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Select banana fruits with bright green fruit color, no pests and diseases, 20% mechanical damage, and 8 maturity, and wash them in hot water;

[0019] (2) Soak the washed bananas in a preservative solution for 5 minutes. The preservative solution is 2 parts of thiophanate and 20 parts of Eucalyptus eucalyptus solution, and 5 parts of umami are added to the 22 parts of the preservative solution agent. The preparation method of the Eucalyptus eucalyptus solution is as follows: 50 g of Eucalyptus eucalyptus branches and leaves are boiled in 3000 ml of water on medium heat for 1 hour, and can be used after cooling. The preparation method of the umami solution is as follows: each 50 g of cloves and cassia bark is boiled in 800 ml of water for 1 hour over medium heat.

[0020] (3) After drying, seal it with a fresh-keeping bag and store it at 10°C for 32 days.

Embodiment 2

[0022] (1) Select banana fruits with bright green fruit color, no pests and diseases, 15% mechanical damage, and 8 maturity, and wash them in hot water;

[0023] (2) Soak the washed bananas in a preservative solution for 7 minutes. The preservative solution is 3 parts of thiophanate and 35 parts of Eucalyptus eucalyptus solution, and add 10 parts of umami agent. The preparation method of the Eucalyptus eucalyptus solution is as follows: 50 g of Eucalyptus eucalyptus branches and leaves are boiled in 4000 ml of water on medium heat for 2 hours, and can be used after cooling. The preparation method of the umami solution is as follows: each 50 g of cloves and cassia bark is boiled in 900 ml of water for 2 hours over medium heat.

[0024] (3) After drying, seal it with a fresh-keeping bag and store it at 13°C for 45 days.

Embodiment 3

[0026] 1) Select banana fruits with bright green fruit color, no pests and diseases, 22% mechanical damage, and a maturity of 9, and wash them in hot water;

[0027] (2) Soak the washed bananas in a preservative solution for 10 minutes. The preservative solution is 5 parts of thiophanate and 50 parts of Eucalyptus eucalyptus solution, and add 15 parts of umami agent. The preparation method of the Eucalyptus eucalyptus solution is as follows: 50 g of Eucalyptus eucalyptus branches and leaves are boiled in 5000 ml of water on medium heat for 3 hours, and can be used after cooling. The preparation method of the umami solution is as follows: each 50 g of cloves and cassia bark is boiled in 1000 ml of water for 3 hours over medium heat.

[0028] (3) After drying, seal it with a fresh-keeping bag and store it at 15°C for 35 days.

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Abstract

The invention discloses a preserving method of bananas. The method comprises the steps of (1) selecting banana fruit which is fresh and green in fruit color and free from diseases and pests, wherein the mechanically damaged fruit does not exceed 30%, and the maturity is 8-9; and placing the fruit in hot water to clean; (2) placing the cleaned bananas in a preservative liquid and soaking for 5-10min, wherein the preservative liquid comprises 2-5 parts of thiophanate and 20-50 parts of encalyptus robusta liquid; and (3) after drying, packaging and sealing with a preservative bag, and placing in an environment at 10-15 DEG C and storing. The preservative liquid provided by the invention is a mixed liquid of thiophanate and the encalyptus robusta liquid, so that not only is bacteria on the banana eliminated, but also the corrosion resistance of the bananas is improved, and the preservative period of the bananas is prolonged.

Description

technical field [0001] The invention relates to a fresh-keeping technology for fruits, in particular to a fresh-keeping method for bananas. Background technique [0002] Banana is a catapult fruit, and bananas harvested in midsummer, high temperature and high humidity are prone to yellowing, ripening and even corruption. In order to keep bananas for a long time after harvest without losing economic value, it is of great significance to conduct research on banana preservation. At present, the fresh-keeping methods of bananas at home and abroad include low-temperature refrigeration, anti-corrosion by chemical agents, air-conditioning and radiation preservation, etc. Among them, the anti-corrosion and fresh-keeping technology by chemical agents is relatively simple and low in cost. To increase the freshness of bananas, first understand the main diseases of bananas after harvest, including anthracnose (Gloeosprium musae), which is most serious during the yellow ripening period o...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/154A23B7/04
Inventor 高鑫
Owner 高鑫
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