Fresh dasheen preservation method

A taro and fresh technology, applied in the direction of preservation of fruits/vegetables through dehydration, preservation of fruits/vegetables through radiation/electrical treatment, etc., can solve the problems of difficult preservation, water loss, rot, etc., and reduce storage, transportation and sales losses, water loss, etc. The effect of reducing the loss of parts and increasing the commodity rate

Active Publication Date: 2015-08-19
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0009] The purpose of this invention is to solve the problems of fresh taro with high water content (over 70%), thin skin, strong breathing and low temperature and high temperature, and to invent a preservation method for fresh taro based on irradiation technology. Packaging, combined with irradiation treatment and temperature control technology, solves a series of problems such as germination, rot, and water loss during the storage of fresh taro

Method used

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example 1

[0043] Jiangsu Jingjiang fragrant sand taro: Harvest, remove the soil, discard the rotten taro, and expose to the sun for 8 hours. Pack into polyethylene microporous bags, 1.0kg / bag. The above-mentioned small packaging bags are neatly stacked in cartons and sent to the irradiation field for irradiation treatment. The absorbed dose of the product is 0.2-0.25kGy. Irradiation was completed on the first day of harvest. Then store it indoors at 0-10°C. After 3 months, the germination rate of the taro is 0.5%. After tasting by the product quality personnel, the freshness, fragrance and waxiness of the taro are all good.

example 2

[0045] Jiangsu Jingjiang fragrant sand taro: Harvest, remove the soil, discard the rotten taro, and expose to the sun for 12 hours. Pack into polyethylene microporous bags, 2.0kg / bag. The above-mentioned small packaging bags are neatly stacked in cartons and sent to the irradiation field for irradiation treatment. The absorbed dose of the product is 0.3-0.39kGy. Irradiation was completed on the 4th day of harvest. Then place it in a room at 10-20°C for storage. After 3 months, the germination rate of the taro heads is 2.0%. After tasting by the product quality personnel, the freshness, fragrance and waxiness of the taro heads are all good.

example 3

[0047] Jiangsu Jingjiang fragrant sand taro: Harvest, remove the soil, discard the rotten taro, and expose to the sun for 16 hours. Put it into a polyethylene microporous bag, 3.0kg / bag. The above-mentioned small packaging bags are neatly stacked in cartons and sent to the irradiation field for irradiation treatment. The absorbed dose of the product is 0.4-0.5kGy. Irradiation was completed on the 7th day of harvest. Then place it in a room at 15-25°C for storage. After 3 months, the germination rate of the taro heads is 3.0%. After tasting by the product quality personnel, the freshness, fragrance and waxiness of the taro heads are all good.

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Abstract

The invention discloses a fresh dasheen preservation method. The fresh dasheen preservation method comprises the following steps of 1, harvesting: removing soil on dasheens, removing decayed dasheens and carrying out exposure under the blazing sun for 8-16h, 2, packaging: packaging dasheens exposed under the blazing sun by small bags, and putting the small bags into a paper box, 3, irradiation: carrying out irradiation in seven days after dasheen harvesting under control of an irradiation dose of 0.2-0.5kGy, and 4, storage: storing the dasheens subjected to irradiation at a temperature of 0-25 DEG C, wherein the treated dasheens have a preservation period of 3 months or more, basically do not sprout, have a low driage rate, and have fragrance and glutinous taste approximate to those of fresh dasheens. The fresh dasheen preservation method has good application prospects in batch dasheen concentrated marketing, fresh-keeping in long distance transport, marketed dasheen storage in household and supermarket and shelf period prolongation.

Description

technical field [0001] The present invention relates to a food fresh-keeping technology, in particular to a taro fresh-keeping technology utilizing irradiation treatment combined with moisture-controlling packaging, in particular to a preservation method capable of suppressing germination of fresh taro, prolonging shelf life, and increasing commodity rate . Background technique [0002] Taro, also known as taro, is the underground succulent corm of the perennial herb taro of Araceae. Taro tastes soft, sweet and glutinous. It is rich in nutrients and contains a lot of starch, minerals and vitamins. It is both a vegetable and a grain. The nutritional value is similar to that of potatoes, and it is easy to digest without causing poisoning. It is a good alkaline food. Taro can benefit the spleen and stomach, adjust the Qi, reduce phlegm and resolve stagnation. Among the minerals contained in taro, the content of fluorine is relatively high, which has the effect of cleaning t...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/02
Inventor 赵永富常有宏汪敏张培通殷剑美
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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