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A kind of preservation method of strawberry

A strawberry and antistaling agent technology, which is applied in the fields of fruit and vegetable preservation, food preservation, and preservation of fruits/vegetables through freezing/refrigeration, etc. It can solve the problems of thin water content of the peel, vulnerability to mechanical damage, infection of germs, loss of commodity value, etc. , to achieve the effect of simple operation and good application prospects

Active Publication Date: 2015-09-02
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

However, the strawberry peel is thin and has a large water content. It is a non-respiratory climacteric fruit with a very short postharvest life. Due to the high temperature and rain in the harvest season, the postharvest fruit has a large water content, a strong metabolism, and is sensitive to fungi. Mechanical damage and infiltration of germs lead to rot and loss of commodity value. It can only be stored for 1-2 days at room temperature. How to prolong the storage and preservation time of strawberries, maintain the nutritional content to the maximum extent, and reduce the rot rate has become the key to the production and sales of strawberries. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Harvest eight to nine mature strawberries, and select strawberries with uniform size, no pests and mechanical damage; put the strawberries into a larger plastic net and soak in preservative for 15 minutes, gently lift the plastic net, drain the water, and let it dry Drying, generally at 25°C, the drying time is 1-2 hours; put the dried strawberries into a carton (40×25×50cm) with a concentration of 0.1μL / L 1-MCP and seal it for 12 hours, then take out the 1-MCP , close the packing box, store at 4°C, 70-90% relative humidity. After 52 days of storage, the fruit began to grow mold.

[0029] The antistaling agent is prepared by the following method: adding an appropriate amount of water to dissolve 2 mg of natamycin, then adding 1 g of calcium chloride and 0.1 g of citric acid, and distilling the volume to 1000 ml with water to obtain the antistaling agent.

Embodiment 2

[0031] Harvest eight to nine mature strawberries, and select strawberries with uniform size, no pests and mechanical damage; put the strawberries into a larger plastic net and soak in preservative for 5 minutes, gently lift the plastic net, drain the water, and let it dry Drying, generally at 25°C, the drying time is 1-2 hours; put the dried strawberries into a carton (40×25×50cm) with a concentration of 1 μL / L 1-MCP and seal it for 12 hours, then take out 1-MCP, Close the packing box and store at 4°C, 70-90% relative humidity. After 90 days of storage, the fruit began to grow mold.

[0032] The antistaling agent is prepared by the following method: adding an appropriate amount of water to dissolve 40 mg of natamycin, then adding 100 g of calcium chloride and 10 g of citric acid, and distilling the volume to 1000 ml with water to obtain the antistaling agent.

Embodiment 3

[0034] Harvest eight to nine mature strawberries, and select strawberries with uniform size, no pests and mechanical damage; put the strawberries into a larger plastic net and soak in preservative for 15 minutes, gently lift the plastic net, drain the water, and let it dry Drying, generally at 25°C, the drying time is 1-2 hours; put the dried strawberries into a carton (40×25×50cm) with a concentration of 0.1μL / L 1-MCP and seal it for 6 hours, then take out the 1-MCP , close the packing box, store at 4°C, 70-90% relative humidity. After 52 days of storage, the fruit began to grow mold.

[0035] The antistaling agent is prepared by the following method: adding an appropriate amount of water to dissolve 2 mg of natamycin, then adding 1 g of calcium chloride and 0.1 g of citric acid, and distilling the volume to 1000 ml with water to obtain the antistaling agent.

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PUM

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Abstract

The invention discloses a storage and preservation method of strawberries. The storage and preservation method comprises the following steps of harvesting the strawberries which are 80-90% ripe and selecting the strawberries which are uniform in size and free from plant diseases, insect pests, and mechanical damage; soaking the selected strawberries in a preservative for 5-15min, taking the strawberries out, draining the strawberries off, and air-drying the strawberries, wherein each liter of a preservative comprises 2-40mg of natamycin, 1-100g of calcium chloride, 0.1-10g of citric acid, and the balance of water; and placing the air-dried strawberries in a space at the 1-MCP concentration of 0.1-1 mu L / L for 6-18h, and storing the treated strawberries at low temperature. According to the preservation method disclosed by the invention, the strawberries are firstly sterilized by using the natamyci and the citric acid, then the hardness of the strawberries is improved by using the calcium chloride, the generation of ethylene by the strawberries is reduced by using 1-MCP to slow aging, the four types of preservatives simultaneously act to preserve the strawberries, mutually and sequentially cooperate with each other, and act together to achieve the synergetic effect, not only are the strawberries efficiently preserved, but also the softening of the strawberries can be effectively delayed, the shelf life of the strawberries is greatly prolonged, the aging of the harvested strawberries can be effectively controlled, the quality of the strawberries is kept, and the preservation effect can be achieved.

Description

Technical field: [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, and in particular relates to a storage and fresh-keeping method of strawberries. Background technique: [0002] Strawberry belongs to Rosaceae and is an evergreen herbaceous plant for many years. Strawberry fruit is bright in color, unique in flavor and rich in nutrition. It has the medicinal effect of purging, and has certain effects in antibacterial, anti-tumor and anti-HIV viruses. However, the strawberry peel is thin and has a large water content. It is a non-climacteric fruit with a very short postharvest life span. Due to the high temperature and rainy season during the harvesting season, the postharvest fruit has a large water content, strong metabolism, and is sensitive to fungi. Mechanical damage and infiltration of germs lead to rot and loss of commodity value. It can only be stored for 1-2 days at room temperature. How to prolong the storage and preservation time...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/158A23B7/154A23B7/04
Inventor 张丹丹蒋跃明段学武李月标黄梓辉
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI