Fresh-keeping method for prolonging preservation duration of strawberries

Abstract

The invention belongs to the field of food preservation, and particularly relates to a fresh-keeping method for prolonging preservation duration of strawberries. The method comprises the following steps: selecting materials, preparing strawberry extracts, preparing a mixed chitosan solution, preparing fresh-keeping liquid, and soaking and air drying strawberries. The main components of the fresh-keeping liquid are supernate extracted from the strawberries and chitosan, raw materials of the supernate and the chitosan can be obtained conveniently, and particularly the supernate of the strawberries can be directly extracted from the bought strawberries, and is not required to be separately bought. According to the method, bacillus subtilis is added into the fresh-keeping liquid, so that growth and reproduction of mycete and botrytis cinerea can be effectively inhibited. Active substances, such as subtilin and gramicidin are produced during the growth of bacillus subtilis cells, and have obvious inhibition effects on the mycete and botrytis cinerea; in addition, the bacillus subtilis quickly consumes oxygen in the environment, and produces organic acids, such as lactic acid, so that the PH value of the environment is reduced, the growth of the mycete and botrytis cinerea is indirectly inhibited, and the storage duration is greatly prolonged.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a preservation method for extending the storage period of strawberries. Background technique [0002] Strawberries are rich in nutrients and rich in various active ingredients. Every 100 grams of fresh pulp contains 60 mg of vitamin C, which is higher than that of apples and grapes. Strawberry is a berry with high water content, strong respiration, rapid water loss, and easy to be infected with germs. In addition, strawberries are concentrated in the market, and the temperature is high at the peak of harvesting in open field production. They are extremely vulnerable to mechanical damage during harvesting, transportation, storage and sales. And suffer from microbial infection and cause rot and deterioration, and the fresh-keeping period is short. In general, mature strawberries begin to change color and taste after 1-2 days at room temperature, and lose their commerci...

AI Technical Summary

Problems solved by technology

These methods have made some progress in the preservation effect, but there are also some deficiencies. The modified atmosphere preservation requires more expensive equipment or cost, and the quick-freezing and refrigeration preservation reduce the taste and quality of strawberries. The extraction and purification of natural preservatives The operation is cumbersome, the cost is high, and the chemical technology is not environmentally friendly enough to keep fresh

In addition, there are some methods that use tea polyphenols extracted from tea leaves as an oxygen scavenger to prepare fresh-keeping liquid, but this method introduces new substances tea polyphenols in strawberries, which have a bitter taste and affect the taste of strawberries too much. Too little can not effectively play a fresh-keeping role

And use this method must buy enough tealeaves, bring inconvenience to use