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Method for prolonging fresh keeping time of bananas

A fresh-keeping, banana technology, applied in fruit and vegetable preservation, botanical equipment and methods, food preservation, etc., can solve the problems of chemical residues and drug resistance, environmental protection, adverse effects on consumer health, etc., to reduce latency and invasion. The effect of dyeing, avoiding cross infection and prolonging the fresh-keeping period

Inactive Publication Date: 2018-08-03
FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical antiseptic preservation technology has chemical substance residues, drug resistance and environmental protection problems, which have adverse effects on consumers' health
In the prior art, there are few records about the prevention of banana fruit diseases. Therefore, it is of great significance to carry out research on antibacterial and fresh-keeping of banana fruits without pollution and pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] The preparation method of the water extract of Houttuynia cordata is as follows: adding Houttuynia cordata into water 20-30 times its weight, simmering for 1.5-2.5 hours, and filtering to obtain the water extract of Houttuynia cordata;

[0024] 4) Dry the above-mentioned soaked bananas, pack them in fresh-keeping bags, add ethylene absorbent into the fresh-keeping bags, seal them, and store them at 10-16°C;

[0025] Among them, the preparation method of ethylene absorbent is: mix 4-6 parts of 50-100 mesh charcoal powder and 4-6 parts of 50-100 mesh kaolin evenly, and add 5-10% potassium permanganate at 35-45°C Aqueous solution, stirred and soaked for 5-15min, taken out and drained, weighed 3-10g and packed into non-woven bags to obtain bagged ethylene absorbent.

Embodiment 1

[0027] A method for extending the fresh-keeping period of bananas, comprising the following steps:

[0028] 1) Thoroughly clear the garden once before the buds of the bananas emerge, and do a good job of biological control in time before the broken buds are combed and bagged;

[0029] After the bananas are harvested, use an arc knife to remove the shaft and comb and trim the incision. Replace the knife once for each bunch of bananas. The knife is soaked and disinfected in a saturated solution of potassium permanganate with a concentration of 50 g / L for at least 5 minutes before use, and cleaned with running water. ;

[0030] 2) Select bananas with a maturity of 7, bright green fruit color, no pests, and no mechanical damage, and wash them in running water;

[0031] 3) Soak the washed bananas in a preservative for 8 minutes. The preservative includes the following raw material components in parts by weight: 40 parts of capsicum alcohol extract, 30 parts of water extract of Hou...

Embodiment 2

[0037] A method for extending the fresh-keeping period of bananas, comprising the following steps:

[0038] 1) Thoroughly clear the garden once before the buds of the bananas emerge, and do a good job of biological control in time before the broken buds are combed and bagged;

[0039] After the bananas are harvested, use an arc-shaped knife to remove the shaft and comb and trim the incision. Replace the knife once for each bunch of bananas. The knife is soaked and disinfected in a saturated solution of potassium permanganate with a concentration of 45g / L for at least 5 minutes before use, and cleaned with running water;

[0040] 2) Select bananas with a maturity of 7-8, bright green fruit color, no pests, and no mechanical damage, and wash them in running water;

[0041] 3) Soak the washed bananas in a preservative for 8 minutes. The preservative includes the following raw material components in parts by weight: 50 parts of capsicum alcohol extract, 50 parts of water extract o...

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Abstract

The invention belongs to the field of fresh keeping of fruits, and particularly relates to a method for prolonging the fresh keeping time of bananas. The method comprises the following steps of (1) picking the bananas, then removing banana stems to obtain pectinate bananas with a cutter, performing trimming cutout, replacing one cutter for each string of bananas, and soaking the cutter with a potassium permanganate saturated solution before being used for disinfection; (2) selecting the bananas of which 70-80% is mature, which are free from pests and free from mechanical damage, putting the selected bananas in water, and performing thorough cleaning; (3) putting the thoroughly-cleaned bananas in a fresh keeping agent for soaking for 5-10min, wherein the fresh keeping agent comprises the following raw material components in parts by weight of 20-50 parts of a chili pepper alcohol extract, 20-50 parts of a heartleaf houttuynia herb aqueous extract and 2-5 parts of edible salt; and (4) drying the soaked bananas, packing the dried bananas, adding an ethylene absorbent to a fresh keeping bag, then performing sealing and performing preserving. The method is used for preventing and treating fruit diseases of the bananas, is mainly used for preventing, and can enable the banana fruits not to lose economic value after long-time fresh keeping after the banana fruits are picked.

Description

technical field [0001] The invention relates to the technical field of fruit fresh-keeping, in particular to a method for extending the fresh-keeping period of bananas. Background technique [0002] Banana is a climacteric fruit, and it is prone to microbial diseases after harvest, resulting in shortened shelf life and reduced commodity value. Banana fruit anthracnose caused by anthracnose and crown rot caused by complex infection of fungi such as Fusarium and Verticillium are important causes of postharvest banana fruit rot. Banana anthracnose has the characteristics of latent infection. It can invade people in the young fruit stage, and hides in the peel in the form of appresses and infected filaments. The peel of banana fruit is browned, and the pulp gradually rots, seriously affecting the value of the fruit. At present, fungicides are often used to prevent and control the fruits to prolong the shelf life of bananas. Chemical antiseptic preservation technology has chem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A01G13/00A61L2/18A61L101/02
CPCA01G13/00A23B7/154A23B7/157A61L2/18
Inventor 何炎森洪佳敏李瑞美鞠玉栋
Owner FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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