Application of modified chitosan in fresh keeping of fresh-cut kiwi fruits and fresh keeping method

A fresh-keeping method and kiwifruit technology, applied in the application, fruit and vegetable fresh-keeping, food preservation and other directions, can solve the problems of poor storage quality of fresh-cut kiwifruit, affecting consumer acceptance, and insignificant microbial biomass effect, and achieve the preservation of ascorbic acid and total total. Phenolic content, reduced microbial count and moisture loss, significant effect

Inactive Publication Date: 2017-05-17
NORTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

UV treatment and heat shock treatment were only effective in reducing microbial populations in the initial storage period, while sodium hypochlorite solution treatment and ozone water treatment had no significant effec

Method used

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  • Application of modified chitosan in fresh keeping of fresh-cut kiwi fruits and fresh keeping method
  • Application of modified chitosan in fresh keeping of fresh-cut kiwi fruits and fresh keeping method
  • Application of modified chitosan in fresh keeping of fresh-cut kiwi fruits and fresh keeping method

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] Take Hayward kiwifruit as an example, the following treatments are performed:

[0027] 1) Select kiwi fruit: select well-developed kiwi fruit without mechanical damage;

[0028] 2) Chemical sterilization: The selected fresh fruit is subjected to sodium hypochlorite sterilization treatment, the concentration of sodium hypochlorite solution used for sterilization is 20mL / L, the soaking time is 5min, and then rinsed with running water;

[0029] 3) After peeling with a stainless steel peeler, remove the head and tail;

[0030] 4) preparation of chitosan solution: with mass concentration being 0.5% glacial acetic acid solution as solvent, preparation mass concentration is 0.1%, 0.5%, 1% and 1.5% and 2% chitosan solution, and solution pH Adjust the value to 6;

[0031] 5) Preparation of CGC treatment solution: mix chitosan solutions with a mass concentration of 0.1%, 0.5%, 1%, 1.5% and 2% with a glucose solution with a mass concentration of 1% in a mass ...

Example Embodiment

[0038] Example 2

[0039] Take Hayward kiwifruit as an example, the following treatments are performed:

[0040] 1) Select kiwi fruit: select well-developed kiwi fruit without mechanical damage;

[0041] 2) Physical sterilization: the selected fresh fruit is subjected to sodium hypochlorite sterilization treatment, the concentration of sodium hypochlorite solution used for sterilization is 20mL / L, the soaking treatment time is 5min, and then rinsed with running water;

[0042] 3) 2) the treated kiwi fruit is peeled with a stainless steel peeler;

[0043] 4) Preparation of chitosan solution: using glacial acetic acid solution with a mass concentration of 0.5% as a solvent to prepare a chitosan solution with a mass concentration of 1%, and adjusting the pH value of the solution to 6;

[0044] 5) Preparation of CGC treatment solution: mix the chitosan solution with a mass concentration of 1% and the glucose solution with a mass concentration of 0.1%, 0.5%, 1.0%, 1.5% and 2% res...

Example Embodiment

[0051] Example 3

[0052] Take Hayward kiwifruit as an example, the following treatments are performed:

[0053] 1) select kiwi fruit: select well-developed kiwi fruit without mechanical damage;

[0054] 2) Physical sterilization: the selected fresh fruit is subjected to sodium hypochlorite sterilization treatment, the concentration of sodium hypochlorite solution used for sterilization is 20mL / L, the soaking treatment time is 5min, and then rinsed with running water;

[0055] 3) 2) the treated kiwi fruit is peeled with a stainless steel peeler;

[0056] 4) Preparation of chitosan solution: using glacial acetic acid solution with a mass concentration of 0.5% as a solvent to prepare a chitosan solution with a mass concentration of 1%, and adjusting the pH value of the solution to 6;

[0057] 5) Preparation of CGC treatment solution: mix 1% chitosan solution and 1.0% glucose solution evenly at a mass ratio of 1:3, and perform high pressure treatment at 121°C for 5min, 10min, 1...

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Abstract

The invention relates to an application of modified chitosan in fresh keeping of fresh-cut kiwi fruit and a fresh keeping method. The method comprises the following steps: uniformly mixing a chitosan solution and a glocuse solution, treating for 5 to 30 min at high pressure at 121 DEG C, and then cooling to obtain a modified chitosan solution CGC. By utilizing the CGC coating, the number of mesophiles, psychrophiles, saccharomycetes and mold is obviously suppressed, the breathing rate of the fresh-cut kiwi fruits is obviously inhibited, the basic metabolism of the fresh-cut kiwi fruits is reduced, and the fresh-cut kiwi fruit is kept at high flesh hardness and high content of soluble solids and titratable acid; and meanwhile, by adopting the CGC treatment, the loss of nutrients of the kiwi fruits can also be significantly reduced, the content of chlorophyll, ascorbic acids and total phenols of the fresh-cut kiwi fruit flesh tissues is effectively kept, and the fresh-cut kiwi fruits are enabled to be kept at relatively high antioxidant activity.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and in particular relates to an application of modified chitosan in fresh-cut kiwi fruit preservation and a fresh-keeping method. Background technique [0002] Kiwi fruit has a unique flavor and fragrance, juicy fruit, green flesh, tender texture, fragrant smell, good taste, high nutritional value, and good health care effect, and is very popular among consumers. The fruit contains a large amount of organic matter such as sugar, protein, amino acid, and various vitamins and minerals necessary for the human body, and the content of vitamin C is the highest, far exceeding that of oranges, apples and pears. "V C It also has great medicinal value in improving the body's immunity, anti-cancer, anti-mutation, lowering blood pressure and lipids. [0003] In recent years, with the rapid development of the food industry and the continuous acceleration of people's life rhythm, fres...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23L3/3562
CPCA23B7/154A23L3/3562A23V2002/00A23V2200/10A23V2250/511Y02A40/90
Inventor 高慧卢泽绵曹毛毛
Owner NORTHWEST UNIV
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