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High oxygen fresh-keeping method for fresh-cut apples

A fresh-keeping method and technology for apples, which are applied in the fields of fruit and vegetable fresh-keeping, food preservation, and protection of fruits/vegetables with a coating protective layer, which can solve the problems of singleness, no obvious effect of fresh-keeping extension time, and short storage time of fresh-cut apples. Achieve the effect of prolonging the fresh-keeping period, inhibiting the growth of impurities and prolonging the fresh-keeping time

Active Publication Date: 2015-11-25
SDIC ZHONGLU FRUIT JUICE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the commonly used fresh-cut apple fresh-keeping method is a single low-temperature cold-chain storage, or a single preservative treatment. The fresh-cut apples treated by the above two methods have a short storage time, generally between 3-10 days. The effect of prolonging the time is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of high-oxygen fresh-keeping method for fresh-cut apples, the steps are as follows:

[0033] ⑴ Material selection: Select fresh apples with uniform size, no pests and corruption, and store them in the warehouse at -1°C after pre-cooling at 0°C.

[0034] ⑵High oxygen treatment: Place the refrigerated apples in a matching atmosphere control device for continuous high oxygen treatment, with an oxygen concentration of 95%, nitrogen 5%, at 0°C, and take them out after 3 days of continuous treatment.

[0035] (3) Cleaning: After the apples are washed with clean water, they are soaked in 200 μL / L sodium hypochlorite solution for 3 minutes to achieve the effect of sterilization and cleaning.

[0036] ⑸ Slicing: Slice the apples longitudinally with a sterilized knife, remove the peel and core, and each slice is about 2cm thick.

[0037] ⑸Color protection: Carry out color protection coating treatment on the sliced ​​apples. Among them, the color-protecting agent uses 1% ...

Embodiment 2

[0043] A kind of high-oxygen fresh-keeping method for fresh-cut apples, the steps are as follows:

[0044] (1) Material selection: select fresh apples with uniform size, no pests and corruption, and store them in a cold storage at 0°C after pre-cooling at 0°C.

[0045] ⑵Hyperoxic treatment: Put the refrigerated apples in a supporting controlled atmosphere device for continuous high oxygen treatment, with an oxygen concentration of 100%, and take them out after 5 days of continuous treatment at 0°C.

[0046] (3) Cleaning: After the apples are washed with clean water, they are then soaked in 150 μL / L sodium hypochlorite solution for 5 minutes to achieve the effect of sterilization and cleaning.

[0047] ⑷ Slicing: Slice the apples longitudinally with a sterilized knife, remove the peel and core, and each slice is about 2cm thick.

[0048] ⑸Color protection: Carry out color protection coating treatment on the sliced ​​apples. Among them, 2% ascorbic acid and 0.5% citric acid ar...

Embodiment 3

[0054] A kind of high-oxygen fresh-keeping method for fresh-cut apples, the steps are as follows:

[0055](1) Material selection: select fresh apples with uniform size, no pests and corruption, and store them in a cold storage at 0°C after pre-cooling at 0°C.

[0056] (2) High-oxygen treatment: Place the refrigerated apples in a supporting controlled atmosphere device for continuous high-oxygen treatment, with an oxygen concentration of 90%, of which nitrogen is 10%, and take them out after continuous treatment at 0°C for 5 days.

[0057] (3) Cleaning: After the apples are washed with clean water, they are soaked in 250 μL / L sodium hypochlorite solution for 2 minutes to achieve the effect of sterilization and cleaning.

[0058] ⑷ Slicing: Slice the apples longitudinally with a sterilized knife, remove the peel and core, and each slice is about 1.5cm thick.

[0059] ⑸Color protection: Carry out color protection coating treatment on the sliced ​​apples. Among them, 1.5% ascorb...

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Abstract

The invention relates to a high-oxygen fresh-keeping method of fresh-cut apples. The method comprises the following steps: (1) treating unbroken apples at a low temperature and under a continuous high-oxygen concentration condition; (2) taking out the apples and cutting the apples so as to obtain apple blocks; and (3) performing color-protecting and coating treatment on the apple blocks by a color-protecting agent and a coating agent, then performing air-filling packaging and sterilization on the apple blocks, and finally, refrigerating. According to the method, the unbroken apples are subjected to the continuous high-oxygen treatment at a low temperature and then are cut, and the growth of bacteria and fungi can be inhibited under the high-oxygen condition, so that the decomposition of fruits and vegetables during the storage is alleviated, the respiratory action and the ethylene synthesis of fruits and vegetables are relieved, the tissue browning of fruits and vegetables is slowed down, and substances with peculiar smells, such as acetaldehyde and ethanol, are decreased. Thus, the storage quality of fruits and vegetables is effectively improved. The effects of the method provided by the invention are obviously superior to the treatment effects of a method in which the refrigeration and the cutting of apples are separately performed.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a high-oxygen preservation method for fresh-cut apples. Background technique [0002] Fresh-cut apples have the characteristics of freshness, nutrition and convenience, and have broad development prospects. However, due to the destruction of the integrity of apples, the tissues are vulnerable to damage, and the regional structure of enzymes and substrates inside the tissues is destroyed, causing various physiological and biochemical reactions, especially the occurrence of enzymatic browning, which seriously affects the quality of cutting apples. Appearance and quality; In addition, slicing apples is more prone to problems such as nutrient loss and microbial infection, which greatly increases the difficulty of fresh-keeping and restricts the development of the fresh-cut apple industry. [0003] According to retrieval, the existing patent document CN102763717...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/148A23B7/157A23B7/04A23B7/16
Inventor 李琪王思新冷传祝李喜宏李瑶瑶
Owner SDIC ZHONGLU FRUIT JUICE
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