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Method for storing and preserving raspberry by combining ice temperature and modified atmosphere storage

A self-adjusting atmosphere, storage and preservation technology, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc., can solve the problems of raspberry perishable deterioration, high respiration rate, and restricting the development of raspberry industry, etc. , to achieve the effect of maintaining sensory and physical and chemical quality, prolonging storage period, good sensory quality and physical and chemical quality

Inactive Publication Date: 2014-04-09
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet because the pericarp of raspberry is very thin, and tissue is tender, is very susceptible to mechanical damage and microbial infiltration during storage and transportation, and its respiration rate is high in addition, therefore, raspberry is very easy to spoilage, and the shelf life after harvesting is generally only For 1-3 days, limiting the development of the raspberry industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Pick eight-ripe raspberries and spread the fruits on a bamboo mat with good air permeability, with a thickness of about 3-5cm, so as to dissipate the heat in the field in time; pick out the fruits with mechanical damage, pests, rot and defects; Then, put the raspberries in the cold storage in time (within 12 hours) for pre-cooling treatment, the temperature of the pre-cooling storage is controlled at 2°C±0.5°C, and the pre-cooling is for 16 hours.

[0025] (2) Put the raspberries treated in step (1) into a plastic box, and put the plastic box into a PE fresh-keeping bag with a thickness of 0.03mm and a packaging capacity of 35cm×25cm. Put 750g of raspberries in each bag, and then tie it tightly to keep fresh bag mouth; put the fresh-keeping bag containing raspberries into a plastic basket, and carry out cold adaptation training in a cold storage at 0°C ± 0.5°C for 16 hours, then put the plastic basket neatly into the shelf of the ice temperature storage, and Store i...

Embodiment 2

[0027] (1) Pick eight-ripe raspberries, spread the fruit on a bamboo mat with good air permeability, with a thickness of about 3-5cm, so as to dissipate the heat in the field in time; pick out the fruits with mechanical damage, pests, rot and defects; Then, put the raspberries in the cold storage in time (within 12 hours) for pre-cooling treatment, the temperature of the pre-cooling storage is controlled at 2°C±0.5°C, and the pre-cooling is for 16 hours.

[0028] (2) Put the raspberries treated in step (1) into a plastic box, and put the plastic box into a PE fresh-keeping bag with a thickness of 0.04mm and a packaging capacity of 35cm×25cm. Put 500g of raspberries in each bag, and then tie it tightly to keep fresh bag mouth; put the fresh-keeping bag containing raspberries into a plastic basket, and carry out cold adaptation training in a cold storage at 0°C ± 0.5°C for 16 hours, then put the plastic basket neatly into the shelf of the ice temperature storage, and Store in ic...

Embodiment 3

[0030] (1) Pick eight-ripe raspberries, spread the fruit on a bamboo mat with good air permeability, with a thickness of about 3-5cm, so as to dissipate the heat in the field in time; pick out the fruits with mechanical damage, pests, rot and defects; Then, put the raspberries in the cold storage in time (within 12 hours) for pre-cooling treatment, the temperature of the pre-cooling storage is controlled at 2°C±0.5°C, and the pre-cooling is for 16 hours.

[0031] (2) Put the raspberries treated in step (1) into a plastic box, and put the plastic box into a PE fresh-keeping bag with a thickness of 0.05mm and a packaging capacity of 35cm×25cm. Put 500g of raspberries in each bag, and then tie it tightly to keep fresh pocket. Put the fresh-keeping bags containing raspberries into plastic baskets, and carry out cold adaptation training in a cold storage at 0°C±0.5°C for 16 hours. Store on ice at 0.5°C. The preservation period of stored raspberry fruit is 38 days, and the good fr...

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Abstract

The invention discloses a method for storing and preserving raspberry by combining ice temperature and modified atmosphere storage, and provides a method for storing and preserving raspberry capable of improving the storage quality of raspberry and prolonging the raspberry preservation time. The method comprises the following steps of: picking 80%-ripe raspberry, releasing field heat, and removing the fruits with mechanical damage, pest and disease damage, rot and defectiveness; putting the raspberry into a refrigerator within 12 hours and performing pre-cooling treatment, wherein the temperature of the pre-cooling storehouse is controlled at 2+ / -0.5 DEG C; putting the pre-cooled raspberry into a hard container and putting into a 0.03-0.05mm thick PE (poly ethylene) preserving bag and tightening the opening of the preserving bag immediately; performing cold adaptation acclimation on the preserving bag with raspberry for 16 hours; and performing ice temperature storage at (-0.7)+ / -0.5 DEG C. The method for storing and preserving raspberry disclosed by the invention is used for preserving raspberry by organically combining two technologies including ice temperature storage and modified atmosphere, the preservation time can reach 38 days, the healthy fruit rate reaches 89.6%, and the sensory quality and physicochemical quality of raspberry are good.

Description

technical field [0001] The invention relates to the field of fresh-keeping technology, in particular to a method for storing fresh-keeping raspberries in combination with ice temperature and spontaneous controlled atmosphere. Background technique [0002] Raspberry is a plant of the genus Rubus in the family Rosaceae. Its fruit is a berry with a unique flavor, rich in minerals and vitamins, and rich in functional substances such as SOD, ellagic acid, and anthocyanins. It has high edible value and health benefits. [0003] Yet because the pericarp of raspberry is very thin, and tissue is tender, is very susceptible to mechanical damage and microbial infiltration during storage and transportation, and its respiration rate is high in addition, therefore, raspberry is very easy to spoilage, and the shelf life after harvesting is generally only For 1-3 days, the development of the raspberry industry is limited. Contents of the invention [0004] The purpose of the invention i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04A23B7/144
Inventor 鲁晓翔白丽娟
Owner TIANJIN UNIV OF COMMERCE
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