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Method for increasing nutritive value of blueberries during storage period

A technology of nutritional value and storage period, which is applied in the field of plasma technology to improve the nutritional value of fruits in the fresh-keeping period, achieving the effect of low energy consumption, low cost and simple structure

Active Publication Date: 2014-11-05
DALIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To date, little research has been reported on the use of atmospheric pressure-cooled plasma for enhancing the nutritional value of blueberries during storage

Method used

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  • Method for increasing nutritive value of blueberries during storage period
  • Method for increasing nutritive value of blueberries during storage period
  • Method for increasing nutritive value of blueberries during storage period

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Specific structure of atmospheric pressure low temperature plasma device and processing method for blueberries

[0033] The atmospheric pressure low-temperature plasma device used in the present invention is divided into three parts: a power source part, a reactor part and a gas path part. The low-temperature plasma power supply part and the dielectric barrier discharge device were purchased from Nanjing Suman Electronics Co., Ltd. (CTP-2000K).

[0034] The low-temperature plasma discharge power supply part includes an experimental power supply 12 and a power amplifier 11. The reaction chamber part includes a dielectric barrier discharge device and a plexiglass reaction chamber. The dielectric barrier discharge device includes an upper electrode 7, a lower electrode 10, and a quartz medium 8 covering the upper and lower electrodes; the plexiglass reaction chamber 3 is self-made, with specifications (20cm× 20cm×20cm). The gas path is composed of a gas cylinder 1, ...

Embodiment 2

[0036] Example 2 Determination of the total number of microorganisms in blueberry fruits treated with plasma

[0037] 1. Take 3 pieces of blueberry fruit from each treatment group, record the quality of each group of blueberry fruits, add them to 10mL sterile saline, shake for 30min, count the plate colonies of the solution, and count the total number of bacteria and molds in the solution. total.

[0038] 2 experimental results

[0039] The effect of plasma on the total number of microorganisms on the surface of blueberry fruits: Rotting is a common problem in the storage process of blueberries. Controlling decay is an important problem in the preservation of blueberries. After blueberries are treated with atmospheric pressure dielectric barrier discharge plasma for different times, their microbial indicators are as follows figure 2 Shown.

[0040] by figure 2 It can be seen that after blueberry fruits are treated with atmospheric pressure dielectric barrier discharge plasma, the to...

Embodiment 3

[0041] Example 3 Determination of blueberry fruit decay rate in plasma treatment

[0042] 1. Decay rate (%)=(total fruit quantity-good fruit quantity) / total fruit quantity×100%

[0043] 2 experimental results

[0044] The effect of plasma on blueberry decay rate: The decay rate is an important indicator to measure the fruit storage and preservation effect. During storage, blueberries are susceptible to infection by microorganisms (bacteria and molds), which can cause disease and affect their quality. image 3 Shows the survey statistics results of each treatment group during the storage period.

[0045] by image 3 It can be seen that decay began to appear in each treatment group from 4 days of storage, and the decay rate showed an upward trend with the extension of storage time. During the storage process, the decay rate of the 6min and 8min groups was generally lower than that of the control; the decay rate of the 12d, 16d, 20d, 6min and 8min treatment groups was significantly lowe...

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Abstract

The invention discloses a method for increasing the nutritive value of blueberries during a storage period. Specifically, air dielectric barrier discharge plasma at atmospheric pressure at different discharge times is used for treating the blueberries, the total number of microorganisms on the surfaces of blueberry fruits and the decomposed rate of the blueberry fruits in a plasma treatment group are obviously lower than those of the blueberry fruits in a control group, and the sugar content, the Vc content, the anthocyanin content and the SOD activity of the blueberry fruits in the treatment group are all higher than those of the blueberry fruits in the control group, which illustrate that the air dielectric barrier discharge plasma at atmospheric pressure assuredly has the effect of improving the quality of the blueberry fruits. When the plasma treatment groups are compared each other, the refreshing effect of 6-min treatment groups is better than that of other treatment groups, and prolonging the storage refreshing period of the blueberries and increasing the nutritive value of the blueberries during the storage period are more facilitated. The method has the advantages that the discharge manner is simple, the treatment effect is obvious, the energy consumption is low, toxins are not generated, the operation is safe, the method is convenient and flexible to use and the like, so that the method is convenient for industrial application.

Description

Technical field [0001] The invention belongs to the technical field of food engineering, and specifically relates to a method for improving the quality of fruits and vegetables, in particular to a method for using low-temperature plasma technology to increase the nutritional value of fruits during their freshness preservation period. Background technique [0002] Blueberry (Semen trigonellae / Blueberry), which is named cranberry (Vaccinium sp.), belongs to the genus Vaccinium of the Ericaceae family (Ericaceae). In addition to the conventional carbohydrates, protein, amino acids, V C In addition, it is also rich in SOD, anthocyanins, and polyphenol antioxidants. Anthocyanins and phenolic compounds are considered to be the ingredients that contribute the most to human health in blueberries. They can improve cognition and memory, prevent urinary system infections, reduce the risk of cancer, improve vision health and restrict cardiovascular diseases. Due to the nutritional and medic...

Claims

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Application Information

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IPC IPC(8): A23B7/015
CPCY02P60/85
Inventor 董晓宇杨玉良
Owner DALIAN UNIV
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