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Preservation method of fresh-cut Chinese yam

A fresh-keeping method and protective gas technology, applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve problems such as unseen methods, and achieve the effects of prolonging the fresh-keeping period, good fresh-keeping effect, and reducing respiration

Inactive Publication Date: 2017-05-10
NANNING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the technical research on fresh-cut is mostly general, and no specific method has been seen. The inventor has researched and developed a fresh-cut fresh-cut fresh-keeping method with longer fresh-keeping period and better effect on the basis of the prior art.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fresh-keeping method for fresh-cut Chinese yam, the method comprises the following steps:

[0021] a. Pretreatment: Chinese yam cleaning, dusting, peeling, cutting, packing;

[0022] b. Coating film: irradiate the pretreated Chinese yam in a for 20 minutes under 254nm UV and anaerobic environment, and then smear chitosan solution with a concentration of 1% on the surface of Chinese yam to seal and store.

[0023] The intensity of 254nmUV in step b is 4.0kJ / m 2 .

[0024] The chitosan solution in step b is prepared by adding chitosan to 0.5% citric acid solution, then adding L-cysteine ​​and shaking well.

[0025] The consumption of L-cysteine ​​is 0.2 times of chitosan quality.

[0026] The sealed storage temperature in step b is 4°C.

[0027] In step b, seal and store the Chinese yam, pack it into a bag to extract the air, and fill it with protective gas.

[0028] The protective gas is composed of nitrogen or helium, carbon dioxide and oxygen, wherein carbon dio...

Embodiment 2

[0030] A fresh-keeping method for fresh-cut Chinese yam, the method comprises the following steps:

[0031] a. Pretreatment: Chinese yam cleaning, dusting, peeling, cutting, packing;

[0032] b. Coating film: irradiate the pretreated Chinese yam in a under 254nm UV and anaerobic environment for 25 minutes, and then smear chitosan solution with a concentration of 2% on the surface of Chinese yam to seal and store.

[0033] The intensity of 254nmUV in step b is 4.6kJ / m 2 .

[0034] The preparation method of the chitosan solution in step b is to add chitosan to 2.2% citric acid solution, and then add L-cysteine ​​and shake well.

[0035] The consumption of L-cysteine ​​is 0.3 times of chitosan quality.

[0036] Smear chitosan solution number of times in the step b is 2, each gap 4min.

[0037] The sealed storage temperature in step b is 8°C.

[0038] In step b, seal and store the Chinese yam, pack it into a bag to extract the air, and fill it with protective gas.

[0039] T...

Embodiment 3

[0041] A fresh-keeping method for fresh-cut Chinese yam, the method comprises the following steps:

[0042] a. Pretreatment: Chinese yam cleaning, dusting, peeling, cutting, packing;

[0043] b. Coating film: irradiate the pretreated Chinese yam in a for 29 minutes under 254nm UV and anaerobic environment, and then smear chitosan solution with a concentration of 3% on the surface of Chinese yam to seal and store.

[0044] The intensity of 254nmUV in step b is 5.3kJ / m 2 .

[0045] The preparation method of chitosan solution in step b is that chitosan is added to 4.5% citric acid solution, and then L-cysteine ​​is added and shaken to form.

[0046] The consumption of L-cysteine ​​is 0.4 times of chitosan quality.

[0047] Smear chitosan solution number of times in the step b is 3 times, each gap 4min.

[0048] The sealed storage temperature in step b is 13°C.

[0049] In step b, seal and store the Chinese yam, pack it into a bag to extract the air, and fill it with protecti...

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Abstract

The invention discloses a preservation method of fresh-cut Chinese yam. The preservation method comprises two steps including pretreatment and film coating. The Chinese yam put into a pan is subjected to UV irradiation under an oxygen-free condition and is smeared with chitosan, and therefore, a preservation effect is achieved; by combining UV with chitosan to process the fresh-cut Chinese yam, the sterilization effect of ultraviolet light and the browning prevention effect of chitosan are adequately utilized, furthermore, the synergistic effect of chitosan, citric acid and L-cysteine is achieved, and meanwhile, a relatively good preservation effect can be achieved by virtue of the simultaneous use of chitosan, citric acid and L-cysteine; the Chinese yam is very easy to oxidize and is processed by virtue of UV under the oxygen-free condition, so that the oxidization of the Chinese yam is avoided; by virtue of low-temperature storage, the respiratory action of the Chinese yam can be reduced, and the preservation period of the Chinese yam can be prolonged; and the aerobic respiration can be inhibited by virtue of carbon dioxide in a certain concentration in added protecting gas during the sealed storage, and the anaerobic respiration can be resisted by virtue of oxygen in a certain concentration, so that the good preservation effect is achieved.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products, in particular to a fresh-cut fresh-keeping method for Chinese yam. Background technique [0002] Huaishan is white in color, sweet in taste, high in nutritional value, and can be used as both food and medicine. The supply and product development are very limited, so a fresh yam fresh-keeping technology has been developed to ensure the freshness of yam under the condition of prolonging the shelf life will have broad market prospects. [0003] At present, the commonly used fresh-keeping technologies include ultraviolet preservation, chitosan preservation, and low-temperature cold chain preservation. As a green and safe alternative to traditional thermal sterilization, short-wave ultraviolet (UV-C) has been increasingly researched and applied in postharvest storage and preservation of fruits and vegetables in recent years. UV-C treatment can induce fresh agricultural...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 刘容孙卫东王海军
Owner NANNING UNIV
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