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A kind of preservative for kiwi fruit and fresh-keeping method thereof

A preservative and kiwifruit technology, which is applied in the field of kiwifruit preservatives and its freshness preservation, can solve the problems of kiwifruit fruit such as general low-temperature storability, large investment in controlled atmosphere storage, and short preservation time, so as to avoid yellowing or even browning, Avoid ripening, delay ripening and softening effects

Inactive Publication Date: 2021-01-22
青川弘森猕猴桃开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the kiwifruit fresh-keeping technologies widely used at home and abroad mainly include mechanical refrigeration and controlled atmosphere storage. The investment and cost of controlled atmosphere storage are large, and the fruit farmers in underdeveloped areas cannot afford this; relatively speaking, mechanical refrigeration only needs to build mechanical cold storage. The investment is relatively small, and it is easy to realize. Therefore, it is the main fresh-keeping method for kiwifruit in my country at present. However, the low-temperature storability of kiwifruit fruit is average. The refrigerated fresh-keeping time of common kiwifruit varieties is only about 2 to 3 months, and the fresh-keeping time is relatively short.

Method used

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  • A kind of preservative for kiwi fruit and fresh-keeping method thereof
  • A kind of preservative for kiwi fruit and fresh-keeping method thereof
  • A kind of preservative for kiwi fruit and fresh-keeping method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040]The antistaling agent for kiwi fruit described in this embodiment is composed of 12 parts by weight of chitin, 7 parts of xylitol, 22 parts of titanium dioxide, and 28 parts of lignin.

[0041]The kiwi fruit preservative described in this embodiment is used for preservation: the picked kiwi fruit is soaked in a sodium metasilicate solution for 10-30 minutes and then taken out; a 2000 times aqueous solution of the above preservative is prepared, and the taken kiwi fruit is used in the aqueous solution After soaking, let it dry naturally.

[0042]After the above-mentioned preservation treatment is carried out with the preservative described in this example, the preservation period of the kiwi fruit body is 8 months, the water loss after the preservation period is 2.0%, the loss of vitamin C is 3%, and the kiwi fruit body does not appear browning. No festering occurred.

Embodiment 2

[0044]The antistaling agent for kiwi fruit described in this embodiment is composed of 10 parts by weight of chitin, 6 parts of xylitol, 15 parts of titanium dioxide, and 25 parts of lignin.

[0045]Using the preservative described in this example, after the preservation method described in Example 1, the preservation period of the kiwi fruit body is 8 months, the moisture loss after the preservation period is 3.0%, and the vitamin C loss is 4% , The kiwi fruit body did not appear browning, and did not appear ulcerated.

Embodiment 3

[0047]The antistaling agent for kiwi fruit described in the present embodiment is composed of 15 parts by weight of chitin, 8 parts of xylitol, 25 parts of titanium dioxide, and 35 parts of lignin.

[0048]Using the preservative described in this example, after the preservation method described in Example 1, the preservation period of the kiwi fruit body is 8 months, the water loss after the preservation period is 2.0%, and the vitamin C loss is 3.5% , The kiwi fruit body did not appear browning, and did not appear ulcerated.

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Abstract

The invention discloses a fresh-keeping agent used for kiwifruits and a fresh-keeping method of the kiwifruits, and belongs to the field of food fresh keeping. The fresh-keeping agent comprises, in parts by weight, 5-20 parts of bactericide, 5-10 parts of antioxidant, 10-30 parts of adsorbent, and 20-40 parts of film-forming agent. The bactericide is at least one selected from the group consisting of lacticin, lysozyme, mono-caprylin glycerate, sodium hydroxymethyl glycinate, and chitin. The antioxidant is at least one selected from the group consisting of catechin, xylitol, maltitol, glabridin, carnosol, and rosmanol. The adsorbent is at least one selected from the group consisting of wheat germ powder, maize germ powder, white carbon black, bentonite, and titanium dioxide. The film-forming agent is at least one selected from the group consisting of chitosan, polyvinyl alcohol, methyl cellulose, and lignin. The fresh-keeping agent and the fresh-keeping method can greatly increase fresh-keeping time, maintain the luster of the kiwifruits, and reduce losses of nutrients such as water and vitamin C. The fresh keeping of the kiwifruits per unit weight adopts a small amount of the fresh-keeping agent with low costs.

Description

Technical field[0001]The invention relates to the field of food preservation, in particular to a preservative for kiwi fruit and a preservation method thereof.Background technique[0002]Kiwifruit is a deciduous perennial vine belonging to Actinidia in the Actinidia family (Actinidiaceae). It is native to China and is rich in ascorbic acid (Vc). It has high nutritional and health value and is favored by consumers.[0003]Kiwifruit is a typical respiratory mutation type berry. It is extremely sensitive to temperature and ethylene. It has a rapid post-ripening and softening process. It has a thin and juicy skin, frequent diseases, and is extremely perishable. The postharvest loss rate is as high as 35%. It is difficult to store fresh. There is a saying "soft for seven days, rotten in ten days, and half broken in half a month", indicating that kiwis should be harvested and stored in time. Since kiwifruit is harvested from September to early October, which is the season with relatively high...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/155A23B7/154A23B7/08A23B7/157
CPCA23B7/08A23B7/154A23B7/155A23B7/157A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2250/1614A23V2250/1628A23V2250/511A23V2250/6422A23V2250/1634A23V2250/2132A23V2250/6416A23V2250/2116A23V2250/51088
Inventor 杨婷
Owner 青川弘森猕猴桃开发有限公司