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Method for prolonging freshness keeping period of strawberries

A fresh-keeping period, strawberry technology, applied in the direction of fruit and vegetable preservation, food preservation, heating preservation of fruits/vegetables, etc., can solve the problems of high water content, strong metabolism, susceptible to mechanical damage, mold storage period, etc., to achieve long preservation period, Reduce respiration, reduce the effect of bacteria and mold reproduction

Inactive Publication Date: 2016-11-09
WUHAN INST OF BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems in the prior art that strawberries have high water content after harvest, strong metabolism, are susceptible to mechanical damage and are infected with molds and have a short storage period, and provide an effective method for extending the fresh-keeping period of strawberries

Method used

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  • Method for prolonging freshness keeping period of strawberries
  • Method for prolonging freshness keeping period of strawberries
  • Method for prolonging freshness keeping period of strawberries

Examples

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Embodiment 1

[0020] [Example 1] Different treatments are carried out to fresh strawberries to observe the prolongation of the fresh-keeping period

[0021] The strawberries used come from Yangluo Strawberry Garden, a strawberry garden in Xinzhou District, Wuhan.

[0022] 1, preparation solution: vitamin C, calcium chloride, citric acid are mixed into the solution that each concentration is 2%. Boil hot water with a kettle, and mix cold water with hot water until the temperature measured by a thermometer is around 45°C.

[0023] 2. Treatment: Treatment 1 is to soak fresh strawberries in distilled water for 1 minute, take them out to dry naturally, then seal with plastic wrap, and pierce 5 small holes in the plastic wrap. The appearance after 7 days of natural storage is as follows: figure 1 As shown in A; treatment 2 is to soak fresh strawberries alone in 45°C hot water for 10 minutes, take them out and dry them naturally, then seal them with plastic wrap, and pierce 5 small holes in the p...

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Abstract

The invention belongs to the technical field of fruit and vegetable rot preventing and freshness keeping, and relates to a method for prolonging the freshness keeping period of strawberries. The method comprises the steps that medium-well strawberries are harvested in a sunny day, soaked in 45-DEG C hot water for 10 minutes and then soaked in a solution containing 2% vitamin C, 2% calcium chloride and 2% citric acid for one minute, and lastly the treated strawberries are naturally air-dried, packaged and stored. According to the method, by soaking the fresh strawberries in the 45 DEG C hot water for 10 minutes, microorganisms on the surfaces of the strawberries can be killed, the activity of enzymes related to strawberry aging is reduced, the respiratory action of the strawberries is reduced, therefore, aging is delayed, and the problem that the strawberries rot after being picked is solved; the strawberries are treated by cooperating with a chemical freshness keeping agent, and therefore the freshness keeping period of the strawberries is effectively prolonged. The method has the advantages that operation is easy, the reagent is low in cost and easy to obtain, the method is suitable for industrialized storage of the strawberries, the problems that the strawberries are not resistant to storage and prone to rot are solved, and economic losses of farmer households are reduced.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable antisepsis and preservation, and in particular relates to a method for extending the preservation period of strawberries. Background technique [0002] Strawberry is a perennial herb of Rosaceae, 10-40 cm high, stems are lower than leaves or nearly equal, leaves are three, leaflets are short-stalked, obovate or diamond-shaped, petioles are 2-10 cm long, cyme, flowers 5- 15, the aggregated fruit is large, with a diameter of 3 cm, the flowering period is April-May, and the fruiting period is June-July. Strawberry originates in South America, and is cultivated all over China, and is widely cultivated in Europe and other places. Bright fruit, unique flavor, high nutritional value, rich in vitamin C, Chinese medicine believes that strawberry is sweet and cool in nature, enters the spleen, stomach, and lung meridian, moistens the lungs and promotes body fluid, strengthens the spleen and sto...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/154A23B7/157
CPCA23B7/0053A23B7/154A23B7/157A23V2002/00A23V2250/032A23V2250/1578A23V2250/1582A23V2250/708
Inventor 方中明郭清云刘静吴洁
Owner WUHAN INST OF BIOENG
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