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Method of using atmospheric-pressure low-temperature plasma activated liquid to preserve fruits

A low-temperature plasma and plasma technology, applied in the direction of freezing/refrigerating preservation of fruits/vegetables, preservation of fruits and vegetables, food preservation, etc., can solve the problems of chemical agents affecting human health, difficulties in fruit preservation and circulation, slow oxygen reduction, etc. problem, to achieve the effect of inhibiting the growth of bacteria, short life and low working power

Inactive Publication Date: 2017-11-10
PEKING UNIV
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002]With the improvement of people's living standards, fruit has become one of the indispensable living materials in people's life, but different fruits have strong seasonal and regional characteristics , and high physiological activity, high water content, soft structure, easy to rot and mold, and freshness decline, so it brings great difficulties to the preservation and circulation of fruits
At present, the main technologies for fruit preservation are: low temperature controlled atmosphere method, which is expensive and will rot after long-term storage; Residues of chemical agents with toxic and side effects are not easy to remove and affect human health. Therefore, the development of safe, non-toxic and pure natural fruit preservatives has a very broad application prospect

Method used

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  • Method of using atmospheric-pressure low-temperature plasma activated liquid to preserve fruits
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  • Method of using atmospheric-pressure low-temperature plasma activated liquid to preserve fruits

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Effect test

Embodiment 1

[0029] Embodiment 1: This embodiment uses the atmospheric pressure low-temperature plasma activation solution to prolong the shelf life of strawberries, and proceeds according to the following steps:

[0030] (1) Pretreatment of fresh strawberries: Pick strawberries that are 80% mature (about 80% of the area turns red), uniform in size, consistent in maturity, free of pests and mechanical damage, and transported back to the laboratory immediately after picking for transportation and handling. The process avoids strawberry fruit damage, and then puts the strawberries at 0°C for 4 hours to remove the field heat of the strawberries. Wash the soil on the surface of the strawberries with water for later use;

[0031] (2) Preparation of atmospheric pressure low-temperature plasma activation solution: the atmospheric pressure low-temperature plasma generator is placed in 100ml mass concentration of 2% hydrogen peroxide aqueous solution, and the working gas air is passed into the plas...

Embodiment 2

[0035] Embodiment 2: This embodiment uses atmospheric pressure low-temperature plasma activation solution to extend the fresh-keeping period of red bayberry under normal temperature conditions, and proceeds according to the following steps:

[0036] (1) Screening of fresh red bayberries: pick eight mature red bayberries (about 80% of the area turns red), uniform size, consistent maturity, no pests and mechanical damage in the sunny morning, and transport them back to the laboratory immediately after picking for transportation and handling The process avoids bayberry fruit damage.

[0037] (2) Preparation of atmospheric pressure low-temperature plasma activation solution: the atmospheric pressure low-temperature plasma generator is placed in 100ml mass concentration of 1% hydrogen peroxide aqueous solution water, the working gas air is passed into the plasma generator with a flow rate of 3L / min, The processing power of the atmospheric pressure low-temperature plasma is 30W, and t...

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Abstract

The present invention provides a method of using atmospheric-pressure low-temperature plasma activated liquid to preserve fruits. The method can effectively inhibit growth of bacteria on surfaces of the fruits, reduces decay and deterioration to a great extent, at the same time does not affect quality and flavor of the fruits, and can also significantly extend a storage period of the fruits in normal temperature conditions. The method is simple in technology, easy to operate, low in costs, safe, free of toxic residues and in line with a development trend of green food and has a great market application potential.

Description

technical field [0001] The invention belongs to the technical field of fruit storage and fresh-keeping, and in particular relates to a method for fresh-keeping fruit by using atmospheric pressure low-temperature plasma activated water. Background technique [0002] With the improvement of people's living standards, fruits have become one of the indispensable living materials in people's lives. However, different fruits have strong seasonality and regional characteristics, and have high physiological activity, high water content, soft structure and perishability. Mold and freshness decline, so it brings great difficulties to the preservation and circulation of fruits. At present, the main technologies for fruit preservation are: low temperature controlled atmosphere method, which is expensive and will rot after long-term storage; Residues of chemical agents with toxic and side effects are not easy to remove and affect human health. Therefore, the development of safe, non-tox...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/00
CPCA23B7/04A23B7/00
Inventor 马若男张茜王国敏田莹王凯乐张珏方竞
Owner PEKING UNIV
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