A physical preservative and fresh-keeping method for fruits and vegetables

A physical method, fruit and vegetable technology, applied in the direction of heating preservation of fruits/vegetables, and preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problem of inability to handle fresh fruits and vegetables or fresh-cut fruits and vegetables, and maintain sensory quality and physical and chemical quality. , good killing effect, prolonging time effect

Inactive Publication Date: 2015-01-07
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the above method can successfully prepare semi-dried Pleurotus eryngii, it cannot be used to process fresh fruits and vegetables or fresh-cut fruits and vegetables, so as to improve the antiseptic and fresh-keeping effect of fruits and vegetables.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select 125g of Convair blueberries with the same size, maturity, no disease, and no mechanical damage, put them in a food-specific PE packaging box, and irradiate them for 90 seconds under the condition of irradiation frequency of 2 times / second and irradiation distance of 5cm. , turned over, irradiated again under the same conditions for the same time, and then stored in a cold storage with a temperature of 4°C and a humidity of 85% to 95%. The storage time can be extended for 7 days.

Embodiment 2

[0020] Select Kyoho grape ears with no pests and diseases, no mechanical damage, good maturity, and uniform fruit size, cut off the fruit grains one by one with scissors, keep the fruit mat, do not damage the fruit grains, and remove unqualified fruit grains, and wash them with clean water , drained, and then placed in a single row in a food-specific PE packaging box (capacity 125g). Under the condition that the irradiation frequency is 3 times / second and the irradiation distance is 18cm, after irradiating for 120s, turn it over, irradiate again for the same time under the same conditions, store at room temperature, and the storage time can be extended for 3 days.

Embodiment 3

[0022] Cut fresh cabbage into small pieces of 2cm×2cm with a knife, soak them in water for 1min, dry them, and place them in a single row in a special PE plastic wrap for food. Under the condition of irradiation frequency of 3 times / second and irradiation distance of 12cm, after irradiating for 60s, turn it over, and irradiate again for the same time under the same conditions, and store it in a shelf at 7°C, and the storage time can be extended for 4 days.

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PUM

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Abstract

The invention relates to a physical preservative and fresh-keeping method for fruits and vegetables. The physical preservative and fresh-keeping method is characterized in that: fruits and vegetables, and fresh-cut fruits and vegetables are sterilized by adopting a pulsed high-light sterilizing method; and the physical preservative and fresh-keeping method includes steps of (1) packaging the fruits and vegetables with preservative film, a preservation bag or a preservation box which are good in light transmission and specially used for foods before irradiation; (2) during irradiation, putting the fruits and vegetables vertically under a pulse device, and irradiating the reverse side under the same conditions after the right side is irradiated; and (3) after irradiation, selecting proper storage conditions according to storage physiological properties or consumption demands of different fruits and vegetables. The physical preservative and fresh-keeping method effectively inhibits storage diseases of the fruits and vegetables, prolongs the shelf life and low-temperature storage time for the fruits and vegetables, maintains the original quality of the fruits and vegetables well, ensures the commercial value and edible value of the fruits and vegetables, and is an efficient, safe, economical and convenient method.

Description

technical field [0001] The invention relates to an antiseptic and fresh-keeping method for fruits and vegetables, in particular to a physical method for anti-corrosion and fresh-keeping of fruits and vegetables by using pulsed strong light to treat fruits and vegetables or fresh-cut fruits and vegetables to improve the antiseptic and fresh-keeping effect of fruits and vegetables. Background technique [0002] China is an important producer of fruits and vegetables in the world, with a total output of about 130 million tons of fruits and about 700 million tons of vegetables, accounting for about 50% of the world's total output. However, the storage technology in our country is backward, and the post-harvest loss of fruits and vegetables is serious, especially the rot loss caused by the infection of pathogenic microorganisms is as high as 20% to 30%, about 70 billion yuan. [0003] At present, the combination of chemical fungicides and low-temperature refrigeration is mainly u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/01A23B7/04
Inventor 陈玉成于天颖王琛李雪涛刘欣
Owner 辽宁省农业科学院食品与加工研究所
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