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Fruit and vegetable fresh-keeping method

A fruit and vegetable preservation, fruit and vegetable technology, applied in the direction of freezing/refrigerating preservation of fruits/vegetables, etc., can solve the problems of high preservation cost and poor effect, and achieve the effect of avoiding frostbite and improving endurance.

Active Publication Date: 2015-04-29
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to overcome the defects of high fresh-keeping cost and poor effect in the prior art, and provide a method for fresh-keeping of fruits and vegetables using only dry ice

Method used

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  • Fruit and vegetable fresh-keeping method

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1 Fresh-keeping method of broccoli

[0024] Treatment group: Harvest broccoli according to routine, select, grade, and place it in a cold storage at 0°C for overnight pre-cooling. Pack it in the cold storage the next day. The method is: the size of the foam box is 0.4m*0.3m*0.3m, which is 48 liters. A small foam box with 2 small holes about 15*15*15cm, put 15 grams of dry ice in the box, cover the small foam box cover, and then place broccoli around and on the small foam box until the box is full. Then cover the foam box cover according to the conventional packaging requirements, and seal it with sealing paper.

[0025]Control group: The treatment method of control group 1 is a simple pre-cooling storage and transportation method, that is, the pre-cooled broccoli is placed in a foam box without adding any dry ice or water ice; the treatment method of control group 2 adopts domestic and foreign The most commonly used method of storage and transportation with...

Embodiment 2

[0027] Embodiment 2 litchi preservation method

[0028] Treatment group: Harvest lychees according to routine, select, grade, and carry out fresh-keeping treatment, and place them in a cold storage at 1-3°C for pre-cooling overnight. Pack it in the cold storage the next day. The method is: the size of the foam box is 0.4m*0.3m*0.3m, which is 48 liters. First, put a layer of lychees on the bottom layer, and then place a lychee in the center of the box. Each side is marked with 1 to 2 A small foam box with a small hole of about 15*15*15cm, put 10 grams of dry ice in the box, cover the small foam box cover, and then place lychees around and on the small foam box until the box is full. Then cover the foam box cover according to the conventional packaging requirements, and seal it with sealing paper.

[0029] Control group: Control group 1 is a simple pre-cooling storage and transportation method, that is, put the pre-cooled lychee in a foam box without adding any dry ice or water...

Embodiment 3

[0031] Embodiment 3 Chinese cabbage fresh-keeping method

[0032] Treatment group: Harvest Chinese cabbage as usual, select, grade, and pre-cool in a cold storage at 0°C overnight. Pack it in the cold storage the next day. The method is: the size of the foam box is 0.4m*0.3m*0.3m, which is 48 liters. A small foam box with 2 small holes about 15*15*15cm, put 12 grams of dry ice in the box, cover the small foam box cover, and then place lychees around and on the small foam box until the box is full. Then cover the foam box cover according to the conventional packaging requirements, and seal it with sealing paper.

[0033] Control group: The control group is the conventional domestic pre-cooling storage and transportation method, that is, the pre-cooled Chinese cabbage is placed in a foam box without adding any dry ice or water ice.

[0034] The cabbage hearts of the treatment group and the control group were placed in the storage at 10-15°C for two weeks. The results showed th...

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Abstract

The invention belongs to the technical field of fruit and vegetable fresh-keeping, and particularly discloses a fruit and vegetable fresh-keeping method. A packaging body filled with dry ice at interior is placed in a storage box body filled with fresh fruit and vegetable which are fully precooled; openings are formed in the packaging body; the storage box body is sealed and packaged, and is stored and transported at conventional low temperature or in heat insulation; the dry ice is added in the storage box body packaging the fruit and vegetable; the carbon dioxide formed by the dry ice is in direct contact with the fruit and vegetable through the openings in the packaging body; carbon dioxide concentration in the box can reach 20-30% within one hour; oxygen concentration can reduce to about 10% from 20% within 24 hours. The fresh-keeping method enables fruit and vegetable products to achieve an ideal gas state more quickly than conventional modified atmosphere storage during storage, transportation and sale process after harvesting; the respiration of the fruit and vegetable is restrained more effectively; the vital force and disease resistance of the fruit and vegetable are maintained; the method is simple, feasible, low in cost, wide in application range, and good in effect, and can be applied to various occasions of a purchasing station, a packaging workshop, a cold storage, a wholesale market, a retail market and the like.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, more specifically, to a method for keeping fresh of fruits and vegetables. Background technique [0002] Harvested fruits and vegetables are still organisms with vital activities, and respiration is the most important manifestation of their vital activities. The key to keeping fruits and vegetables fresh after harvesting is to not only maintain their normal physiological activities, but also create conditions close to the minimum physiological activities, so as to reduce their own material and energy consumption, and delay ripening and aging. Controlled atmosphere storage is considered to be one of the most effective fresh-keeping methods for fruits and vegetables. The oxygen content in the normal atmosphere is 20.9%, and the carbon dioxide content is 0.03%. Fruits and vegetables respire vigorously in such an environment, which leads to rapid consumption of nutrien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 张昭其黄雪梅沈斯达庞学群张雪莲
Owner SOUTH CHINA AGRI UNIV
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