Fresh keeping method of tomatoes

A fresh-keeping method and tomato technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the economic loss of growers, affect the quality of tomatoes, rot and dehydration, etc. The effect of decay speed

Inactive Publication Date: 2018-01-19
陈玉海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the storage of tomatoes, they are prone to rot and dehydration, whi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A tomato preservation method, comprising the following steps:

[0015] (1) Two days before the tomatoes are picked, spray them with a preservative solution, wherein the preservative solution is made of the following components by weight: 18 parts of capillary, 12 parts of Ainaxiang, 10 parts of Schizonepeta, and 14 parts of Kudingcha , 10 parts of Echinacea, 340 parts of water;

[0016] (2) After the tomatoes are picked, place them in a closed environment, pass 1-methylcyclopropene into them, and after 4 hours of closed treatment, put thyme oil in the closed environment, and place 1g per cubic meter of space Thyme oil, after continuing the airtight treatment for 3 hours, the fresh-keeping treatment of tomatoes is completed.

[0017] Specifically, the preservative solution in the above step (1) is made by the following method: After boiling the water, continue to add capillary, ainaxiang, nepeta, kudingcha, and dancao to it, and continue to fry it on a low fire. After ...

Embodiment 2

[0021] A tomato preservation method, comprising the following steps:

[0022] (1) 2.5 days before the tomatoes are picked, spray them with a preservative solution, wherein the preservative solution is made of the following components by weight: 21 parts of capillary, 14 parts of Ainaxiang, 13 parts of Schizonepeta, and 16 parts of Kudingcha , 12 parts of Echinacea, 360 parts of water;

[0023] (2) After the tomatoes are picked, place them in a closed environment, pass 1-methylcyclopropene into them, and after 5 hours of closed treatment, put thyme oil in the closed environment, and place 1g per cubic meter of space Thyme oil, after continuing the airtight treatment for 3.5 hours, the fresh-keeping treatment of tomatoes is completed.

[0024] Specifically, the preservative solution in the above step (1) is made by the following method: After boiling the water, continue to add capillary, ainaxiang, nepeta, kudingcha, and dancao to it, and continue to fry it on a low fire. Afte...

Embodiment 3

[0028] A tomato preservation method, comprising the following steps:

[0029] (1) Spray the preservative solution on the tomatoes 3 days before picking, wherein the preservative solution is made of the following components by weight: 23 parts of capillary, 15 parts of Ainaxiang, 15 parts of Schizonepeta, and 18 parts of Kudingcha , 13 parts of Echinacea, 380 parts of water;

[0030] (2) After the tomatoes are picked, place them in a closed environment, pass 1-methylcyclopropene into them, and after 6 hours of closed treatment, put thyme oil in the closed environment, of which 1g is placed in each cubic meter of space Thyme oil, after continuing the airtight treatment for 4 hours, the fresh-keeping treatment of tomatoes is completed.

[0031] Specifically, the preservative solution in the above step (1) is made by the following method: After boiling the water, continue to add capillary, ainaxiang, nepeta, kudingcha, and dancao to it, and continue to fry it on a low fire. Afte...

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PUM

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Abstract

The invention discloses a fresh keeping method of tomatoes. The fresh keeping method comprises the following operation steps of (1) 2-3 days before the tomatoes are picked, spraying the tomatoes withfresh keeping liquid; (2) after the sprayed tomatoes are picked, putting the picked tomatoes in sealed environment, adding 1-methylcyclopropene, performing sealing treatment for 4-6 hours, adding thyme oil to the sealed environment, wherein 1g of the thyme oil is added to a space of each cubic metre, continuing performing sealing treatment for 3-4 hours, and finishing the fresh keeping treatment on the tomatoes. The fresh keeping method of the tomatoes, provided by the invention, is simple to operate and low in cost, and fresh keeping treatment can be performed on scaled tomatoes.

Description

technical field [0001] The invention belongs to the technical field of agricultural product storage, and in particular relates to a tomato fresh-keeping method. Background technique [0002] Tomato is an annual herbaceous plant with a plant height of 0.6-2 meters, all of which have sticky glandular hairs and a strong smell. Stems are prone to lodging. Leaves are pinnately compound or pinnately parted, 10-40 cm long, leaflets are very irregular, varying in size, usually 5-9 pieces, ovate or oblong, 5-7 cm long, with irregularly serrated edges or lobes. The total peduncle of the inflorescence is 2-5 cm long, often with 3-7 flowers; the pedicel is 1-1.5 cm long; the calyx is radial, the lobes are lanceolate, and persists in fruit; the corolla is radial, about 2 cm in diameter, yellow. Berries oblate or nearly spherical, fleshy and juicy, orange or bright red, smooth, with yellow seeds. Tomatoes are prone to rot and dehydration during storage, which affects the quality of to...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/144
Inventor 陈玉海
Owner 陈玉海
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