A kind of ultraviolet radiation fresh-keeping method of olive fruit

A fresh-keeping method and external irradiation technology, applied in the direction of preservation of fruits/vegetables through radiation/electrical treatment, etc., can solve the problems of non-compliance with food standards, water loss and shrinkage, chemical preservative residues, etc., to maintain appearance quality, delay Rot time, the effect of prolonging the shelf life

Active Publication Date: 2016-08-17
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, olive fruit is difficult to store. Fresh fruit will lose water and shrink after being placed at room temperature for a few days, causing browning or even rot and deterioration, losing its bright green color, which seriously affects the commercial value of olive fruit.
If chemical agents are used to process, although the storage period of the fruit can be extended, and the decline in the quality of the fruit in the storage process is delayed to a certain extent, the chemical preservatives are easy to remain on the surface of the fruit, causing harm to the human body after eating, which is not in line with today's green, safe food standards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of ultraviolet radiation fresh-keeping method of olive fruit, specifically comprises the following steps:

[0016] 1) Select fresh olive fruits without pests and diseases, and without mechanical damage, wash them with water, flatten the olive fruits, and let them dry naturally for 15 hours;

[0017] 2) Place the dried olive fruit at a vertical distance of 42 cm from a UV lamp (a high-boron ultraviolet germicidal lamp with a diameter of 2.7 cm, a length of 118 cm, and an output power of 40 w). Ultrashort wave ultraviolet light, according to 2.4 KJ / m 2 The radiation dose was irradiated, and each fruit surface was uniformly irradiated for 100 s;

[0018] 3) Take a No. 10 ziplock bag and punch 20×2 pinholes, seal the irradiated olive fruit in a No. 10 ziplock bag, and store it at 11 °C.

Embodiment 2

[0020] A kind of ultraviolet radiation fresh-keeping method of olive fruit, specifically comprises the following steps:

[0021] 1) Select fresh olive fruits without pests and diseases, and without mechanical damage. After washing with water, flatten the olive fruits and let them dry naturally for 20 hours;

[0022] 2) Place the dried olive fruit at a vertical distance of 45 cm from a UV lamp (a high-boron ultraviolet germicidal lamp with a diameter of 2.7 cm, a length of 118 cm, and an output power of 40 w). Ultrashort wave ultraviolet light, according to 2.4 KJ / m 2 The radiation dose was irradiated, and each fruit surface was uniformly irradiated for 100 s;

[0023] 3) Take a No. 10 ziplock bag and punch 20×2 pinholes, seal the irradiated olive fruit in a No. 10 ziplock bag, and store it at 21 °C.

Embodiment 3

[0025] A kind of ultraviolet radiation fresh-keeping method of olive fruit, specifically comprises the following steps:

[0026] 1) Select fresh olive fruits without pests and diseases, and without mechanical damage. After washing with water, flatten the olive fruits and let them dry naturally for 24 hours;

[0027] 2) Place the dried olive fruit at a vertical distance of 40cm from a UV lamp (the lamp uses a high-boron ultraviolet germicidal lamp with a diameter of 2.7 cm, a length of 118 cm, and an output power of 40 w), using an ultrashort wave with a wavelength of 253.7 nm Ultraviolet light, according to 2.4 KJ / m 2 The irradiation dose is irradiated, and each fruit surface is evenly irradiated for 100s;

[0028] 3) Take a No. 10 ziplock bag and punch 20×2 pinholes, seal the irradiated olive fruit in a No. 10 ziplock bag, and store it at 16 °C.

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PUM

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Abstract

The invention discloses an ultraviolet radiation fresh-keeping method for olive fruits, which belongs to the field of food processing, and uses ultra-short-wave ultraviolet light with a wavelength of 253.7 nm to carry out fresh-keeping treatment on olive fruits. The fresh-keeping method of the present invention is low in cost, safe and hygienic, and easy to operate; after being treated by the method of the present invention, the glossiness of the fruit can be maintained, the dehydration and wilting of the olive fruit can be suppressed, the storage time of the olive fruit can be effectively prolonged, the rot time can be delayed, and the storage period can be improved. The good fruit rate, thus ensuring the commodity value of fresh fruit, has a good application prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an ultraviolet radiation fresh-keeping method for olive fruits. Background technique [0002] After the fruit is harvested, the lack of appropriate storage measures often causes the quality of the fruit to decline rapidly or even rot, resulting in huge losses. Therefore, researching and vigorously promoting fruit storage and preservation technology is an important technical guarantee to ensure fruit quality and meet domestic and foreign demand for fruit. [0003] olives ( Canarium album (Lour.) Raeusch.) is olive family (Burseraceae) olive genus ( canarium ) Evergreen tree, also known as green fruit, is a characteristic fruit in the south, and its fruit has high nutritional value and health care function. With people's understanding of the nutritional value of olives and the in-depth study of their functional components, the market demand for fresh olives is increas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/015
Inventor 陈清西杜正花王威谢倩
Owner FUJIAN AGRI & FORESTRY UNIV
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