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Method for preserving grapes

A technology of grapes and preservatives, applied in the biological field

Active Publication Date: 2014-07-30
INST OF BOTANY CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, so far there is no report and patent application that cinnamic acid is used as a preservative for grape fruit post-harvest storage and preservation.

Method used

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  • Method for preserving grapes
  • Method for preserving grapes
  • Method for preserving grapes

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Experimental program
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Effect test

Embodiment 1

[0026] Embodiment 1, the method for grape preservation

[0027] 1. Grape preservation

[0028] 1. Configuration of cinnamic acid solution

[0029] Concentrations of 1mM, 5mM, 10mM cinnamic acid (purchased from Alfa Aisha (Tianjin) Chemical Co., Ltd.) Cinnamic acid solutions with concentrations of 1 mM, 5 mM, and 10 mM were used as working solutions.

[0030] Note: When preparing 5mM and 10mM cinnamic acid solutions, it is necessary to stir and heat at the same time to promote the dissolution of cinnamic acid.

[0031] 2. Fresh-keeping treatment of grapes

[0032] The grape variety used for the test was Mare milk grape. After picking fresh grape fruits, the diseased fruit grains were removed.

[0033] Cinnamic acid fresh-keeping treatment: Soak the grape fruit (on the day after harvest) in cinnamic acid solution with a concentration of 1mM, 5mM, and 10mM for 30 seconds, then take it out, and dry it naturally in a clean plastic basket (about 3 hours) to obtain Grapes treate...

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Abstract

The invention discloses a method for preserving grapes, and provides a method for preserving grapes or enabling the grapes to resist gray mold. The method comprises the following step: soaking the picked grape fruits into a cinnamic acid solution, so as to achieve preservation of the grapes or prevention of the gray mold, wherein the cinnamic acid solution comprises cinnamic acid and water; the final concentration of the cinnamic acid in the cinnamic acid solution is 1-10mM. The experiment disclosed by the invention proves that preservation of the picked grape fruits can be achieved by using the cinnamic acid solution, and the effect of resisting the gray mold is achieved.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for keeping grapes fresh. Background technique [0002] Grape is an ancient fruit variety, originating in Europe and West Asia. Our country has a history of more than one thousand years of grape cultivation. Grape is a kind of fruit that not only tastes delicious, but also has high nutritional value, and its glucose content is as high as 10-30%. Grapes also contain a variety of fruit acids that are helpful for digestion, and have the effect of strengthening the spleen and stomach. Grapes are also rich in minerals and vitamins, such as calcium, potassium, phosphorus, iron, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin P, etc. Traditional Chinese medicine in my country believes that grapes are sweet in taste and flat in nature, and have the effects of nourishing liver and kidney, nourishing qi and blood, appetizing force, promoting body fluid and diuresis. Regular ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 田世平张占全秦国政李博强徐勇
Owner INST OF BOTANY CHINESE ACAD OF SCI
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