Method for prolonging fresh-keeping period of actinidia arguta fruit
A technology for the freshness of kiwi fruit and freshness period, which is applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer, which can solve the problem of unsuitable freshness of kiwifruit fruit, unsatisfactory freshness, and operation Harsh conditions and other problems, to achieve low water loss, improve surface gloss, reduce the number of bacteria
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Embodiment 1
[0013] (1) the kiwi fruit fruit picked is selected, and the fruit with wounds on the surface is discarded to obtain high-quality kiwi fruit fruit;
[0014] (2) dissolving the film-coating agent in the fungicide to form a mixture, and adopting the method of soaking, attaching the mixture to the surface of the high-quality Actinidia jujube fruit; then removing the fungicide by air-drying to obtain the Jujube jujube with the film-coating agent on the surface Kiwi. This treatment is beneficial to reduce the number of bacteria, viruses or fungi on the surface of fruit and vegetable tissues. The bactericide is an aqueous ethanol solution with a volume ratio of 1:1, and the ethanol is ethanol with a volume fraction of 50%. The coating agent is monoacylglyceride. The concentration of the coating agent dissolved in the fungicide is 0.1mg / mL. The coating material is beneficial to prevent fungicide damage, and the coating is also beneficial to prevent dehydration of fruit and vegetabl...
Embodiment 2
[0016] (1) the kiwi fruit fruit picked is selected, and the fruit with wounds on the surface is discarded to obtain high-quality kiwi fruit fruit;
[0017] (2) dissolving the coating agent in the fungicide to form a mixture, and spraying the mixture on the surface of the high-quality Actinidia jujube fruit; then removing the fungicide by blowing to obtain the soft fruit with the coating agent on the surface. Jujube kiwi. This treatment is beneficial to reduce the number of bacteria, viruses or fungi on the surface of fruit and vegetable tissues. The fungicide is an alcohol ester aqueous solution formed by mixing ethanol, methanol and water, and the volume ratio of ethanol, methanol and water is 10:1. The bactericide includes 40% volume of ethanol, and the 40% volume of ethanol is the volume concentration for the mixture formed by dissolving the coating agent in the bactericide. More preferably, the ethanol is ethanol with a volume fraction of 90%. The coating agent is diacy...
Embodiment 3
[0019] (1) the kiwi fruit fruit picked is selected, and the fruit with wounds on the surface is discarded to obtain high-quality kiwi fruit fruit;
[0020] (2) dissolving the coating agent in the bactericide to form a mixture, and adopting the atomization method, the mixture is attached to the surface of the high-quality Actinidia jujube fruit; then the bactericide is removed by drying to obtain the bactericide with the coating agent on the surface Jujube kiwi. This treatment is beneficial to reduce the number of bacteria, viruses or fungi on the surface of fruit and vegetable tissues. The fungicide is an aqueous solution of alcohol esters formed by mixing a mixture of ethanol, acetone, isopropanol, and ethyl acetate with water. The volume ratio of the mixture of ethanol, acetone, isopropanol, and ethyl acetate to water is 4:1. The bactericide includes 35% volume of ethanol, and the 35% volume of ethanol is the volume concentration for the mixture formed by dissolving the fil...
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