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Fresh-keeping method for agricultural fruits and vegetables

A fresh-keeping method and technology for fruits and vegetables, applied in the fields of fruit and vegetable preservation, preservation of fruits/vegetables through freezing/refrigeration, preservation of fruits/vegetables through radiation/electrical treatment, etc., which can solve incomplete sterilization, water loss of fruits and vegetables, high packaging costs, etc. problems, to achieve the effect of improving the quality of preservation, reducing aerobic respiration, and making materials non-toxic and harmless

Inactive Publication Date: 2017-08-22
HEFEI JINTONGWEI LOW TEMPERATURE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The key to fresh-keeping storage is to adjust the fresh-keeping temperature, humidity and gas composition. The fresh-keeping methods in the prior art generally put the fruits and vegetables directly into the cold storage for refrigeration and preservation, which leads to the loss of water in the fruits and vegetables, and the proliferation of microorganisms makes the fruits and vegetables stale. Even spoilage occurs, resulting in unnecessary losses and waste of fruits and vegetables
The patent application number is 201210261678.6 provides a method of modified atmosphere preservation of vegetables. There are many problems in the results of this method, including incomplete sterilization, high packaging cost and uncoordinated air conditioning ratio, resulting in unsatisfactory preservation period of vegetables. On the contrary, it costs a lot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fresh-keeping method for agricultural fruits and vegetables, comprising the following steps:

[0024] Step 1. Pre-cool fresh fruits and vegetables in an air-cooled cold storage for 18 hours, and the temperature of the cold storage is 3°C;

[0025] Step 2, putting the precooled fruits and vegetables into a closed environment for sterilization;

[0026] Step 3, putting the sterilized fruits and vegetables into a packaging container for modified atmosphere packaging;

[0027] Step 4: Put the packaged fruits and vegetables in the cold storage and refrigerate them.

[0028] The fresh fruits and vegetables in step 1 are fruits and vegetables with an eighth degree of maturity, and removing spoiled or damaged fruits and vegetables is beneficial to reduce the growth of microorganisms or bacteria, and the preservation period of fruits and vegetables with this degree of maturity can be longer.

[0029] The second step is to use ozone to sterilize first, and then to sterilize w...

Embodiment 2

[0036] A fresh-keeping method for agricultural fruits and vegetables, comprising the following steps:

[0037] Step 1. Pre-cool fresh fruits and vegetables in an air-cooled cold storage for 20 hours at a temperature of 2°C;

[0038] Step 2, putting the precooled fruits and vegetables into a closed environment for sterilization;

[0039] Step 3, putting the sterilized fruits and vegetables into a packaging container for modified atmosphere packaging;

[0040] Step 4: Put the packaged fruits and vegetables in the cold storage and refrigerate them.

[0041] The fresh fruits and vegetables in step 1 are fruits and vegetables with an eighth degree of maturity, and removing spoiled or damaged fruits and vegetables is beneficial to reduce the growth of microorganisms or bacteria, and the preservation period of fruits and vegetables with this degree of maturity can be longer.

[0042] The second step is to use ozone to sterilize first, and then to sterilize with ultraviolet light. T...

Embodiment 3

[0049] A fresh-keeping method for agricultural fruits and vegetables, comprising the following steps:

[0050] Step 1. Pre-cool fresh fruits and vegetables in an air-cooled cold storage for 18 hours, and the temperature of the cold storage is 1°C;

[0051] Step 2, putting the precooled fruits and vegetables into a closed environment for sterilization;

[0052] Step 3, putting the sterilized fruits and vegetables into a packaging container for modified atmosphere packaging;

[0053] Step 4: Put the packaged fruits and vegetables in the cold storage and refrigerate them.

[0054] The fresh fruits and vegetables in step 1 are fruits and vegetables with an eighth degree of maturity, and removing spoiled or damaged fruits and vegetables is beneficial to reduce the growth of microorganisms or bacteria, and the preservation period of fruits and vegetables with this degree of maturity can be longer.

[0055] The second step is to use ozone to sterilize first, and then to sterilize w...

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PUM

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Abstract

The invention provides a fresh-keeping method for agricultural fruits and vegetables. The method comprises the following steps: a step 1: fresh fruits and vegetables are placed in an air-cooled cold storage and precooling is carried out for 12-24 hours, and the temperature of the cold storage is 1-3 DEG C; a step 2: precooled fruits and vegetables are placed in an enclosed environment for carrying out disinfection treatment; a step 3: disinfected fruits and vegetables are placed in a packaging container for carrying out modified atmosphere packaging; a step 4: packaged fruits and vegetables are placed in a cold storage for refrigeration. The fresh-keeping method can be used for effectively reducing aerobic respiration of fruits and vegetables, and maintaining storage of moisture in fruits and vegetables; propagation of microorganisms or bacteria is not generated in the storage environment, fresh-keeping time is prolonged, and shape, color or mouthfeel of fruits and vegetables are not changed.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a fresh-keeping method of agricultural fruits and vegetables. Background technique [0002] After harvesting, fruits and vegetables are easily infected by harmful microorganisms such as bacteria and molds, resulting in rot and deterioration during storage and transportation after harvesting. Therefore, effectively inhibiting the infection and reproduction of pathogenic microorganisms on the surface of vegetables and in the storage environment is a traditional Chinese medicine technical means to maintain the fresh quality and storage time of fruits and vegetables. [0003] The key to fresh-keeping storage is to adjust the fresh-keeping temperature, humidity and gas composition. The fresh-keeping methods in the prior art generally put the fruits and vegetables directly into the cold storage for refrigeration and preservation, which leads t...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/153A23B7/015A23B7/148A23B7/055
CPCA23B7/04A23B7/015A23B7/055A23B7/148A23B7/153
Inventor 武行峰
Owner HEFEI JINTONGWEI LOW TEMPERATURE TECH CO LTD
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