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Storing and fresh keeping method of mangifera indica fruits

A technology for storing and keeping fresh mangoes, which is applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer. The effect of preventing anthrax

Inactive Publication Date: 2019-03-01
唐秀廷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for mango storage and preservation, which can overcome the disadvantages of a single preservation technology, effectively utilize the advantages of various preservation technologies, obtain the best preservation effect, and effectively prevent the occurrence of anthracnose in mangoes during storage , control the deterioration of mango quality, minimize the loss of mango flavor, maintain the best mango quality, and greatly extend the freshness storage period of mango

Method used

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  • Storing and fresh keeping method of mangifera indica fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Ratio by weight and number of raw materials of the coating solution and its preparation method are as follows:

[0027] Weighing of raw materials: Weigh 24 parts of corn starch, 6 parts of sucrose fatty acid ester, 7 parts of glycerin, 3.2 parts of glycine, 3 parts of tea polyphenols, 9 parts of chitosan, and 3 parts of polylysine according to the ratio of parts by weight. 10 parts of pseudophysalis, 9.5 parts of Chlorophytum, 6.5 parts of lemon grass, 4 parts of Houttuynia cordata, 3.5 parts of honeysuckle, 5 parts of aloe vera, 3 parts of perilla, 1.5 parts of clove, 2.2 parts of mint, 2.5 parts of gall grass;

[0028] Mix 10 parts of pseudophysalis, 9.5 parts of Chlorophytum, 6.5 parts of citronella, 4 parts of Houttuynia cordata, 3.5 parts of honeysuckle, 5 parts of aloe, 3 parts of perilla, 1.5 parts of clove, 2.2 parts of mint, and 2.5 parts of gall grass After pulverization, the mixed powder is obtained, and the mixed powder is added into an ethanol solution with...

Embodiment 2

[0039] Ratio by weight and number of raw materials of the coating solution and its preparation method are as follows:

[0040] Weighing of raw materials: Weigh 25 parts of sweet potato starch, 8 parts of sucrose fatty acid ester, 6.5 parts of glycerin, 3.8 parts of glycine, 2.5 parts of tea polyphenols, 8 parts of chitosan, and 2 parts of polylysine according to the ratio of parts by weight. 8.5 parts of pseudophysalis, 8 parts of Chlorophytum, 6 parts of lemongrass, 6 parts of Houttuynia cordata, 4.5 parts of honeysuckle, 3 parts of aloe vera, 2.5 parts of perilla, 1 part of clove, 2 parts of mint, and 3 parts of gall grass;

[0041] Mix 8.5 parts of pseudophysalis, 8 parts of Chlorophytum, 6 parts of citronella, 6 parts of Houttuynia cordata, 4.5 parts of honeysuckle, 3 parts of aloe vera, 2.5 parts of perilla, 1 part of clove, 2 parts of mint, and 3 parts of gall grass After pulverization, the mixed powder is obtained, and the mixed powder is added into an ethanol solution ...

Embodiment 3

[0052] Ratio by weight and number of raw materials of the coating solution and its preparation method are as follows:

[0053] Weighing of raw materials: Weigh 20 parts of tapioca starch, 6.5 parts of sucrose fatty acid ester, 6 parts of glycerin, 3.5 parts of glycine, 2.8 parts of tea polyphenol, 10 parts of chitosan, 4 parts of polylysine according to the ratio of parts by weight. 8 parts, 8 parts of pseudophysalis, 9 parts of Chlorophytum, 8 parts of lemongrass, 5 parts of Houttuynia cordata, 3 parts of honeysuckle, 4 parts of aloe vera, 3.5 parts of perilla, 1.8 parts of clove, 3 parts of mint, 3.5 parts of gall grass;

[0054] Mix 8 parts of pseudophysalis, 9 parts of Chlorophytum, 8 parts of lemongrass, 5 parts of Houttuynia cordata, 3 parts of honeysuckle, 4 parts of aloe vera, 3.5 parts of perilla, 1.8 parts of clove, 3 parts of mint, and 3.5 parts of gall grass After pulverization, the mixed powder is obtained, and the mixed powder is added into an ethanol solution wi...

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Abstract

The invention belongs to the technical field of fresh keeping of fruits and vegetables, and particularly relates to a storing and fresh keeping method of mangifera indica fruits. The storing and freshkeeping method comprises the following steps of (1) sorting picked fresh mangifera indica fruits, performing classification, then placing the classified mangifera indica fruits in water having weak acid electric potential, performing ultrasonic cleaning, and performing draining; (2) soaking the drained mangifera indica fruits in a prochloraz solution for 3-4min, fishing out the soaked mangifera indic, and performing airing; (3) placing the aired mangifera indica fruits in a low pressure electrostatic field device, wherein the stacking height of the mangifera indica fruits is 1-3 layers, and performing treatment in an electric field having output voltage being 2.5kV / m and electric current being 0.2mA for 60-90min; (4) immersing the mangifera indica fruits after treatment in the electric field in film coating liquid, performing film coating treatment, performing drying, performing packaging with bubble chambers, and finally, performing cold storage in a freezer of 10-12 DEG C under thelow pressure condition being 9-13kPa. Through the adoption of the method disclosed by the invention, the fresh keeping period of the mangifera indica fruits can be effectively prolonged, nutrients andflavor of the mangifera indica fruits can be maintained, and the application value is high.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, in particular to a method for fresh-keeping and storing of mangoes. Background technique [0002] Mango (Mangifera indica) belongs to the tropical fruit tree of the Anacardiaceae mango family. It originates in countries such as India and Myanmar in the tropical south of Asia. It is one of the top five fruits in the world together with oranges, bananas, grapes and apples. It is deeply loved by people because of its high nutritional value. It is known as the "King of Tropical Fruits". The quality characteristics of mango determine the competitiveness of its products, and its flavor depends to a large extent on the composition, content and ratio of sugar and acid, soluble solids and organic acids. The commercial storage, transportation and fresh-keeping technology of mango has an important impact on the trade volume of mango, and has become an important factor restric...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/015A23B7/154
CPCA23B7/16A23B7/015A23B7/154
Inventor 罗永恒
Owner 唐秀廷
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