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Method for inhibiting reduction of fragrance of cold-stored Nanguo pear

A technology of pear and aroma, which is applied in the field of suppressing the desalination of the aroma of refrigerated Nanguo pear, which can solve the problems affecting the edible and commercial value of refrigerated Nanguo pear, the reduction of the content and type of ester substances, and the short harvest period, so as to improve the edible and commercial value , total ester content and type increase, and the effect of maintaining aroma quality

Inactive Publication Date: 2018-11-30
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to solve the contradiction between the short harvest period of Nanguo pears and the continuous supply chain in the market, cold storage is generally used in production to delay the post-ripening aging process of Nanguo pears. After the period, the aroma is obviously lightened, and the content and types of esters are significantly reduced, which seriously affects the edible and commercial value of refrigerated Nanguo pears.

Method used

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  • Method for inhibiting reduction of fragrance of cold-stored Nanguo pear
  • Method for inhibiting reduction of fragrance of cold-stored Nanguo pear
  • Method for inhibiting reduction of fragrance of cold-stored Nanguo pear

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Harvest 15kg of Nanguo pears with a maturity of 6-8, and select fruits without pests and diseases, with similar size and hardness;

[0023] 2. Pre-ripening: Pre-ripening the harvested fruit for 5 days at (20±1)°C;

[0024] 3. Packing: 15kg of pre-ripened fruit is packed into a 0.04mm polyethylene bag, and the open mouth is put into a breathable fruit box;

[0025] 4. Pre-cooling: Put the fruit in the cold storage for 24 hours of pre-cooling. The pre-cooling temperature is 4°C±1°C;

[0026] 5. Low-temperature storage: the pre-cooled fruit is transferred to (0±0.5)°C for 150 days, and the fresh-keeping bag is kept open during the entire storage period, and the relative humidity of the refrigerator is kept at 80-85%;

[0027] 6. ATP treatment: 150 days after leaving the warehouse, Nanguo pears were soaked in 1.5mmol / L ATP solution for 30 minutes, and the treated fruits were naturally air-dried at room temperature. The aroma content was measured once a day for a total ...

Embodiment 2

[0029] 1. Harvest 20kg of Nanguo pears with a maturity of 6-8, and select fruits without pests and diseases, with similar size and hardness;

[0030] 2. Pre-ripening: Pre-ripening 20kg of harvested fruit for 5 days at (20±1)°C;

[0031] 3. Packaging: Put the pre-ripened fruit into a 0.04mm polyethylene bag, and put it in a breathable fruit box;

[0032] 4. Pre-cooling: Put the fruit in the cold storage for 24 hours of pre-cooling. The pre-cooling temperature is 4°C±1;

[0033] 5. Low-temperature storage: the pre-cooled fruit is transferred to (0±0.5)°C for 150 days, and the fresh-keeping bag is kept open during the entire storage period, and the relative humidity of the refrigerator is kept at 80-85%;

[0034] 6. ATP treatment: 150 days after leaving the warehouse, Nanguo pears were soaked in 1.75mmol / L ATP solution for 30 minutes, and the treated fruits were naturally air-dried at room temperature, and then the aroma content was measured by GC-MS (Agilent Technologies, USA) ...

Embodiment 3

[0036] 1. Harvest Nanguo pears with a maturity of 6-8, and select fruits that are free from diseases and insect pests and have similar size and hardness;

[0037] 2. Pre-ripening: Pre-ripening 25kg of harvested fruit for 5 days at (20±1)°C;

[0038] 3. Packaging: Put the pre-ripened fruit into a 0.04mm polyethylene bag, and put it in a breathable fruit box;

[0039] 4. Pre-cooling: Put the fruit in the cold storage for 24 hours of pre-cooling. The pre-cooling temperature is 4°C±1;

[0040] 5. Low-temperature storage: the pre-cooled fruit is transferred to (0±0.5)°C for 150 days, and the fresh-keeping bag is kept open during the entire storage period, and the relative humidity of the refrigerator is kept at 80-85%;

[0041] 6. ATP treatment: 150 days after leaving the warehouse, Nanguo pears were soaked in 1.75mmol / L ATP solution for 30 minutes, and the treated fruits were naturally air-dried at room temperature, and then the aroma content was measured by GC-MS (Agilent Techno...

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Abstract

The invention belongs to the technical field of storage and fresh keeping of food, and particularly provides a method for inhibiting the reduction of fragrance of a cold-stored Nanguo pear. The methodcomprises the following steps: storing the Nanguo pear at a low temperature, soaking for a give time by using an ATP solution, and naturally air drying the Nanguo pear. In 12 days of the normal-temperature shelf life, the fruit treated by using the method of the invention is after-mature, the fragrance reduction phenomenon can be apparently weakened, the total ester content and type can be apparently improved, the fragrance quality of the cold-stored Nanguo pear can be maintained, and the eating and commodity value of the fruit can be improved.

Description

technical field [0001] The invention belongs to the technical field of food storage and preservation, and specifically provides a method for suppressing the desalination of the aroma of refrigerated Nanguo pears. Background technique [0002] Nanguo pear is a unique fruit in Liaoning Province, China. With its unique aroma and sweet and sour taste, it has become a high-quality variety of Qiuzi pear. Generally, the harvest period of Nanguo pears is mid-to-early September. After harvesting, Nanguo pears quickly soften in about half a month at room temperature, and the aroma content rises first and quickly fades, losing edible and commercial value. In order to solve the contradiction between the short harvest period of Nanguo pears and the continuous supply chain in the market, cold storage is generally used in production to delay the post-ripening aging process of Nanguo pears. After the period, the aroma was obviously weakened, and the content and types of esters were signifi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/04A23B7/154
CPCA23B7/005A23B7/04A23B7/154
Inventor 张雷王俊伟李国德付伟伟姜延高
Owner SHENYANG NORMAL UNIV