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Preservation method of big cherry by lactic acid bacteria preservative and modified atmosphere packaging

A modified atmosphere packaging and antistaling agent technology, which is applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problems of potential safety hazards, etc., and achieve extended preservation period, stable properties, and inhibition of large cherries. Rotten effect

Pending Publication Date: 2016-06-15
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chemical preservatives such as sorbic acid and benzoic acid are widely used to inhibit mold in modified atmosphere storage products at home and abroad. Although these substances have good antibacterial activity, they have potential safety hazards.

Method used

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  • Preservation method of big cherry by lactic acid bacteria preservative and modified atmosphere packaging
  • Preservation method of big cherry by lactic acid bacteria preservative and modified atmosphere packaging
  • Preservation method of big cherry by lactic acid bacteria preservative and modified atmosphere packaging

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] A method for lactic acid bacteria preservative combined with modified atmosphere packaging to preserve fresh cherries, comprising:

[0077] 1) Pick Mizao cherries with uniform color and no mechanical damage or rot as raw materials, and keep the fruit stalk;

[0078] 2) Put the picked Meizao cherries into the screening and pre-cooling equipment, wash them with cold water and pre-cool them to 7°C, immerse the pre-cooled cherries in lactic acid bacteria preservative at 7°C for 3-5 minutes, take them out and air-dry them immediately for next One step, the lactic acid bacteria preservative is made up of the following components: the fermentation supernatant of Lactobacillus plantarum LD1.0001: 95wt%, edible glycerin: 2wt%, Tween-80: 3wt%;

[0079] The preparation conditions of the fermentation supernatant of Lactobacillus plantarum LD1.0001 are as follows: MRS medium with 3 g / L sodium phenylpyruvate added, the inoculum size of LD1.0001 is 3%, the pH is not constant, cultured...

Embodiment 2

[0089] A method for lactic acid bacteria preservative combined with modified atmosphere packaging to preserve fresh cherries, comprising:

[0090] 1) Picking Rainey cherries with uniform color and luster without mechanical damage and rot as raw materials, and keeping the fruit stalk;

[0091] 2) Put the picked Rainey cherries into the screening and pre-cooling equipment, wash them with cold water and pre-cool them to 2°C, immerse the pre-cooled cherries in lactic acid bacteria preservative at 2°C for 3-5 minutes, take them out and air-dry them immediately for next One step, the lactic acid bacteria preservative is made up of the following components: the fermentation supernatant of Lactobacillus plantarum LD1.0001: 97wt%, edible glycerin: 1wt%, Tween-80: 2wt%;

[0092] The preparation conditions of the fermentation supernatant of Lactobacillus plantarum LD1.0001 are as follows: MRS medium with 3 g / L sodium phenylpyruvate added, LD1.0001 inoculum size is 10%, pH is not constant...

Embodiment 3

[0102] A method for lactic acid bacteria preservative combined with modified atmosphere packaging to preserve fresh cherries, comprising:

[0103] 1) Pick pioneer cherries with uniform color and luster without mechanical damage and rot as raw materials, and keep the fruit stalk;

[0104] 2) Put the picked pioneer cherries into the screening and pre-cooling equipment, wash them with cold water and pre-cool them to 2°C, immerse the pre-cooled cherries in the lactic acid bacteria preservative at 2°C for 3-5 minutes, take them out and air-dry them, and proceed to the next step immediately , the lactic acid bacteria preservative consists of the following components: fermentation supernatant of Lactobacillus plantarum LD1.0001: 97wt%, edible glycerin: 2wt%, Tween-80: 1wt%;

[0105] The preparation conditions of the fermentation supernatant of Lactobacillus plantarum LD1.0001 are as follows: MRS medium with 3 g / L sodium phenylpyruvate added, LD1.0001 inoculum size is 10%, pH is not c...

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Abstract

The invention relates to a preservation method of big cherry by lactic acid bacteria preservative and modified atmosphere packaging. The preservation method comprises the following steps: picking big cherries without mechanical damages and rots; keeping the fruit stalks; washing and pre-cooling the big cherries by clean water to 2-7 DEG C; dip-coating the pre-cooled big cherries by a preservative prepared by a lactic acid bacteria fermentation supernatant with phenyl-lactic acid of 2-7 DEG C for 3-5 minutes; taking the dip-coated big cherries out and air-drying the big cherries; containing the air-dried big cherries in a packing box with water-absorbent paper on the bottom; packaging the packing box by a modified atmosphere packaging machine, wherein the mixed gas in the packing box after packaging comprises the following gases in percentage by volume: 3-10% of O2, 10-25% of CO2 and nitrogen gas accounting for all the remaining percentage; and storing the big cherries packed by the modified atmosphere packaging in a refrigerator of 1 DEG C below zero to 1 DEG C. Being preserved by the lactic acid bacteria preservative and the modified atmosphere packaging, the shelf lives of the big cherries are 2-3 months longer than the shelf lives of the big cherries preserved by common low-temperature methods.

Description

technical field [0001] The invention relates to a fresh-keeping method for agricultural products, in particular to a fresh-keeping method for fruits, and belongs to the technical field of fresh-keeping of fruits and vegetables. Background technique [0002] Cherry, also known as European cherry, is a plant in the subgenus Rosaceae, Prunus, and Cherry. The pulp of large cherries is tender and juicy, the cell wall and outer wall cutin are very thin, and it is very easy to lose water, brown and rot after harvesting. [0003] Studies have shown that controlled atmosphere storage is conducive to maintaining the color and firmness of the stalk and fruit surface of large cherries, slowing down the decline in soluble solids, titratable acid and vitamin C content, reducing rot, prolonging the storage time of large cherry fruits, and improving storage quality. quality. At present, research results at home and abroad show that O 2 The concentration is generally 3% to 10%, and the re...

Claims

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Application Information

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IPC IPC(8): A23B7/148A23B7/155A23B7/04
CPCA23B7/148A23B7/04A23B7/155
Inventor 贡汉生孔艳辉罗珍珍孙舒扬王俊娟刘东国
Owner LUDONG UNIVERSITY
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