Mango preservation method}

Abstract

The invention discloses a mango preservation method which comprises the following steps of: cleaning surfaces of mangoes by use of a mixture of ethanol, aether, water and flour, and then rinsing the mangoes with clear water for 1-2 times; and after the mangoes are washed clean, placing the mangoes at a temperature of 10 DEG C below zero, taking out the mangoes, soaking the mangoes with a cordate houttuynia extraction solution for 20-30 minutes, performing primary airing on the surfaces of the mangoes, soaking the mangoes with a mango antistaling agent for 10-30 seconds, fishing out the mangoes, and performing secondary airing on the mangoes, wherein the weight ratio of ethanol, aether, water and flour is 6:1:3:0.2. According to the method disclosed by the invention, the mangoes are cleaned by use of a mixture of ethanol, aether, water and flour, then pre-cooling is performed on the mangoes at an ultralow temperature, further cordate houttuynia extraction solution is adopted soak the mangoes so as to achieve a sterilization and disinfection effect, and then the mangoes are soaked with the antistaling agent, so that a preservation process is finished, and the obvious effects of preventing corruption, conserving water, preventing qualitative change, resisting oxidation and the like can be achieved. The method disclosed by the invention is simple and easy to operate, short in operation time and low in operation cost.

Description

technical field [0001] The invention relates to the technical field of freshness preservation, in particular to a method for freshness preservation of mangoes. Background technique [0002] With the development of science and technology and the improvement of people's living standards, people's demand for mangoes produced in different regions and in different seasons is gradually increasing. Mangoes in greenhouses are far from meeting the existing needs. They are transported in other places or stored for a long time to meet people’s needs. However, mangoes often contain more water, and long storage times will dehydrate the mangoes and change their taste. Make mangoes rot due to moisture, or dehydrate or rot mangoes due to temperature changes during transportation, which not only pollutes the environment, but also brings economic losses; the current preservation technology is generally low-temperature preservation, dry preservation, or freshness preservation However, most of...

AI Technical Summary

Problems solved by technology

Mangoes in greenhouses are far from meeting the existing needs. They are transported in other places or stored for a long time to meet people’s needs. However, mangoes often contain more water, and long storage times will dehydrate the mangoes and change their taste. Make mangoes rot due to moisture, or dehydrate or rot mangoes due to temperature changes during transportation, which not only pollutes the environment, but also brings economic losses; the current preservation technology is generally low-temperature preservation, dry preservation, or freshness preservation However, most of the existing fresh-keeping methods use chemical drugs, which are easy to remain on the surface of mangoes or even penetrate into them, and low-temperature storage, which consumes a lot of energy, costs a lot, and is not environmentally friendly.