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Method for fresh-keeping on apricot by algal polysaccharide

A seaweed polysaccharide and seaweed technology, which is applied to the field of apricot preservation, can solve the problems of high apricot respiration intensity, difficult to thoroughly wash off chemical fungicides, short storage period and shelf life, etc., and achieve the effect of avoiding pollution.

Inactive Publication Date: 2015-05-27
QINGDAO WANGMEI SOFTWARE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Apricots are delicious and rich in nutritional value, but apricots have strong respiratory strength, poor protective tissue, difficult storage and preservation, and short storage and shelf life, which will bring great losses to fruit farmers and consumers.
At present, the fres

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method of using seaweed polysaccharides to preserve fresh apricots. Fresh seaweeds are used as raw materials, cleaned, chopped, homogenized at high speed, extracted with 10 times the volume of ethanol with a concentration of 85% for 6 hours, and then transferred to a rotary evaporator after suction filtration Obtain the crude seaweed polysaccharide extract, then extract the crude extract with 5 times the volume of anhydrous ether, take the water layer and concentrate it again with a rotary evaporator to obtain seaweed polysaccharide; remove the newly picked apricots from pests and mechanically damaged fruits, Soak in the above-mentioned seaweed polysaccharide solution for 3 minutes at room temperature, dry, then pack with polyethylene film and store; check regularly during storage, and clean up abnormal fruits in time. Seaweed is kelp. Wherein, when using a rotary evaporator, a 30°C constant temperature water bath is used. The concentration of the seaweed polysacchar...

Embodiment 2

[0020] A method of using seaweed polysaccharides to preserve fresh apricots. Fresh seaweeds are used as raw materials, cleaned, chopped, homogenized at high speed, extracted with 12 times the volume of ethanol with a concentration of 90% for 8 hours, and then transferred to a rotary evaporator after suction filtration Obtain the crude seaweed polysaccharide extract, then extract the crude extract with 8 times the volume of anhydrous ether, take the water layer and concentrate it again with a rotary evaporator to obtain seaweed polysaccharide; remove the newly picked apricots from pests and mechanically damaged fruits, Soak in the above-mentioned seaweed polysaccharide solution for 5 minutes at room temperature, dry, and then store in polyethylene film packaging; check regularly during storage, and clean up abnormal fruits in time. Seaweed is brown algae. Wherein, a 50° C. constant temperature water bath is used when a rotary evaporator is used. The concentration of the seawee...

Embodiment 3

[0022] A method of using seaweed polysaccharides to preserve fresh apricots. Fresh seaweeds are used as raw materials, cleaned, chopped, homogenized at high speed, extracted with 11 times the volume of ethanol with a concentration of 88% for 7 hours, and then transferred to a rotary evaporator after suction filtration Obtain the crude seaweed polysaccharide extract, then extract the crude extract with 7 times the volume of anhydrous ether, take the water layer and concentrate it again with a rotary evaporator to obtain seaweed polysaccharide; remove the newly picked apricots from pests and mechanically damaged fruits, Soak in the above-mentioned seaweed polysaccharide solution for 4 minutes at room temperature, dry, and then store in polyethylene film packaging; check regularly during storage, and clean up abnormal fruits in time. The seaweed is Sargassum. Wherein, a 40°C constant temperature water bath is used when a rotary evaporator is used. The concentration of the seawee...

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Abstract

The invention relates to a method for fresh-keeping on apricot by algal polysaccharide. The method comprises the following steps of cleaning fresh alga as a raw material, carrying out chopping, carrying out high-speed tissue homogenization, carrying out extraction for 6-8h by ethanol with a concentration of 85-90% and volume 10-12 times that of the raw material, carrying out suction filtration, transferring the filtrate to a rotary evaporator to obtain algal polysaccharide crude extract, carrying out extraction on the crude extract by anhydrous ether with volume 5-8 times that of the crude extract, collecting the water layer, carrying out concentration by the rotary evaporator to obtain algal polysaccharide, removing freshly picked apricots with worm channels and mechanical damage, immersing the undamaged apricots in the obtained algal polysaccharide solution for 3-5min, carrying out airing, packaging the dried apricots by a polyethylene film, and carrying out storage, wherein in storage, an inspection process is carried out regularly so that abnormal fruits are timely removed. The method utilizes natural algal polysaccharide as a protective agent to realize fresh-keeping of apricots and is safe. The algal polysaccharide is nontoxic and nuisanceless, can replace a chemical bactericide and an antiseptic for fresh-keeping of apricots, prevents the chemical bactericide-caused pollution on the environment and solves food safety problems.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to the fresh-keeping of apricots. Background technique [0002] The whole body of the apricot tree is a treasure, and the fruit of the apricot has good medical effects. Almonds are more nutritious, containing 23% to 27% of protein, 50% to 60% of crude fat, and 10% of carbohydrates. They also contain inorganic salts such as phosphorus, iron, potassium, and calcium, and various vitamins. They are good nourishing products. [0003] Apricots contain citric acid, malic acid, p-carotene, a small amount of carotene catechol, tomato hydrocarbons, flavonoids and sugars, proteins and amino acids, provitamin A, vitamin B, vitamin C and minerals calcium, phosphorus, iron etc. The volatile oil components of apricot are myrcene, citratene, p-cymephyllin, terpinolene, a-terpineol, geranial, geranyl alcohol, linalool, neral, citral Wait. Unripe apricots also contain chlorog...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 宋鹤
Owner QINGDAO WANGMEI SOFTWARE