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Fresh keeping method of peaches

A fresh-keeping method, peach technology, applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a protective coating, can solve the problems of peach softening, flavor loss, rot, etc., to increase frost resistance, effective Contribute to retention and low cost effect

Inactive Publication Date: 2016-01-20
界首市俊荣种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, problems such as peach softening, browning, chilling damage, rot, and loss of flavor after harvest have not been completely resolved.

Method used

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  • Fresh keeping method of peaches

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A kind of fresh-keeping method of peach, its concrete steps are:

[0028] (1) Pick 7-8 ripe peaches with fruit stalks and no pests and diseases, put them directly into the warehouse at 20°C, turn on the ultraviolet lamp with an intensity of 2KGy, irradiate for 30 minutes, stop for 10 minutes, and at the same time use 3mol / L 1 - methylcyclopropene (1-MCP) fumigation for 10 hours;

[0029] (2) Put the fumigated peaches into a 0.3% magnesium chloride solution with a mass concentration of 45°C, soak and wash, heat shock for 4 minutes, and the heat shock temperature is 40°C;

[0030] (3) Soak the heat-shocked peaches in a flowing ozone solution at 1°C for 30 minutes, which can not only cool down but also be washed. After soaking, put them in a cold storage at -1°C to air dry. The humidity of the cold storage is 75% ;

[0031] (4) Wash and crush the whole plant of P. argentina, add 2 times the amount of absolute ethanol, 40KHz ultrasonic for 20 minutes, filter to obtain the...

Embodiment 2

[0036] A kind of fresh-keeping method of peach, its concrete steps are:

[0037] (1) Pick 7-8 mature peaches with fruit stalks and no pests and diseases, put them directly into the warehouse at 22°C, turn on the ultraviolet lamp with an intensity of 2.5KGy, irradiate for 30 minutes, stop for 10 minutes, and at the same time use 4mol / L 1-methylcyclopropene (1-MCP) fumigation for 12 hours;

[0038] (2) Put the fumigated peaches into a 0.4% magnesium chloride solution with a mass concentration of 45°C, soak and wash, and heat shock for 5 minutes;

[0039] (3) Soak the heat-shocked peaches in a flowing ozone solution at 2°C for 35 minutes, which can cool down and wash them. After soaking, put them in a cold storage at -0.5°C to air dry. The humidity of the cold storage is 78% ;

[0040] (4) Wash and crush the whole plant of P. argentina, add 2.5 times the amount of absolute ethanol, 40KHz ultrasonic for 25 minutes, filter to obtain the filter residue and extract, add 5 times the...

Embodiment 3

[0045] A kind of fresh-keeping method of peach, its concrete steps are:

[0046](1) Pick 7-8 mature peaches with stalks and no pests and diseases, put them directly into the warehouse at 23°C, turn on the ultraviolet lamp, irradiate for 30 minutes, stop for 10 minutes, and at the same time use 5mol / L 1 - methylcyclopropene (1-MCP) fumigation for 14 hours;

[0047] (2) Put the fumigated peaches into a 0.5% magnesium chloride solution with a mass concentration of 45°C, soak and wash, and heat shock for 6 minutes;

[0048] (3) Soak the heat-shocked peaches in a flowing ozone solution at 3°C ​​for 40 minutes, which can cool down and wash them. After soaking, put them in a cold storage at 0°C to air-dry, and the humidity of the cold storage is 80%;

[0049] (4) Wash and crush the whole plant of P. argentina, add 3 times the amount of absolute ethanol, 40KHz ultrasonic for 30 minutes, filter to obtain the filter residue and extract, add 6 times the amount of absolute ethanol to the...

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Abstract

The invention discloses a fresh keeping method of peaches. The fresh keeping method of peaches has the advantages of simple process, no medicine residual, safety, no toxicity, harmlessness to human bodies, convenient management, no need of large devices, good fresh keeping effect and very good application prospect. The method comprises the following steps: picking peaches, directly carrying out ultraviolet irradiation, fumigating by using 1-methylcyclopropylene (1-MCP), carrying out hot shock by using a magnesium chloride solution, immersing the peaches in a 1-3DEG C flowing ozone solution, carrying out ultrasonic and refluxing extraction on bioactive components of Horseweed Herb, and adding the obtained extract to a chitosan solution to realize high sterilization ability with small amount. An independent packaging bag has the characteristics of antibiosis, bacteriostasis, fineness, softness, waterproof property, airtight property, and facilitation of transportation and nutrient reservation. The method allows the rotting rate to only be 5.3%, the weight loss rate to only be 4.7% and the hardness reduction rate to only be 5.6% after peaches treated through the method are stored for 30d, and has a good fresh keeping effect.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a fresh-keeping method of peaches. Background technique [0002] Peach is a fruit with rich nutrition and delicious taste, which is deeply loved by people. my country is the origin and big producer of peaches, with the planting area and output ranking first in the world. Because the peach skin is thin and juicy, the harvesting period is mostly concentrated in the high temperature season, which seriously affects the storage and preservation effect of peaches. Peach fruit tends to become soft and rot at room temperature; it is susceptible to chilling damage, browning, and loss of flavor at low temperature, resulting in restrictions on the production, storage, transportation, and sales of peaches, which affects the enthusiasm of the majority of fruit farmers to plant peach trees. At present, many researchers are also paying attention to t...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/144A23B7/148A23B7/157A23B7/16
Inventor 杨俊
Owner 界首市俊荣种植专业合作社
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