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Fresh-keeping method of mango

A fresh-keeping method, mango technology, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of mango deterioration and rot, short shelf life, high refrigeration cost, etc., to reduce anthrax, remove pesticide residues, and facilitate transportation Effect

Inactive Publication Date: 2017-09-22
GUILIN RONGTONG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These unfavorable factors severely limit the storage and preservation of mangoes. The storage period of mature mangoes is generally 3-5 days
During transportation or storage to the north after picking, if no fresh-keeping treatment is carried out, it is very easy to cause rapid deterioration and rot of mangoes due to breathing or harmful bacteria remaining on the surface
At present, mangoes are mainly transported at room temperature. Due to the high cost of refrigeration and the tendency to produce cold-resistant pathogens, refrigerated transportation is rarely used. Therefore, most mangoes are often stored and transported by harvesting in advance to prevent the fruit from softening. However, this affects the consumer market of mango
[0004] Therefore, it is extremely important to research and develop effective storage and preservation technologies to solve the problem of short shelf life in mango transportation, sales and storage, so as to meet the growing demand for fresh sales at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A fresh-keeping method for mango, comprising the following preparation steps:

[0032] 1) Select ripe mangoes without mechanical damage and no pests and diseases, and clean them;

[0033] 2) Prepare fresh-keeping solution;

[0034] 3) Soak the cleaned mangoes in the preservative solution for 30 minutes;

[0035] 4) Take it out and let it dry.

[0036] The parts by weight of the raw materials of the above-mentioned preservative solution are respectively: 20 parts of cloth dregs leaves, 25 parts of commelina, and 10 parts of bamboo leaves; the preparation method is: take the raw materials and pulverize them to 260 mesh, add water 18 times the weight of the raw materials, Add 0.9% yeast by weight of raw materials, seal and ferment at 25° C. for 38 hours, and filter with activated carbon to obtain a fresh-keeping solution.

[0037] It has been observed through experiments that mature mangoes can be placed at room temperature (above 25°C) for 7-10 days, and during this pe...

Embodiment 2

[0039] A fresh-keeping method for mango, comprising the following preparation steps:

[0040] 1) select 7 ripe mangoes (fruits) without mechanical damage and no pests and diseases, and clean them;

[0041] 2) Prepare fresh-keeping solution;

[0042] 3) Soak the cleaned mangoes in the preservative solution for 40 minutes;

[0043] 4) Take it out and let it dry.

[0044] The parts by weight of the raw materials of the above-mentioned preservative solution are respectively: 22 parts of cloth dregs leaves, 22 parts of Commelina chinensis, and 12 parts of light bamboo leaves; Add 0.7% yeast by weight of raw materials, seal and ferment at 27°C for 36 hours, filter with activated carbon, and obtain a fresh-keeping solution.

[0045] It has been observed through experiments that mangoes can be placed at room temperature (above 25°C) for 25-33 days without anthracnose or pedicle rot, and almost no pesticide residues.

Embodiment 3

[0047] A fresh-keeping method for mango, comprising the following preparation steps:

[0048] 1) Select 8 ripe mangoes without mechanical damage and no pests and diseases, and clean them;

[0049] 2) Prepare fresh-keeping solution;

[0050] 3) Soak the cleaned mangoes in the preservative solution for 50 minutes;

[0051] 4) Take it out and let it dry.

[0052] The parts by weight of the raw materials of the above-mentioned preservative solution are respectively: 25 parts of cloth dregs leaves, 20 parts of commelina, and 15 parts of bamboo leaves; Add 0.5% yeast by weight of raw materials, seal and ferment at 28° C. for 34 hours, and filter with activated carbon to obtain a fresh-keeping solution.

[0053] According to experimental observations, 8 mature mangoes can be placed at room temperature (above 25°C) for 12-16 days, and during this period, anthracnose and pedicle rot do not appear, and there are almost no pesticide residues after testing.

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PUM

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Abstract

The invention belongs to the technical field of fruit fresh keeping, and especially relates to a fresh-keeping method of mango. The fresh-keeping method comprises following steps: 1, mangoes without mechanical damages or plant diseases and insect pests are selected and washed; 2, a fresh keeping solution is prepared; 3, the washed mangoes are immersed in the fresh keeping solution; 4, the mangoes are taken out from the fresh keeping solution, and are subjected to air drying, wherein the fresh keeping solution is a mixture of microcos paniculata leaf, commelinae herba, and lophatheri herba. The fresh-keeping method is capable of prolonging the shelf life of mangoes, and especially the shelf life of matured mangoes, and protecting mangoes from extrusion and bump in transportation process.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a method for preserving freshness of mangoes. Background technique [0002] Mango is the popular name of mango (Flora of China) (Latin scientific name: Mangifera indica L.). Mango is a large evergreen tree of Anacardiaceae native to India, with leathery leaves and alternate; flowers are small, miscellaneous, yellow or pale Yellow, in terminal panicles. The drupe is large, compressed, 5-10 cm long, 3-4.5 cm wide, yellow when ripe, sweet in taste, hard core. Mango is one of the famous tropical fruits. Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare among all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. [0003] Mango is a tropical fruit in the south. It belongs to the variant fruit with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155
CPCA23B7/154A23B7/155
Inventor 张松波
Owner GUILIN RONGTONG TECH CO LTD