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Fresh-keeping method for green-peel walnuts

A fresh-keeping method and technology for walnuts, which are applied in the agricultural field, can solve the problems of easy browning, short storage period, short period and the like, and achieve the effects of delaying the retting process, slowing down respiration, and reducing the activity of enzymes

Inactive Publication Date: 2019-01-25
兴义市天瑞核桃种植农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, walnuts are mainly sold in the form of nuts. This customary sales model does not enable the industry to achieve good economic benefits in today's highly competitive market; Compared with walnuts made from green walnuts, green walnuts have lower fat content, sweeter taste, no bitterness and astringency, and are more popular with consumers.
Green-skinned walnuts have a high water content, and are prone to browning and retting during transportation and storage, with a very short shelf life. How to extend the storage period of green-skinned walnuts is an urgent problem for the walnut industry. Many scholars have also conducted related research on this. Most of them are mainly inflatable packaging
Patent application number 201711399901.2 discloses a modified atmosphere packaging preservation method for green walnuts, using PET and PP as packaging materials, and filling the packaging bag with O with a volume ratio of 14%-16%. 2 and 2%-3% CO 2 ;Compared with ordinary packaging (filled with air in the packaging bag), it can delay the increase of the water content of the peel, delay the time limit for the peak of endogenous ethylene, and prolong the time limit for the green walnut peel to remain green; this modified atmosphere packaging method is mainly Changed the respiration environment of green walnut, although it can prolong the storage period, but the period is still relatively short

Method used

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  • Fresh-keeping method for green-peel walnuts
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  • Fresh-keeping method for green-peel walnuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fresh-keeping method for green walnuts, specifically comprising the following steps:

[0023] (1) Put the picked green walnuts into the preservative, soak them at low temperature for 1 day, and then put them in a cool place to drain;

[0024] (2) Put the drained green walnuts into the preservative again, soak them at room temperature for 8 hours, and then put them in a cool place to drain;

[0025] (3) the green walnuts of step (2) gained are filled in the packaging bag, the gas in the packaging bag is discharged, and the inert gas is charged;

[0026] (4) Store the packaged green walnuts in an environment of 1-3°C.

[0027] Preferably, the preservative is made of the following raw materials in parts by weight: 3kg Eucommia leaves, 2kg walnut endocarp, 5kg loquat leaves, 1kg tea polyphenols, 3kg white birch leaves, 5kg ivy, 0.2kg composite bacterial agent .

[0028] Preferably, the compound bacterial agent is actinomycetes and lactic acid bacteria.

[0029] Prefer...

Embodiment 2

[0037] A fresh-keeping method for green walnuts, specifically comprising the following steps:

[0038] (1) Put the picked green walnuts into the preservative, soak them at low temperature for 1 day, and then put them in a cool place to drain;

[0039] (2) Put the drained green walnuts into the preservative again, soak them at room temperature for 9 hours, and then put them in a cool place to drain;

[0040] (3) the green walnuts of step (2) gained are filled in the packaging bag, the gas in the packaging bag is discharged, and the inert gas is charged;

[0041] (4) Store the packaged green walnuts in an environment of 1-3°C.

[0042] Preferably, the antistaling agent is made of the following raw materials in parts by weight: 5kg Eucommia leaves, 3kg walnut endocarp, 6kg loquat leaves, 1.2kg tea polyphenols, 5kg white birch leaves, 7kg ivy, 0.3kg composite bacteria agent.

[0043] Preferably, the compound bacterial agent is actinomycetes and lactic acid bacteria.

[0044] P...

Embodiment 3

[0052] A fresh-keeping method for green walnuts, specifically comprising the following steps:

[0053] (1) Put the picked green walnuts into the preservative, soak them at low temperature for 2 days, and then put them in a cool place to drain;

[0054] (2) Put the drained green walnuts into the preservative again, soak them at room temperature for 10 hours, and then put them in a cool place to drain;

[0055] (3) the green walnuts of step (2) gained are filled in the packaging bag, the gas in the packaging bag is discharged, and the inert gas is charged;

[0056] (4) Store the packaged green walnuts in an environment of 1-3°C.

[0057] Preferably, the antistaling agent is made of the following raw materials in parts by weight: 6kg eucommia leaves, 4kg walnut endocarp, 8kg loquat leaves, 2kg tea polyphenols, 6kg white birch leaves, 8kg ivy, 0.5kg composite bacterial agent .

[0058] Preferably, the compound bacterial agent is actinomycetes and lactic acid bacteria.

[0059]...

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Abstract

The invention belongs to the technical field of agriculture, and particularly relates to a fresh-keeping method for green-peel walnuts. The method specifically comprises the following steps of (1) carrying out primary soaking; (2) carrying out secondary soaking; (3) carrying out inflating; and (4) carrying out storing. According to the method, the green-peel walnuts are soaked by using a fresh-keeping agent prepared by adopting eucommia ulmoides leaves, walnut kernel pellicle, loquat leaves, tea polyphenol, white birch leaves, ivy and complex microbial inoculants as the raw materials, so thatthe respiration action of the green-peel walnuts is reduced, the effect of mildew in peels of the walnuts is inhibited, and therefore the time limit that the peak value of endogenous ethylene appearscan be delayed; nitrogen is used as the filling gas for packaging, so that the respiration action of the green-peel walnuts is relieved, the phenomenon that the peels of the walnuts are polluted by bacteria in air can be prevented, and the time limit that the peels of the green-peel walnuts keep green can be prolonged; and the green-peel walnuts are packaged by using a fresh-keeping agent and nitrogen combination method, so that the shelf life is long, about 14-20% of the fruits are soft and rotten after fruits are refrigerated for 2 months, and about 12-14% of the fruits are cracked after thefruits are refrigerated for one and half months.

Description

technical field [0001] The invention belongs to the technical field of agriculture, in particular to a fresh-keeping method for green-skinned walnuts. Background technique [0002] Hickory is a deciduous tree belonging to the family Juglandaceae and the genus Hickory. It is one of the unique economic tree species in my country. Pecan fruit, crispy and crispy, rich in protein, unsaturated fatty acids, vitamin E and other nutrients, has extremely high nutritional value and unique taste and flavor. [0003] With the improvement of living standards, more and more consumers gradually realize the medicinal value and use value of walnuts. The development of the walnut industry continues to grow, and the market competition is becoming more and more intense. At present, walnuts are mainly sold in the form of nuts. This customary sales model does not enable the industry to achieve good economic benefits in today's highly competitive market; Compared with processed walnuts, green wal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/148
CPCA23B7/148A23B7/154A23B7/155
Inventor 郑为予
Owner 兴义市天瑞核桃种植农民专业合作社