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Method for preserving fresh walnut fruit

A technology for fresh fruit and walnut, applied in the field of preservation of fresh walnut fruit, can solve the problems affecting the quality of life, the economic benefit of the development of the walnut industry, the short storage period of fresh walnut fruit, easy oxidation and failure, etc., and achieves good nutrient content maintenance and long preservation period. , good fresh-keeping effect

Active Publication Date: 2015-01-21
陕西大统生态产业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high water content, high content of unsaturated fatty acids, and high activity of various enzymes in fresh walnuts, it is easy to suffer from dehydration, spoilage, germination, mildew and other adverse phenomena during post-harvest storage. It is difficult to store under normal conditions.
According to the latest reports, the preservation methods for fresh walnuts are complicated and easily oxidized, and the preservation period does not exceed 70 days.
Due to the short storage period of fresh walnuts, they can only be sold during the production season, which affects people's quality of life, economic benefits and the development of the walnut industry

Method used

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  • Method for preserving fresh walnut fruit
  • Method for preserving fresh walnut fruit
  • Method for preserving fresh walnut fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) selection fruit

[0025] Harvest fresh walnuts with stalks that are fully mature but with uncracked green skins, pick out cracked peels, small fruits, and fruits with diseased insects, and then transport them to the sterilized cold storage; the cold storage is disinfected with a mass ratio of copper sulfate, lime, and water. Brush the walls and floors of the cold storage with a mixture of 1:1:50, and use a disinfectant with a mass ratio of formaldehyde to potassium permanganate of 5:1 at 5g / m 3 The amount of fumigation cold storage for 48 hours.

[0026] (2) pre-cooling sterilization

[0027] Under the condition of 3.0 ℃, the cold storage temperature was pre-cooled for 3 days. During the pre-cooling period, fresh walnuts were soaked in 5% calcium chloride aqueous solution for 2 hours and then dried naturally. 7g / m 3 Fumigate fresh walnuts for 3 hours;

[0028] (3) Stand still

[0029] After pre-cooling, reduce the temperature of the cold storage to 1.0°C and le...

Embodiment 2

[0037] (1) selection fruit

[0038] Same as Example 1.

[0039] (2) pre-cooling sterilization

[0040] The cold storage temperature is 2.5 ℃ of pre-cooling conditions for 3 days, during the pre-cooling, fresh walnuts are soaked in 3% calcium chloride aqueous solution for 3 hours and then dried naturally, with a content of 4.5% thiabendazole according to the volume of the warehouse. 5g / m 3 Fumigate fresh walnuts for 4 hours;

[0041] (3) Stand still

[0042] After pre-cooling, lower the temperature of the cold storage to 1.5°C and let it stand for 2 days;

[0043] (4) Packaging

[0044] Put the fresh walnuts in a non-breathable polyethylene plastic bag with a thickness of 0.08mm, put them in one layer, use a vacuum sealing machine to evacuate and seal them, and ensure that the walnuts are stored anaerobically and spaced apart without squeezing each other;

[0045] (5) storage

[0046] Put the packaged fresh walnuts into plastic baskets and place them in the cold storage....

Embodiment 3

[0050] (1) selection fruit

[0051] Same as Example 1.

[0052] (2) pre-cooling sterilization

[0053] Under the condition of 3.5 ℃, the temperature of the cold storage is pre-cooled for 3 days. During the pre-cooling period, the fresh walnuts are soaked in 7% calcium chloride aqueous solution for 1 hour and then dried naturally. 10g / m 3 Fumigate fresh walnuts for 2 hours;

[0054] (3) Stand still

[0055] After pre-cooling, lower the temperature of the cold storage to 0.5°C and let it stand for 3 days;

[0056] (4) Packaging

[0057] Put the fresh walnuts in a polyethylene plastic bag with a thickness of 0.07mm, put a layer, use a vacuum sealing machine to evacuate and seal, and ensure that the walnuts are stored anaerobically and separated from each other without extrusion;

[0058] (5) storage

[0059] Put the packaged fresh walnuts into plastic baskets and place them in the cold storage. The plastic baskets are 15cm away from the side wall and 60cm away from the top...

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Abstract

The invention relates to a method for preserving fresh walnut fruit, aiming at solving the problems that oxidation, rancidity, molding, sprouting, dehydration and the like of fresh walnut fruit are easy to occur when the fresh walnut fruit are preserved. The method mainly comprises the following steps: selecting complete fruits, soaking in calcium chloride in a refrigeration house, fumigating with thiabendazole, leaving the fruit to stand, sealing, packaging in vacuum, storing, delivering, and the like, thereby achieving preservation of the fresh walnut fruit. As the walnut fruit is sealed and packaged under an anaerobic condition, the green peel of walnuts can be prevented from being softened, the fresh walnuts are prevented from rot or metamorphism, the water content of the fresh walnut fruit is kept, the change velocities of grease acid values and peroxidation values are reduced, the generation of malondialdehyde is inhibited, the iodine value can be relatively well maintained, the good quality is maintained, the brown stain index of the green peel of the fresh walnut fruit after being preserved for 120 days is 0.13, the complete fruit rate is more than 95%, and the preserved fresh walnut fruit is all good in color, fragrance, taste and shape.

Description

technical field [0001] The invention belongs to the technical field of fresh fruit preservation, and in particular relates to a method for preserving fresh walnut fruits. Background technique [0002] Controlled atmosphere storage is a new high-tech for fresh fruit storage at present. Its basic principle is to change the natural gas composition (O 2 Gas 21%, N 2 Gas 78%, other 1%), artificially prepared a set of CO 2 , O 2 and N 2 The mixed gas with a ratio suitable for fruit storage is filled into the storage environment to reduce the respiration and consumption of fruits, so as to prolong the storage period and improve the quality of fresh fruits. Although controlled atmosphere storage needs to reduce the O 2 concentration, but O 2 The concentration cannot be too low, once O 2 Lack of it will lead to anaerobic respiration of the fruit, which will accelerate the rot and deterioration of the fruit. [0003] Walnuts are rich in nutrients, oleic acid (18:1), linoleic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/10A23B9/30A23B9/18A23B9/26
Inventor 封斌奎张有林雷玲张润光杜西民韩军岐
Owner 陕西大统生态产业开发有限公司
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