Method for storing and fresh keeping of ginkgo biloba

Abstract

The invention discloses a method for storing and fresh keeping of ginkgo biloba. The method comprises the following steps: (1) sorting ginkgo biloba in an optimum gathering period, peeling the sorted ginkgo biloba, cleaning and disinfecting the peeled ginkgo biloba with a polyhexamethylene guanidine hydrochloride solution, drying the cleaned and disinfected ginkgo biloba at a room temperature by airing, and removing ginkgo biloba with mechanical damages, empty ginkgo biloba, wormy ginkgo biloba and decomposed ginkgo biloba; (2) placing the ginkgo biloba processed in the step (1) in the condition of controlling the humidity with dry fog, controlling the relative humidity to be 93-98%, controlling the moisture content atomized granules to be 2-10 mum without falling water wetting / dew condensation phenomena, and storing the ginkgo biloba at the temperature of 0-4 DEG C. According to the method disclosed by the invention, the phenomena of mildew and rot and calcification caused by dehydration in the storage process of the ginkgo biloba can be effectively avoided. The method disclosed by the invention is used for storing the ginkgo biloba, after being stored for 360 days, the mildew and rot rate of the ginkgo biloba is below 5%, the ginkgo biloba does not dehydrate, the glutinous performance of the ginkgo biloba does not fall, and the quality of the ginkgo biloba is maintained better.

Description

Technical field: [0001] The invention relates to the field of storage and processing of agricultural products, in particular to a storage and preservation method for ginkgo fruit. Background technique: [0002] Ginkgo biloba L. (Ginkgobiloba L.) fruit is the seed core after removing the outer testa, and is commonly called as ginkgo. Ginkgo fruit contains a variety of nutritional elements. In addition to starch, protein, fat, and sugar, it also contains vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, magnesium and other trace elements, as well as ginkgolic acid and ginkgo. Phenols, five-carbon polysaccharides, liposterols and other components. It has dietary and medical effects such as benefiting lung qi, curing cough and asthma, stopping worms, reducing stool, flattening wrinkles, protecting blood vessels, protecting liver, and anti-aging, so it has extremely high economic value. With the increase of ginkgo fruit production, its storage problem is be...

AI Technical Summary

Problems solved by technology

The above methods have a certain effect on the control of ginkgo fruit mildew and calcification, but they all have the characteristics of poor fresh-keeping effect, complicated operation / high process level, or high use cost.

The existing traditional humidifiers mostly use ultrasonic waves, water vapor spray, centrifugal humidifiers, high-pressure humidification systems, etc. The disadvantage of these methods is that at relatively low temperatures (0-4°C), the effective gasification humidification capacity is small, and it is necessary to achieve Higher humidity can easily lead to wetland phenomenon, aggravating the occurrence of fruit and vegetable rot