Cherry sterilization method

A technology of cherries and mixed solution, which is applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problem that levulinic acid antibacterial agent has not been widely studied, and achieves good physical and chemical properties, mass production cost, and convenient operation. Effect

Pending Publication Date: 2019-05-21
NAT UNIV OF SINGAPORE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, levulinic acid has not been extensively studied as an antimicrobial agent in fruit and vegetable processing

Method used

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  • Cherry sterilization method
  • Cherry sterilization method

Examples

Experimental program
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Embodiment 1

[0039] Present embodiment at first makes an explanation to the cherry bactericidal effect of levulinic acid, comprises the following steps:

[0040] 1) Raw material selection: buy fresh ripe cherries in the market as raw materials, which are required to be basically the same in size and weight, without defects such as physical damage.

[0041] 2) Pre-treatment: Because the cherries in the applicant's area are all imported, basic sterilization treatment should have been carried out in the post-harvest circulation process, so in order to test the bactericidal effect of the inventive method, the target bacteria inoculation of cherries will be carried out in the later stage. After the purchased cherries are washed with water and pre-cooled by spray-type small fruit pre-cooler equipment, use a paper towel dipped in 70% alcohol to gently wipe the surface of the fruit to remove impurities and possible residual background bacteria. Pre-cooling with water can reduce the temperature of ...

Embodiment 2

[0068] This embodiment combines the above-mentioned low-concentration acidic electrolyzed water and levulinic acid to further illustrate the bactericidal effect of cherries. The steps are similar to those in Example 1, and the 3% (v / v) levulinic acid solution in step 5) is changed to acidic A mixed solution of electrolyzed water and levulinic acid (after mixing, the concentration of free available chlorine in the solution is 4 mg / L, and the concentration of levulinic acid is 3% (v / v)).

[0069] Preparation of the mixed solution of acidic electrolyzed water and levulinic acid: mix 10-20mg / L acidic electrolyzed water (an aqueous solution formed by electrolysis of 0.9% (w / v) sodium chloride by an electrolyzed water generator), and 6% (v / v ) levulinic acid (concentration of pure levulinic acid solution is ≥ 97wt%) are mixed in equal volumes, the concentration of free available chlorine in the mixed solution is 4mg / L, and the concentration of levulinic acid is 3% (v / v).

[0070] Co...

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PUM

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Abstract

The invention discloses a cherry sterilization method. The method comprises the following steps: a. raw material selection: selecting mature cherries without physical damage as a raw material; b. pretreatment: washing the cherry and pre-cooling the cherry; c. sterilization treatment: the pretreated cherry is immersed in a mixed solution of acidic electrolyzed water and levulinic acid for processing 5-7 minutes, wherein the free effective chlorine concentration of the mixed solution is 4+ / -0.5 mg / L, and the concentration of levulinic acid is 2 to 3% (v / v); d. packing: the sterilized cherry is sealed with a food grade polyethylene fresh-keeping bag and sealed; and e. refrigeration and fresh-keeping: the packaged cherries are stored in cold. The cherry sterilization method of the invention issafer, greener and more environmentally friendly than the chemical fungicides commonly used in the general industry, and has a good sterilization effect.

Description

technical field [0001] The invention belongs to the technical field of disease prevention and control after fruit picking, and in particular relates to a cherry sterilization method. Background technique [0002] Cherry belongs to Rosaceae, which is a kind of tree fruit, which originated in Europe and was introduced to China in the 19th century. It is favored by consumers because of its bright red color, sweet and slightly sour taste, and high nutritional value. Studies have shown that cherries are particularly high in iron content, with as much as 5.9 mg of iron per 100 grams of cherries, ranking first in fruits, and cherries are hot in nature, sweet in taste, and have the effects of nourishing qi, invigorating the spleen, harmonizing the stomach, and dispelling rheumatism. . However, the cherry skin is thin and juicy, and it is easy to cause mechanical damage and be infected by pathogenic bacteria during harvesting, transportation and packaging, resulting in rot. Moreov...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/04
Inventor 杨宏顺赵琳
Owner NAT UNIV OF SINGAPORE
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