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Preservation treatment method of cherry tomatoes

A processing method and technology of cherry tomatoes, applied in the field of fresh-keeping, can solve the problems of increasing labor costs, only focusing on post-harvest links, high production materials and labor costs, etc., and achieve the effects of reducing the degree of decay, easy promotion and application, and reduction of decay rate

Inactive Publication Date: 2017-02-22
GUANGXI BAISE NAT AGRI SCI TECH ZONE ADMINISTATION COMMITTEE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the post-harvest treatment operation is relatively cumbersome, and the production materials and labor costs are high, so it is not easy to popularize and apply
At present, in pre-harvest production, chemical pesticides are widely used to prevent and control diseases of cherry tomatoes, which poses a serious threat to environmental protection and food safety. Therefore, it is particularly important to find safe antiseptic and fresh-keeping technologies suitable for pre-harvest cherry tomatoes.
[0004] At present, the research on fruit and vegetable preservation still only focuses on the post-harvest link, often ignoring the pre-harvest link, and many fruits have been latently infected by fungal microorganisms in the pre-harvest field
At the same time, adding various complicated post-harvest processing links will also increase labor costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of antisepsis and fresh-keeping processing method of cherry tomato fruit, concrete steps are as follows:

[0016] Step 1, 10 days before the cherry tomato fruit was harvested, the antiseptic preservative was evenly sprayed on the surface of the cherry tomato fruit. The antiseptic preservative included gamma-aminobutyric acid containing 1.0g / L, 0.4% phytic acid, 1.0g / L potassium cinnamate, 10mg / L methyl jasmonate and 0.1% emulsifier 4209-A;

[0017] Step 2: After the fruit is harvested, put it into a foam box. Each box weighs 5kg, and a layer of wrapping paper is placed on the bottom and the surface. Finally, the cherry tomatoes are stored at 20°C.

Embodiment 2

[0019] A kind of antisepsis and fresh-keeping processing method of cherry tomato fruit, concrete steps are as follows:

[0020] Step 1, 10 days before the cherry tomato fruit is harvested, use antiseptic preservatives to evenly spray on the surface of the cherry tomatoes. The antiseptic preservatives include 0.5g / L gamma-aminobutyric acid, 0.2% phytic acid, 0.5 g / L potassium cinnamate, 10 mg / L methyl jasmonate and 0.1% emulsifier 4209-A;

[0021] Step 2: After the fruit is harvested, put it into a foam box. Each box weighs 5kg, and a layer of wrapping paper is placed on the bottom and the surface. Finally, the cherry tomatoes are stored at 23°C.

Embodiment 3

[0023] A kind of antisepsis and fresh-keeping processing method of cherry tomato fruit, concrete steps are as follows:

[0024] Step 1, 10 days before the cherry tomato fruit is harvested, use antiseptic preservative to evenly spray on the surface of cherry tomato fruit. The antiseptic preservative includes γ-aminobutyric acid of 1.0g / L, phytic acid of 0.4%, 1.0% g / L potassium cinnamate, 5 mg / L methyl jasmonate and 0.05% emulsifier 4209-A;

[0025] Step 2: After the fruit is harvested, put it into a foam box. The weight of each box is 5kg, and a layer of wrapping paper is placed on the bottom and the surface. Finally, the cherry tomatoes are stored at room temperature at 22°C.

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PUM

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Abstract

The invention discloses a preservation treatment method of cherry tomatoes. The method specifically comprises steps as follows: step 1, a mixed preservative is uniformly sprayed on surfaces of the cherry tomatoes 10-40 days before the cherry tomatoes are picked; step 2, the cherry tomatoes are packed with foam boxes after being picked and stored at the normal temperature of 20-25 DEG C. The preservative used before picking takes gamma-aminobutyric acid, methyl jasmonate, potassium cinnamate and phytic acid as main components, and safety problems such as pesticide residues and the like are solved. After the cherry tomatoes treated by the preservative before picking are stored at 20-25 DEG C for 20 days, the fruit rotting degree is obviously reduced, the rotting rate is decreased, and the rotting rate is more than 60% lower than that of fruits in a contrast group. With the adoption of the treatment method, the rotting rate of the picked cherry tomatoes during storage can be effectively reduced, the environment protection requirement is met, and the method is convenient to operate and easy to popularize and apply.

Description

technical field [0001] The invention relates to a fresh-keeping method, in particular to an antiseptic and fresh-keeping treatment method for cherry tomatoes. Background technique [0002] Cherry tomatoes, also known as pearl tomatoes and cherry tomatoes, are often called small tomatoes. They are both vegetables and fruits. They are not only bright in color and beautiful in shape, but also delicious in taste and rich in nutrition. They are favored by consumers. In addition to all the nutrients of tomatoes, cherry tomatoes have 1.7 times the vitamin content of ordinary tomatoes. Among them, the content of vitamin PP ranks first in fruits and vegetables. The function of vitamin PP is to protect the skin, maintain the normal secretion of gastric juice, promote the production of red blood cells, and also have an auxiliary therapeutic effect on liver diseases. The malic acid or citric acid contained in cherry tomatoes helps the digestion of fat and protein in gastric juice. In ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2250/038A23V2200/222
Inventor 宋淑芳弓德强黄台明
Owner GUANGXI BAISE NAT AGRI SCI TECH ZONE ADMINISTATION COMMITTEE