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Nanguo pear ripening agent and preparation method and applications thereof

A ripening agent and fruit pear technology, applied in the field of Nanguo pear ripening agent and its preparation, to achieve good taste and flavor, and prevent browning

Pending Publication Date: 2019-04-12
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, a ripening agent is generally used to post-ripen Nanguo pears, but the existing fruit and vegetable ripening agent is mainly ethephon, and its ripening mechanism is to release ethylene, but ethylene is a gas, so it needs to be airtight during the treatment process. space, limited

Method used

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  • Nanguo pear ripening agent and preparation method and applications thereof
  • Nanguo pear ripening agent and preparation method and applications thereof
  • Nanguo pear ripening agent and preparation method and applications thereof

Examples

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preparation example Construction

[0021] The present invention provides the preparation method of the ripening agent described in the above scheme, the steps are: mixing sodium propionate, surfactant and water to obtain the ripening agent; the mixing temperature is preferably 16-26°C, more preferably 20°C; the present invention has no special limitation on the mixing time, subject to uniform mixing; the mixing method is preferably stirring and mixing; the present invention has no special limitation on the stirring speed, subject to uniform mixing.

[0022] The present invention also provides a method for using the ripening agent described in the above scheme, the steps are: soaking the Nanguo pear in the ripening agent, post-ripening, and drying to obtain post-ripening Nanguo pear.

[0023] The present invention selects intact commercial maturity Nanguo pears, and cleans the Nanguo pears; the intact Nanguo pears refer to Nanguo pears without mechanical damage and damage by diseases and insect pests; the reagent...

Embodiment 1

[0026] Embodiment 1 A kind of preparation method of Nanguo pear ripening agent

[0027] Ingredients: Sodium propionate 1.0 parts, Tween-200.01 parts, water 100 parts;

[0028] Preparation method: Mix sodium propionate, surfactant and water uniformly at 20°C to obtain a ripening agent.

Embodiment 2

[0029] Embodiment 2 A kind of preparation method of Nanguo pear ripening agent

[0030] Ingredients: 2.0 parts of sodium propionate, 200.01 parts of Tween, 98 parts of water;

[0031] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention provides a Nanguo pear ripening agent, belonging to the technical field of fruit ripening. The Nanguo pear ripening agent comprises the following raw materials in parts by weight: 1-3 parts of sodium propionate, 0.01-0.05 part of surfactant, and 97-100 parts of water. The ripening agent of the present invention does not require a closed space when used, and is free from a problem ofvolatilization. In addition, the ripening agent of the present invention can effectively ripen Nanguo pears, the ripened Nanguo pears well maintain a good taste and flavor of the fruits, and the browning of the pulp is avoided.

Description

technical field [0001] The invention relates to the technical field of fruit ripening, in particular to a Nanguo pear ripening agent and its preparation method and application. Background technique [0002] Nanguo pear is a kind of Qiuzi pear variety with local characteristics in Liaoning Province, which belongs to the type of climacteric fruit. The fruit is rich in nutrition, sweet and sour, bright in color, pleasant in aroma, and excellent in flavor. It is deeply loved by consumers and has high economic value. The freshly harvested Nanguo pear fruit is hard and lacks a unique fruit aroma. It needs 10-15 days of post-ripening at room temperature to fully reveal the taste, smell, and color of the fruit and achieve the best edible maturity. However, late-ripe Nanguo pears are not resistant to storage and can only be stored at room temperature for 15 to 20 days, and the pulp is prone to browning. After browning, the fruit quality and edible value will decrease, thus limiting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23N15/06
CPCA23B7/154A23N15/06A23V2002/00
Inventor 葛永红李灿婴励建荣段斌李雪唐琦吕静祎
Owner BOHAI UNIV
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