Fresh-keeping method of mangoes

A fresh-keeping method and mango technology, which is applied in the direction of fruit and vegetable preservation, food ingredients as anti-microbial preservation, food preservation, etc., can solve the problems affecting the mango consumption market, high fresh-keeping cost, short shelf life, etc., and achieve good gas selective permeability performance, increase commercial fruit rate, and maintain freshness

Inactive Publication Date: 2018-12-18
广西田阳县创新农业综合开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the most feasible way to store mangoes is still low-temperature storage. Low-temperature storage can not only inhibit the respiration of the fruit and the production of ethylene, but also inhibit the reproduction of pathogenic bacteria. Comprehensive promotion
[0004] At present, mangoes are mainly stored and transported at room temperature, and very few are stored at low temperature. Most mangoes are usually stored and transported by harvesting in advance to prevent the fruit from softening, but this has affected the mango consumer market.
Therefore, to develop effective storage and fresh-keeping technology, prolong the post-harvest life of mango under normal temperature storage and transportation conditions, control post-harvest disease of fruit to reduce post-harvest loss of mango, and solve the problem of short shelf life in mango transportation, sales and storage, It is of great significance to meet the growing demand for fresh sales at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of fresh-keeping method of mango, comprises the following steps:

[0028] (1) Gather when the mango fruit 7 is ripe, choose the fruit with uniform size, no damage by diseases and insect pests and no mechanical damage, and transport it to the storage warehouse for subsequent use;

[0029] (2) Soak the mangoes in a disinfectant solution for 4 minutes to carry out sterilization treatment, and the disinfectant solution is imidamide. The use concentration of the disinfectant is 500ppm, and the sterilizing treatment time of the mango fruit is 4min, and the consumption is that the liquid surface is immersed in the fruit surface; after the sterilization is completed, the mango is washed with water, and then the mango is dried;

[0030] (3) Put the sterilized and dried mango into the antistaling agent, soak the fruit for 8 minutes, pick it up and dry it, then pack it and store it at room temperature. The antistaling agent comprises the following components by weight: 2 p...

Embodiment 2

[0036] A kind of fresh-keeping method of mango, comprises the following steps:

[0037] (1) Gather when the mango fruit is ripe at 7.5, select the fruit with uniform size, no damage by diseases and insect pests and no mechanical damage, and transport it to the storage warehouse for subsequent use;

[0038] (2) Soak the mangoes in a disinfectant solution for 5 minutes for sterilizing treatment, and the disinfectant solution is imidamide. The use concentration of the disinfectant is 750ppm, and the sterilizing treatment time of the mango fruit is 5min, and the consumption is that the liquid surface is immersed in the fruit surface; after the sterilization is completed, the mango is washed with water, and then the mango is dried;

[0039] (3) Put the sterilized and dried mango into the antistaling agent and soak the fruit for 10 minutes, pick it up and dry it, then pack it and store it at room temperature. The antistaling agent comprises the following components by weight: 3.5 par...

Embodiment 3

[0045] A kind of fresh-keeping method of mango, comprises the following steps:

[0046] (1) Gather when the mango fruit 8 is ripe, select the fruit with uniform size, no damage by diseases and insect pests and no mechanical damage, and transport it to the storage warehouse for subsequent use;

[0047] (2) Soak the mangoes in a disinfectant solution for 6 minutes for sterilization, and the disinfectant solution is imidamide. The use concentration of the disinfectant is 1000ppm, and the sterilizing treatment time of the mango fruit is 6min, and the consumption is that the liquid surface is immersed in the fruit surface; after the sterilization is completed, the mango is washed with water, and then the mango is dried;

[0048] (3) Put the sterilized and dried mangoes into the antistaling agent, soak the fruits for 12 minutes, pick them up and dry them, then pack them and store them at room temperature. The antistaling agent includes the following components by weight: 5 parts of...

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PUM

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Abstract

The invention discloses a fresh-keeping method of mangoes, and relates to the technical field of fresh keeping. The fresh-keeping method of mangoes comprises the following steps: (1) harvesting mangoes when the mangoes are 70-80% mature, selecting fruits which are uniform in size and free from diseases, pests and mechanical damage, and transporting the fruits to a storage warehouse for later use;(2) soaking the mangoed by using a disinfectant for 4-6 minutes for sterilization treatment, and then airing the disinfected mangoes; and (3) soaking the disinfected and aired mangoes in a preservative for 8-12 minutes, then fishing out and airing the mangoes, and performing packaging and storage at room temperature. The fresh-keeping method of mangoes of the invention is green, safe and environmentally friendly, and can effectively prolong the post-harvest life of mangoes under room-temperature storage and transportation condition.

Description

technical field [0001] The invention relates to the technical field of freshness preservation, in particular to a freshness preservation method of mangoes. Background technique [0002] Mango (Mangiferaindica L.) has the characteristics of bright and beautiful skin color and flesh color, tender meat, good flavor and strong aroma. It is very popular among domestic and foreign consumers and is known as the "king of tropical fruits". The nutritional value of mango is very high. Ripe mango pulp has a high water content (about 82%), sugar 14%-16%, soluble solids 15%-24%, 66 kcal per 100 grams, vitamin A content As high as 3.8%, it is beneficial to the improvement of vision and can moisturize the skin. Its vitamin C content is also higher than that of oranges and strawberries. Mango also contains protein, calcium, phosphorus, iron and other nutrients, all of which are necessary for the human body. China is one of the main mango producing countries, and mango production is mainly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16A23V2002/00A23V2200/10A23V2200/22A23V2250/18A23V2250/21A23V2250/212A23V2250/2134A23V2250/5026A23V2250/5072A23V2250/5118
Inventor 岑大明
Owner 广西田阳县创新农业综合开发有限公司
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