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Preservative and fresh-keeping method of loquat fruits by ultrasonic waves compounded with peracetic acid

A technology of composite peracetic acid and fresh-keeping method, which is applied in the field of loquat fruit ultrasonic composite peracetic acid fresh-keeping, can solve the problems of rot, easy mechanical damage, easy aging and deterioration, etc. The effect of reducing the occurrence of rot

Inactive Publication Date: 2015-03-25
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, loquat fruits are susceptible to mechanical damage after harvesting, and are prone to aging and deterioration when stored at room temperature, and are infected by pathogenic bacteria, resulting in rapid rot

Method used

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  • Preservative and fresh-keeping method of loquat fruits by ultrasonic waves compounded with peracetic acid
  • Preservative and fresh-keeping method of loquat fruits by ultrasonic waves compounded with peracetic acid
  • Preservative and fresh-keeping method of loquat fruits by ultrasonic waves compounded with peracetic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 Composite treatment condition optimization experiment:

[0025] The tested loquat variety was "Jiefangzhong", which was harvested in the orchard of Putian City, Fujian Province. The fruits are harvested at commercial maturity, and immediately transported back to the laboratory on the same day, spread out to cool, and select fruits with uniform color, basically the same size and maturity, no rot, no pests and diseases, and no mechanical damage for use. The selected loquat fruits were treated as follows: through experiments, the composite treatment conditions of ultrasonic wave and peracetic acid were optimized, with treatment power, time and concentration of peracetic acid as independent variables, respectively using X 1 、X 2 、X 3 express. According to the previous research results, the ranges of ultrasonic power, time and concentration of peracetic acid selected were: 300, 400, 500W, 2, 6, 8min, 0.2%, 0.4%, 0.6%, and the experiment was carried out with D...

Embodiment 2

[0033] Example 2 Composite treatment verification experiment:

[0034] The tested loquat variety was "Jiefangzhong", which was harvested in the orchard of Putian City, Fujian Province. The fruits are harvested at commercial maturity, and immediately transported back to the laboratory on the same day, spread out to cool, and select fruits with uniform color, basically the same size and maturity, no rot, no pests and diseases, and no mechanical damage, and randomly divide them into 4 groups for treatment. Every group of 100 fruits was processed as follows:

[0035] (1) Control group (CK): The loquat fruit was soaked in distilled water for 6 minutes and dried in natural wind.

[0036] (2) Ultrasonic treatment (UT): Put the loquat fruit into the ultrasonic cleaning equipment, use distilled water as the soaking medium, ultrasonic power 400W, ultrasonic time 6min for treatment, and then take out the natural wind to dry.

[0037] (3) Peracetic acid treatment (PA): put the loquat fr...

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Abstract

The invention relates to a preservative and fresh-keeping method of loquat fruits by ultrasonic waves compounded with peracetic acid. The method is specially used for decay control and quality retention in loquat fruit storage of the South (Jiangsu and Zhejiang provinces, Fujian province, Sichuan province and the like). The technique combines ultrasonic waves with a peracetic acid solution with a proper concentration and can be applied in postharvest cleaning treatment of loquats. The refreshing time in a normal temperature storage environment at 20 DEG C can reach over 12 days. The fresh-keeping technique provided by the invention obviously inhibits postharvest decay of loquat fruits and maintains a relatively good edible quality. The ultrasonic wave compounded with peracetic acid is a physical cold sterilizing technique, and the compounded treatment obviously improves the efficiency of antisepsis and sterilization by peracetic acid and reduces the using concentration. The method has the advantages of high efficiency, safety, no residues, convenience in use and the like and has a relatively good application prospect in loquat preserving and fresh-keeping.

Description

technical field [0001] The invention discloses a loquat fruit ultrasonic-composite peracetic acid fresh-keeping method, which belongs to the fruit and vegetable storage and fresh-keeping technology, and is specially used for the rot control and quality maintenance of the loquat fruit in the normal-temperature storage and transportation process after harvest. technical background [0002] The loquat fruit is sweet and sour, and its color is orange-yellow. It is a good seasonal fruit in early summer and is deeply loved by consumers. However, loquat fruit is susceptible to mechanical damage after harvest, and it is prone to aging and deterioration when stored at room temperature, and it is infected by pathogenic bacteria, resulting in rapid rot. Anthracnose fungus (Colletotrichum acutatum) is the main pathogen causing postharvest loquat fruit rot. Physical cold sterilization technology is a new technology for post-harvest preservation of fruits and vegetables. It is characteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/157
Inventor 郑永华金鹏许佳单体敏
Owner NANJING AGRICULTURAL UNIVERSITY
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