Storing and freshness retaining method for raspberries

Abstract

The invention discloses a storing and freshness retaining method for raspberries. The storing and freshness retaining method comprises the first step of ultrasonic cleaning; the second step of ultraviolet radiation, wherein during radiation, the ultraviolet wavelength is 255 nm, the radiation dosage is 2.0-2.5 KJ / M2, and time is 3-5 minutes; the third step of antagonistic bacterium spraying; the fourth step of heat shock treatment; the fifth step of carrying out unsealed packaging on cooled raspberries through a polyamide film and polyethylene film compound bag; the sixth step of placing the packaged raspberries into an air-conditioned cold store where the temperature is 8-10 DEG C to be stored for 5-10 hours and then regulating the temperature of the air-conditioned cold store to be 2-5 DEG C for continuous cold storage. By means of the storing and freshness retaining method for the raspberries, the weight loss of the raspberry fruits is small, the rotting rate is low, cold damage is avoided, the flavor and the quality of the raspberries are guaranteed, operation is convenient, safe and efficient, the storage effect is good, and the storage time is long.

Description

technical field

[0001] The invention relates to the technical field of fresh-keeping raspberries, in particular to a storage and fresh-keeping method for raspberries. Background technique

[0002] Raspberry is a woody plant of the genus Rubus in the family Rosaceae. It is a fruit with a sweet and sour taste. The fruit of raspberry is an aggregate fruit with red, gold and black colors. It contains 21 kinds of amino acids and A variety of vitamins, also rich in plant SOD that can be absorbed by the human body, and natural anti-cancer substance ellagic acid, which has high edible value and health care effect.

[0003] Raspberries are mostly harvested in summer and autumn high-temperature seasons. Raspberry fruit skin is very thin and the tissue is tender. Water loss and respiration and digestion are extremely fast, and the weight of the fruit is easy to reduce during storage, the fruit shape becomes smaller, it is easy to rot, the fiber increases, and the quality is poor, ther...