Storing and freshness keeping method for cassava

A technology for storage and preservation of cassava, which is applied in the direction of fruit and vegetable preservation, food preservation, and food ingredients as antimicrobial preservation, etc. It can solve the problems of restricting the supply of cassava on the market and comprehensive post-production utilization, short storage period of fresh cassava, and affecting commodity value. , to achieve good development and application potential, prolong cassava storage and shelf life, and control physiological deterioration

Inactive Publication Date: 2016-12-14
广西作物遗传改良生物技术重点开放实验室
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the crisp and tender tissues of fresh cassava and high water content, "post-harvest physiological deterioration" is prone to occur during processing and storage, resulting in dehydration, browning, and rot of roots, and the storage period of fresh cassava is extremely short (1-2 days). , thereby restricting the massive supply of cassava on the market and its comprehensive post-production utilization, seriously affecting its commodity value

Method used

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  • Storing and freshness keeping method for cassava
  • Storing and freshness keeping method for cassava
  • Storing and freshness keeping method for cassava

Examples

Experimental program
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Embodiment 1

[0035] A method for cassava storage and preservation, comprising the following steps:

[0036] (1) Harvesting: carefully excavate the cassava to keep the stalk intact and the skin free of mechanical damage;

[0037] (2) Cleaning: Rinse the excavated cassava in step (1) with clean water and drain for later use;

[0038] (3) Soaking: Soak the cassava cleaned in step (2) with a prochloraz solution with a dilution factor of 300 times for 50 seconds, take it out, place it in a cool and ventilated place for 10 minutes, and let it dry naturally;

[0039] (4) Sealing wax: put food-grade solid paraffin in a container and heat until it melts into a liquid; then completely immerse the cassava soaked in step (3) in the liquid paraffin after cooling for 0.5 minutes, take it out after 5 seconds, and place it Dry in the shade until the paraffin condenses; after the paraffin condenses, the thickness of the paraffin on the surface of the cassava is 0.1mm;

[0040] (5) Storage: Put the cassav...

Embodiment 2

[0042] A method for cassava storage and preservation, comprising the following steps:

[0043] (1) Harvesting: carefully excavate the cassava to keep the stalk intact and the skin free of mechanical damage;

[0044] (2) Cleaning: Rinse the excavated cassava in step (1) with clean water and drain for later use;

[0045] (3) Soaking: Soak the cassava cleaned in step (2) with a prochloraz solution with a dilution factor of 700 times for 40 seconds, take it out, place it in a cool and ventilated place for 3 minutes, and let it dry naturally;

[0046] (4) Sealing wax: put food-grade solid paraffin in a container and heat until it melts into a liquid; then completely immerse the cassava soaked in step (3) in the liquid paraffin after cooling for 2 minutes, remove it after 10 seconds, and place it in Dry in the shade until the paraffin condenses; after the paraffin condenses, the thickness of the paraffin on the cassava surface is 0.5mm;

[0047] (5) Storage: Put the cassava treate...

Embodiment 3

[0049] A method for cassava storage and preservation, comprising the following steps:

[0050] (1) Harvesting: carefully excavate the cassava to keep the stalk intact and the skin free of mechanical damage;

[0051] (2) Cleaning: Rinse the excavated cassava in step (1) with clean water and drain for later use;

[0052](3) Soaking: Soak the cassava cleaned in step (2) with a prochloraz solution with a dilution factor of 500 times for 30 seconds, take it out, place it in a cool and ventilated place for 10 minutes, and let it dry naturally;

[0053] (4) Sealing wax: put food-grade solid paraffin in a container and heat until it melts into liquid; then completely immerse the cassava soaked in step (3) in the liquid paraffin after cooling for 1 minute, remove it after 10 seconds, and place it in Dry in the shade until the paraffin condenses; after the paraffin condenses, the thickness of the paraffin on the cassava surface is 0.2mm;

[0054] (5) Storage: Put the cassava treated w...

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Abstract

The invention relates to the technical field of cassava freshness keeping, and discloses a storing and freshness keeping method for cassava. The method comprises the following steps of 1 harvesting; 2 cleaning; 3 soaking, wherein soaking treatment is conducted through a prochloraz solution with the dilution multiple of 300 to 700; 4 wax sealing; 5 storing. According to the storing and freshness keeping method for the cassava, the technology of combining sterilizing with wax sealing is adopted, easiness, convenience and practicability are achieved, and physiological deterioration generated after cassava harvesting is significantly controlled; cassava treated through the storing and freshness keeping method and untreated cassava are taken to be observed under the conditions that the average temperature is 18.0 DEG C and the average humidity is 70.0%, it shows that the storage time of a cassava sample stored through the method reaches 51 days, the cross section of a cassava tuber still keeps the original color and luster in the observation period, no postharvest physiological deterioration is generated, and commodities treated through freshness keeping are attractive in appearance; the method has the good development and application potential in the links of cassava storing, transporting, selling and the like.

Description

technical field [0001] The invention relates to the technical field of cassava preservation, in particular to a cassava storage and preservation method. Background technique [0002] Cassava ( Manihot esculenta Crantz) belongs to the Euphorbiaceae (Euphorbiaceae) cassava plant, and is one of the world's three major potato species (cassava, potato, sweet potato). Its root tuber is rich in starch and is an important biomass energy material in tropical and subtropical regions. Due to the crisp and tender tissues of fresh cassava and high water content, "post-harvest physiological deterioration" is prone to occur during processing and storage, resulting in dehydration, browning, and rot of roots, and the storage period of fresh cassava is extremely short (1-2 days). , thereby restricting the supply of cassava on the market in large quantities and its post-production comprehensive utilization, seriously affecting its commodity value. [0003] These deteriorations lead to unma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16A23V2002/00A23V2200/10A23V2200/224
Inventor 陆柳英谢向誉严华兵曾文丹张雅媛李明娟王颖周慧文赖大欣
Owner 广西作物遗传改良生物技术重点开放实验室
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