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Preservation method for green-husk walnut

A fresh-keeping method and technology for walnuts, which are applied in the fields of fruit and vegetable preservation, food preservation, and preservation of fruits/vegetables through freezing/refrigeration, etc., can solve the problems of short storage time of fresh walnuts, affect the supply of fresh walnuts, and make little progress, and achieve storage The conditions are easy to meet, the refrigeration equipment and its cost are saved, and the cost is low

Inactive Publication Date: 2014-12-03
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, green-skinned walnuts breathe vigorously after harvesting, so the storage time of fresh walnuts is very short, only 7 to 10 days at room temperature, and the storage period of green-skinned walnuts vacuum-packed under refrigerated conditions is about 1 month, and the rot rate is relatively high. Affecting the supply of fresh walnuts in the market
Although many people have studied the fresh-keeping technology of green walnuts, little progress has been made.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: A method for preserving green walnuts, which specifically includes the following steps:

[0031] (1) Variety selection. Choose late-maturing varieties that mature between September and October, and pick the green fruits with their stalks by hand 10-15 days before the harvest period. Do not knock them off with wooden sticks or other equipment, and handle them gently to avoid mechanical damage. spare;

[0032] (2) Preparation of fresh-keeping materials. Soak the activated carbon with a potassium permanganate solution with a mass concentration of 0.3% for 12 hours, take out the activated carbon, dry it to a water content of 4 to 5%, and then take 150 to 250 grams of the activated carbon and put it into a gauze bag for use;

[0033] (3) Preparation of antistaling agent. Take the onion and garlic of equal quality, mix and mash to obtain mashed onion and garlic, and dilute with water to 30 times the mass of the mashed onion and garlic to obtain the onion and garlic ...

Embodiment 2

[0039] Embodiment 2: A method for preserving green walnuts, which specifically includes the following steps:

[0040] (1) Variety selection. Choose late-maturing varieties that mature between September and October, and pick the green fruits with their stalks by hand 10-15 days before the harvest period. Do not knock them off with wooden sticks or other equipment, and handle them gently to avoid mechanical damage. spare;

[0041] (2) Preparation of fresh-keeping materials. Soak the activated carbon with a potassium permanganate solution with a mass concentration of 1.0% for 24 hours, take out the activated carbon, dry it to a water content of 4 to 5%, and then take 150 to 250 grams of the activated carbon and put it into a gauze bag for use;

[0042] (3) Preparation of antistaling agent. Take the onion and garlic of equal quality, mix and mash to obtain mashed onion and garlic, and dilute with water to 50 times the mass of the mashed onion and garlic to obtain the onion and garlic ...

Embodiment 3

[0048] Embodiment 3: A method for preserving green walnuts, which specifically includes the following steps:

[0049] (1) Variety selection. Choose late-maturing varieties that mature between September and October, and pick the green fruits with their stalks by hand 10-15 days before the harvest period. Do not knock them off with wooden sticks or other equipment, and handle them gently to avoid mechanical damage. spare;

[0050] (2) Preparation of fresh-keeping materials. Soak the activated carbon with a potassium permanganate solution with a mass concentration of 0.6% for 18 hours, take out the activated carbon, dry it to a water content of 4 to 5%, and then take 150 to 250 grams of the activated carbon and put it into a gauze bag for use;

[0051] (3) Preparation of antistaling agent. Take the onion and garlic of equal quality, mix and mash, and dilute with water 40 times to obtain the onion and garlic juice as a preservative for use;

[0052] (4) Fruit soaking treatment. From t...

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Abstract

The invention discloses a preservation method for a green-husk walnut. The method comprises the following steps: picking up late variety of walnut 10-15 days before the picking time, entering the picked walnut into an onion and garlic preservative to be processed, and then enclosing the green-husk walnut into a preservative bag to be sealed together with a gauze bag filled with a fresh-keeping material; preserving a space of 1 / 10 to 1 / 5 in the top of the preservative bag; and putting the preservative bag into a cave or a refrigeration house, of which the temperature is -1 DEG C to 0 DEG C and the relative humidity is 60-70%, to be stored. The preservation method for the green-husk walnut is low in carbon and environmental friendly; and the fruit availability of the green-husk walnut stored by the method can be up to about 95% after the green-husk walnut is stored for 70-100 days.

Description

Technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a green and low-carbon green peel walnut preservation method. Background technique [0002] Fruit trees are a kind of high-yield economic crops, which can not only increase income by using hilly mountains, sandy slopes and other barren soils according to local conditions, but also green barren mountains and conserve water and soil. At the same time, it can also develop ecological agriculture, sightseeing fruit industry, and hold various flower viewing views. Fruits and fruit self-harvesting activities promote the development of tourism. [0003] Since the 1980s, various fruit tree industries in my country have developed rapidly. As an important species of woody oil-bearing fruit trees in the world, the walnut tree has a tall tree body, lush branches and leaves, and a well-developed root group. It has an important role in purifying the air, maintaining the environ...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/04A23B7/157
Inventor 杨英军李艳梅
Owner HENAN UNIV OF SCI & TECH
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