Method for preserving mulberry fruits with coating film prepared from essential oil of three types of ginger

A technology for coating fresh-keeping and ginger essential oil, which is applied to the protection of fruits/vegetables, food preservation, and oil-containing food ingredients with a coating protective layer, etc., can solve the problems of being expensive and laborious, not worth the loss, and difficult to source nitrogen, and achieve low cost. , The effect of inhibiting the increase of malondialdehyde content and delaying the change of taste and flavor

Inactive Publication Date: 2017-05-10
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this method cannot be done by ordinary families. The source of nitrogen is relatively difficult, and it is costly and laborious, and the gain outweighs the gain.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The invention provides a method for fresh-keeping mulberry fruit coated with three ginger essential oils, comprising the following steps:

[0026] 1) Fruit selection: select mulberry fruits that are harvested in sunny days, eight to nine mature, and free from mechanical damage, diseases and insect pests;

[0027] 2) Disinfection: immerse the mulberry fruit in an aqueous ozone solution with a concentration of 0.3 mg / L for 1.3 min for disinfection, and drain;

[0028] 3) One-time air-drying: put the sterilized mulberries into an air-cooled drying room, and air-dry them at 7°C for 10 hours until the total mass is reduced by 8%;

[0029] 4) Coating: Soak the mulberry fruit after air-drying once in the Sanjiang essential oil-chitosan coating solution for 4 minutes;

[0030] 5) Secondary air-drying: put the coated mulberry fruit into the air-cooled drying room again, and air-dry at 5°C for 5 hours until the total mass is reduced by 6%;

[0031] 6) Pack the mulberry fruit th...

Embodiment 2

[0034] The invention provides a method for fresh-keeping mulberry fruit coated with three ginger essential oils, comprising the following steps:

[0035] 1) Fruit selection: select mulberry fruits that are harvested in sunny days, eight to nine mature, and free from mechanical damage, diseases and insect pests;

[0036] 2) Disinfection: immerse the mulberry fruit in an aqueous ozone solution with a concentration of 0.4 mg / L for 1.0 min for disinfection, and drain;

[0037] 3) One-time air-drying: put the sterilized mulberries into an air-cooled drying room, and air-dry them at 8°C for 11 hours until the total mass is reduced by 7%;

[0038] 4) Coating: Soak the mulberry fruit after air-drying once in the Sanjiang essential oil-chitosan coating solution for 2 minutes;

[0039] 5) Secondary air-drying: put the coated mulberry fruit into the air-cooled drying room again, and air-dry at 6°C for 6 hours until the total mass is reduced by 4%;

[0040] 6) Pack the mulberry fruit th...

Embodiment 3

[0043] The invention provides a method for fresh-keeping mulberry fruit coated with three ginger essential oils, comprising the following steps:

[0044] 1) Fruit selection: select mulberry fruits that are harvested in sunny days, eight to nine mature, and free from mechanical damage, diseases and insect pests;

[0045] 2) Disinfection: immerse the mulberry fruit in an aqueous ozone solution with a concentration of 0.5 mg / L for 0.9 min for disinfection, and drain;

[0046] 3) One-time air-drying: put the sterilized mulberries into an air-cooled drying room, and air-dry them at 9°C for 10 hours until the total mass is reduced by 6%;

[0047] 4) Coating: Soak the mulberry fruit after air-drying once in the Sanjiang essential oil-chitosan coating solution for 3 minutes;

[0048] 5) Secondary air-drying: put the coated mulberry fruit into the air-cooled drying room again, and air-dry at 7°C for 5 hours until the total mass is reduced by 5%;

[0049] 6) Pack the mulberry fruit th...

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PUM

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Abstract

The invention provides a method for preserving mulberry fruits with a coating film prepared from essential oil of three types of ginger. Multiple substances including Kacmpferia galangal essential oil, galangal essential oil, fresh ginger essential oil, chitosan and the like with antimicrobial activity are taken as a preservative. The method comprises steps as follows: fruit selection, disinfection, primary air drying, coating, secondary air drying and packaging. The multiple substances such as Kacmpferia galangal essential oil, galangal essential oil, fresh ginger essential oil, chitosan and the like with antimicrobial activity are integrated, the film prepared by compounding essential oil of three types of ginger and chitosan has a remarkable preservation function on mulberry fruits during postharvest storage, the postharvest taste and flavor change of the mulberry fruits can be significantly delayed, the breathing peak can be postponed, and increase of the malondialdehyde content and rise of the relative electrical conductivity and the activity of polyphenol oxidase can be notably inhibited, so that the preservation time is greatly prolonged. The method is simple, convenient, lower in cost and easy to popularize, and materials are easy to obtain.

Description

technical field [0001] The invention relates to the technical field of freshness preservation of agricultural products, in particular to a method for preserving freshness of mulberry fruits by coating with three ginger essential oils. Background technique [0002] Mulberry, the ripe fruit of the mulberry tree, is also called mulberry, also known as mulberry and mulberry. It is sweet and juicy, and is one of the fruits that people often eat. Ripe mulberries are oily, sweet and sour, and they are large, thick, purple in color and full of sugar. Harvest when the fruit is ripe from April to June every year, remove impurities, dry or slightly steam and eat in the sun, or make wine. Mulberry has high nutritional value. The nutritional content of mulberry (purple, red) per 100 grams: 48 kcal of energy, 1.6 grams of protein, 0.4 grams of fat, 12.9 grams of carbohydrates, 3.3 grams of dietary fiber, 3 micrograms of vitamin A, carotene 20 micrograms, riboflavin 0.05 mg, vitamin E 12...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23L3/3463A23L3/3562
CPCA23B7/16A23L3/3463A23L3/3562A23V2002/00A23V2250/18A23V2250/511A23V2200/222A23V2250/1628Y02A40/90
Inventor 刘富来李婉妮
Owner FOSHAN UNIVERSITY
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