A method for reducing freezing damage of blueberries
A technology for blueberry fruit and fresh-keeping liquid, which is applied in the directions of freezing/refrigerating preservation of fruits/vegetables, fresh-keeping of fruits and vegetables, preservation of food components as anti-microbials, etc. It can reduce the degree of freezing damage, prevent the material from dissolving, and prolong the preservation time.
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Embodiment 1
[0025] A method for reducing blueberry freezing damage, specifically as follows:
[0026] 1. Preparation of preservative solution
[0027] (1) Prepare a mixed aqueous solution containing 1.6mg / mL of cloves, 2.6mg / mL of nutmeg, 3.3mg / mL of aromatic herbs, 6.2mg / mL of chitosan, and 2.8mg / mL of thymol;
[0028] (2) The above mixed solution was extracted for 30 minutes under ultrasonic conditions with a frequency of 40KHZ, and then filtered to obtain the preservation solution.
[0029] 2. The above-mentioned preservative solution prepared is applied to the method of the present invention to reduce blueberry freezing damage according to the following steps:
[0030] (1) Preferred blueberry fruit
[0031] Select blueberries with 80% maturity, no mechanical damage, no pests, and uniform size.
[0032] (2) UV treatment
[0033] First irradiate the blueberries under an ultraviolet lamp with an ultraviolet wavelength of 200nm for 40s; after an interval of 10min, irradiate the bluebe...
Embodiment 2
[0043] A method for reducing blueberry freezing damage, specifically as follows:
[0044] 1. Preparation of preservative solution
[0045] (1) Prepare a mixed aqueous solution containing 1.9 mg / mL of cloves, 2.9 mg / mL of nutmeg, 4.5 mg / mL of aromatic herbs, 7.3 mg / mL of chitosan, and 4.7 mg / mL of thymol;
[0046] (2) The above mixed solution was extracted for 25 minutes under ultrasonic conditions with a frequency of 40KHZ, and then filtered to obtain the preservation solution.
[0047] 2. The above-mentioned preservative solution prepared is applied to the method of the present invention to reduce blueberry freezing damage according to the following steps:
[0048] (1) Preferred blueberry fruit
[0049] Select blueberries with 80% maturity, no mechanical damage, no pests, and uniform size.
[0050] (2) UV treatment
[0051] First, irradiate the blueberries under an ultraviolet lamp with an ultraviolet wavelength of 210nm for 35s; after an interval of 10 minutes, irradiate...
Embodiment 3
[0061] A method for reducing freezing damage of blueberries, specifically as follows.
[0062] 1. Preparation of preservative solution
[0063] (1) Prepare a mixed aqueous solution containing 2.0mg / mL of cloves, 3.0mg / mL of nutmeg, 5.2mg / mL of aromatic herbs, 7.8mg / mL of chitosan, and 5.8mg / mL of thymol;
[0064] (2) The above mixed solution was extracted for 10 minutes under ultrasonic conditions with a frequency of 120KHZ, and then filtered to obtain the preservation solution.
[0065] 2. The above-mentioned preservative solution prepared is applied to the method of the present invention to reduce blueberry freezing damage according to the following steps:
[0066] (1) Preferred blueberry fruit
[0067] Select blueberries with 80% maturity, no mechanical damage, no pests, and uniform size.
[0068] (2) UV treatment
[0069] First irradiate the blueberries under an ultraviolet lamp with an ultraviolet wavelength of 220nm for 30s; after an interval of 10min, irradiate the ...
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