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Method for keeping table grapes fresh and application of method

A technology for fresh grapes and fresh-keeping methods, applied in the application, food preservation, food forming and other directions, can solve the problems of affecting consumers' food safety, reducing the commodity value of fruits, and the damage of preservatives, etc., to improve stability and safety. ,Easy for long-term storage, long-lasting effect

Inactive Publication Date: 2018-02-23
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in production practice, there will often be obvious preservative damage to the brush parts of the fruit in the late storage period, that is, the phenomenon of bleaching circles, which not only reduces the commercial value of the fruit, but also affects the food safety of consumers. Studies have shown that , SO 2 It will cause damage to human nasal mucosa, etc., and pollute the environment
Currently in the world, using SO 2 The chemical preservation method of similar preservatives is still the main means of long-term storage and preservation of grapes, but grapes are not affected by SO 2 Very sensitive, if the dosage is not suitable, it will cause bleaching, flavor fission and other damage
In addition, excess SO 2 Entering the surrounding air will also cause environmental pollution and cause harm to the human body. Therefore, the development of alternative SO 2 The green and safe storage and preservation technology of preservatives has become one of the key research directions in the field of international grape preservation

Method used

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  • Method for keeping table grapes fresh and application of method
  • Method for keeping table grapes fresh and application of method
  • Method for keeping table grapes fresh and application of method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Sustained-release agent J3: 10 parts of main agent sodium chlorite, 2 parts of gelatin, 10 parts of oxalic acid, 20 parts of sodium stearate, 10 parts of magnesium sulfate, uniformly mixed in non-woven packaging bags, At 0°C, the release period of chlorine dioxide is about 60 days, and the release is relatively stable. The fresh-keeping method includes the following steps: select freshly picked ripe grapes that are free from pests, shattering, rot, and mechanical damage, and put them into open PE bags that have been put into turnover boxes, and immediately pull them back to the cold storage Pre-cool for 24 hours, then add homemade ClO according to 1 bag / Kg 2 Slow-release preservative J3, remove the air and tie the mouth, store at 0°C.

Embodiment 2

[0041] Sustained-release agent J4: 10 parts of main agent sodium chlorite, 10 parts of resin arabic powder, 20 parts of tartaric acid, 40 parts of sodium stearate, 30 parts of calcium chloride, uniformly mixed and packed into raw wood pulp paper packaging In the bag, at 0°C, the release period of chlorine dioxide is about 60 days, and the release is relatively stable. Its fresh-keeping method comprises the following steps: select freshly picked ripe grapes without pests, shattering, rot, and mechanical damage, and put them into an open PE bag that has been loaded into a turnover box, and immediately pull it back to the cold storage for storage. Cool for 24 hours, then add homemade ClO according to 1 bag / Kg 2 Slow-release preservative J4, the control group treated CK and SO without preservative 2 Preservative CT2, remove the air and tie the mouth, store at 0°C for 75 days. During storage, the weight loss rate, threshing rate, browning index and soluble solid content of grape ...

Embodiment 3

[0043] Sustained-release agent J5: the main agent sodium chlorite is 10 parts, gelatin is 15 parts, tartaric acid is 30 parts, stearic acid is 60 parts, calcium carbonate is 50 parts, is evenly mixed in the non-woven packaging bag, in At 0°C, the release period of chlorine dioxide is about 60 days, and the release is relatively stable. A method for keeping grapes fresh, comprising the steps of: selecting freshly picked ripe grapes without pests, shattering, rot, and mechanical damage, and putting them into an open PE bag that has been loaded into a turnover box, and pulling them immediately Return to the cold storage for 24 hours to pre-cool, and then put in homemade ClO according to 1 bag / Kg 2 Slow-release preservative J5, remove the air and prick the mouth, store at 0°C.

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Abstract

The invention discloses a method for keeping table grapes fresh. The method is applied to the circulation, storage and fresh-keeping of the fresh-picked table grapes, and applies a chlorine dioxide sustained-release preservative to the fresh-keeping of the table grapes. The chlorine dioxide sustained-release preservative is prepared by mainly taking sodium chlorite as a primary agent, and mixing an activator, an adhesive, a stabilizer and a water absorbent in a proper proportion. The method optimizes the sustained-release formula of chlorine dioxide, and prepares the chlorine dioxide sustained-release preservative suitable for the fresh-keeping of the table grapes according to the varieties and characteristics of different grapes. The chlorine dioxide sustained-release preservative can release chlorine dioxide and properly control the release rate of the chlorine dioxide, has the advantages of high release amount, stable release rate, lasting drug effects, good chemical stability, andconvenient use. The grapes can be effectively preserved under the condition of cold storage, and compared with traditional grape preservatives, the chlorine dioxide sustained-release preservative canavoid SO2 harm and improve the safety of grape fresh keeping. The method of the invention can extend the storage period of grape fruits to 60-75 days.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a fresh-keeping method for table grapes, which is applied in the post-harvest circulation, storage and fresh-keeping process of table grapes. Background technique [0002] Grape is one of the most widely distributed and earliest cultivated fruit trees in the world. Grape berries, juicy and delicious, contain a lot of nutrients such as sugar, protein, organic acids, minerals and vitamins, and have high nutritional and therapeutic value. With the progress of society and the improvement of people's living standards, consumers are increasingly demanding fresh table grapes. Because grapes are soft and juicy, with high water content, they are easily infected by pathogens and rot, which brings great difficulties to the storage and transportation of table grapes, and prolongs the sales time, causing considerable economic losses. [0003] In or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157A23B7/154A23P10/30
CPCA23B7/154A23B7/157A23P10/30A23V2002/00A23V2200/10
Inventor 集贤张平王世军朱志强高凯
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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