Preservative for Huangguan pears

A preservative and antioxidant technology, applied in the field of pear preservatives and fruit preservatives, can solve the problems of black heart, softening or brown spots on fruits, non-degradable plastic films, human and environmental hazards, etc., and achieve fruit preservation. The effect of smooth and fresh surface, good fruit flavor and low cost

Inactive Publication Date: 2018-09-14
HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing Huangguan pear fresh-keeping method is generally low-temperature refrigeration, mainly adopting the mode of gradual cooling, but when the cooling time is too long and the cooling speed is too fast, the fruit is prone to black hearts, softening or brown spots, which makes the products greatly reduced value
Other treatment methods such as plastic film packaging, hormones (such as 1-methylcyclopropene), coating treatment, etc., although they can effectively prolong the storage time of fruits, but the plastic film is not easy to degrade, and there are harmful substances in chemical preservatives such as hormones. It is easy to cause harm to human body and environment

Method used

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  • Preservative for Huangguan pears
  • Preservative for Huangguan pears
  • Preservative for Huangguan pears

Examples

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preparation example Construction

[0025] The preparation method of the Huangguan pear preservative is as follows: dissolving salicylic acid or betaine or the mixture of the two, antioxidants and sugar in water and fully mixing them uniformly.

[0026] When adding salicylic acid, first dissolve salicylic acid with 0.1-0.5mol / L alkaline solution or absolute ethanol, and then mix it with other ingredients. Preferably, the alkaline solution is sodium hydroxide or potassium hydroxide solution .

[0027] The method of using the Huangguan pear preservative is as follows: soak the Huangguan pear in the preservative for 5-10 minutes, and then dry it. The antistaling agent is used before the Huangguan pear is refrigerated, and it is prepared immediately after use.

Embodiment 1

[0029] A Huangguan pear fresh-keeping agent of the present invention comprises salicylic acid, ascorbic acid and sucrose. The content of salicylic acid is 0.5 mg / mL, the content of ascorbic acid is 0.4 mg / mL, and the content of sucrose is 0.07 mg / mL.

[0030] The preparation method of Huangguan pear preservative is as follows: firstly, 0.1mol / L sodium hydroxide solution is used as a co-solvent to dissolve salicylic acid, then add ascorbic acid and sucrose, add water and mix well.

[0031] The method of using the Huangguan pear preservative is as follows: soak the Huangguan pear in the preservative for 5 minutes, and then dry it. The antistaling agent is used before the Huangguan pear is refrigerated, and it is prepared immediately after use.

[0032] Embodiments 2 to 6 have the same type of composition as that of Example 1 above, the different compounds selected in some of the same type of composition, and the different composition ratios of each composition are as shown in t...

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Abstract

The invention discloses a preservative for Huangguan pears and belongs to the field of storage and preservation of fruits. The preservative for Huangguan pears contains any one or the mixture of two of salicylic acid and betaine, and also contains an antioxidant and sugar. The invention can effectively reduce moisture loss of the Huangguan pears in a cold storage period, reduce the incidence rateof russeting on the surfaces of fruits, maintains brightness, cleanness and freshness of the fruit surfaces and good fruit flavor, and has the advantages of no toxicity, no harm, simple preparation method, low cost, convenient use and good preservation effects.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent, in particular to a pear fresh-keeping agent, and belongs to the field of fruit storage and fresh-keeping. Background technique [0002] Huangguan pear, which belongs to the early-maturing pear variety, is widely cultivated in northern my country. Its fruit is of good quality and is very popular among people. However, the fruit of Huangguan pear is easy to soften and rot at room temperature, so it should not be stored for a long time, and must be refrigerated. However, when the fruit of this variety is refrigerated immediately after harvesting, brown spots on the fruit surface are often prone to occur, which seriously reduces the shelf quality and commodity value. Then it affects the enthusiasm of post-harvest storage and sellers, and restricts the development of the industry. Therefore, the storage and preservation technology of Huangguan pear fruit has been widely concerned by people in the indus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 关军锋程玉豆关晔晴
Owner HEBEI ACADEMY OF AGRI & FORESTRY SCI INST OF GENETICS & PHYSIOLOGY
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