Method for preserving myrica rubra

Abstract

The invention discloses a method for preserving myrica rubra, and relates to the field of myrica rubra processing. The method for preserving the myrica rubra includes steps of harvesting pre-treatment, harvesting and screening, sterilizing, coating and packaging. The method has the advantages that the prior art is modified, processes for spraying compound insect repellents before fruits are picked are combined with enzyme sterilization treatment and coating treatment, accordingly, germs and worm eggs on the surfaces of myrica rubra fruits can be effectively killed, and the preservation time can be prolonged; the method is safe and non-toxic, and the quality of the myrica rubra can be guaranteed; the cold storage and preservation periods are 12-15 days if the method is applied, the normal-temperature shelf lives are 6-8 days, and the preserved fruits have natural colors.

Description

[0001] 【Technical Field】

[0002] The invention relates to the field of bayberry processing, in particular to a method for keeping fresh bayberry.

[0003] 【Background technique】

[0004] Bayberry is a berry fruit, soft, juicy, and rich in nutrients, which is popular among the public. However, the freshly picked bayberry breathes vigorously and is very easy to deteriorate. In addition, it has high water content and delicate tissues. It is extremely susceptible to mechanical damage and microbial infections. It is difficult to store and keep fresh. This has many adverse effects on the production and sales of bayberry. According to statistics, the annual loss of bayberry due to decay and deterioration accounts for more than 30% of the total weight, and the economic loss is great.

[0005] The current methods for preservation of bayberry mainly include radiation storage, quick-frozen storage, and controlled atmosphere storage, but the cost is high, and some storage methods will have chemi...