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Sleeping-promoting fresh keeping method for subtropical fruits

A fresh-keeping method and fruit technology, applied in the direction of fruit and vegetable preservation, food preservation, food ingredients, etc., can solve the problems of easy cold injury, fruit rot and deterioration, and easy water loss of fruit, so as to improve the ability of resisting pathogenic bacteria and vitamin content Remarkable effect of reducing and keeping fresh

Pending Publication Date: 2017-10-10
HAINAN VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Subtropical fruits have the characteristics of unique flavor, thin skin and juiciness, and are widely sought after by people. However, most tropical and subtropical fruits have the following disadvantages: 1) Harvested in high temperature and high humidity seasons, the fruit has high respiratory metabolism and strong transpiration. Very easy to lose water, enhance respiration and ethylene biosynthesis, resulting in fruit rot; 2) Sensitive to low temperature, high carbon dioxide, low oxygen, easy to produce chilling injury and carbon dioxide damage; 3) Very easy to be infected by pathogenic bacteria and cause fruit rot and deterioration , when the skin of the fruit is damaged, the exposed high-sugar and high-nutrition tissue will become an ideal breeding ground for pathogenic bacteria, and the pathogenic bacteria will multiply on the surface of the wound, resulting in fruit spoilage
Biological preservation technology mainly includes: preservation of microorganisms and their secondary metabolites, preservation of natural extracts of animals and plants, and genetic engineering technology. Biological preservation technology has attracted widespread attention due to its safety and non-toxic advantages. The research is still in the initial stage, and the fresh-keeping technology is not mature enough
[0004] The existing fresh-keeping technology for fruit generally has the problem of poor fresh-keeping effect, which cannot meet people's requirements for the fresh-keeping effect of subtropical fruit.

Method used

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  • Sleeping-promoting fresh keeping method for subtropical fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The hypnotic preservation method of subtropical fruit includes the following preparation steps:

[0020] (1) Prepare fresh-keeping liquid A: Add 20 parts of ascorbic acid, 15 parts of salicylic acid, 10 parts of lysozyme, 15 parts of tea polyphenols, and 15 parts of paeonol sodium sulfonate to 21 parts of water by weight, and stir to After the above substances are completely dissolved, add 35 parts of chitosan and stir evenly;

[0021] (2) Prepare fresh-keeping liquid B: add 40 parts of ginkgo polysaccharide, 10 parts of calcium chloride, and 25 parts of salicylic acid to 20 parts of water in order by weight, and then stir evenly;

[0022] (3) Pre-treatment for fruit picking: 2 days before mango picking, spray the fresh-keeping liquid B evenly on the fruit surface;

[0023] (4) Treatment after fruit picking: After picking the mangoes, spray the fresh-keeping liquid A evenly on the surface of the fruit, use forced ventilation at 10°C for 16 hours, transfer the mangoes to the pac...

Embodiment 2

[0025] (1) Prepare fresh-keeping liquid A: lyse 18 parts of ascorbic acid, 15 parts of salicylic acid, and 12 parts by weight

[0026] Enzyme, 12 parts of tea polyphenols, 15 parts of paeonol sodium sulfonate were added to 20 parts of water in turn, and stirred until the above

[0027] After the substance is completely dissolved, add 40 parts of chitosan and stir evenly;

[0028] (2) Prepare fresh-keeping liquid B: mix 45 parts of ginkgo polysaccharide, 10 parts of calcium chloride, and 20 parts of salicylic acid in parts by weight

[0029] Add to 25 parts of water one by one and stir evenly;

[0030] (3) Pre-treatment for fruit picking: 3 days before lychee picking, spray the fresh-keeping liquid B evenly on the surface of the fruit;

[0031] (4) Treatment after fruit picking: After the litchi is picked, spray the fresh-keeping liquid A evenly on the surface of the fruit, use forced ventilation at 15°C for 16 hours, transfer the litchi to the packaging box disinfected with chlorine diox...

Embodiment 3

[0033] (1) Prepare fresh-keeping liquid A: Add 25 parts of ascorbic acid, 20 parts of salicylic acid, 12 parts of lysozyme, 12 parts of tea polyphenols, and 10 parts of paeonol sodium sulfonate to 20 parts of water by weight, and stir to After the above substances are completely dissolved, add 30 parts of chitosan and stir evenly;

[0034] (2) Preparation of fresh-keeping liquid B: Add 30 parts of ginkgo polysaccharide, 10 parts of calcium chloride, and 40 parts of salicylic acid to 20 parts of water in order by weight, and stir evenly;

[0035] (3) Pre-treatment for fruit picking: 2 days before longan picking, spray the fresh-keeping liquid B evenly on the surface of the fruit;

[0036] (4) Treatment after fruit picking: After picking the longan, spray the fresh-keeping liquid A evenly on the surface of the fruit, use forced ventilation at 10°C for 10 hours, transfer the longan to the packaging box disinfected with chlorine dioxide disinfectant, and put it in the box Put it into a ...

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Abstract

The invention belongs to the technical field of fresh keeping, and particularly relates to a sleeping-promoting fresh keeping method for subtropical fruits. The method has the advantages that two types of fresh keeping liquids are used for keeping freshness by phases, the operation is simple, and the energy consumption is low; the fresh keeping period of the subtropical fruit subjected to fresh keeping with the method is greatly prolonged, and is usually 180 days or even longer, the quality is good, the mouth feel is fresh, and the storage rate of nutrients is high.

Description

Technical field [0001] The invention relates to the technical field of preservation, in particular to the technical field of subtropical fruit hypnotic preservation. Background technique [0002] Subtropical fruits have the characteristics of unique flavor, thin and juicy skin, and are widely sought after. However, most tropical and subtropical fruits have the following shortcomings: 1) Harvested in the season of high temperature and humidity, the fruit has high respiration and metabolism, strong transpiration, and fruit Easily lose water, enhance respiration and ethylene biosynthesis, and cause fruit rot; 2) Sensitive to low temperature, high carbon dioxide, and low oxygen, easy to produce cold damage and carbon dioxide damage; 3) Very easy to be infected by pathogens and cause fruit rot and deterioration When the skin of the fruit is damaged, the exposed high-sugar, high-nutrient tissues will become an ideal hotbed for pathogens, and the pathogens will multiply on the surface o...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/155A23B7/157
CPCA23B7/154A23B7/155A23B7/157A23V2002/00A23V2250/214A23V2250/51A23V2250/511A23V2250/708
Inventor 冉娜孙倩赵勇
Owner HAINAN VOCATIONAL TECHN COLLEGE
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