Orange preservation method

Abstract

The invention discloses an orange preservation method which comprises the following steps: (1) washing fresh oranges with water at a temperature of 20-25 DEG C, and draining the washed oranges; (2) soaking the washed oranges with a solution for preservation, wherein the solution for preservation is prepared from the following raw materials in parts by weight: 15-30 parts of chitinous, 10-20 partsof magic acid, 10-15 parts of a plant source extract, 5-10 parts of sugar alcohol, 1-5 parts of scorbutic acid and 100-150 parts of water; and (3) airing the soaked oranges, then putting the aired oranges into a freshness protection package, performing vacuum packaging, and storing the oranges at a temperature of 14-16 DEG C, wherein the freshness protection package includes the following raw materials: low-density polyethylene, Trieste starch, Kano aconite, chitinous, gar gum, extrinsically and Kano zinc oxide. According to the orange preservation method, the oranges are soaked with the solution for preservation, and then put into the special freshness protection package, so that surfaces of the oranges can be kept dry, so that the surfaces of the oranges can be prevented from folding andbrowning phenomena, germ breeding is effectively inhibited, the fruit rotting and after-ripening process is delayed, and the shelf life is prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a fresh-keeping method of citrus. Background technique [0002] Citrus is a plant of the citrus genus of the Rutaceae Citrus subfamily, with many types, and is one of the bulk fruits in my country. Citrus still undergoes respiration and transpiration after harvesting, resulting in the gradual decomposition of stored substances in the fruit, water loss, and weight loss. In addition, citrus fruits are prone to infectious diseases during storage and transportation, resulting in fruit rot and deterioration. Storage time short. [0003] At present, the fresh-keeping methods for citrus include coating method, refrigeration method, drug treatment, coating treatment and other methods. The coating method is mainly to make a fresh-keeping film, but there are shortcomings such as a short release period, uneven fresh-keeping effect, and difficulty ...

AI Technical Summary

Problems solved by technology

Citrus still undergoes respiration and transpiration after harvesting, resulting in the gradual decomposition of stored substances in the fruit, water loss, and weight loss. In addition, citrus fruits are prone to infectious diseases during storage and transportation, resulting in fruit rot and deterioration. Storage time short

[0003] At present, the fresh-keeping methods for citrus include coating method, refrigeration method, drug treatment, coating treatment and other methods. The coating method is mainly to make a fresh-keeping film, but there are shortcomings such as a short release period, uneven fresh-keeping effect, and difficulty in ensuring the effect. ; Drug treatment mainly uses artificially synthesized fungicides, but most of them belong to chemical products, which have a certain impact on food safety; coating treatment is to dip, coat or spray coating agents on the surface of citrus to prevent the loss of fruits and vegetables; Water, aging and decay, also have the problem of reagent safety