Preservation method for performing ultraviolet irradiation and pressure-reduction storage on strawberries

A fresh-keeping method and external irradiation technology, which is applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, and preservation of fruits/vegetables through radiation/electrical treatment, etc., which can solve the problems of unsatisfactory fresh-keeping effect

Active Publication Date: 2015-03-18
南京万拓生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fresh-keeping effect of these fresh-keeping methods is not ideal.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Firstly, determine the time of strawberry ultraviolet treatment.

[0009] Within 24 hours after picking strawberries, select fruits with no damage, equal maturity, and uniform size, randomly select the fruits and divide them into 3 groups, and place them in plastic fresh-keeping boxes with holes: the fruits in the first group are the control group, and the fruits in the first group are the control group. No processing, only low temperature storage. The fruits of the second group were irradiated with ultraviolet rays for 10 minutes; the fruits of the third group were irradiated with ultraviolet rays for 15 minutes. The ultraviolet light is short-wave ultraviolet light (UV-C), radiation intensity: 30000μW / cm 2 , the strawberries after ultraviolet irradiation were stored at room temperature, and then regularly sampled and analyzed. The number of sampling days was 0d and 3d. Fruits with the same maturity and size were selected for each group, and their rot index (correspon...

Embodiment 2

[0014] The above-mentioned strawberry fruits treated with ultraviolet irradiation were divided into two groups: the fruits of group 1 were the control group, which were not subjected to decompression treatment, and were directly stored at low temperature; the fruits of group 2 were subjected to decompression treatment with an absolute pressure of 0.075 MPa, and then stored at low temperature. The storage temperature is 1°C. Carry out sampling analysis after 9 days, its decay index (corresponding to good fruit rate) and fruit firmness are measured.

[0015] The fruit rot index of the two groups showed an upward trend, and the rot index of strawberries without decompression treatment was as high as 0.7, while the rot index of strawberries treated with decompression was 0.44, indicating that decompression treatment significantly inhibited the increase of rot index.

[0016] In terms of fruit hardness, the initial hardness of strawberry fruit is 1.16kg / cm 2 . After storage at 1℃...

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PUM

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Abstract

The invention discloses a preservation treatment method for performing ultraviolet irradiation and pressure-reduction storage on strawberries. The preservation method comprises the following steps of: performing short-wave ultraviolet irradiation on fresh picked strawberries for not longer than 15min at the irradiation intensity of 30,000 muW / cm<2>, then sealing the strawberries, performing pressure reduction, and storing the strawberries at low temperature of 1 DEG C, wherein the absolute pressure intensity during the pressure reduction is 0.075MPa. By the preservation treatment method, the quality of fruits can be effectively kept, and the rate of intact strawberries is guaranteed.

Description

technical field [0001] The application relates to a fresh-keeping treatment method for post-harvest fruits, especially for strawberry fresh-keeping treatment. Background technique [0002] Strawberries have high water content, and the skin has no protective effect. In addition, in the process of loading, unloading, storage and sales, strawberries are susceptible to microbial contamination and some physical damage, resulting in rot and deterioration. At present, there are many fresh-keeping methods for strawberries, such as calcium and heat pretreatment can improve the physiological effect of strawberry preservation; high-energy electron beam irradiation can effectively affect the fresh-keeping effect of strawberries; modified atmosphere packaging can effectively delay the quality decline of strawberries; phytic acid treatment It can significantly prolong the storage period of strawberries under normal temperature conditions. Yet the fresh-keeping effect of these fresh-keepi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/015A23B7/04
Inventor 王友升王贵禧李健何欣萌张成金梁丽松
Owner 南京万拓生物科技有限公司
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