Fresh keeping storage method of fruits and vegetables

A fruit and vegetable, pre-storage technology, applied in fruit and vegetable preservation, food preservation, food science and other directions, can solve the problems of preservative consumption, speed up the reaction process, affect food safety and other problems, and achieve low cost, wide application and extended shelf life. Effect

Inactive Publication Date: 2018-11-02
常德湘朋农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, some unscrupulous operators will use some chemical preparations to keep fresh in pursuit of convenience and fresh-keeping costs, which seriously affects food safety.
At present, the newer fresh-keeping method is to use the inhibitory effect of carbon dioxide gas on ethylene, such as using the mixture of solid acid and carbonate or bicarbonate to react under the water absorbing the volatilization of fruits and vegetables to release carbon dioxide, so as to realize the preservation of fruits and vegetables , but the disadvantage of this kind of preservative is that, due to the reaction of solid acid with carbonate or bicarbonate, water will be produced, and after a certain period of time, the reaction process will be significantly accelerated, so that the preservative will be consumed quickly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Choose a time of more than 3 consecutive sunny days for fruit harvesting. The harvested fruits all meet the harvesting standards. Use scissors, knives and other harvesting tools for harvesting. One fruit is cut twice, handle with care, and use a turnover basket Pick to avoid damage.

[0017] 2. Soak the harvested fruit in 4% salt water for 15 minutes to kill insect eggs. The temperature of the salt water is kept at 22°C. During processing, the fruit is completely lightly pressed in the salt water with a pressing plate.

[0018] 3. Carry out primary selection on the fruits processed in the previous step, select the ones without deformity, rot, disease, and pests for cleaning, and other unqualified raw materials to be marketed.

[0019] 4. Soak the cleaned fruit in ozone water with an ozone concentration of 0.2mg / m3, take it out immediately, drain it, and then send it to the pre-storage room for 8 hours. The pre-storage room is equipped with an exhaust device, and the...

Embodiment 2

[0022] 1. Select a period of more than 3 consecutive sunny days for vegetable harvesting. The harvested vegetables meet the harvesting standards. Use harvesting tools such as scissors and knives for harvesting. Handle with care and pick with a turnover basket to avoid damage.

[0023] 2. Soak the harvested vegetables in 3% salt water for 4 minutes to kill insect eggs. The temperature of the salt water is kept at 22°C. When processing, use a pressure plate to completely and lightly press the vegetables in the salt water.

[0024] 3. Carry out primary selection on the vegetables processed in the previous step, and select those without deformity, rot, disease, and pests for cleaning, and other unqualified ones for listing.

[0025] 4. Soak the cleaned vegetables in ozone water with an ozone concentration of 0.3mg / m3, take them out immediately, drain them, and then send them to the pre-storage room for 12 hours. The pre-storage room is equipped with an exhaust device, and the room...

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Abstract

The invention relates to a fresh keeping storage method of fruits and vegetables. The fresh keeping storage method comprises the following steps: (1) performing harvesting treatment on raw materials;(2) performing ova killing treatment; (3) performing primary selection; (4) performing sterilizing and prestoring; and (5) performing warehousing. The purely green fresh keeping storage method is freefrom any harmful preparation, and free from pollution in the treatment process. According to the method, a technology adopting salt water for ova killing treatment and ozone water is used for sterilizing and prestoring, so that moisture and nutrient value of the fruits and the vegetables are effectively reserved. After treatment, refrigeration is performed for fresh keeping of fruits and vegetables, so that the storage life can be effectively prolonged by about 15 days. The method is simple and easy to operate, low in cost, extensive in application scope, and good in effect, and can be implemented in various occasions of purchasing stations, packing departments, freezers, wholesale markets, and the like.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a method for fresh-keeping and storage of fruits and vegetables. Background technique [0002] Fruits and vegetables have become an indispensable food in people's daily life, and fresh fruits and vegetables are more popular among consumers because they do not lose their nutritional content. In order to effectively keep the freshness of picked fruits and vegetables, cold storage is widely used. At the same time, some unscrupulous operators will use some chemical preparations for fresh-keeping in pursuit of convenience and fresh-keeping costs, which seriously affects food safety. At present, the newer fresh-keeping method is to use the inhibitory effect of carbon dioxide gas on ethylene, such as using the mixture of solid acid and carbonate or bicarbonate to react under the water absorbing the volatilization of fruits and vegetables to release carbon...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/152
CPCA23B7/157A23B7/152
Inventor王星量
Owner常德湘朋农产品开发有限公司