Method for keeping fruits fresh through atmospheric pressure low temperature plasma activated water

A low-temperature plasma and plasma technology, which is used in the preservation of fruits and vegetables, food preservation, food science, etc., can solve the problems of chemical agents affecting human health, rot phenomenon, high water content, etc., so as to inhibit the growth of bacteria and improve human health. The effect of less harm and simple preparation process

Inactive Publication Date: 2015-12-23
PEKING UNIV
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  • Application Information

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Problems solved by technology

[0002]With the improvement of people's living standards, fruit has become one of the indispensable living materials in people's life, but different fruits have strong seasonal and regional characteristics , and high physiological activity, high water content, soft structure, easy to rot and mold, and freshness decline, so it brings great difficulties to the preservation and circulation of fruits
At present, the main technologies for fruit preservation are: low temperature controlled atmosphere method, which is expensive and will rot after long-term storage; Residues of chemical agents with toxic and side effects are not easy to remove and affect human health. Therefore, the development of safe, non-toxic and pure natural fruit preservatives has a very broad application prospect

Method used

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  • Method for keeping fruits fresh through atmospheric pressure low temperature plasma activated water
  • Method for keeping fruits fresh through atmospheric pressure low temperature plasma activated water
  • Method for keeping fruits fresh through atmospheric pressure low temperature plasma activated water

Examples

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Effect test

Embodiment 1

[0027] Embodiment 1: This embodiment uses atmospheric pressure low-temperature plasma activated water to prolong the shelf life of strawberries, and proceeds according to the following steps:

[0028] (1) Pretreatment of fresh strawberries: Pick strawberries that are 80% mature (about 80% of the area turns red), uniform in size, consistent in maturity, free of pests and mechanical damage, and transported back to the laboratory immediately after picking for transportation and handling. The process avoids strawberry fruit damage, and then puts the strawberries at 0°C for 4 hours to remove the field heat of the strawberries. Wash the soil on the surface of the strawberries with clean water for later use.

[0029] (2) Preparation of atmospheric pressure low-temperature plasma activated water: the atmospheric pressure low-temperature plasma generator is placed in 500ml concentration of 2% hydrogen peroxide solution water, the working gas air is passed into the plasma generator with...

Embodiment 2

[0033] Embodiment 2: This embodiment uses atmospheric pressure low-temperature plasma activated water to prolong the fresh-keeping period of bayberry under normal temperature conditions, and proceeds according to the following steps:

[0034] (1) Screening of fresh red bayberries: pick eight mature red bayberries (about 80% of the area turns red), uniform size, consistent maturity, no pests and mechanical damage in the sunny morning, and transport them back to the laboratory immediately after picking for transportation and handling The process avoids bayberry fruit damage.

[0035] (2) Preparation of atmospheric pressure low temperature plasma activated water: the atmospheric pressure low temperature plasma generator is placed in 500ml concentration of 1% hydrogen peroxide solution water, the working gas air is passed into the plasma generator with a flow rate of 3L / h, and the atmospheric pressure The processing power of the low-temperature plasma is 30W, and the processing ti...

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Abstract

The invention provides a method for keeping fruits fresh through atmospheric pressure low temperature plasma activated water. The method comprises the following main steps: (1) pretreating fresh fruits; (2) preparing the atmospheric pressure low temperature plasma activated water; (3) treating the fruits by soaking the fruits in the atmospheric pressure low temperature plasma activated water; and (4) preserving the treated fruits at normal temperature. The plasma activated water is prepared through the following steps: pouring atmospheric pressure low temperature plasma into a hydrogen peroxide aqueous solution of which the mass concentration is 0.1%-3%, and enabling the atmospheric pressure low temperature plasma and the hydrogen peroxide aqueous solution to act for 10-30min so as to obtain activate fluid which is rich in hydroxy radicals. According to the method disclosed by the invention, the growth of bacteria on the surfaces of the fruits can be effectively restrained, the situation that the fruits are decomposed and deteriorated is reduced to a large extent, besides, the quality and the flavor of the fruits are not influenced, and the shelf time of the fruits under normal temperature conditions can be obviously prolonged. The method is simple in technology, easy to operate, low in cost, safe and free from toxic residues, conforms to the development trend of environmentally-friendly foods, and has enormous market application prospects.

Description

technical field [0001] The invention belongs to the technical field of fruit storage and fresh-keeping, and in particular relates to a method for fresh-keeping fruit by using atmospheric pressure low-temperature plasma activated water. Background technique [0002] With the improvement of people's living standards, fruits have become one of the indispensable living materials in people's lives. However, different fruits have strong seasonality and regional characteristics, and have high physiological activity, high water content, soft structure and perishability. Mold and freshness decline, so it brings great difficulties to the preservation and circulation of fruits. At present, the main technologies for fruit preservation are: low temperature controlled atmosphere method, which is expensive and will rot after long-term storage; Residues of chemical agents with toxic and side effects are not easy to remove and affect human health. Therefore, the development of safe, non-tox...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157A23B7/00
Inventor 马若男张茜王国敏张珏方竞
Owner PEKING UNIV
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