Biological preservation method for fruits and vegetables

A fresh-keeping method and biological fresh-keeping technology, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve problems such as different effects, achieve good fresh-keeping effect, wide sources, and achieve the effect of biological fresh-keeping technology level

Active Publication Date: 2017-02-22
江苏黎明食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But different essential oils have different effects on different fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A biological preservation method for potatoes, comprising the following steps:

[0032] (1) After the potatoes are harvested, remove the immature, pests and mechanically damaged potatoes;

[0033] (2) For the treatment of volatile components of microbial sources, the volatile metabolites of antagonistic microorganisms were collected by solid-phase microextraction, the volatile gas components were determined by GC-MS, and the volatile metabolites of antagonistic microorganisms were determined by mixed fumigation. Keeping potatoes fresh;

[0034] (3) Treatment of volatile essential oils from plants, using plant volatile essential oils to preserve the freshness of potatoes by mixed fumigation;

[0035] (4) Animal source lysozyme treatment, lysozyme is combined with antibacterial substances to make a composite preservative, sprayed on the surface of fruits and vegetables, and dried naturally;

[0036] (5) Packaging and storage.

[0037] Among them, the volatile metabolit...

Embodiment 2

[0044] A biological preservation method for potatoes, comprising the following steps:

[0045] (1) After the potatoes are harvested, remove the immature, pests and mechanically damaged potatoes;

[0046](2) For the treatment of volatile components of microbial sources, the volatile metabolites of antagonistic microorganisms were collected by solid-phase microextraction, the volatile gas components were determined by GC-MS, and the volatile metabolites of antagonistic microorganisms were determined by mixed fumigation. Keeping potatoes fresh;

[0047] (3) Treatment of volatile essential oils from plants, using plant volatile essential oils to preserve the freshness of potatoes by mixed fumigation;

[0048] (4) Animal source lysozyme treatment, lysozyme is combined with antibacterial substances to make a composite preservative, sprayed on the surface of fruits and vegetables, and dried naturally;

[0049] (5) Packaging and storage.

[0050] Among them, the volatile metabolite...

Embodiment 3

[0057] A biological fresh-keeping method for strawberries, comprising the following steps:

[0058] (1) After the strawberries are harvested, select fresh strawberries to be stored, and remove immature strawberries with pests and mechanical damage;

[0059] (2) For the treatment of volatile components of microbial sources, the volatile metabolites of antagonistic microorganisms were collected by solid-phase microextraction, the volatile gas components were determined by GC-MS, and the volatile metabolites of antagonistic microorganisms were determined by mixed fumigation. Keep strawberries fresh;

[0060] (3) Treatment of volatile essential oils from plant sources, using plant essential oils to keep strawberries fresh by mixing and fumigation;

[0061] (4) Animal source lysozyme treatment, lysozyme is combined with antibacterial substances to make a composite preservative, sprayed on the surface of fruits and vegetables, and dried naturally;

[0062] (5) Packaging and storag...

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PUM

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Abstract

The invention relates to a preservation method for fruits and vegetables, in particular to a biological preservation method for fruits and vegetables. The biological preservation method includes the steps: (1) harvesting, classifying and screening the fruits and the vegetables; (2) treating microorganism source volatile components; (3) treating plant source volatile essential oil; (4) treating animal source lysozyme; (5) packaging and warehousing. The preservation method takes perishable fresh agricultural products such as strawberries, potatoes, kiwi fruits and garlic as objects and takes storage problems such as gray mold, dry rot and sprouting as prevention and control targets, biological preservation technique level is achieved by the aid of a product anticorrosion preservation way and a technical anticorrosion preservation way, and edible safety of the fresh agricultural products is improved.

Description

technical field [0001] The invention relates to a fresh-keeping method for fruits and vegetables, in particular to a biological fresh-keeping method for fruits and vegetables. Background technique [0002] The production of fruits and vegetables has specific seasonal and regional characteristics, and various physiological and metabolic activities such as vigorous respiration and evaporation will occur after harvesting fruits and vegetables, thereby decomposing and consuming energy and organic nutrients, and releasing respiratory heat, which will cause the deterioration, taste and wilting of fruits and vegetables. and rot. Therefore, do a good job in the storage and preservation of fruits and vegetables, effectively extend the storage period of fresh vegetables, ensure that the peak season will not rot, and the off-season will continue, so that the market will have a balanced supply throughout the year. It can not only improve people's living standards, but also increase the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/152
Inventor 张黎明沙如意韩彬曹梦辉张明永
Owner 江苏黎明食品集团有限公司
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