Method for preserving peaches based on yeast and in combination with thermal treatment

A fresh-keeping method and yeast technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve pollution, drug residue environment and other problems, achieve simple steps, improve storage quality, and increase the effect of solid-acid ratio

Inactive Publication Date: 2017-05-17
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a peach preservation method based on yeast and combined with heat treatment, so as to control the diseases of peach fruit during storage, delay fruit aging, and avoid drug residues that may exist in the existing chemical fungicides used for peach preservation and environmental pollution

Method used

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  • Method for preserving peaches based on yeast and in combination with thermal treatment
  • Method for preserving peaches based on yeast and in combination with thermal treatment
  • Method for preserving peaches based on yeast and in combination with thermal treatment

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A method for preserving peaches based on yeast combined with heat treatment, the preservation method comprises the following steps:

[0033] (1) Peach fruit is soaked in 2% sodium hypochlorite solution for 2 minutes, then cleaned and dried;

[0034] (2) Then the peach fruit was treated with hot air at 45°C for 4 hours, and then returned to room temperature naturally;

[0035] (3) The fruit after heat treatment is soaked in 10 8 CFU / mL of Pichiaguilliermondii bacterial suspension for 30s, and finally take it out and dry it.

Embodiment 2

[0049] For the above-mentioned Example 1 and Comparative Examples 1-3, the detection of the preservation effect was carried out.

[0050] The peach fruits treated in the above-mentioned embodiment 1 and comparative examples 1-3 were placed at 25°C for 4 days, once every 2 days, and the quality indicators (solid-acid ratio, weight loss, vitamin C content) and antioxidant indicators (SOD , CAT, total phenols), wherein the weight loss rate measurement time is 6 days.

[0051] 1. Solid-acid ratio measurement experiment: The solid-acid ratio is the ratio of the soluble solid content to the organic acid content in the fruit; the organic acid content is measured by acid-base titration, and the soluble solid content is measured by a hand-held sugar meter.

[0052] 2. Determination of weight loss rate: measure the weight of peach fruit every two days, and calculate the ratio to the original weight.

[0053] 3. Determination of VC: Determination of vitamin C by 2,6-dichlorophenol-indop...

Embodiment 3

[0062] A method for preserving peaches based on yeast combined with heat treatment, the preservation method comprises the following steps:

[0063] (1) Peach fruit is soaked in 2% sodium hypochlorite solution for 2 minutes, then cleaned and dried;

[0064] (2) Then heat the peach fruit at 650W to 60°C, keep it for 110s, and then return to room temperature naturally;

[0065] (3) The fruit after heat treatment is soaked in 10 8 CFU / mL of Pichiaguilliermondii bacterial suspension for 30s, and finally take it out and dry it.

[0066] Observation of storage time: For Examples 1 and 3 and Comparative Examples 1-3, placed under room temperature and dark conditions, Examples 1 and 3 were placed for 10 days, and no rot occurred, while Comparative Example 1 rotted after being placed for 5 days point, comparative examples 2 and 3 also appeared rotten point in about 1 week, which illustrates that the fresh-keeping method provided by the present invention can effectively prolong the fre...

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PUM

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Abstract

The invention discloses a method for preserving peaches based on yeast and in combination with thermal treatment. The method comprises the following steps: firstly, soaking peaches into a sodium hypochlorite liquid, cleaning and airing; treating the peaches in hot air and then recovering to room temperature; and soaking the fruits after thermal treatment into a yeast suspension, taking out and drying. The invention provides a safe and efficient postharvest preservation method for peaches. On the basis of the yeast and in combination with the thermal treatment, the aging of peaches can be obviously delayed and the preserving quality of fruits can be promoted. According to the method for preserving peaches, the water content of fruits can be effectively maintained, the ratio of soluble solid content to titration acid can be promoted and the content of vitamin and antioxidant in the fruits can be extremely maintained. The preserving method provided by the invention has the advantages of simple steps, low cost and easiness in popularization and application.

Description

technical field [0001] The invention belongs to the technical field of fruit fresh-keeping, and in particular relates to a fruit fresh-keeping method based on yeast and combined with heat treatment. Background technique [0002] Fruits are an important source of vitamin supplements for people’s daily life. Due to the temperature and climate differences caused by regions, the fruits that are abundant in different regions are not the same. In order to ensure market demand, long-distance fruit transportation has become a necessary way. Large, long-distance transportation is extremely perishable, so how to keep fruits fresh is the focus of current research. At present, driven by profit, some unscrupulous traders abuse chemical reagents to keep fresh, wax the surface or soak in toxic chemical reagents to keep fresh, which has a negative impact on the entire consumer market. [0003] At present, there are endless methods of preserving fruit by yeast. Patent No. CN 102224848 A is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/157A23B7/155
CPCA23B7/0053A23B7/155A23B7/157
Inventor 赵妍殷晶晶刘昆仑王若兰
Owner HENAN UNIVERSITY OF TECHNOLOGY
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