Treatment method capable of prolonging storage time of cherries

A storage time and treatment method technology, applied in the field of fruit preservation, can solve the problems of affecting fruit flavor, fruit quality deterioration, dry fruit stems, etc., to achieve the effects of inhibiting breeding and growth, prolonging storage time, and preventing oxidative damage

Inactive Publication Date: 2017-10-13
HEFEI RUNYU AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cherry is a plant of the genus Prunus in the Rosaceae family. The fruit has a bright color and unique flavor. It is rich in K, P, Ca, Fe and other trace elements, especially the iron content ranks first in the fruit, and is also rich in V B , V C , V E Vitamins such as carotene and carotene have extremely high nutritional value; however, the cherry fruit is soft, thin-skinned, and juicy, and is mostly harvested in May to June, which coincides with the high temperature and rainy season. In the interior, it is very easy to have dry stems and fruit dehydration, browning, rot, and mildew, which will deteriorate the quality of the fruit, affect the flavor of the fruit, and cause serious losses. Even if it is stored in a refrigerator (0°C), it can only be preserved. 8 to 12 days; therefore, it is extremely important to invent a treatment method that can effectively prolong the storage time of cherries

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] In the embodiment of the present invention, a kind of processing method that prolongs cherry storage time, concrete method is as follows:

[0016] (1) Immerse the harvested cherries in an aqueous chitosan solution with a temperature of 38°C and a mass fraction of 1.7% for 24 minutes, heat and soak them for 24 minutes, and conduct ultrasonic treatment with ultrasonic waves, drain and take them out to obtain pretreated cherries;

[0017] (2) Submerge the pretreated cherries in the preservative solution for 45 minutes, drain the liquid, place it under the condition of 1.2MPa for constant pressure treatment for 11 minutes, and then reduce the pressure to 0.3MPa at a rate of 0.07MPa and continue the constant pressure treatment for 8 minutes , have to deal with cherries;

[0018] The fresh-keeping solution is made of the following raw materials in parts by weight: 18 parts of fresh pitaya peel, 13 parts of fresh acacia flower, 26 parts of fresh cactus, 1.4 part of bamboo leek...

Embodiment 2

[0023] In the embodiment of the present invention, a kind of processing method that prolongs cherry storage time, concrete method is as follows:

[0024] (1) Immerse the harvested cherries in an aqueous chitosan solution with a temperature of 39°C and a mass fraction of 1.8% for 26 minutes, heat and soak them for 26 minutes, and conduct ultrasonic treatment with ultrasonic waves, drain and take them out to obtain pretreated cherries;

[0025] (2) Submerge the pretreated cherries in the preservative solution for 48 minutes, drain the liquid, put it under the condition of 1.3MPa for constant pressure treatment for 12 minutes, and then reduce the pressure to 0.35MPa at a rate of 0.075MPa and continue the constant pressure treatment for 9 minutes , have to deal with cherries;

[0026] The fresh-keeping solution is made of the following raw materials in parts by weight: 19 parts of fresh dragon fruit peel, 14 parts of fresh acacia flower, 27 parts of fresh cactus, 1.6 part of bambo...

Embodiment 3

[0031] In the embodiment of the present invention, a kind of processing method that prolongs cherry storage time, concrete method is as follows:

[0032] (1) Immerse the harvested cherries in an aqueous chitosan solution with a temperature of 40°C and a mass fraction of 1.9% for 28 minutes, heat and soak them for 28 minutes, and conduct ultrasonic treatment with ultrasonic waves, drain and take them out to obtain pretreated cherries;

[0033] (2) Submerge the pretreated cherries in the preservative solution for 50 minutes, drain the liquid, place it under the condition of 1.4MPa for constant pressure treatment for 13 minutes, and then reduce the pressure to 0.4MPa at a rate of 0.08MPa and continue the constant pressure treatment for 10 minutes , have to deal with cherries;

[0034] The fresh-keeping solution is made of the following raw materials by weight: 20 parts of fresh dragon fruit peel, 15 parts of fresh acacia flower, 28 parts of fresh cactus, 1.8 parts of bamboo leek,...

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PUM

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Abstract

The invention belongs to the technical field of fruit preservation, and particularly relates to a treatment method capable of prolonging the storage time of cherries. The method comprises the specific steps that firstly, the harvested cherries are soaked into a chitosan water solution with the temperature of 38-40 DEG C in a heat-preservation mode, ultrasonic waves are introduced for ultrasonic treatment, the cherries are dewatered and taken out, and the pretreated cherries are obtained; secondly, the pretreated cherries are soaked in a preservative solution for soaking, then the preservative solution is removed, the cherries are taken out to be placed in the condition that the pressure is 1.2-1.4 MPa, constant-pressure treatment is conducted for 11-13 min, then the pressure is reduced to 0.3-0.4 MPa at the pressure releasing rate of 0.07-0.08 MPa/s, constant-pressure treatment continues to be conducted for 8-10 min, and the treated cherries are obtained. By means of the method, the respiratory rate of the cherries can be reduced, fruit stems are kept to be fresh, the tissue senescence is delayed, the fruit tissue softening and color and luster change are delayed, meanwhile, the microorganism breeding and growth can be inhibited, the cherries are avoided from being mildewed and rotten, and the loss of nutriments in the cherries is inhibited.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, in particular to a treatment method for prolonging the storage time of cherries. Background technique [0002] Cherry is a plant of the genus Prunus in the Rosaceae family. The fruit has a bright color and unique flavor. It is rich in K, P, Ca, Fe and other trace elements, especially the iron content ranks first in the fruit, and is also rich in V B , V C , V E Vitamins such as carotene and carotene have extremely high nutritional value; however, the cherry fruit is soft, thin-skinned, and juicy, and is mostly harvested in May to June, which coincides with the high temperature and rainy season. In the interior, it is very easy to have dry stems and fruit dehydration, browning, rot, and mold, which will deteriorate the quality of the fruit, affect the flavor of the fruit, and cause serious losses. Even if it is stored in a refrigerator (0°C), it can only be preserved. 8 to 12 days; t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/015
CPCA23B7/00A23B7/015A23B7/154A23V2002/00A23V2200/02A23V2200/10A23V2250/511A23V2300/48
Inventor 吴邦柱
Owner HEFEI RUNYU AGRI TECH CO LTD
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