Method for inhibiting after-ripening spots of banana
A technology of banana and spot, which is applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of troublesome operation, long processing time, limited effect, etc., and achieves the effect of good effect, high safety and inhibition of browning
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Embodiment 1
[0022] (1) Pre-treatment: Select ripe green bananas with uniform size, no brown spots on the peel, no mechanical damage, and no pests and diseases. Use ethylene ripening agent to ripen the combed bananas at a constant temperature of 20°C for 24 hours, unpack and keep Post-ripening at a constant temperature of 20°C to wholesale maturity;
[0023] (2) Browning inhibitor treatment: use 100mg / L carvacrol alcohol solution to soak the bananas for 30 minutes, then take out the bananas and dry them. The ethanol content in the alcohol solution is 1.0%
[0024] (3) Packaging or sales: After the bananas are dried, put them into a carton lined with a PE fresh-keeping bag, and fold the mouth of the fresh-keeping bag; or after the bananas are dried, put the bare fruits at room temperature (20~25°C).
[0025] After being placed at room temperature for 4 days, the browning index of the banana peel treated with the carvacrol solution according to the above method was 0.1, and the fruit was fr...
Embodiment 2
[0027] Put the banana fruit into 100 mg / L carvacrol alcohol solution and soak the banana for 0.1 minute, then take it out and dry it in the air. The ethanol content in the alcohol solution is 0.5%. Other operations are the same as in Example 1.
[0028] After being placed at room temperature for 4 days, the browning index of the banana peel treated with the carvacrol solution according to the above method was 0.1, and the fruit was fresh, without rot, and of good quality; when the control (without the above-mentioned browning inhibitor treatment) was on the 4th day, the banana peel The browning index is 1 (the browning area is 75% to 100%), and the decay rate is 10%.
Embodiment 3
[0030] Put the banana fruit into 100 mg / L eucalyptus oil acetic acid solution and soak the banana for 0.1 minute, then take it out and dry it with gauze. The concentration of acetic acid in the acetic acid solution is 0.5%, and the rest is water. Other operations are the same as in Example 1.
[0031] After being placed at room temperature for 4 days, the browning index of the banana peel treated with the eucalyptus oil solution according to the above method was 0.2, and the fruit was fresh, without rot, and of good quality; when the control (without the above-mentioned browning inhibitor treatment) was on the 4th day, the banana peel The browning index is 1 (the browning area is 75% to 100%), and the decay rate is 10%.
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