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Hollow plum fruit preservation method, preservative and preparation method thereof

A fresh-keeping method and a technology of a fresh-keeping agent, which are applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of shortening the supply period of fresh fruit, affecting market sales, and accelerating fruit rot, etc., and achieve shortening of the preservation period, good preservation effect, Enhanced antibacterial effect

Inactive Publication Date: 2015-01-21
GUIZHOU YANHE WUJIANG BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since hollow plums ripen in the high temperature season in summer, the oxygen, moisture in the air and high temperature in summer are very easy to accelerate the rot of the fruit, which makes it easy to soften and change color during post-harvest storage and transportation at room temperature, which greatly shortens the supply period of fresh fruit. Only 4-6 days, affecting market sales
Although low temperature storage is the most effective fresh-keeping measure for plum fruits, unsuitable low temperature can easily lead to chilling injury and accelerate fruit rot

Method used

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  • Hollow plum fruit preservation method, preservative and preparation method thereof
  • Hollow plum fruit preservation method, preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 prepares plum fruit preservative according to the following steps:

[0027] Coating antistaling agent: Chitosan (containing more than 95% of deacetylation degree) 10g, citric acid 15g, vitamin C 1.0g, zinc oxide 1.0g, thiourea 200mg; measure vitamin C, zinc oxide and thiourea according to the formula, use Dissolve 70% of the total amount of pure water, then add citric acid and chitosan and stir until fully dissolved, add pure water until the total amount is 1000ml, and then configure it as a hollow plum coating preservative;

[0028] Deoxidation preservative: potassium permanganate 50g, anhydrous sodium chloride 20g, sodium hydroxide 10g, zinc oxide 15g, ferrous sulfate 20g, vitamin C 15g, calcium chloride 60g, sodium polyacrylate 15g, zeolite 500g. Measure each raw material according to the formula, put it into a rotary pulverizer, stir and mix evenly, add water according to the proportion of 2% of the mixture, and then fully stir, then dry at 100°C for 2 ...

Embodiment 2

[0033] Embodiment 2 prepares plum fruit preservative according to the following steps:

[0034] Coating antistaling agent: chitosan (containing deacetylation degree above 95%) 15g, citric acid 20g, vitamin C 2.0g, zinc oxide 2.0g, thiourea 300mg; measure vitamin C, zinc oxide and thiourea according to the formula, use Dissolve 80% of the total amount of pure water, then add citric acid and chitosan and stir until fully dissolved, add pure water until the total amount is 1000ml, and then configure it as a hollow plum coating preservative;

[0035]Deoxidation preservative: 20g potassium permanganate, 10g anhydrous sodium chloride, 5g sodium hydroxide, 8g zinc oxide, 10g ferrous sulfate, 10g vitamin C, 40g calcium chloride, 10g sodium polyacrylate, 400g zeolite. Measure each raw material according to the formula, put it into a rotary pulverizer, stir and mix evenly, add water according to the proportion of 1% of the mixture, and then fully stir, then dry at 100°C for 1 hour, and ...

Embodiment 3

[0040] Embodiment 3 prepares plum fruit preservative according to the following steps:

[0041] Coating antistaling agent: chitosan (containing more than 95% of deacetylation degree) 5g, citric acid 10g, vitamin C0.5g, zinc oxide 0.5g, thiourea 100mg; measure vitamin C, zinc oxide and thiourea according to the formula, use Dissolve 60% of the total amount of pure water, then add citric acid and chitosan and stir until fully dissolved, add pure water until the total amount is 1000ml, and then configure it as a hollow plum coating preservative;

[0042] Deoxidation preservative: 80g potassium permanganate, 30g anhydrous sodium chloride, 20g sodium hydroxide, 22g zinc oxide, 30g ferrous sulfate, 20g vitamin C, 80g calcium chloride, 20g sodium polyacrylate, 600g zeolite. Measure each raw material according to the formula, put it into a rotary pulverizer, stir and mix evenly, add water according to the proportion of 4% of the mixture, and then fully stir, then dry at 120°C for 2 ho...

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Abstract

The invention discloses a hollow plum fruit preservation method, a preservative and a preparation method thereof. The preservation method realizes preservation mainly by combining coating and deoxidization. The invention further provides a fruit preservative for treating picked hollow plum fruits. The preservative is divided into a coating preservative and a deoxidization preservative, wherein the coating preservative contains 10g of chitosan, 15g of citric acid, 1.0g of vitamin C, 1g of zinc oxide and 200mg of thiourea; and the deoxidization preservative contains 50g of potassium permanganate, 20g of anhydrous sodium chloride, 10g of sodium hydroxide, 15g of zinc oxide, 20g of ferrous sulfate, 15g of vitamin C, 60g of calcium chloride, 15g of sodium polyacrylate and 500g of zeolites. The preservation method comprises the steps of picking fresh hollow plum fruits, treating with the coating preservative, spreading and drying in air for 3-4h, then packing in storage bags in a separating manner, adding a part of deoxidization preservative into each bag, and preserving in a cool environment with the temperature being less than 25 DEG C. According to the preservation method, safety, efficiency and convenience are realized, the quality of hollow plums can be kept, and the rotting rate of the hollow plums can be effectively reduced at the same time.

Description

technical field [0001] The invention relates to a fruit preservative, a method for using the preservative to preserve fruit and a preparation method of the preservative, in particular to a method for preserving hollow plum fruit, the preservative and a preparation method thereof. technical background [0002] Fruit is one of the indispensable foods in people's daily life. It is rich in carbohydrates, organic acids, vitamins and inorganic salts, so it has become an important source of nutrition for human beings. However, the production of fruit has strong seasonality, regionality and perishability of the fruit itself, which has great contradictions with the diversity of consumer demand for fruit and the adjustment of off-season, and the problem of fruit storage and preservation has become increasingly prominent. [0003] Plum fruit is sweet and sour, nutritious and deeply loved by consumers. Sand Hollow Plum is a characteristic fruit produced in Shazi Town, Yanhe County, Gui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/154A23B7/157
Inventor 王高平许东东孟彪冯新建
Owner GUIZHOU YANHE WUJIANG BIOTECH DEV
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