Honey peach heat treatment storage and preservation technology

A technology for storage and preservation of juicy peaches, which is applied in the field of heat treatment storage and preservation of juicy peaches, and can solve the problems of easy cold damage, fruit corruption and deterioration, mechanical damage, etc.

Inactive Publication Date: 2014-04-30
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preservation of peaches is an international problem in the preservation of fruits and vegetables. The flesh of peaches is soft, the skin is thin, and the protection is poor. Therefore, it is of practical significance to study the storage and preservation of peach fruit to prolong its shelf life and freshness period.

Method used

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  • Honey peach heat treatment storage and preservation technology
  • Honey peach heat treatment storage and preservation technology
  • Honey peach heat treatment storage and preservation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Take Hujing honeydew peaches as test materials, and choose fruits with uniform maturity (eight mature), uniform size, uniform color, and no mechanical damage, diseases and insect pests as test materials.

[0038] The test materials were placed in an air-conditioned room with a temperature of 20°C to dissipate the heat from the field, and after the internal temperature was uniform, heat treatment and core temperature measurement were performed. Insert the temperature and humidity probe into the fruit surface to a depth of 1.5cm, then put it into an oven with a set temperature (35±2, 45±2, 55±2, 65±2)°C for heat treatment, and measure the temperature and humidity of the fruit core. Real-time tracking records. The heat-treated fruit is immediately taken into the cold storage for pre-cooling and refrigeration, and the temperature and humidity changes of the fruit core are tracked and recorded during the period.

[0039] results and analysis

[0040] 1.1 Effect of high tem...

Embodiment 2

[0078] The large group of honeydew peaches is used as the test material, and the fruit with the same maturity (eight mature), uniform size, uniform color, and no mechanical damage, disease and insect damage is selected as the test material.

[0079] 2.1. Effect of heat treatment on the protein composition and quality of honeydew peaches

[0080] Use an oven to treat the fruit with hot air (46°C), and set up three treatments:

[0081] Ⅰ. Hot air treatment for 10 minutes; Ⅱ. Hot air treatment for 20 minutes; Ⅲ. Hot air treatment for 30 minutes. During the hot air treatment, the fruit is put into a plastic fruit basket, and the surface is covered with a layer of wet gauze to prevent the fruit from evaporating and dehydrating.

[0082] 2.1.1 Changes in protein content and components of large honeydew peaches during heat treatment

[0083] Among them, in Table 8-Table 10, the storage and preservation methods and conditions of the comparative example are as follows: 4 ℃ warehouse ...

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Abstract

The invention discloses a honey peach heat treatment storage and preservation technology which comprises the following steps: (1) performing heat treatment, namely picking honey peaches, screening, and performing heat treatment under hot air at the temperature of 45-50 DEG C for 30-40 minutes; (2) performing pre-cooling, namely packaging and boxing the honey peaches subjected to heat treatment, performing pre-cooling treatment on the fruit boxes filled with the honey peaches until the core temperature of the honey peaches is 0.5-1 DEG C, wherein the treatment time is 20-22 hours; and (3) refrigerating, namely putting the pre-cooled fruit boxes into a refrigeration house at the temperature of 1.5-2.5 DEG C for refrigeration and preservation. According to the method, heat treatment is combined with refrigeration treatment, the storage period of the honey peaches can be effectively prolonged, the quality of the honey peaches is guaranteed, high hardness and the content of soluble solids and titratable acid can be kept, and the original solid-acid ratio of the fruit is well kept.

Description

technical field [0001] The invention relates to a fruit and vegetable storage and fresh-keeping technology, in particular to a heat-treatment storage and fresh-keeping technology for juicy peaches. Background technique [0002] Preservation of peaches is an international problem in the preservation of fruits and vegetables. Juicy peaches are soft in flesh, thin in skin, poor in protection, and extremely vulnerable to mechanical damage. In addition, ripening coincides with the high temperature season, and the fruit is prone to spoilage, and it is easy to refrigerate under low temperature. Therefore, it is of practical significance to study the storage and preservation of peach fruit to prolong its shelf life and freshness period. The storability of different peach varieties varies greatly. Among the more than 800 varieties cultivated in my country, the storability of juicy peach is the worst, and the shelf life at room temperature is only 2-3 days. For a long time, the post-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/04
Inventor 周慧娟叶正文苏明申杜纪红
Owner SHANGHAI ACAD OF AGRI SCI
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