Blueberry preservation method

A fresh-keeping method, blueberry technology, is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., which can solve problems such as damage and material damage, and achieve the effect of simple fresh-keeping methods, good texture and good quality

Inactive Publication Date: 2015-04-01
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And high-dose radiation will cause damage to the material itself, the greater the dose, the more serious the damage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Select good fruits with the same size, no corruption, mildew, and 80% ripeness, remove the soil and impurities on the surface of the bacteria, and immediately pre-cool to 0°C;

[0037] (2) Weigh the blueberries, mark them, and immerse them in the compound preservation solution of lysozyme and salt, wherein the lysozyme content is 0.01% (W / V), the salt content is 1% (W / V), and the immersion time is 2 minutes ;

[0038] (3) Pack the pretreated blueberries into perforated packaging boxes made of low-barrier materials. The number of holes in the packaging box is 10 per box, and the diameter of each hole is 0.2mm;

[0039] (4) The packaged blueberries are sterilized by 10MeV electron beam irradiation, and the irradiation dose is 0.1kGy;

[0040] (5) Store the treated fresh blueberries in a cold storage with a temperature of 0° C. and a relative humidity of 95%, and conduct regular sampling inspections. The shelf life has reached 45 days.

Embodiment 2

[0042] (1) Select good fruits with the same size, no corruption, mildew, and 80% ripeness, remove the soil and impurities on the surface of the bacteria, and immediately pre-cool to 4°C;

[0043] (2) Weigh the blueberries, mark them, and immerse them in the compound preservation solution of lysozyme and salt, wherein the lysozyme content is 0.1% (W / V), the salt content is 2% (W / V), and the immersion time is 8 minutes ;

[0044] (3) Pack the pretreated blueberries into perforated packaging boxes made of low-barrier materials. The number of holes in the packaging box is 15 per box, and the diameter of each hole is 0.6mm;

[0045] (4) The packaged blueberries are sterilized by 10MeV electron beam irradiation, and the irradiation dose is 1.4kGy;

[0046] (5) Store the treated fresh blueberries in a cold storage with a temperature of 4° C. and a relative humidity of 75%, and conduct regular random inspections. The shelf life has reached 50 days.

Embodiment 3

[0048] (1) Select good fruits with the same size, no corruption, mildew, and eight mature, remove the soil and impurities on the surface of the bacteria, and immediately pre-cool to 2°C;

[0049](2) Weigh the blueberries, mark them, and immerse them in the compound preservation solution of lysozyme and salt, wherein the lysozyme content is 0.05% (W / V), the salt content is 1.3% (W / V), and the immersion time is 6 minutes ;

[0050] (3) Pack the pretreated blueberries into perforated packaging boxes made of low-barrier materials. The number of holes in the packaging box is 20 per box, and the diameter of each hole is 0.4mm;

[0051] (4) The packaged blueberries are sterilized by γ-ray irradiation, and the irradiation dose is 0.8kGy;

[0052] (5) Store the treated fresh blueberries in a cold storage with a temperature of 0° C. and a relative humidity of 85%, and conduct regular sampling inspections. The shelf life has reached 48 days.

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PUM

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Abstract

The invention discloses a blueberry preservation method, and belongs to the technical field of agriculture product storage and preservation. The technical scheme comprises the following steps: picking 80% matured blueberries, subjecting the blueberries to a pre-cooling treatment, then soaking the blueberries in a preservation solution which is prepared by compounding lysozyme and salt, then packing the blueberries with preservation boxes, then irradiating the boxes with gamma rays or electron beams so as to carry out a sterilization treatment, and finally storing the boxes at a low temperature until the blueberries are moved out of the refrigeration house and sold on the market. The preservation method has a low rotting rate of blueberry, can well preserve the original texture, color, nutrients and flavor of blueberry, prominently improves the blueberry quality, increases the economic profits, and achieves long-time preservation of blueberry; furthermore, the lysozyme used in the method is a natural enzyme, is safe and green, meets the safety requirements of food, and has a high reliability and low cost.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a method for preservation of blueberries. Background technique [0002] Blueberry belongs to Rhododendronaceae Vaccinium, also known as Vaccinium. It is a perennial deciduous or evergreen shrub with berries as fruit. The average weight of blueberry fruit is 0.5-2.5g, and the edible rate is 100%. It is sweet and sour, and has a refreshing and pleasant aroma. It is a good product for fresh food. Blueberry fruit is rich in vitamin E, vitamin A, vitamin B, superoxide dismutase (SOD), anthocyanins, dietary fiber and rich in K, Fe, Zn, Ca and other mineral elements. It also has the functions of preventing brain nerve aging, strengthening, anti-cancer, softening blood vessels, and enhancing human body immunity. It is one of the five human health foods listed by the International Food and Agriculture Organization, and is known as the "King of B...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/155
Inventor 王志东王晓拓常剑王丽芳宋姝婧
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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