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Method for preserving postharvest persimmon fruits through ascorbic acid

A technology of ascorbic acid and a fresh-keeping method, applied in the agricultural field, can solve the problems of easy softening, weak fresh-keeping technical links, no safe and effective fresh-keeping technical measures, etc., and achieves the effect of delaying the softening progress.

Inactive Publication Date: 2014-04-09
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Persimmon fruits tend to soften after picking or during the process of deastringent treatment to reach an edible state. The weak post-harvest preservation technology greatly limits the transportation and circulation of fresh persimmon fruits at home and abroad, which is one of the key problems restricting the development of the current persimmon industry. one
At present, there are no safe and effective fresh-keeping technical measures in the post-harvest storage (transportation) fresh-keeping link of the persimmon industry.

Method used

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  • Method for preserving postharvest persimmon fruits through ascorbic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 1. Preparation of ascorbic acid solution:

[0013] L-Ascorbic acid, CAS number 50-81-7, chemical formula C 6 h 8 o 6 , white or light yellow solid powder, reagent grade, dissolved in water to prepare a solution with a concentration of 5%.

[0014] 2. Application method

[0015] The reagents are ready-to-use and prepared immediately after preparation.

[0016] Using a one-time vacuum infiltration method, place the fruit stalk down and immerse the part below the middle of the fruit in the ascorbic acid solution, place it in a closed container and connect it to a vacuum pump to evacuate it, and keep it under a reduced pressure of 35mmHg for 2 minutes, so that the ascorbic acid component is released from the incision of the fruit stalk And the gap between the fruit pedicle and the sepals, and the sepals and the fruit fully penetrates into the pulp.

Embodiment 2

[0018] 1. Preparation of ascorbic acid solution:

[0019] L-Ascorbic acid, CAS number 50-81-7, chemical formula C 6 h 8 o 6 , white or light yellow solid powder, reagent grade, dissolved in water to prepare a solution with a concentration of 10%.

[0020] 2. Application method

[0021] The reagents are ready-to-use and prepared immediately after preparation.

[0022] Using a one-time vacuum infiltration method, place the fruit stalk down and immerse the part below the middle of the fruit in the ascorbic acid solution, place it in an airtight container and connect it to a vacuum pump to evacuate it, and keep it under a reduced pressure of 25mmHg for 3 minutes, so that the ascorbic acid component is released from the incision of the fruit stalk And the gap between the fruit pedicle and the sepals, and the sepals and the fruit fully penetrates into the pulp.

Embodiment 3

[0024] 1. Preparation of ascorbic acid solution:

[0025] L-Ascorbic acid, CAS number 50-81-7, chemical formula C 6 h 8 o 6 , white or light yellow solid powder, reagent grade, dissolved in water to prepare a solution with a concentration of 8%.

[0026] 2. Application method

[0027] The reagents are ready-to-use and prepared immediately after preparation.

[0028] Using a one-time vacuum infiltration method, place the fruit stalk down and immerse the part below the middle of the fruit in the ascorbic acid solution, place it in a closed container and connect it to a vacuum pump to evacuate, and keep it under a reduced pressure of 45mmHg for 1min, so that the ascorbic acid component is released from the incision of the fruit stalk And the gap between the fruit pedicle and the sepals, and the sepals and the fruit fully penetrates into the pulp.

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PUM

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Abstract

The invention provides a method for preserving postharvest persimmon fruits through ascorbic acid. The method comprises the following steps: (1) preparing an ascorbic acid solution with the concentration of 5%-10%; and (2) completely soaking the sepals of the fruits in the ascorbic acid solution with pedicels downwards by a disposable vacuum infiltration method, placing the solution in a sealed container, connecting a vacuum pump for vacuumizing, and maintaining a decompression state of 25-45 mmHg for 1-3 minutes. The safe and effective preservation technical measure provided by the invention is created by means of the natural preservative property of the ascorbic acid, and has wide popularization and application prospects in the postharvest storage, transportation and preservation procedures in the persimmon industry chain.

Description

technical field [0001] The invention relates to the field of agriculture, in particular to a fresh-keeping method for post-harvest persimmons by using ascorbic acid. Background technique [0002] Persimmon fruits tend to soften after picking or during the process of deastringent treatment to reach an edible state. The weak post-harvest preservation technology greatly limits the transportation and circulation of fresh persimmon fruits at home and abroad, which is one of the key problems restricting the development of the current persimmon industry. one. At present, there is no safe and effective fresh-keeping technical measure in the post-harvest storage (transportation) fresh-keeping link of the persimmon industry. Contents of the invention [0003] The purpose of the present invention is to solve the above-mentioned defects in the prior art, and to provide a fresh-keeping method for post-harvest persimmons using ascorbic acid. [0004] A fresh-keeping method for post-ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 孙宁静唐志鹏
Owner GUANGXI UNIV
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