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Preservation method of blueberry fruits

A fresh-keeping method, blueberry technology, applied in the direction of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problems of fruit water loss and shrinkage, pulp softening, economic loss, etc., to extend the preservation time , reduce shrinkage and softening, and reduce the effect of decay

Inactive Publication Date: 2016-08-31
JIANGXI SIKE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Blueberry fruits generally ripen in summer, and fresh blueberries are extremely vulnerable to pathogenic bacteria and other microorganisms, causing the fruit to rot. In addition, the respiration of the fruit after picking is strengthened, and the metabolic rate is accelerated, which makes the blueberry fruit intolerable to storage, mainly manifested as fruit dehydration and shrinkage , the hardness decreases, the pulp becomes soft, and the root of the pedicle is perishable; the storage period of blueberry fruit is usually 2-6 days at room temperature, which leads to a short time for fresh blueberry fruit to be on the market, and it is not resistant to long-distance transportation, which cannot meet the needs of consumers. cause serious economic losses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A fresh-keeping method for blueberry fruit, which is carried out according to the following steps:

[0028] (1) Pick 8 ripe blueberry fruits and remove rotten blueberry fruits;

[0029] (2) 1 part of japonica rice water was added to 5 parts of water and stirred for 10 minutes, and the supernatant was taken after standing for 3 hours, and sterilized to obtain sterile japonica rice water; the blueberry fruit was placed in the sterile japonica rice water, soaked for 5 -15min, take out to air dry, and then refrigerate at 2-8°C for 2-6h;

[0030] (3) Put the refrigerated blueberry fruit in the preservative, soak it for 40-150s, and take it out to air dry;

[0031] (4) The blueberry fruit processed in step (3) is packed in a box containing lime powder and activated carbon, and the amounts of lime powder and activated carbon are respectively 12 g / 1 kg blueberry weight and 35 g / 1 kg blueberry weight , and store it in a refrigerator at a temperature of 2-5°C and a humidity of ...

Embodiment 2

[0039] A fresh-keeping method for blueberry fruit, which is carried out according to the following steps:

[0040] (1) Pick 8 ripe blueberry fruits and remove rotten blueberry fruits;

[0041] (2) 1 part of japonica rice water was added to 5 parts of water and stirred for 10min, and the supernatant was taken after standing for 3 hours, and sterilized to obtain sterile japonica rice water; the blueberry fruit was placed in the sterile japonica rice water and soaked for 5min , taken out to air dry, and then refrigerated at 2°C for 2h;

[0042] (3) Put the refrigerated blueberry fruit in the preservative, soak for 40s, take out and air dry;

[0043] (4) The blueberry fruit processed in step (3) is packed in a box containing lime powder and activated carbon, and the amounts of lime powder and activated carbon are respectively 12 g / 1 kg blueberry weight and 35 g / 1 kg blueberry weight , and store it in a refrigerator at a temperature of 2-5°C and a humidity of 80-88%;

[0044] Th...

Embodiment 3

[0051] A fresh-keeping method for blueberry fruit, which is carried out according to the following steps:

[0052](1) Pick 8 ripe blueberry fruits and remove rotten blueberry fruits;

[0053] (2) 1 part of japonica rice water was added to 5 parts of water and stirred for 10min, and the supernatant liquid was taken after standing for 3 hours, and sterilized to obtain sterile japonica rice water; the blueberry fruit was placed in the sterile japonica rice water and soaked for 15min , taken out to air dry, and then refrigerated at 8°C for 6h;

[0054] (3) Put the refrigerated blueberry fruit in the preservative, soak for 150s, take out and air dry;

[0055] (4) The blueberry fruit processed in step (3) is packed in a box containing lime powder and activated carbon, and the amounts of lime powder and activated carbon are respectively 12 g / 1 kg blueberry weight and 35 g / 1 kg blueberry weight , and store it in a refrigerator at a temperature of 2-5°C and a humidity of 80-88%;

[...

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Abstract

The invention relates to a preservation method of blueberry fruits, which is carried out according to the following steps of: (1) picking and removing rotten fruits; (2) placing blueberry fruits into aseptic polished round-grained rice water, soaking for 5 to 15min, and carrying out air-drying and refrigeration; (3) then placing the blueberry fruits into a preservative, soaking for 40 to 150s, and air-drying; (4) packaging the blueberry fruits with a packaging box with lime powder and activated carbon, and carrying out refrigeration storage. The preservation method of the blueberry fruits, which is disclosed by the invention, is safe and non-toxic to use, obviously prolongs preservation time of the blueberry fruits, reduces rot, shrinking and softening of the blueberry fruits, ensures crispness, taste and quality of blueberries, and has a wide market application prospect.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping method of blueberry fruit. Background technique [0002] Blueberries belong to the Rhododendron family of bilberry plants. Blueberry fruits are not only high in nutritional value, but also contain a large number of substances beneficial to human health, including conventional sugar, acid and vitamin C, rich in potassium, iron, zinc, manganese and other trace elements. And vitamin E, vitamin A, vitamin B, SOD, arbutin, anthocyanin, protein, fat and other rare special ingredients in other fruits. The overview of its health care effects mainly includes the following aspects: (1) The anthocyanins of blueberry fruit have a good health care effect on the eyes, which can reduce eye fatigue and improve night vision. (2) It has the functions of protecting capillaries and anti-oxidation. (3) Delay the aging of brain nerves and enhance memory. (4) It ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/05A23B7/148A23B7/154
CPCA23B7/154A23B7/04A23B7/05A23B7/148
Inventor 夏思进
Owner JIANGXI SIKE FOOD CO LTD
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