Grape fresh keeping method

A fresh-keeping method and grape technology, which is applied in the field of fruit storage, can solve the problems of poor grape storage and fresh-keeping effects, and achieve the effect of prolonging the storage and fresh-keeping time and prolonging the storage time

Inactive Publication Date: 2018-10-09
荔浦市万家兴果蔬专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to: in view of the above problems, provide a kind of fresh-keeping method of grapes, solve the problem of poor storage and fresh-keeping effect of grapes

Method used

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  • Grape fresh keeping method

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Embodiment 1

[0025] A fresh-keeping method for grapes, comprising pretreatment, bactericidal treatment, preservative application and storage management, the specific steps are as follows:

[0026] 1) pre-treatment: harvest fully ripe grapes, sort and grade them, remove moldy rotten fruits and damaged fruits, and cut off the grape cobs from the root to the first fork, and seal the fracture with wax;

[0027] 2) Sterilization treatment: put the grapes into the refrigerator, adjust the temperature of the refrigerator to cool down at a cooling rate of 4°C / h until the temperature of the refrigerator drops to 10°C, keep it for 5 hours, and then fumigate with sulfur dioxide at a dose of 200ppm 12 hours to kill the pathogenic bacteria carried by grapes;

[0028] 3) Preservative application: Put the grapes treated in step 2) into the preservative at a temperature of 8° C. and soak for 5 minutes, then take out and drain the preservative on the surface, and put it in a cool and ventilated place to dr...

Embodiment 2

[0034] A fresh-keeping method for grapes, comprising pre-treatment, bactericidal treatment, preservative application and storage management, the specific steps are as follows:

[0035] 1) pre-treatment: harvest fully ripe grapes, sort and grade them, remove moldy rotten fruits and damaged fruits, and cut off the grape cobs from the root to the first fork, and seal the fracture with wax;

[0036] 2) Sterilization treatment: Put the grapes in the refrigerator, adjust the temperature of the refrigerator to cool down at a cooling rate of 4°C / h until the temperature in the refrigerator drops to 12°C, keep it for 7 hours, and then fumigate with sulfur dioxide at a dose of 200ppm 12 hours to kill the pathogenic bacteria carried by grapes;

[0037] 3) Preservative application: Put the grapes treated in step 2) into a preservative at a temperature of 10° C. and soak for 10 minutes, then take out and drain the preservative on the surface, and dry in a cool and ventilated place;

[0038...

Embodiment 3

[0043] A fresh-keeping method for grapes, comprising pre-treatment, bactericidal treatment, preservative application and storage management, the specific steps are as follows:

[0044] 1) pre-treatment: harvest fully ripe grapes, sort and grade them, remove moldy rotten fruits and damaged fruits, and cut off the grape cobs from the root to the first fork, and seal the fracture with wax;

[0045] 2) Sterilization treatment: put the grapes in the refrigerator, adjust the temperature of the refrigerator to cool down at a cooling rate of 4°C / h until the temperature in the refrigerator drops to 11°C, keep it for 6 hours, and then fumigate with sulfur dioxide at a dose of 200ppm 12 hours to kill the pathogenic bacteria carried by grapes;

[0046] 3) Preservative application: Put the grapes treated in step 2) into the preservative at a temperature of 9° C. and soak for 8 minutes, then take out and drain the preservative on the surface, and put it in a cool and ventilated place to dry...

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Abstract

The invention belongs to the technical field of fruit storage, and particularly relates to a grape fresh keeping method. The method comprises the following steps of (1) pretreatment: pruning grape spike-stalks from the root to the first forficate part; sealing cut by wax; (2) sterilization treatment: using sulfur dioxide with the dosage being 200ppm for fumigation for 12h; killing pathogenic bacteria carried by grapes; (3) preservative application: putting the grapes treated in the step (2) into a preservative with the temperature being 8 to 10 DEG C; performing soaking for 5 to 10 minutes; then, taking out the grapes for draining off the preservative at the surface; placing the grapes in a cool and ventilated place for dying; (4) storage management: charging the grapes treated in the step(3) into fresh keeping bags; performing opening tying, wherein air holes are formed in the fresh keeping bags; then, placing the grapes in a storage chamber; introducing fresh keeping air into the storage chamber; maintaining the temperature of the storage chamber to be 0 to 1 DEG C; maintaining the humidity of the storage chamber to be 88 percent to 92 percent. When the fresh keeping method is used for performing storage and fresh keeping on the grapes, the grape fresh keeping effect is obviously improved; the grape fresh keeping period is prolonged.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit storage, in particular to a fresh-keeping method for grapes. 【Background technique】 [0002] Grape is one of the four major fruits in the world. Its fruit ears are gorgeous, sweet and sour, which can not only satisfy people's sensory enjoyment, but also have high nutritional and health value, so it is deeply loved by people. However, grapes have a strong seasonality, and the time to market is relatively concentrated. In addition, the grapes are thin and juicy, and the tissues are delicate, sugary, and high in water. The shelf life of grapes is short under natural conditions, and they are prone to rot, threshing, and Phenomena such as dry stalk, the fresh-keeping effect of long-term storage of grape is poor, therefore take effective measures to improve the fresh-keeping effect of long-term storage of grape, prolong the shelf life of grape, be the urgent requirement of people. 【Content of inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152A23B7/154
CPCA23B7/152A23B7/154A23V2002/00A23V2250/038A23V2250/132A23V2250/21A23V2250/511
Inventor 刘小斌
Owner 荔浦市万家兴果蔬专业合作社
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