Method for storing and preserving fruits and vegetables

A technology for preservation and preservation of fruits and vegetables, which is applied in the fields of protecting fruits/vegetables by coating protective layers, preserving fruits/vegetables by radiation/electrical treatment, and paints containing biocides, etc. The effect of preventing the growth of pathogenic bacteria, high safety and strong sterilization ability

Inactive Publication Date: 2019-03-08
唐秀廷
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The invention provides a method for fresh-keeping of fruits and vegetables, which can overcome the disadvantages of a single fresh-keeping technology, can effectively utilize the advantages of various fresh-keeping technologies, obtain the best fresh-keeping effect, and can control the deterioration of product quality, minimize The flavor loss of fruits and vegetables, maintain the best product quality, greatly prolong the fresh storage period of fruits and vegetables

Method used

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  • Method for storing and preserving fruits and vegetables

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Ratio by weight and number of raw materials of coating solution and preparation method thereof 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

[0038] Ratio by weight and number of raw materials of the coating solution and its preparation method are as follows:

[0039] 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;

[0040] 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

[0050] Ratio by weight and number of raw materials of the coating solution and its preparation method are as follows:

[0051] 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;

[0052] 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 present invention belongs to the technical field of fruit and vegetable preservation and particularly discloses a method for storing and preserving fruits and vegetables. The method comprises thefollowing steps: (1) picked fresh fruits and vegetables are sorted and graded, then the sorted and graded fruits and vegetables are separately placed in slightly acid electrolyzed water for ultrasonicwashing, wherein the washing temperature is set at 35-50 DEG C, the time is 8-10 min, and the power is 500-600 W, and then the fruits and vegetables are taken out to be drained; (2) the drained fruits and vegetables are placed in a low-voltage electrostatic field device, wherein the stacking height of the fruits and vegetables is 1-3 layers, and the fruits and vegetables are treated in an electric field with an output voltage of 2.5 kV/m and a current of 0.2 mA for 120-180 min; and (3) the fruits and vegetables treated by the electric field are soaked in film coating liquid for film coating treatment, after drying, the fruits and vegetables are packaged by using foam boxes, and finally the fruits and vegetables are cold-stored in a cold storage at 10-12 DEG C under a low pressure condition of 10-20 kPa. The method can effectively prolong a preservation period of the fruits and vegetables, maintains nutritional flavor of the fruits and vegetables, and is high in application value.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, in particular to a method for storing and keeping fresh of fruits and vegetables. Background technique [0002] With the development of my country's economy and the improvement of people's living standards, consumers have higher requirements for the quality and balanced supply of fruit and vegetable products, which also put forward higher requirements for the storage, transportation and fresh-keeping technology of fruits and vegetables. From being harvested to being consumed by humans, fruits and vegetables are separated from their mothers after being picked, but they still have vitality, and various physiological activities of fruits and vegetables are still going on. The infection of pathogenic microorganisms and the mechanical damage caused by friction and collision during picking and transportation make fruits and vegetables easy to rot and spoil, resulting in a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/015C09D103/02C09D5/14C09D7/61C09D7/63C09D7/65B65D65/38
CPCA23B7/015A23B7/16B65D65/38C08L2205/03C09D5/14C09D103/02C09D7/61C09D7/63C09D7/65C08L5/08C08L77/04C08K5/053C08K5/0058Y02W90/10Y02A40/90
Inventor 罗永恒
Owner 唐秀廷
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