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.

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

AI Technical Summary

Problems solved by technology

Therefore, the above three substances can be widely used in fresh-keeping technology, but the existing fresh-keeping methods rarely use the combination of the three, and are often used alone

Method used

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  • Preservation method for fresh fruits
  • Preservation method for fresh fruits

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a preservation method for fresh fruits. The preservation method comprises the following steps: firstly, screening fruits; selecting fresh fruits with uniform size, no plant diseases and insect pests and no mechanical loss; soaking the screened fresh fruits by using a 0.5%-2.0%w / v potassium sorbate solution for 25-35 minutes, and then airing by cold air; then suffocating by using a 0.5ul / L-2.0ul / L 1-methylcyclopropene suffocating agent for 11-13 hours under room temperature; after suffocating, soaking by using aloe barbadensis mill gel raw juice for 25-35 minutes; and airing and preserving. According to the preservation method, three reagents are mutually matched so that the guarantee period of the fresh fruits can be effectively prolonged and the special flavor of chilies is kept; under the same preservation condition, the corruption degree of the fruits can be delayed and the respiration intensity of the fruits is effectively reduced, so that the draining speed of the content of vitamin C, chlorophyll and superoxide dismutase is reduced, and furthermore, the fruits are easy to preserve.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable preservation, in particular to a fresh fruit preservation method. Background technique [0002] In the commodity economy and daily life, people's demand for fresh fruits and vegetables is gradually increasing. With the improvement of commercialization of fruits and vegetables, fruits and vegetables need to be transported over long distances, and it is necessary to extend the shelf life of fruits and vegetables as much as possible, while keeping the original flavor of fruits and vegetables as much as possible. Therefore, the requirements for the preservation effect of fruits and vegetables are increasing day by day. Common fruits and vegetables include peppers, green jujubes, loquats, grapes, etc. It is difficult to preserve the fruits of these fruits and vegetables. Existing fruit preservation methods are generally selected according to the characteristics of fruits and vegetables. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/152
Inventor 吴阳晨朱桐刘健林宏辉
Owner SICHUAN UNIV
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