Preservation method for fresh-cut fruits and vegetables and preservative

A fresh-keeping method and technology of preservatives, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of rot, decline, and yellowing quality of fresh-cut fruits and vegetables, and achieve reduction of rot and yellowing, simple preparation, and barrier The effect of microbial invasion

Inactive Publication Date: 2017-08-29
NANJING AGRICULTURAL UNIVERSITY
View PDF1 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Purpose of the invention: Aiming at the problems existing in the prior art, the present invention provides a fresh-keeping method for fresh-cut fruits and vegetables using the preservative. The method has a good fresh-keeping effect, and the shelf life can reach 10 days. issues such as globalization and quality degradation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preservation method for fresh-cut fruits and vegetables and preservative
  • Preservation method for fresh-cut fruits and vegetables and preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] preserver:

[0024] Pour ozone into tap water to maintain the concentration of ozone in the water at 0.3mg / L. After disinfection for 5 minutes, place it at room temperature for 8 hours; add chlorine dioxide to the disinfected water, stir to fully dissolve it and form a concentration of 50mg / L dioxide Chlorine solution; and then placed in a 0℃ cold storage until the core temperature drops to 0-4℃.

[0025] Preservation method:

[0026] The fresh-cut cilantro preservation method of the present invention includes the following steps:

[0027] (1) Choose fresh coriander without rotten leaves, harvest the coriander within 1 day, and wash the coriander with tap water at a temperature lower than 25℃;

[0028] (2) After the coriander is cleaned, the roots are cut off, picked and sorted, and then cut into 2cm-long coriander segments; the fresh-cut coriander segments are pre-cooled to 4℃ in the cold storage;

[0029] (3) Immerse the pre-cooled fresh-cut coriander section in step (2) in the...

Embodiment 2

[0032] The fresh-keeping method and fresh-keeping agent of Example 2 and Example 1 are basically the same, except that the chlorine dioxide solution concentration is 70 mg / L, and the fresh-cut coriander section is immersed in the cooled fresh-keeping agent for 6 minutes. The coriander segment is soaked in a mass ratio of 6:1.

Embodiment 3

[0034] The fresh-keeping method and fresh-keeping agent of Example 3 and Example 1 are basically the same, except that the concentration of chlorine dioxide solution is 60mg / L, and the fresh-cut coriander section is immersed in the cooled fresh-keeping agent for 10 minutes. The coriander segments are soaked in a mass ratio of 8:1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preservation method for fresh-cut fruits and vegetables and a preservative. The preservation method comprises the following steps: (1) selecting and cleaning fresh fruits and vegetables without rotted leaves; (2) cutting off roots of the cleaned fresh fruits and vegetables, selecting, sorting, and pre-cooling cut or uncut fresh-cut fruits and vegetables; (3) soaking the pre-cooled fresh-cut fruits and vegetables into a cooled preservative, taking out at a low temperature, and draining off; and (4) filtering and drying the drained fresh-cut fruits and vegetables, putting the fresh-cut fruits and vegetables into a plastic bag, and carrying out cold storage. The preservation method has the beneficial effects that the preservation effect is good, and the guarantee period is 5-10 days or longer; and by applying the preservation method to the fresh-cut fruits and vegetables, multiple effects of blocking invasion of microorganisms, inhibiting growth and propagation of plants and reducing rotting and yellowing can be simultaneously realized. The preservative is safe, reliable, toxic-free and harmless and does not generate any side effect; and furthermore, the preparation method is simple, and the preservative is low in cost and can be widely used.

Description

Technical field [0001] The invention belongs to a preservation method of fruits and vegetables, and specifically relates to a preservation method of fresh-cut fruits and vegetables and a preservation agent thereof. Background technique [0002] People's life is getting faster and faster, and the quality of life is also higher and higher. Clean vegetable processing is bound to become a trend in the development of current vegetable processing, which can satisfy people's fast-paced life and ensure the quality of life. At present, the main measures to prevent the corruption of fresh-cut fruits and vegetables during the production and processing are to use sodium hypochlorite as a fungicide during the processing, and to monitor the control of the total number of colonies. Since sodium hypochlorite may have chlorine residues and cause harm to human health, the development and optimization of an environmentally friendly, convenient, and good preservation effect to extend the preservatio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B7/055A23B7/153A23B7/157
CPCA23B7/055A23B7/153A23B7/157
Inventor郁志芳姜丽宦晨武张飞宋佳玮
OwnerNANJING AGRICULTURAL UNIVERSITY