Biological fresh-keeping method of armeniaca vulgaris lam

A biological preservation and apricot technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., to achieve good preservation effect, inhibit microbial growth, and prolong the preservation period

Inactive Publication Date: 2016-04-06
成玉琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method has a fresh-keeping effect, the preservative is mainly composed of chemical organic components. While keepi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of biological fresh-keeping method of apricot, comprises the following steps:

[0027] ⑴ preparation stage

[0028] ① Disinfect the storage environment of apricots with 30mg / L chlorine dioxide disinfectant;

[0029] ② Take 0.01g of spermidine, 0.1g of γ-aminobutyric acid, 0.1g of arginine, 3g of ascorbic acid, 2g of calcium chloride, 2g of chitosan, and 0.2g of olive leaf extract, and dissolve them in 92.5g of distilled water in turn. Apricot fresh-keeping solution is made; 4 g of cinnamon bark water extract, 2 g of tangerine peel water extract, and 2 g of clove water extract are dissolved in 92 g of distilled water successively to make apricot fresh-keeping liquid;

[0030] ③Take 35g of apricot fresh-keeping liquid, 2g of umami liquid and 63g of distilled water and mix well to make apricot immersion stock solution;

[0031] ⑵The first stage

[0032] After sunset on the day before apricot picking, spray 50 times diluted apricot preservation solution on the apr...

Embodiment 2

[0038] A kind of biological fresh-keeping method of apricot, comprises the following steps:

[0039] ⑴ preparation stage

[0040] ① Disinfect the storage environment of apricots with 50mg / L chlorine dioxide disinfectant;

[0041] ② Take 0.015g of spermidine, 0.2g of γ-aminobutyric acid, 0.2g of arginine, 5g of ascorbic acid, 5g of calcium chloride, 5g of chitosan, and 0.5g of olive leaf extract, and dissolve them in 84g of distilled water in turn to prepare Apricot fresh-keeping solution: take 6 g of cinnamon bark water extract, 4 g of tangerine peel water extract, and 4 g of clove water extract, and dissolve them in 86 g of distilled water in turn to make apricot fresh-keeping liquid;

[0042] ③Take 45g of apricot fresh-keeping liquid, 5g of umami liquid and 50g of distilled water and mix well to make apricot immersion stock solution;

[0043] ⑵The first stage

[0044] After sunset on the day before apricot picking, spray 100 times diluted apricot preservation solution on ...

Embodiment 3

[0050] A kind of biological fresh-keeping method of apricot, comprises the following steps:

[0051] ⑴ preparation stage

[0052] ①Disinfect the storage environment of apricots with 100mg / L chlorine dioxide disinfectant;

[0053] ② Take 0.012g of spermidine, 0.15g of γ-aminobutyric acid, 0.15g of arginine, 4g of ascorbic acid, 4g of calcium chloride, 4g of chitosan, and 0.4g of olive leaf extract, and dissolve them in 87.2g of distilled water in turn. Apricot fresh-keeping solution is made; 5 g of cinnamon bark water extract, 3 g of tangerine peel water extract, and clove water extract 3 g are dissolved in 89 g of distilled water successively to make apricot fresh-keeping liquid;

[0054] ③Take 40g of apricot fresh-keeping liquid, 3g of umami liquid and 57g of distilled water and mix well to make apricot immersion stock solution;

[0055] ⑵The first stage

[0056] After sunset on the day before apricot picking, spray 80 times diluted apricot preservation solution on the apr...

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PUM

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Abstract

The present invention discloses a biological fresh-keeping method of armeniaca vulgaris lam, and belongs to the technical field of fruit fresh-keeping. According to the present invention, with the treatments such as spraying and soaking, the respiration and the water loss of the armeniaca vulgaris lam fruit can be inhibited, the microorganism growth on the armeniaca vulgaris lam fruit surface can be inhibited, the fresh-keeping period of the armeniaca vulgaris lam can be effectively prolonged, the fresh-keeping effect on the armeniaca vulgaris lam is good, the method is green and safe, and the obtained armeniaca vulgaris lam can be directly eaten at any time after being stored.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a biological preservation method of apricots. Background technique [0002] Apricot is one of the main cultivated fruit tree varieties in northern China. Apricot fruit is rich in nutrition, contains a variety of organic components and vitamins and inorganic salts necessary for the human body, and is a fruit with high nutritional value. Almonds are more nutritious, containing 23-27% of protein, 50-60% of crude fat, and 10% of carbohydrates. They also contain inorganic salts such as phosphorus, iron, potassium, and multivitamins. Occupy an important position on the fruit market of China, deeply loved by the people. However, under normal temperature conditions, the commerciality will be lost 2-3 days after harvesting. The traditional modified atmosphere preservation method and constant temperature preservation method can prolong the preservation time of apric...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 成玉琴
Owner 成玉琴
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