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A kind of coating preservative for cherry tomato and preservation method thereof

A coating film preservative and fresh-keeping method technology, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, fresh-keeping of fruits and vegetables, food preservation, etc., to achieve the effects of high food safety, good fresh-keeping effect, and simple operation

Active Publication Date: 2015-10-07
北京中农探味科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, it is still blank at home and abroad to apply pressure pulsation technology to preservative coatings and lysozyme, salt, chitosan composite preservatives to fruit and vegetable preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Select fresh fruit of cherry tomatoes at firm maturity stage, disease-free, insect-free, and non-rotten;

[0024] (2) Rinse the fresh fruit selected in step (1) in flowing water, and the rinsing time is 2 minutes;

[0025] (3) naturally drying the fresh fruit rinsed through step (2);

[0026] (4) Prepare coating preservative, wherein, lysozyme is 0.03% (W / V), salt is 1% (W / V), chitosan is 0.3% (W / V), and solvent is water;

[0027] (5) Soak the fresh fruit dried in step (3) completely in the coating preservative prepared in step (4), and put it into a pulsation pressure chamber, the pulsation ratio of the pulsation pressure chamber is 20min:30min, and the pulsation ratio is the ratio of the high pressure holding time to the low pressure holding time, the high pressure is 130kPa, the low pressure is 0kPa, the solid-liquid ratio of immersion is 1:2, the immersion temperature is normal temperature, and the normal temperature immersion time is 3h.

[0028] (6) Take out...

Embodiment 2

[0032] (1) Select fresh fruit of cherry tomatoes at firm maturity stage, disease-free, insect-free, and non-rotten;

[0033] (2) Rinse the fresh fruit selected in step (1) in flowing water, and the rinsing time is 4 minutes;

[0034] (3) air-drying the fresh fruit rinsed through step (2);

[0035] (4) Prepare coating preservative, wherein, lysozyme is 0.07% (W / V), salt is 1% (W / V), chitosan is 1.3% (W / V), and solvent is water;

[0036] (5) Soak the fresh fruit dried in step (3) completely in the coating preservative prepared in step (4), and put it into a pulsation pressure chamber, the pulsation ratio of the pulsation pressure chamber is 20min:50min, and the pulsation ratio is the ratio of the high pressure holding time to the low pressure holding time, the high pressure is 180kPa, the low pressure is 0kPa, the solid-liquid ratio of soaking is 1:4, the soaking temperature is normal temperature, and the soaking time at normal temperature is 12h.

[0037] (6) Take out the fre...

Embodiment 3

[0041] (1) Select fresh fruit of cherry tomatoes at firm maturity stage, disease-free, insect-free, and non-rotten;

[0042] (2) Rinse the fresh fruit selected in step (1) in flowing water, and the rinsing time is 5 minutes;

[0043] (3) naturally drying the fresh fruit rinsed through step (2);

[0044] (4) Preservative coating film is prepared, wherein, lysozyme is 0.03% (W / V), salt is 2.5% (W / V), chitosan is 1.0% (W / V), and solvent is water;

[0045] (5) Soak the fresh fruit dried in step (3) completely in the coating preservative prepared in step (4), and put it into a pulsation pressure chamber, the pulsation ratio of the pulsation pressure chamber is 50min:30min, and the pulsation ratio is the ratio of the high pressure holding time to the low pressure holding time, the high pressure is 240kPa, the low pressure is 0kPa, the solid-liquid ratio of soaking is 1:3, the soaking temperature is -1°C, and the soaking time is 12h.

[0046] (6) taking out the fresh fruit treated ...

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Abstract

The invention relates to a cherry tomato coating preservative and a preservation method of the cherry tomato coating preservative, and belongs to the technical field of agriculture product preservation. According to the preservation method, the coating preservative which is prepared from compounded lysozyme, salt and chitosan is sprayed on selected and cleaned cherry tomatoes, and the preservative is effectively and uniformly coated through pressure pulse coating treatment, so that the reduction of the fruit hardness and the soluble solid substances of the cherry tomatoes is slowed down, rot is reduced, a treated product is good in appearance and good in quality and can be preserved for one month at normal temperature, and the length for preservation in refrigeration can be more than 3 months, and moreover the components of the selected preservative are natural and harmless, so that the food security is ensured, and a used pressure pulse technique is high in efficiency, small in energy consumption and simple in operation method.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products, in particular to a film-coated preservative for cherry tomatoes and a fresh-keeping method thereof Background technique [0002] Cherry tomatoes, also known as cherry tomatoes, are native to South America and have been planted in large quantities in many areas of China. Cherry tomatoes in the hard ripe stage are generally used for fresh food, with good color and flavor, and the best eating quality. However, the water content of cherry tomato fruit is about 85% to 90%, the skin is thin and juicy, and the water is easily lost. Moreover, the fruit in the hard ripening period has strong respiration, and it will quickly enter the soft ripening period, making the surface wrinkled and wilting. It is resistant to long-distance transportation and long-term storage, and is extremely perishable under high temperature, high humidity or rainy conditions. Therefore, the long-te...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/16
Inventor 王志东王晓拓高振江王丽芳冯晓琳
Owner 北京中农探味科技有限公司
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