Method for prolonging preservation period of dragon fruits

A technology for dragon fruit and fresh-keeping period, which is applied in the directions of fruit and vegetable fresh-keeping, food preservation, and protection of fruits/vegetables with a coating protective layer, which can solve the problems of physical fresh-keeping technology consumption, adverse health effects, and high energy costs, and achieves water reduction. It has the advantages of easy loss, resistance to the intrusion of external germs, and simple preparation method.

Inactive Publication Date: 2019-01-11
广西海泉农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, physical fresh-keeping technology consumes a lot of energy and has high cost, which limits its application.
The use of chemical preservatives (such as deoxyacetic acid, sulfur dioxide, sorbic acid, benlaite, etc.) to preserve fruit can achieve better results, but long-term use of many chemical preservatives will produce drug resistance, and at the same time have a certain impact on human health. Adverse effects, even carcinogenic, teratogenic, etc.

Method used

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  • Method for prolonging preservation period of dragon fruits
  • Method for prolonging preservation period of dragon fruits

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A method for prolonging the fresh-keeping period of dragon fruit, comprising the following steps:

[0029] S1: Fresh and ripe dragon fruit that will be picked without mechanical damage, diseases and insect pests;

[0030] S2: Spray with a preservative with a concentration of 15%;

[0031] S3: drying the moisture on the surface of the dragon fruit, and then packing and storing it, the ambient temperature is 18° C., and the humidity is 70%.

[0032] Described antistaling agent comprises the raw material of following parts by weight:

[0033] 15 parts of tea saponin, 2 parts of salicylic acid, 1.0 part of tea polyphenol, 1.5 parts of tea tree essential oil, 1.0 part of lemongrass essential oil, 8 parts of ascorbic acid, 3.5 parts of chitosan, 4 parts of maleic acid hydrazide and konjac Glucomannan 2 parts.

[0034] Its preparation method comprises the following steps:

[0035] S1: Weigh the raw materials of each component according to the above proportions, dissolve te...

Embodiment 2

[0040] A method for prolonging the fresh-keeping period of dragon fruit, comprising the following steps:

[0041] S1: Fresh and ripe dragon fruit that will be picked without mechanical damage, diseases and insect pests;

[0042] S2: Spray with a preservative with a concentration of 15%;

[0043] S3: drying the moisture on the surface of the dragon fruit, and then packing and storing it, the ambient temperature is 22° C., and the humidity is 80%.

[0044] The preservative includes the following raw materials in parts by weight: 18 parts of tea saponin, 1.5 parts of salicylic acid, 0.8 parts of tea polyphenols, 1.5 parts of tea tree essential oil, 1.5 parts of lemongrass essential oil, 10 parts of ascorbic acid, and 3 parts of chitosan , 5 parts of maleic acid hydrazide and 1.5 parts of konjac glucomannan.

[0045] Its preparation method comprises the following steps:

[0046] S1: Weigh the raw materials of each component according to the above proportions, dissolve tea sapon...

Embodiment 3

[0051] A method for prolonging the fresh-keeping period of dragon fruit, comprising the following steps:

[0052] S1: Fresh and ripe dragon fruit that will be picked without mechanical damage, diseases and insect pests;

[0053] S2: Spray with a preservative with a concentration of 15%;

[0054] S3: Dry the water on the surface of the dragon fruit, and pack and store it. The ambient temperature is 19° C. and the humidity is 72%.

[0055] The preservative includes the following raw materials in parts by weight: 20 parts of tea saponin, 2 parts of salicylic acid, 1.5 parts of tea polyphenols, 2.0 parts of tea tree essential oil, 1 part of lemongrass essential oil, 7 parts of ascorbic acid, 4 parts of chitosan , 4 parts of maleic acid hydrazide and 2.5 parts of konjac glucomannan.

[0056] Its preparation method comprises the following steps:

[0057] S1: Weigh the raw materials of each component according to the above proportions, dissolve tea saponin, salicylic acid and tea ...

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Abstract

The invention discloses a method for prolonging the preservation period of dragon fruits. The method comprises the following steps: S1, picking fresh mature dragon fruits; S2, spraying the dragon fruits with a preservative; and S3, airing moisture on the surfaces of the dragon fruits and performing packaging and storing. The preservative in the method for prolonging the preservation period of thedragon fruits is prepared from multiple kinds of raw materials and surfactants with rot-proof and sterilization functions, so the preservative forms a layer of film on the surfaces of fruits, the nutritional components of the preserved dragon fruits can be preserved for a long time without loss, and the preservative has the advantages of rot-proof property, preservation, sterilization, water lossprevention, obvious preservation effects and the like and provides a better storage way for fruits.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a method for prolonging the preservation period of dragon fruit. Background technique [0002] Fruit preservation is a very important link in the process of fruit production, storage and sales. The adoption of scientific and reasonable storage and fresh-keeping technology can effectively prolong the storage period of fresh fruits, adjust the low and high seasons, and prosper the fruit market, which has significant economic and social benefits. At present, the main methods of fruit preservation at home and abroad are: physical preservation (mainly including low-temperature refrigeration preservation method, modified atmosphere preservation method, decompression preservation method, radiation preservation method) and chemical preservative preservation. Among them, physical fresh-keeping technology consumes a lot of energy and has high cost, which limits its application....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16
Inventor 林子航林杰林琳
Owner 广西海泉农业有限公司
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