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Fresh-keeping method of fresh fruits

A fresh-keeping method and fruit technology, applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems of inability to preserve freshness and inhibit fruit rot, and achieve the goal of promoting gelatin protein film formation, improving shelf life, and achieving good membrane performance

Active Publication Date: 2014-06-25
厦门绿链集成服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, relying solely on film-forming materials cannot inhibit fruit rot caused by microbial infection, and cannot achieve a better fresh-keeping effect.

Method used

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  • Fresh-keeping method of fresh fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Rinse 1kg of fresh red bayberry with 4L food-grade rinse solution for 2min, then put it in the prepared 4L plastic wrap solution and soak it for 2min at 15°C, take it out and put it in a constant temperature and constant temperature at 20°C and 40% relative humidity. Air-dried in a wet box for 20 minutes, and finally stored at room temperature for 5 days. The weight loss rate, fruit rot rate, appearance and taste of red bayberry were investigated and evaluated. The results are shown in Table 1.

[0020] The composition content of the food-grade rinsing solution is: 20% sucrose fatty acid ester, 2.0% calcium chloride, 3.0% trehalose, 1.0% polylysine, and the balance is water.

[0021] The composition content of the fresh-keeping film liquid is: 0.2% of fish scale gelatin, 3.0% of trehalose, 2.0% of sorbitol, 1.0% of vitamin C, 1.0% of polylysine, and the balance is water.

Embodiment 2

[0023] Rinse 1kg of fresh cherries with 5L of food-grade rinse solution for 1min, then soak them in 5L of prepared plastic wrap solution at 15°C for 1min, take them out and put them in a constant temperature and constant temperature at 25°C and relative humidity of 50%. Air-dried in a wet box for 60 minutes, and finally stored at room temperature for 5 days. The weight loss rate, rotten fruit rate, appearance and taste of the cherries were investigated and evaluated. The results are shown in Table 1.

[0024] The composition content of the food-grade rinsing solution is: 40% of sucrose fatty acid ester, 5.0% of calcium chloride, 1.0% of trehalose, 1.5% of polylysine, and the balance is water.

[0025] The composition content of the fresh-keeping film liquid is: 0.4% of fish scale gelatin, 1.0% of trehalose, 5.0% of sorbitol, 1.5% of vitamin C, 1.5% of polylysine, and the balance is water.

Embodiment 3

[0027] Rinse 1kg of fresh strawberries with 3L of food-grade rinse solution for 3 minutes, then soak them in 3L of prepared plastic wrap solution at 15°C for 1 minute, take them out and place them in a constant temperature of 15°C and 30% relative humidity Air-dried in a constant humidity box for 40 minutes, and finally stored at room temperature for 5 days. The weight loss rate, rotten fruit rate, appearance and taste of strawberries were investigated and evaluated. The results are shown in Table 1.

[0028] The composition content of the food-grade rinsing solution is: 10% sucrose fatty acid ester, 1.0% calcium chloride, 5.0% trehalose, 0.5% polylysine, and the balance is water.

[0029] The composition content of the fresh-keeping film liquid is: 0.1% of fish scale gelatin, 5.0% of trehalose, 1.0% of sorbitol, 0.5% of vitamin C, 0.5% of polylysine, and the balance is water.

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Abstract

The invention provides a fresh-keeping method of fresh fruits and relates to fruit fresh-keeping. The fresh-keeping method comprises the following steps: (1) adding trehalose, sorbitol, vitamin C, polylysine and water into fish scale gelatin to obtain fresh-keeping film liquid; (2) rinsing fresh fruits; (3) immersing the rinsed fruits in the fresh-keeping film liquid, taking out the fruits, drying by air and storing. A rinsing solution composed of antibacterial and fruit breathing inhibiting components, a surfactant and the like is used for pre-treating the fresh fruits so as to effectively clean dirt, putrefying bacteria and part of agricultural residues on the surfaces of the fresh fruits and inhibit the breathing strength of the fruits; the fresh-keeping film liquid containing moisture-preserving, antibacterial and anti-oxidizing components and the like is used for immersing and coating; finally, the fruits are subjected to air drying treatment at a low temperature so as to form moisture-preserving, antibacterial and anti-oxidizing transparent thin films which can not be easily found by naked eyes on the surfaces of the fruits; therefore, the fresh fruits are protected and the shelf life of the fruits is prolonged.

Description

technical field [0001] The invention relates to fresh fruit preservation, in particular to a fresh fruit preservation method. Background technique [0002] Fruit production is highly seasonal and regional. In order to meet consumers' demand for fruit, it is necessary to improve the fresh-keeping technology of fruit and prolong the market cycle of fresh fruit. However, fresh fruits still have high physiological activity after harvesting, especially fruits with high water content are more likely to rot and deteriorate. Therefore, prolonging the storage and transportation preservation time becomes the key to maintaining and increasing the value of fresh fruits. [0003] At present, the commonly used fruit preservation techniques mainly include low-temperature storage, controlled atmosphere preservation, and adding chemical preservatives. However, these techniques have certain limitations in practical applications. Cold chain technology is relatively immature at present, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 翁武银刘述江郑惠彬
Owner 厦门绿链集成服务有限公司
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