Apple and pear preservative and application method thereof

A preservative and apple technology, applied in the field of fruit food preservation, can solve the problems of odorous fruit after-ripening obstacles, chemical pollution, harm, etc., and achieve the effects of enhancing epidermal protection, delaying physiological metabolism, and inhibiting respiration.

Active Publication Date: 2014-08-27
HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chemical preservatives have a good fresh-keeping effect, there are chemical pollution problems caused by residual harmful substances in chemical treatment, and there may also be deficiencies in odor and fruit post-ripening obstacles. In addition, many chemical synthetic substances have certain harm to human health. Serious carcinogenic, diphenylamine treatment has been banned in some countries

Method used

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  • Apple and pear preservative and application method thereof
  • Apple and pear preservative and application method thereof
  • Apple and pear preservative and application method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 "Wujiuxiang" pear preservative

[0028] Including proanthocyanidins, vitamin E, beeswax, food grade glycerin, water, the content of each component in each 1000ml preservative is:

[0029] Proanthocyanidins 500 mg,

[0030] Vitamin E 30mg,

[0031] Beeswax 50 mg,

[0032] Food grade glycerin 0.5 ml,

[0033] water balance.

[0034] Preservatives are ready-to-use and ready-to-use before use. When using the antistaling agent, weigh each raw material according to the content ratio of each component, first mix proanthocyanidins, vitamin E, beeswax, and food-grade glycerin, and then add water to prepare and mix evenly; then the picked "Wujiuxiang" Before storage, the pears were soaked in the preservative at room temperature for 3 minutes, then taken out, air-dried and refrigerated (0°C) for 120 days and 150 days, and stored at room temperature (20°C) for 7 days after refrigerated, and the black skin and loss of fruit were observed. Water conditions, two groups...

Embodiment 2

[0037] Example 2 "Hongyu" Apple Preservative

[0038] Including proanthocyanidins, vitamin E, beeswax, food grade glycerin, water, the content of each component in each 1000ml preservative is:

[0039] Proanthocyanidins 800 mg,

[0040] Vitamin E 50 mg,

[0041] Beeswax 100 mg,

[0042] Food grade glycerin 1.0 ml,

[0043] water balance.

[0044] The preservative is prepared immediately before use, and the preparation method is the same as in Example 1. Soak the picked “Red Jade” apples in the preservative at room temperature for 5 minutes before storage, take them out and air-dry them naturally, and then refrigerate them (0°C) for 180 days and 200 days to observe the browning of the peel and the dehydration of the fruit, respectively. Two groups of "Hongyu" apples from the same batch were taken, one group was soaked in water for 5 minutes, and the other group was left untreated; then the same cold storage method was adopted, that is, both were refrigerated (0°C) for 180 ...

Embodiment 3

[0047] Example 3 "Fuji" apple preservative

[0048] Including proanthocyanidins, vitamin E, beeswax, food grade glycerin, water, the content of each component in each 1000ml preservative is:

[0049] Proanthocyanidins 500 mg,

[0050] Vitamin E 30mg,

[0051] Beeswax 100 mg,

[0052] Food grade glycerin 1.0 ml,

[0053] water balance.

[0054] The preservative is prepared immediately before use, and the preparation method is the same as in Example 1. Soak the picked "Fuji" apples in the preservative at room temperature for 4 minutes before storage, take them out and air-dry them naturally, and then refrigerate them (0°C) for 150 days and 180 days to observe the browning of the peel and the dehydration of the fruit respectively. Two groups of "Fuji" apples from the same batch, one group was soaked in water for 4 minutes, and the other group was left without any treatment; then the same refrigerated storage method was adopted, that is, both were refrigerated (0°C) for 150 d...

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Abstract

The invention discloses an apple and pear preservative and an application method thereof. The preservative comprises procyanidine, vitamin E, bee wax, food-grade glycerol and water, wherein every 1000ml of the preservative comprises the raw materials as follows: 500-800mg of the procyanidine, 30-50mg of the vitamin E, 50-100mg of the bee wax, 0.5-1.0ml of the food-grade glycerol and the balance being the water. The raw materials of the preservative are toxin-free and harmless; the apple and pear preservative is simple in manufacturing method and convenient to use; apples and pears which need to be preserved are immersed into the preservative for 3-5 minutes. The preservative disclosed by the invention can be used for effectively reducing the water loss in cold storage and room-temperature shelf life periods, reducing the black skin occurring rate and keeping bright, clean and fresh fruit surfaces and the good fruit flavor.

Description

Technical field [0001] The present invention involves the field of fresh -keeping technology in fruits and food, especially a fruit preservation agent and its usage method for apples and pears. Background technique [0002] Apple and pear are delicious, nutritious, and are very popular.However, Apple and Pear have a short harvest period. Generally, they are harvested in summer and autumn. After the harvest, they are transported to cities without Apple and pears across the country, or they are stored. In the non -harvest period of Apple and Pear, they meet the demand for the public.However, pear and pear often appear in the same period of refrigeration and refrigerated shelves, that is, black skin or tiger skin phenomenon, which seriously affects the appearance quality of the fruit, which not only affects the nutrition and edible value of Apple and pears.It will affect the enthusiasm of the majority of growers and operators, thereby restricting the development of the economy econo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 关军锋程玉豆
Owner HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
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