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Eggplant and treatment method for improving storage quality of eggplant

A processing method, eggplant technology, applied in the field of agriculture, can solve problems such as not easy, achieve the effect of not easy to lose, improve preservation quality, and improve storage quality

Inactive Publication Date: 2017-08-18
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, how to select a preservative with better storage quality for specific fruits is not simple

Method used

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  • Eggplant and treatment method for improving storage quality of eggplant
  • Eggplant and treatment method for improving storage quality of eggplant
  • Eggplant and treatment method for improving storage quality of eggplant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The present embodiment provides a kind of processing method that improves eggplant storage quality, and it comprises the following steps:

[0037] Soak the eggplant in 0.01g / L salicylic acid solution for 10min, and then use 300MHz microwave to heat the eggplant to 30°C. The microwave-treated eggplant was pre-cooled at 5°C for 2 hours, then put the eggplant in a fresh-keeping bag, placed in a refrigerator at 2°C, and introduced ozone and carbon dioxide into the refrigerator to maintain the ozone in the refrigerator. The concentration is about 20mg / m 3 , the carbon dioxide concentration is about 60mg / m 3 .

[0038] This embodiment also provides an eggplant obtained by treating fresh eggplant with the above treatment method for improving the storage quality of eggplant.

Embodiment 2

[0040] The present embodiment provides a kind of processing method that improves eggplant storage quality, and it comprises the following steps:

[0041] Soak the eggplant in 0.1g / L salicylic acid solution for 20min, then use 500MHz microwave to heat the eggplant to 40℃. The microwave-treated eggplant was pre-cooled at 7°C for 2.5 hours, then put the eggplant in a fresh-keeping bag, placed in a refrigerator at 3°C, and introduced ozone and carbon dioxide into the refrigerator to maintain the temperature in the refrigerator. Ozone concentration is about 25mg / m 3 , the carbon dioxide concentration is about 75mg / m 3 .

[0042] This embodiment also provides an eggplant obtained by treating fresh eggplant with the above treatment method for improving the storage quality of eggplant.

Embodiment 3

[0044]The present embodiment provides a kind of processing method that improves eggplant storage quality, and it comprises the following steps:

[0045] After the eggplant was washed and dried, it was soaked in 0.01g / L salicylic acid solution for 20min, and after drying, the temperature of the eggplant was raised to 40°C by 500MHz microwave. The microwave-treated eggplant was pre-cooled at 7°C for 3 hours, then put the eggplant in a fresh-keeping bag, placed in a refrigerated room at 4°C, and introduced ozone and carbon dioxide into the refrigerated room to maintain the ozone in the refrigerated room The concentration is about 20mg / m 3 , the carbon dioxide concentration is about 90mg / m 3 .

[0046] This embodiment also provides an eggplant obtained by treating fresh eggplant with the above treatment method for improving the storage quality of eggplant.

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Abstract

The invention discloses an eggplant and a treatment method for improving the storage quality of the eggplant, and relates to the field of agricultural technologies. The treatment method for improving the storage quality of the eggplant includes soaking the eggplant in salicylic acid solution for 10-20 min and then carrying out microwave treatment on the eggplant; carrying out pre-cooling treatment on the eggplant for 2-3 h after the microwave treatment is carried out on the eggplant, then placing the eggplant in a preservative bag and refrigerating the eggplant at the temperatures of 2-4 DEG C. The eggplant and the treatment method have the advantages that the storage quality of the eggplant can be improved in eggplant refrigerating procedures, the chilling injury index of the eggplant can be lowered, and the contents of soluble solid matters, titratable acid, vitamin C, soluble sugar and reducing sugar can be maintained at high levels; nutritional components in the eggplant treated by the aid of the method can be prevented from being lost in the refrigerating procedures, and accordingly the storage quality of the eggplant can be enhanced.

Description

technical field [0001] The invention relates to the technical field of agriculture, and in particular to an eggplant and a treatment method for improving the storage quality of the eggplant. Background technique [0002] Low-temperature preservation is the most widely used fresh-keeping method for fruits and vegetables in our country. Although low-temperature preservation has its shortcomings, it is still an effective and convenient fresh-keeping method. In my country, quick-freezing and fresh-keeping is a fresh-keeping processing technology for rural products that has developed rapidly in the past ten years. Other fresh-keeping technologies used for fruits and vegetables include heat treatment and storage; use of ABA and putrescine and other fruit and vegetable fresh-keeping agents; cold training to induce coldness of fruits and vegetables; applying a thin layer of wax as a protective film, etc. Canned freshness and low-pressure preservation are also often used for fruits a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/015A23B7/04A23L19/00
CPCA23B7/154A23B7/015A23B7/04
Inventor 赵云峰吴玲燕王梦影韩亮亮谢锦明姜骅峰吕晴
Owner YANCHENG INST OF TECH
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