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Storage method of lemons

A lemon and antistaling agent technology, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of human health hazards and short preservation period, and achieve the effects of prolonging the preservation period, good water absorption and strong sterilization effect

Inactive Publication Date: 2018-06-29
安岳县新联发柠檬专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to: aim at the problems that the above-mentioned existing lemon preservatives contain chemical bactericidal ingredients that are likely to cause potential harm to human health and the preservation period is short, the present invention provides a lemon storage method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A storage method for lemons, comprising the steps of:

[0021] (1) After picking healthy and mature lemons, store them at 10°C for 4 hours, and then soak them in a preservative for 10 minutes; the preservative includes the following components in parts by weight: 5 parts of tea extract, 5 parts of mango leaf extract 1 part of garlic, 1 part of mustard, 3 parts of natto extract, 3 parts of rosemary, 30 parts of water;

[0022] Wherein, the preparation method of the antistaling agent is: mash the garlic juice and mix it with mustard, stir it evenly, add it into water, then add tea leaf extract, mango leaf extract and natto extract in sequence, stir and dissolve completely at 35°C, to be cooled;

[0023] (2) remove the lemon from the preservative and dry it;

[0024] (3) Each dried lemon was put into a polyethylene fresh-keeping bag respectively, sealed tightly and then stored at room temperature. After 6 months of storage, the fruit had good hardness, and the good fruit...

Embodiment 2

[0026] A storage method for lemons, comprising the steps of:

[0027] (1) After picking healthy and mature lemons, store them at 8°C for 5 hours, and then soak them in a preservative for 15 minutes; the preservative includes the following components in parts by weight: 6 parts of tea extract, 8 parts of mango leaf extract 2 parts of garlic, 1 part of mustard, 4 parts of natto extract, 4 parts of rosemary, 40 parts of water;

[0028] Wherein, the preparation method of the antistaling agent is as follows: mash garlic juice and mix it with mustard, stir evenly, add water, then add tea extract, mango leaf extract and natto extract successively, stir and dissolve completely at 40°C, to be cooled;

[0029] (2) remove the lemon from the preservative and dry it;

[0030] (3) Each lemon after drying was put into a polyethylene fresh-keeping bag respectively, sealed tightly and then stored at room temperature. After 8 months of storage, the fruit had good hardness, and the good fruit ...

Embodiment 3

[0032] A storage method for lemons, comprising the steps of:

[0033] (1) After picking healthy and mature lemons, store them at 12°C for 6 hours, and then soak them in a preservative for 18 minutes; the preservative includes the following components in parts by weight: 8 parts of tea extract, 10 parts of mango leaf extract 3 parts of garlic, 2 parts of mustard, 5 parts of natto extract, 5 parts of rosemary, 50 parts of water;

[0034] Wherein, the preparation method of the antistaling agent is as follows: mash garlic juice and mix it with mustard, stir evenly, add water, then add tea extract, mango leaf extract and natto extract successively, stir and dissolve completely at 42°C, to be cooled;

[0035] (2) remove the lemon from the preservative and dry it;

[0036] (3) Each dried lemon was put into a polyethylene fresh-keeping bag respectively, sealed tightly and then stored at room temperature. After 7 months of storage, the fruit had good hardness, and the good fruit rate...

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PUM

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Abstract

The invention provides a storage method of lemons. The storage method comprises the following steps: (1) preserving picked healthy and ripe lemons at 5 to 15 DEG C for 4 to 6h; then putting the lemonsinto a fresh-keeping agent and immersing for 10 to 20min, wherein the fresh-keeping agent is prepared from the following components in parts by weight: 5 to 8 parts of tea leaf extract, 5 to 10 partsof lemon leaf extract, 1 to 3 parts of garlic, 1 to 2 parts of mustard, 3 to 5 parts of natto extract and 30 to 50 parts of water; (2) taking the lemons out from the fresh-keeping agent and drying inthe air; (3) putting each dried lemon into a polyethylene fresh-keeping bag; sealing an opening and fastening, and storing at room temperature. According to the storage method provided by the invention, natural elements with strong bacterium-inhibiting and sterilization effects are added into the fresh-keeping agent and traditional chemical sterilization substances are replaced, so that potentialhazards to human health are not caused; the natto extract has good water absorption and water storage effects and can be used for absorbing moisture in the fresh-keeping agent and preserving, so thatthe lemons are stored in a condition that the relative humidity is relatively great and the fresh-keeping period of the lemons is remarkably prolonged.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a method for storing lemons. Background technique [0002] Lemon, Rutaceae citrus plant, small tree, branches with few thorns or almost no thorns, young leaves and flower buds dark purple, thick papery leaves, ovate or ellipse. Single flowers axillary or few flowers clustered. Fruit oval or ovate, with thick peel, usually rough, lemon yellow, sour to very sour juice, small seed, ovate, apex; smooth seed coat, cotyledons milky white, usually single or with multiple embryos. The flowering period is April-May, and the fruiting period is September-November. Lemons are produced in the south of the Yangtze River in China, and are native to Southeast Asia, mainly in the United States, Italy, Spain and Greece. Lemon is rich in citric acid, so it is known as the "citric acid warehouse". Its fruit juice is juicy and crisp, and has a strong aroma. Because the tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 何通强
Owner 安岳县新联发柠檬专业合作社
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