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Bacterial inhibition and fresh keeping method for blackberry fruits

A fresh-keeping method and fruit technology, applied in the direction of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problems such as moldy and rot that cannot be solved, delay the ripening and aging process, inhibit the growth of microorganisms, and improve The effect of fruit quality

Active Publication Date: 2015-06-03
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] The purpose of the present invention is to provide a method for antibacterial storage and preservation of blackberry fruit that is easy to operate, low in cost, efficient and safe, in view of the fact that the existing fresh-keeping technology is used for blackberry storage and preservation, which cannot solve the problem of mold and rot caused by microbial infection during storage. In order to make this method suitable for popularization and application by fruit growers, large sellers or processing enterprises

Method used

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  • Bacterial inhibition and fresh keeping method for blackberry fruits
  • Bacterial inhibition and fresh keeping method for blackberry fruits
  • Bacterial inhibition and fresh keeping method for blackberry fruits

Examples

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Embodiment 1

[0032] A kind of antibacterial and fresh-keeping method of blackberry fruit is carried out according to the following steps:

[0033] (1) Harvesting and processing of blackberry fruit: select blackberry fruit with relatively consistent maturity (8-9 maturity), uniform size, no mechanical damage, no pests and diseases, and leave about 1cm of fruit stem;

[0034] (2) Pre-cooling treatment of blackberry fruit: put the selected blackberry fruit into a plastic basket with a depth of 10 cm, move it into a pre-cooling room, place it layer by layer on a stainless steel rack, and perform forced-air pre-cooling treatment at 0°C for 4 hour, the core temperature of blackberry fruit is precooled to about 2°C;

[0035] (3) AITC fumigation treatment of blackberry fruit: 10 kg / basket of pre-cooled blackberry fruit is placed in a PE fresh-keeping bag with a thickness of 0.09mm, and a glass with a capacity of 25ml is placed in the center of the basket. AITC essential oil, make the treatment co...

Embodiment 2

[0047] A kind of antibacterial and fresh-keeping method of blackberry fruit is carried out according to the following steps:

[0048] (1) Harvesting and processing of blackberry fruit: select blackberry fruit with relatively consistent maturity (8-9 maturity), uniform size, no mechanical damage, and no damage by diseases and insect pests;

[0049] (2) Pre-cooling treatment of blackberry fruit: put the selected blackberry fruit into a plastic basket with a depth of 10 cm, move it into a pre-cooling room, place it layer by layer on a stainless steel rack, and perform forced-air pre-cooling treatment at a temperature of 2°C for 6 hour, the core temperature of blackberry fruit is precooled to about 4°C;

[0050] (3) AITC fumigation treatment of blackberry fruit: put 10 kg / basket of pre-cooled blackberry fruit into a PE fresh-keeping bag with a thickness of 0.15mm, put a glass with a capacity of 25ml in the center of the basket, and put AITC essential oil, make the treatment conce...

Embodiment 3

[0054] A kind of antibacterial and fresh-keeping method of blackberry fruit is carried out according to the following steps:

[0055] (1) Harvesting and processing of blackberry fruit: select blackberry fruit with relatively consistent maturity (8-9 maturity), uniform size, no mechanical damage, no pests and diseases, and leave about 1cm of fruit stem;

[0056] (2) Pre-cooling treatment of blackberry fruit: put the selected blackberry fruit into a plastic basket with a depth of 10 cm, move it into the pre-cooling room, place it layer by layer on a stainless steel rack, and perform forced-air pre-cooling treatment at a temperature of 5°C for 8 hour, the core temperature of blackberry fruit is precooled to about 5°C;

[0057] (3) AITC fumigation treatment of blackberry fruit: 10 kg / basket of pre-cooled blackberry fruit is placed in a PE fresh-keeping bag with a thickness of 0.12mm, and a glass with a capacity of 25ml is placed in the center of the basket, and the glass is placed...

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Abstract

The invention relates to the technical field of fruit and vegetable storage and fresh keeping, particularly to a bacterial inhibition and fresh keeping method for blackberry fruits. The method mainly comprises steps of blackberry fruit harvesting and treating, pre-cooling treatment, AITC fumigation treatment and sub-packaging, and low temperature storage, wherein the treatment concentration of an AITC essential oil during the AITC fumigation treatment achieves 5-15 mul / L. According to the present invention, the safe and natural plant-derived active substances are selected to carry out the fumigation treatment on the fruits so as to achieve the microorganism growth inhibition effect during the storage process, well maintain the blackberry fruit firmness, reduce the fruit decay rate, well maintain the fruit quality and prolong the storage period.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable storage and fresh-keeping, in particular to a method for antibacterial and fresh-keeping of blackberry fruit. Background technique [0002] Blackberry (Rubus spp.) is the aggregated berry of the vine blackberry of the genus Rubus L. in the family Rosaceae. It is native to North America. In 1986, it was first introduced from the United States by the Institute of Botany, Chinese Academy of Sciences and successfully promoted and cultivated. After more than 20 years of development, my country has become the main area for growing blackberries in Asia, and the total output in 2006 exceeded 10,000 tons. By 2009, blackberries had been successfully promoted and planted in the hilly area of ​​Lishui County, Nanjing, Jiangsu, with an area of ​​nearly 2,000 hectares, and the annual output of fresh fruit exceeded 10,000 tons, making it the largest blackberry planting base in China. In addition to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/144A23B7/04
Inventor 郜海燕葛林梅穆宏磊陶菲周拥军袁亚
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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