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Storage and preservation method of fresh walnuts

A technology for fresh walnuts, which is applied in the field of storage and preservation of fresh walnuts, can solve the problems of being susceptible to microbial infection, high water content, and restricting the development of the fresh walnut industry, and achieves the reduction of morbidity, high water content, The value of broad applications and the effect of prospects

Active Publication Date: 2015-01-28
INST OF BOTANY CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high water content, fresh walnuts are susceptible to microbial infection during storage, which restricts the development of the fresh walnut industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] The next day after removing the green skin, the walnuts were randomly divided into three groups, 600 in each group, and were processed as follows:

[0014] The first group: Take walnuts, put every 500g or so of walnuts in a 25cm×37cm vacuum packaging bag, first vacuumize to -0.08MPa, then fill with nitrogen until the pressure at the outlet of the packaging bag is 0.5Mpa, seal, 0℃ storage;

[0015] The second group: Take walnuts, put every 500g of walnuts in a 25cm×37cm vacuum packaging bag, first vacuumize to -0.06MPa, then fill with nitrogen until the pressure at the outlet of the packaging bag is 0.5Mpa, seal, 0℃ storage;

[0016] The third group: take walnuts, put every 15 walnuts into a non-sealed plastic box (200mm×130mm×50mm), put the plastic box into a fresh-keeping bag, seal it, and store at 0°C.

[0017] After 8 weeks of storage, the incidence of disease was counted according to whether mycelia appeared on the surface of the hard shell. All the walnuts in th...

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PUM

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Abstract

The invention discloses a storage and preservation method of fresh walnuts. The storage and preservation method comprises the following steps: taking the fresh walnuts from which green peels are removed, putting the fresh walnuts into a packaging bag, vacuumizing till the air pressure is -0.08MPa to -0.06MPa, inflating nitrogen till the gas pressure at an outlet of the packaging bag is 0.5MPa, sealing an opening, and storing at a temperature of 0 DEG C. The storage and preservation method is easy and convenient to operate; by the storage and preservation method, the illness rate of the stored fresh walnuts can be effectively reduced, a relatively high water content can be kept and a commodity property of the fresh walnuts can be maintained; the storage and preservation method has a wide application value and a bright application prospect.

Description

technical field [0001] The invention relates to a method for storing and keeping fresh walnuts. Background technique [0002] Walnut (Juglans Legia L.), also known as walnut and Qiang peach, is a plant of the genus Juglans of the family Jugladaceac. Walnuts have high nutritional value and are rich in amino acids, unsaturated fatty acids, vitamins and minerals. Unsaturated fatty acids in walnuts can reduce the content of cholesterol and triglycerides, and improve the activity of brain cells. Polyphenols in walnuts can inhibit the oxidation of plasma and low-density lipoproteins. [0003] As a kind of dried fruit, walnut has been welcomed by consumers for a long time. Since the 1990s, undried fresh walnuts have become popular all over the world. Compared with dry walnuts, fresh walnuts have a unique flavor and taste with less loss of nutrients. However, due to the high water content, fresh walnuts are susceptible to microbial infection during storage, which restricts the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65D81/20A23B9/20A23B9/10
Inventor 田世平李博强徐勇尚艳娇
Owner INST OF BOTANY CHINESE ACAD OF SCI
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