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Eggplant with good cold resistance and method for improving cold resistance of eggplant fruit

A technology of eggplant fruit and cold resistance, applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits and vegetables, preservation of fruits/vegetables with acid, etc., can solve the problems of discounting freshness, improve freshness, improve resistance Effects of coldness, reduced respiration and enzyme activity

Inactive Publication Date: 2017-08-29
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current problem is that the freshness of the picked eggplants will be greatly reduced as the storage time increases.

Method used

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  • Eggplant with good cold resistance and method for improving cold resistance of eggplant fruit
  • Eggplant with good cold resistance and method for improving cold resistance of eggplant fruit
  • Eggplant with good cold resistance and method for improving cold resistance of eggplant fruit

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Effect test

Embodiment 1

[0033] The method for improving the cold resistance of eggplant fruit that present embodiment provides, please refer to for its basic operation flowchart figure 1 , specifically, it includes the following steps:

[0034] First, the pretreated eggplant was pre-cooled for the first time, and then wetted with water and immersed in 5.0mmol / L oxalic acid solution for 10min soaking treatment. It should be noted that the pretreatment process includes sorting, cleaning and ozone sterilization in sequence. Among them, the sorting process is mainly to remove the eggplants that are bad, mechanically damaged, pests and diseases, and have black spots, and further screen to ensure The eggplants are basically the same size; the cleaning process is mainly done with clean water, and attention should be paid not to use too much force; the main method of ozone sterilization is to fully immerse the eggplants in an ozone solution, the concentration of the ozone solution is 0.3mg / L, and the tempera...

Embodiment 2

[0039] The method for improving the cold resistance of eggplant fruit that present embodiment provides, please refer to for its basic operation flowchart figure 1 , specifically, it includes the following steps:

[0040] First, the pretreated eggplant was pre-cooled for the first time, and then wetted with water and immersed in 4.8mmol / L oxalic acid solution for 12min. It should be noted that the pretreatment process includes sorting, cleaning and ozone sterilization in sequence. Among them, the sorting process is mainly to remove the eggplants that are bad, mechanically damaged, pests and diseases, and have black spots, and further screen to ensure The eggplants are basically the same size; the cleaning process is mainly done with clean water, and attention should be paid not to use too much force; the ozone sterilization is mainly to fully immerse the eggplants in the ozone solution, the ozone solution is 0.2mg / L, and the temperature of the ozone solution is 9°C , the full ...

Embodiment 3

[0045] The method for improving the cold resistance of eggplant fruit that present embodiment provides, please refer to for its basic operation flowchart figure 1 , specifically, it includes the following steps:

[0046] First, the pretreated eggplant was pre-cooled for the first time, and then wetted with water and immersed in 5.2mmol / L oxalic acid solution for 8min soaking treatment. It should be noted that the pretreatment process includes sorting, cleaning and ozone sterilization in sequence. Among them, the sorting process is mainly to remove the eggplants that are bad, mechanically damaged, pests and diseases, and have black spots, and further screen to ensure The eggplants are basically the same size; the cleaning process is mainly done with clean water, and attention should be paid not to use too much force; the main method of ozone sterilization is to fully immerse the eggplants in an ozone solution, the ozone solution is 0.5mg / L, and the temperature of the ozone solu...

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Abstract

The invention provides eggplant with good cold resistance and a method for improving the cold resistance of eggplant fruit, belonging to the field of fresh-keeping of fruit and vegetable. According to the method, an oxalic acid solution with a certain concentration is used for soaking eggplant so as to reduce the cold injury index of the harvested fruit of eggplant, slower the rising rate of cell membrane permeability, inhibit rapid accumulation of malondialdehyde, alleviate decrease of the content of soluble proteins and promote rise in the content of free amino acids, so the cold resistance of the harvested fruit of eggplant is enhanced, and the storage period of the harvested fruit of eggplant is prolonged; moreover, primary precooling, sterilization and secondary precooling are carried out before and after treatment with oxalic acid, so the respiratory action and metabolism speed of eggplant are reduced, and cold-resistance treatment effect on the eggplant fruit and the integral fresh-keeping degree of eggplant are further improved. Thus, eggplant treated by using the method has good cold resistance and a long storage period and shows good commercial application value.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to an eggplant with strong cold resistance and a method for improving the cold resistance of the eggplant fruit. Background technique [0002] Eggplant is a vegetable rich in various nutrients, especially green eggplant, which not only has anti-oxidation and anti-aging effects, but also can inhibit the proliferation of digestive system tumors, and has a certain preventive effect on gastric cancer. Therefore, in the modern society with high incidence of cancer, green eggplant has become a kind of food with cancer prevention. [0003] Yet the problem that exists at present is: along with the growth of storage time of the eggplant after picking, freshness degree can be had a discount greatly. Contents of the invention [0004] The object of the present invention is to provide an eggplant with strong cold resistance, which has strong cold resistance for low tempe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/10A23B7/04A23B7/00
CPCA23B7/10A23B7/00A23B7/04
Inventor 赵云峰王梦影韩亮亮谢锦明姜骅峰吕晴
Owner YANCHENG INST OF TECH
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