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A kind of preservation method of fresh taro

A taro, fresh technology, applied in the direction of preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by radiation/electrical treatment, etc., can solve the problems of difficult preservation, water loss, decay, etc. The effect of reducing part loss and improving the product rate

Active Publication Date: 2018-03-06
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • A kind of preservation method of fresh taro
  • A kind of preservation method of fresh taro

Examples

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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

A fresh taro preservation method is characterized in that it comprises the following steps: (1) Harvesting: removing taro soil, discarding rotten taro, and exposing to the sun for 8-16 hours; (2) Packing: packing taro after being exposed to the sun. (3) Irradiation treatment: The taro shall be irradiated within 7 days after harvesting, and the irradiation dose shall be controlled at 0.2‑0.5kGy; (4 ) Storage: The irradiated taro can be stored at 0-25°C, and the preservation period is more than 3 months. The taro basically does not germinate, and the water loss is significantly reduced. Its sensory indicators such as fragrance and waxiness are close to fresh taro. The present invention has application prospects for centralized marketing of large quantities of taros, preservation of freshness during long-distance transportation, storage of taros purchased by families and supermarkets, and extension of shelf life.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/015A23B7/02
Inventor 赵永富常有宏汪敏张培通殷剑美
Owner JIANGSU ACAD OF AGRI SCI