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Physical fresh-keeping method for olive fruits

A fresh-keeping method and fruit technology, which can be used in the preservation of fruits/vegetables by freezing/refrigeration, food processing, etc., can solve problems such as affecting the commercial value of olive fruits, non-compliance with food standards, chemical preservative residues, etc., to maintain the appearance quality, The effect of inhibiting fruit browning and delaying rot

Inactive Publication Date: 2015-01-21
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 for treatment, although the storage period of the fruit can be extended and the decline in the quality of the fruit during storage can be delayed to a certain extent, chemical preservatives tend to remain on the surface of the fruit and cause 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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  • Physical fresh-keeping method for olive fruits
  • Physical fresh-keeping method for olive fruits
  • Physical fresh-keeping method for olive fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of physical fresh-keeping method of olive fruit, specifically comprises the following steps:

[0018] 1) Select ‘Changying’ 8 mature olives that are free from pests and diseases and without mechanical damage, wash them with water, flatten the olives, and let them dry naturally for 15 hours;

[0019] 2) Soak the dried olive fruit in an ice-water mixture at (1.5±0.5)°C for 30 minutes, and let it dry naturally; ensure that the temperature of the ice water is stable during processing;

[0020] 3) Take a No. 10 ziplock bag and make 20×2 pinholes, seal the olive fruit treated with ice water in a No. 10 ziplock bag, and store it at (16±5)°C.

Embodiment 2

[0022] A kind of physical fresh-keeping method of olive fruit, specifically comprises the following steps:

[0023] 1) Select mature olive fruits of 'Changying'9 that are free from diseases, insect pests and mechanical damage, wash them with water, flatten the olive fruits, and let them dry naturally for 20 hours;

[0024] 2) Soak the dried olive fruit in an ice-water mixture at (1.5±0.5)°C for 30 minutes, and let it dry naturally; ensure that the temperature of the ice water is stable during processing;

[0025] 3) Take a No. 10 ziplock bag and make 20×2 pinholes, seal the olive fruit treated with ice water in a No. 10 ziplock bag, and store it at (16±5)°C.

Embodiment 3

[0027] A kind of physical fresh-keeping method of olive fruit, specifically comprises the following steps:

[0028] 1) Select ‘Changying’ yellow-ripe olive fruits that are free from diseases, insect pests and mechanical damage, wash them with water, flatten them, and let them dry naturally for 24 hours;

[0029] 2) Soak the dried olive fruit in an ice-water mixture at (1.5±0.5)°C for 30 minutes, and let it dry naturally; ensure that the temperature of the ice water is stable during processing;

[0030] 3) Take a No. 10 ziplock bag and make 20×2 pinholes, seal the olive fruit treated with ice water in a No. 10 ziplock bag, and store it at (16±5)°C.

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Abstract

The invention discloses a physical fresh-keeping method for olive fruits, and belongs to the technical field of food processing. According to the physical fresh-keeping method, an ice water mixture with the temperature of 1-2 DEG C is adopted to process the olive fruits. The method has the characteristics that the energy consumption is low, and the operation is simple and convenient, so that the method is an energy-saving, safe and sanitary storage technology; in addition, the oxidation resistance of the olive fruits can be strengthened obviously, and the fruit rotting time can be delayed, so that the method has a wide application prospect on storage and fresh keeping of fruits.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a physical preservation method for olive fruits. Background technique [0002] 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 the deepening of people's understanding of the nutritional value of olives and the research on their functional components, the market demand for olive fresh fruit is increasing, making its price continue to rise. 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 luster, which seriously affects the commercial value of olive fruit. If chemical agents are used for treatment, although th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
CPCY02P60/85
Inventor 陈清西杜正花王威谢倩
Owner FUJIAN AGRI & FORESTRY UNIV
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