Mangosteen preservation method

A fruit and mangosteen technology, which is applied in the preservation of fruits and vegetables, the preservation of food ingredients as anti-microbials, and the preservation of food, can solve the problems of accelerated decay of pulp and failure to consider the hidden germs.

Inactive Publication Date: 2016-05-25
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods delay the lignification and rot speed to a certain extent, but there are also certain defects, such as: failing to consider that the germs are hidden in the fruit pedicle, and invade the pulp through the fruit pedicle, resulting in accelerated pulp rot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Pick when the weather is fine, handle it gently in a foam box to avoid mechanical damage to the fruit, and transport the fruit back to the laboratory for processing in the shortest possible time;

[0036] (2) Select 8 mature mangosteens that are intact, free from pests and diseases, without mechanical damage, and uniform in size, and wash them with clean water for 1 minute to remove surface stains;

[0037] (3) Air-dry the fruits at room temperature and divide them into four groups, three of which were soaked in chlorine dioxide aqueous solutions with mass fractions of 1‰, 1.5‰ and 2‰ for 15 minutes, and the remaining group was soaked in clean water for 15 minutes ,as comparison;

[0038] (4) Packed in a polyethylene fresh-keeping bag, the mouth of the bag is slightly tied with a rubber band, and a circular opening with a diameter of about 5cm is left;

[0039] (5) Store the packaged fruit in an intelligent artificial climate box with a temperature of 22 (±0.5) °C ...

Embodiment 2

[0043] (1) Pick when the weather is fine, handle it gently in a foam box to avoid mechanical damage to the fruit, and transport the fruit back to the laboratory for processing in the shortest possible time;

[0044] (2) Select 8 mature mangosteens that are intact, free from pests and diseases, without mechanical damage, and uniform in size, and wash them with clean water for 1 minute to remove surface stains;

[0045] (3) Air-dry the fruits at room temperature and soak them in chlorine dioxide aqueous solution with a mass fraction of 1.5‰ for 15 minutes;

[0046] (4) Packed in a polyethylene fresh-keeping bag, the mouth of the bag is slightly tied with a rubber band, and a circular opening with a diameter of about 5cm is left;

[0047] (5) Store in an intelligent artificial climate box with a temperature of 22 (±0.5) °C and a humidity of 80%.

[0048] During the storage period, the two indicators of hardness and rot index were measured every three days.

[0049]The experimen...

Embodiment 3

[0051] (1) Pick when the weather is fine, handle it gently in the foam box to avoid mechanical damage to the fruit, and transport the fruit back to the laboratory for processing in the shortest possible time;

[0052] (2) Select 8 mature mangosteens that are intact, free from pests and diseases, without mechanical damage, and uniform in size, and wash them with clean water for 1 minute to remove surface stains;

[0053] (3) Air-dry the fruits at room temperature and soak them in chlorine dioxide aqueous solution with a mass fraction of 1.5‰ for 15 minutes;

[0054] (4) Packed in polyethylene fresh-keeping bags, completely sealed, and stored in an intelligent artificial climate box with a temperature of 22 (±0.5) °C and no humidity requirements.

[0055] During the storage period, the two indicators of hardness and rot index were measured every three days.

[0056] Experiments showed that the rot rate of mangosteen had exceeded 30% on the 12th day, and reached 66.7% on the 15t...

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PUM

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Abstract

The invention provides a mangosteen preservation method. According to the method, mangosteens are soaked with a 1-2%o chlorine dioxide aqueous solution, and then the mangosteen is semi-sealed, stored and preserved. A proper concentration of chlorine dioxide is determined by screening different concentrations of chlorine dioxide, the rot speed of mangosteen flesh can be obviously inhibited, the red color of peel and high TSS and TA content of the mangosteen are kept, increase of hardness and MDA and reduction of Vc content are delayed, activity of POD enzyme in the mangosteen is improved, and a mangosteen shell has low cell membrane permeability. By means of processing achieved through the method, appearance, quality, nutritional quality and flavor quality of the picked mangosteen are maintained easily, and storage time is prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a method for storing and keeping fresh of mangosteen fruit. Background technique [0002] Mangosteen ( Garciniamangostana L. ) is a Garciniaceae plant, aliased as mangosteen, mangosteen, wind fruit, and mangosteen. It is mainly distributed in Southeast Asian countries such as Thailand, Vietnam, Malaysia, Indonesia, and the Philippines. It has been successively distributed in Hainan, Taiwan, Fujian, Guangdong, and Yunnan in my country. Introduced in other places and gradually formed a large-scale planting. Its mangosteen fruit tastes sweet and sweet, slightly sour, smooth and delicious, and has the title of "Queen of Fruits". In addition, mangosteen fruit is rich in vitamins B1, B2, C, magnesium, calcium, phosphorus, potassium and other minerals, as well as compounds such as proteins, lipids, flavonoids and phenols, and is constantly use...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157
CPCA23B7/157A23V2002/00A23V2200/10A23V2250/1582
Inventor 岑举人杨小波刘子金陈寿定
Owner HAINAN UNIVERSITY
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