Method for retaining freshness of grapes

Abstract

The invention discloses a method for retaining the freshness of grapes.The method includes the following steps that 1, disease-free, mould-free and mechanical-damage-free fruits are selected from harvested grapes and are placed in vacuum plastic bags, the vacuum degree in each bag reaches 50%, and then each bag is filled with nitrogen to make the vacuum degree reach 40%; 2, the vacuum plastic bags containing the grapes are orderly put in cover-free fruit packing boxes; 3, the grades are cooled, firstly the grapes are pre-cooled to reach the temperature of 3.5 DEG C, are cooled to reach the temperature of 5.5 DEG C by adopting an ice temperature storeroom according to the process of continuous rapid cooling and then are heated through an electric heater to make the storage temperature rise to 1.5 DEG C according to the continuous slow rising process, and the storage temperature is maintained for achieving ultra-ice-temperature grape storage.The method is simple and easy to operate, and the effect is better.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, and more particularly to a method for fresh-keeping grapes. Background technique [0002] Grapes are deeply loved by consumers because of their sweet taste and rich nutrition, especially the off-season table grapes have high market value. However, due to the concentrated harvest time of grapes, high water content and delicate tissue, post-harvest rot and softening, dry stems, and browning are very likely to occur, making it difficult to store and transport long-distance, especially during storage, the pulp tissue gradually softened with the extension of the storage period. , Cohesion and chewing decline and other problems, seriously affect the edible quality, reduce or lose nutrition and edible value, and limit the development of the grape industry. [0003] At present, sulfur dioxide (SO 2 ) anti-corrosion technology and supplemented by low-temperature storage an...

AI Technical Summary

Problems solved by technology

However, due to the intensive harvesting time of grapes, high water content, and delicate tissues, they are prone to rot, softening, dry stems, and browning after harvest, making it difficult to store and transport long distances, especially during storage. The pulp tissue gradually softens as the storage period prolongs. , cohesiveness and decreased chewiness, etc., seriously affect the edible quality, reduce or lose nutrition and edible value, and limit the development of the grape industry

[0003] At present, sulfur dioxide (SO 2 ) anti-corrosion technology and supplemented by low-temperature storage and transportation, due to SO 2 The effective bactericidal dose is similar to the dose that causes damage to grapes, with SO 2 Problems such as bleaching, injury, and odor have always existed, which greatly reduced the commodity value of stored grapes.

At present, the realization of ultra-freezing temperature of fruits and vegetables relies on simple and slow cooling to reach super-icing temperature, but the large ice crystals formed during slow cooling will seriously damage the cells and cause the loss of nutrients.