Preservation and freshness method for bananas

A technology for preservation and preservation of bananas, which is applied in the directions of preservation of fruits and vegetables, food preservation, food science, etc., can solve problems such as cold damage, and achieve the effect of simple operation and good application prospects.

Inactive Publication Date: 2013-11-20
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is generally believed that the ripening and softening of banana fruit and the chlorosis of the peel are almost a coupled process, but when expo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1:

[0029] The antistaling agent in this example is prepared per liter as follows: Dissolve 10 mg of N-(2-chloro-4-pyridine)-nitrogen-phenylurea (CPPU) in 20 ml of absolute ethanol, add an appropriate amount of water, and then Then add 10mg of gibberellin, and dilute to 1000ml with water to obtain the preservative.

[0030] Choose to harvest seven to eight mature bananas on a sunny day. Each combed banana is divided into individual fingers. Choose the bananas with no disease, insect pests and mechanical damage. Cut the flat fingers, wash and dry (25℃, drying time is about 0.5 ~1 hour); soak the dried banana with the above-mentioned preservative, soak for 10 minutes; place it in the room to dry (25℃, the drying time is about 0.5-1 hour), and then use a polyethylene plastic film bag (0.03mm) Pack and store at room temperature at 25℃ and relative humidity of 70-90%. After 90 days, the good fruit rate of banana fruits was over 95%, and the fruit quality remained basic...

Example Embodiment

[0031] Example 2

[0032] The preservative in this example is prepared per liter as follows: Dissolve 5 mg of N-(2-chloro-4-pyridine)-nitrogen-phenylurea (CPPU) in 20 ml of absolute ethanol, add an appropriate amount of water, and then Then add 10mg of gibberellin, and dilute to 1000ml with water to obtain the preservative.

[0033] Choose to harvest seven to eight mature bananas on a sunny day. Each combed banana is divided into individual fingers. Choose the bananas with no disease, insect pests and mechanical damage. Cut the flat fingers, wash and dry (25℃, drying time is about 0.5 ~1 hour); soak dried bananas with the above-mentioned preservative, after soaking for 5 minutes; dry indoors (25℃, drying time is about 0.5-1 hour), and then use polyethylene plastic film bag (0.03mm) Pack and store at room temperature at 25℃ and relative humidity of 70-90%. After 90 days, the good fruit rate of banana fruits was over 95%, and the fruit quality remained basically unchanged.

Example Embodiment

[0034] Example 3

[0035] The antistaling agent in this example is prepared per liter as follows: Dissolve 20 mg of N-(2-chloro-4-pyridine)-nitrogen-phenylurea (CPPU) in 20 ml of absolute ethanol, add an appropriate amount of water, and then Then add 100mg of gibberellin, and dilute to 1000ml with water to obtain the preservative.

[0036] Choose to harvest seven to eight mature bananas on a sunny day. Each combed banana is divided into individual fingers. Choose the bananas with no disease, insect pests and mechanical damage. Cut the flat fingers, wash and dry (25℃, drying time is about 0.5 ~1 hour); soak dried bananas with the above-mentioned preservative, after soaking for 15 minutes; dry indoors (25℃, drying time is about 0.5-1 hour), and then use polyethylene plastic film bag (0.03mm) Pack and store at room temperature at 25℃ and relative humidity of 70-90%. After 90 days, the good fruit rate of banana fruits was over 95%, and the fruit quality remained basically unchanged. ...

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Abstract

The invention discloses a preservation and freshness method for bananas, comprising the steps of: a, harvesting bananas with ripeness of 70-80%, separating the bananas individually, selecting bananas with uniform size, no plant disease and insect pests and mechanical injury, cutting the banana heads neatly, cleaning and airing; and b, soaking the aired bananas in the step a in a preservative for 5-15 minutes, then airing, and packing and storing, wherein per liter of the preservative comprises 5-20mg of N-(2-chloro-4-pyridyl)-N-phenylurea (CPPU) and 10-100mg of gibberellin (GA3). The bananas treated by the method disclosed by the invention can be stored for 90days at the temperature of 25 DEG C, the healthy fruit rate is over 95%, and the fruit quality and flavor can be well kept, so bananas treated by compounding a proper amount of CPPU and GA3 have a good color and luster change control effect, thus a certain technical support is provided for the application of the compounded CPPU and GA3 in pretreatment and posttreatment of fruits and vegetables, particularly in storage after harvesting, keeping freshness and prolonging the shelf life of dark green fruits and vegetables to achieve a fresh-keeping effect.

Description

Technical field: [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, and in particular relates to a method for storing and keeping fresh of bananas. Background technique: [0002] Banana (Musa spp., AAA group, cv. 'Brazil') is a characteristic fruit native to southeast Asia, rich in tropics and subtropics, and one of the four major fruits in the world (citrus, banana, grape, apple). Bananas are rich in carbohydrates, proteins, minerals, vitamins and other nutrients. In recent years, studies have found that bananas also contain physiologically active substances such as Noradrenaline, Serotonin, and Dopamine. Healthy food that lowers blood pressure, etc. Banana is a leap-type fruit, which shows obvious color change characteristics from green to golden yellow during the ripening process, and with the intensification of maturity, small brown spots are prone to occur on the surface of the peel, and finally the fruit and the peel will rot togethe...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/00
Inventor 蒋跃明黄华张丹丹段学武屈红霞
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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