Preservation method for fresh fruits
A fresh-keeping method and fruit technology, which are applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve problems such as single use, and achieve the effects of prolonging the shelf life, easy to implement, and conducive to preservation.
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Embodiment 1
[0047] Effects of Different Treatments on Respiration Intensity, Cell Membrane Permeability, Chlorophyll and Weight Loss Rate of Pepper
[0048] Select several fresh pepper fruits of the same variety and picked at the same time. Firstly, screen and select fresh pepper fruits with uniform size, no pests and diseases, and no mechanical damage. During the selection process, the length of the fruit stem was controlled at 1 cm to prevent mechanical damage to the fruit caused by the fruit stem being too long.
[0049] The fresh capsicum fruit after screening is divided into five groups at random, and the treatment agent that each group takes is as follows
[0050]
[0051] Approach:
[0052] The control group did not take any treatment, and was placed under the same conditions as other groups for 30 days, and its breathing intensity was detected every 5 days. Group 1 was fumigated with 1uL / L 1-methylcyclopropene fumigant for 11 hours at room temperature, and then soaked in alo...
Embodiment 2
[0054] Effects of Different Treatments on Respiration Intensity, Cell Membrane Permeability, Chlorophyll and Weight Loss Rate of Pepper
[0055] Choose several identical varieties identical with embodiment 1, the fresh capsicum fruit that picks at the same time. Firstly, screen and select fresh pepper fruits with uniform size, no pests and diseases, and no mechanical damage. During the selection process, the length of the fruit stem was controlled at 1 cm to prevent mechanical damage to the fruit caused by the fruit stem being too long.
[0056] The fresh capsicum fruit after screening is divided into five groups at random, and the treatment agent that every group takes is as follows:
[0057]
[0058] Approach:
[0059] The control group did not take any treatment, and was placed under the same conditions as other groups for 30 days, and its breathing intensity was detected every 5 days. Group 1 was soaked in 0.5% (w / v) potassium sorbate solution at room temperature for...
Embodiment 3
[0062] Choose the fresh capsicum fruit of same kind as embodiment 1, pick at the same time. Firstly, screen and select fresh pepper fruits with uniform size, no pests and diseases, and no mechanical damage. During the selection process, the length of the fruit stem was controlled at 2 cm to prevent mechanical damage to the fruit caused by the fruit stem being too long.
[0063] Soak the screened fresh pepper fruits in 1% w / v potassium sorbate solution for 30 minutes, then dry them in cold air at a temperature of 12°C, dry them and store them at room temperature 22±4°C for 30 days.
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