Method for fresh keeping of kiwi fruits with electrolyzed water

A technology for electrolyzing water and kiwifruit, applied in the field of food science, can solve the problem that the fresh-keeping method of kiwifruit cannot meet the needs of the market and consumers, and achieve the effects of optimizing redox potential parameters, ensuring supply, and prolonging fresh-keeping period.

Inactive Publication Date: 2018-05-08
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is that the kiwifruit fresh-keeping method cannot meet the needs of the market and consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The method for the fresh-keeping kiwi fruit of the electrolyzed water of the present embodiment may further comprise the steps:

[0039] Step 1. Select kiwi fruit with a maturity of 70%, screen and remove the diseased fruits with damage on the outer surface, and place them in layers in a well-ventilated storage warehouse;

[0040] Step 2. Take the electrolyzed water with a parameter pH value of 5.1-5.4 and an oxidation-reduction potential of 960-1000mv to atomize into water particles with a diameter of 10-20um, and spray evenly on the upper and lower sides of each layer of kiwifruit storage;

[0041] Step 3. Control the temperature of the storage warehouse at 5°C to 10°C, keep the ventilation well, and spray the electrolyzed water every 24 hours during the storage period.

[0042] Start to check the softening and rotten damage situation of kiwifruit every day after storing one week, record and calculate the data of rotten fruit rate and storage time, present embodiment ...

Embodiment 2

[0044] The method for the fresh-keeping kiwi fruit of the electrolyzed water of the present embodiment may further comprise the steps:

[0045] Step 1. Select kiwi fruit with a maturity of 70%, screen and remove the diseased fruits with damage on the outer surface, and place them in layers in a well-ventilated storage warehouse;

[0046] Step 2. Take the electrolyzed water with a pH value of 5.6-5.8 and an oxidation-reduction potential of 910-940mv to atomize into water particles with a diameter of 20-30um, and spray evenly on the upper and lower sides of each layer of kiwi fruit storage;

[0047] Step 3. Control the temperature of the storage warehouse at 5°C to 10°C, keep the ventilation well, and spray the electrolyzed water every 48 hours during the storage period.

[0048]Start to check the softening and rotten damage situation of kiwifruit every day after storing one week, record and calculate the data of rotten fruit rate and storage time, present embodiment is when sto...

Embodiment 3

[0050] The method for the fresh-keeping kiwi fruit of the electrolyzed water of the present embodiment may further comprise the steps:

[0051] Step 1. Select kiwi fruit with a maturity of 80%, screen and remove the diseased fruits with damage on the outer surface, and place them in layers in a well-ventilated storage warehouse;

[0052] Step 2. Take the electrolyzed water with a pH value of 6.1-6.4 and an oxidation-reduction potential of 860-890mv to atomize into water particles with a diameter of 30-50um, and spray evenly on the upper and lower sides of each layer of kiwi fruit storage;

[0053] Step 3. Control the temperature of the storage warehouse at 10°C to 15°C, keep the ventilation well, and spray the electrolyzed water every 36 hours during the storage period.

[0054] Start to check the softening and rotten damage situation of kiwifruit every day after storing one week, record and calculate the data of rotten fruit rate and storage time, present embodiment is when s...

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PUM

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Abstract

The invention discloses a method for fresh keeping of kiwi fruits with electrolyzed water. The electrolyzed water is used for being sprayed and applied to the kiwi fruits in an atomizing manner, wherein the PH value of the electrolyzed water is 5.1-6.4, and the oxidation-reduction potential is 860-1000mv; and the particle diameter of the atomized electrolyzed water is 10-50[mu]m. The method for fresh keeping of the kiwi fruits with the electrolyzed water is low in investment and low in cost, long-time fresh keeping storage of the large-scale kiwi fruits is facilitated, the shelf life is prolonged, and the sufficient supply of consumer markets is guaranteed. The rotting rate of the kiwi fruits in the storage period is reduced, the kiwi fruits after being subjected to fresh keeping storage are healthy, free from residues, environmentally-friendly and safe, and conform to the trend that people in the modern society advocate food and drink idea being natural, environmentally-friendly, healthy and safe.

Description

technical field [0001] The invention relates to the technical field of food science, in particular to a fresh-keeping method for kiwifruit, in particular to a method for fresh-keeping kiwifruit by electrolyzing water. Background technique [0002] The kiwi fruit pulp is sweet and sour, delicious, juicy, rich in nutrition, and has high nutritional and health value. It is a fruit type that is deeply loved by consumers. It contains sugars, dietary fiber, polysaccharides, flavonoids, polyphenols and rich amino acids, vitamins and minerals, and has the reputation of "super fruit". Especially the content of vitamin C in the fruit is very high, which is five to six times that of the equivalent citrus, which is very beneficial to people's health. [0003] Kiwi fruit is a medium-early-maturing variety. It is easy to lose water, soften and rot when stored after harvest. The fruit rot rate is about 25% after one week of storage, and about 75% after two weeks. The difficult storage of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157
CPCA23B7/157
Inventor 郝建雄李楚楚乔维斌马聪聪赵丹丹韩雪
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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