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Fresh-keeping method for tomatoes

A tomato and antistaling agent technology, applied in the field of antistaling agents, can solve the problems of destroying ecological balance, environmental pollution, pesticide residue human health hazards, etc., to improve shelf life, benefit human health, and inhibit tomato spoilage bacteria spore germination and hyphae the effect of growth

Inactive Publication Date: 2018-10-23
徐柳华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, chemical preservatives have been used in tomatoes to preserve the freshness of postharvest fruits. However, the long-term use of chemical preservatives is likely to cause environmental pollution and destroy the ecological balance. Human health is also at risk

Method used

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  • Fresh-keeping method for tomatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0030] A tomato antistaling agent, each component is calculated by weight: every 1L of the solution contains 85g of food-grade decolorized shellac, 8g of glycerin, 0.85g of thymol, and 1.65g of salicylic acid.

[0031] Wherein, the food-grade decolorized shellac is firstly dissolved in absolute ethanol, heated at 70° C., homogenized at 500 rpm until completely dissolved, and then glycerin, thymol and water-soluble acid are dissolved therein.

Embodiment 3

[0033] A tomato antistaling agent, each component is calculated by weight: every 1L of the solution contains 85g of food-grade decolorized shellac, 7g of glycerin, 1g of thymol, and 2g of salicylic acid.

[0034] Wherein, the food-grade decolorized shellac is firstly dissolved in absolute ethanol, heated at 70° C., homogenized at 500 rpm until completely dissolved, and then glycerin, thymol and water-soluble acid are dissolved therein.

Embodiment 4

[0035] Embodiment 4 (comparative test 1):

[0036] A tomato antistaling agent, each component is calculated by weight: every 1L of the solution contains 90g of food-grade decolorized shellac, 7g of glycerin, 0.17g of thymol, and 0.34g of salicylic acid.

[0037] Wherein, the food-grade decolorized shellac is firstly dissolved in absolute ethanol, heated at 70° C., homogenized at 500 rpm until completely dissolved, and then glycerin, thymol and water-soluble acid are dissolved therein.

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PUM

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Abstract

The invention discloses a fresh-keeping method for tomatoes. The fresh-keeping method includes the following steps: directly immersing freshly harvested tomatoes into a prepared tomato fresh-keeping agent, taking out the tomatoes, naturally air-drying the tomatoes, packing tomatoes into PET plastic bags (about 500 grams / PET plastic bag), sealing the PET plastic bags, and storing the packed tomatoes at 20-25 DEG C. The plant-based fresh-keeping agent for keeping the tomatoes fresh provided by the invention can effectively improve the shelf life of the tomatoes to 14-16 days; the synergistic effect of thymol and salicylic can effectively inhibit spore germination and mycelium growth of Fusarium solani and Rhizopus stolonifer, two main spoilage bacteria of the tomatoes. Therefore, the obtained fresh-keeping agent for the tomatoes is good in fresh-keeping effect, with plant resources as the main raw materials.

Description

technical field [0001] The invention belongs to the field of fresh-keeping agents, in particular to a method for keeping tomatoes fresh. Background technique [0002] Tomato, also known as tomato, belongs to the annual solanaceous vegetable, and is loved by people because of its unique flavor and various eating methods. Tomato fruit contains a lot of vitamin C, mineral K, β-carotene, lycopene, etc. It has good flavor and color, low energy, high water content and rich nutritional value. [0003] Tomato is a typical climacteric fruit with obvious post-ripening phenomenon. It still carries out vigorous life activities after harvest, and a series of physiological changes will still occur during storage. Fresh and tender tomatoes with thin skin are prone to pests, bacterial softening and corruption, and gray mold corruption, which seriously affect their commodity value. [0004] Fruit and vegetable preservatives are mainly divided into chemical synthetic preservatives and natur...

Claims

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Application Information

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IPC IPC(8): A23B5/14
CPCA23B5/14A23V2002/00A23V2200/10
Inventor 徐柳华
Owner 徐柳华
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