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A kind of preservation method of banana fruit

A fresh-keeping method and banana technology, which are applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve problems such as difficulty in wide-scale use, short fresh-keeping storage time, poor fresh-keeping effect, etc., and achieve good market value and application prospects. Extend shelf life and reduce aging spots

Active Publication Date: 2021-07-06
HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantages of physical storage are complex operation, high cost, difficulty in large-scale use, short fresh-keeping storage time, and poor fresh-keeping effect when used alone; while chemical storage is cheap and easy to use, but the residue of chemical substances in fruits will It will cause certain harm to the human body. If long-term consumption of fruits preserved by chemical reagents will cause serious harm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A fresh-keeping method for postharvest banana fruit, comprising the steps of:

[0022] (1) Preservative solution preparation: by weight percentage, including 0.25% astaxanthin, 0.25% proanthocyanidin, 0.1‰ Tween, and the rest is water;

[0023] (2) Soak the banana fruit after harvesting and washing with preservative solution, and process it for 6 minutes at 25°C under a pressure of 0.05Mpa;

[0024] (3) After fully drying the processed banana fruit, spray it with 100 μL / L ethylene, pack it into a carton and seal it to accelerate ripening for 24 hours;

[0025] (4) Put the ripened banana fruit into a 0.03mm thick polyvinyl chloride fresh-keeping bag, then put it into an open plastic basket, and simulate shelf storage at 25°C.

[0026] The fresh-keeping method of this embodiment can delay the turning yellow of the banana fruit for 48 hours, reduce and delay the appearance of aging spots on the banana peel for 55 hours, reduce the occurrence of rot to a certain extent, an...

Embodiment 2

[0028] A fresh-keeping method for postharvest banana fruit, comprising the steps of:

[0029] (1) Preservative solution preparation: by weight percentage, including 0.5% astaxanthin, 0.5% proanthocyanidin, 0.1‰ Tween, and the rest is water;

[0030] (2) Soak the banana fruit after harvesting and washing with preservative solution, and process it for 6 minutes at 25°C under a pressure of 0.05Mpa;

[0031] (3) After fully drying the processed banana fruit, spray it with 100 μL / L ethylene, pack it into a carton and seal it to accelerate ripening for 24 hours;

[0032] (4) Put the ripened banana fruit into a 0.03mm thick polyvinyl chloride fresh-keeping bag, then put it into an open plastic basket, and simulate shelf storage at 25°C.

[0033] The fresh-keeping method of this embodiment can delay the turning yellow of the banana fruit for 52 hours, reduce and delay the appearance of aging spots on the banana peel for 64 hours, reduce the occurrence of rot to a certain extent, and ...

Embodiment 3

[0035] A fresh-keeping method for postharvest banana fruit, comprising the steps of:

[0036] (1) Preservative solution preparation: by weight percentage, including 1% astaxanthin, 1% proanthocyanidin, 0.1‰ Tween, and the rest is water;

[0037] (2) Soak the banana fruit after harvesting and washing with preservative solution, and process it for 6 minutes at 25°C under a pressure of 0.05Mpa;

[0038] (3) After fully drying the processed banana fruit, spray it with 100 μL / L ethylene, pack it into a carton and seal it to accelerate ripening for 24 hours;

[0039] (4) Put the ripened banana fruit into a 0.03mm thick polyvinyl chloride fresh-keeping bag, then put it into an open plastic basket, and simulate shelf storage at 25°C.

[0040] The fresh-keeping method of this embodiment can delay the yellowing of banana fruit for 60 hours, reduce and delay the appearance of aging spots on banana peel for 72 hours, reduce the occurrence of rot to a certain extent, and prolong the shelf...

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PUM

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Abstract

The invention discloses a fresh-keeping method of banana fruit. The method is to wash the harvested banana fruit, soak it in a fresh-keeping solution, dry it after soaking, and then use ethylene to accelerate ripening. After the ripening, put the banana into a fresh-keeping bag for storage The preservation liquid contains the following components in terms of weight percentage: 0.25-1% astaxanthin, 0.25-1% proanthocyanidin, 0.1‰ Tween, and the balance is water. The present invention uses astaxanthin and proanthocyanidins, two natural antioxidants, to treat banana fruits with a fresh-keeping solution. Astaxanthin and proanthocyanidins have synergistic anti-oxidation effects, which can significantly delay the ripening and aging of bananas and prolong the shelf life of bananas. Fruit yellowing is delayed, aging spots are reduced, and the storage quality of banana fruits is improved, which has good market value and application prospects.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, more specifically, the invention relates to a fresh-keeping method of post-harvest banana fruit. Background technique [0002] After harvesting, bananas are usually transported green and ripe, and then they are sold on the market after ripening at the sales place, and enter the shelf life at room temperature. However, because it is a typical climacteric fruit, after ripening, it enters the yellow ripening period, and the internal tissues of the fruit rapidly undergo a change. A series of physiological and biochemical changes in ripening and aging, such as browning spots after yellowing of the skin, soft and rotten flesh, etc., will seriously shorten the shelf life and reduce the value of the commodity. Therefore, it is of great significance to study the shelf life of bananas. [0003] At present, there are two kinds of technologies widely used in banana storage and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 陈娇袁德保李芬芳李奕星
Owner HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI