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Deoxidized loquat packaging freshness preservation method

A technology of deoxygenation packaging and fresh-keeping method, which is applied in the directions of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation by freezing/refrigeration, etc., can solve the problems of short storage period of loquat and adverse effects of preservatives, etc., to ensure storage quality and nutrition. Value, lower oxygen levels, simple effect

Active Publication Date: 2019-05-24
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a fresh-keeping method of loquat deoxygenated packaging, which solves the problems of short post-harvest storage period of loquat and adverse effects of preservative residue on human body.

Method used

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  • Deoxidized loquat packaging freshness preservation method
  • Deoxidized loquat packaging freshness preservation method
  • Deoxidized loquat packaging freshness preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: The deoxidizer contains the following components: 0.5 g of activated iron powder, 0.1 g of NaCl, 0.2 g of diatomaceous earth, and 0.1 g of cellulose powder. Mix 0.5 g of activated iron powder, 0.1 g of NaCl, 0.2 g of diatomaceous earth, and 0.1 g of cellulose powder to obtain a deoxidizer. Put the prepared deoxidizer into a small air-permeable and perforated packaging bag with a length of 4cm\width of 3cm (the packaging bag is made of PET / PE, KOP / PE or OPP / PE composite material, and the diameter of the hole is less than 0.5mm. No leakage, the hole density is about 8 / cm 2). After picking fresh loquats, select loquat fruits free from pests and diseases and mechanical injuries, pre-cool them at 25°C for 6 hours, treat them with 5 μl / L 1-MCP for 24 hours in a closed environment, and ventilate them for 2 hours after treatment. After 1-MCP treatment, loquat fruits were pre-cooled at 10°C for 24 hours. Loquat after pre-cooling is packed into transparent polyet...

Embodiment 2

[0035] Example 2: The deoxidizer contains the following components: 1 g of activated iron powder, 0.2 g of NaCl, 0.3 g of diatomaceous earth, and 0.2 g of cellulose powder. Mix 1 g of activated iron powder, 0.2 g of NaCl, 0.3 g of diatomaceous earth, and 0.2 g of cellulose powder to obtain a deoxidizer. Put the prepared deoxidizer into a small air-permeable and perforated packaging bag with a length of 4cm and a width of 3cm (the packaging bag is made of PET / PE, KOP / PE or OPP / PE composite material, and the diameter of the hole is less than 0.5mm. Leakage, the hole density is about 8 / cm 2 ). After picking fresh loquats, select loquat fruits free from pests and diseases and mechanical injuries, pre-cool them at 25°C for 6 hours, treat them with 5 μl / L 1-MCP for 24 hours in a closed environment, and ventilate them for 2 hours after treatment. After 1-MCP treatment, loquat fruits were pre-cooled at 10°C for 24 hours. Loquat after pre-cooling is packed into transparent polyethyl...

Embodiment 3

[0036] Embodiment 3: The deoxidizer contains the following components: 1.5g of activated iron powder, 0.3g of NaCl, 0.4g of diatomaceous earth, and 0.4g of cellulose powder. Mix 1.5g of activated iron powder, 0.3g of NaCl, 0.4g of diatomaceous earth, and 0.4g of cellulose powder to obtain a deoxidizer. Put the prepared deoxidizer into a small air-permeable and perforated packaging bag with a length of 4cm and a width of 3cm (the packaging bag is made of PET / PE, KOP / PE or OPP / PE composite material, and the diameter of the hole is less than 0.5mm. Leakage, the hole density is about 8 / cm 2 ). After picking fresh loquats, select loquat fruits free from pests and diseases and mechanical injuries, pre-cool them at 25°C for 6 hours, treat them with 5 μl / L 1-MCP for 24 hours in a closed environment, and ventilate them for 2 hours after treatment. After 1-MCP treatment, loquat fruits were pre-cooled at 10°C for 24 hours. Loquat after pre-cooling is packed into transparent polyethyle...

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Abstract

The invention relates to a deoxidized loquat packaging freshness preservation method which includes the steps: (1) deoxidizing agent preparation: enabling a deoxidizing agent to be an iron-based catalyst; (2) deoxidizing agent packaging: filling a small ventilation hole packaging bag with length of4cm and the width of 3cm with matched deoxidizing agents; (3) 1-MCP treatment: picking fresh loquats,selecting fruits without diseases and insect pests and mechanical wounds, pre-cooling the selected fruits for 6 hours at the temperature of 25 DEG C, treating the fruits for 24 hours by 5 microliters / L 1-MCP in a closed environment, and performing ventilation for 2 hours; (4) pre-cooling: placing loquat fruits after 1-MCP treatment into the environment of 10 DEG C to pre-cool the loquat fruits for 24 hours; (5) raw material filling: filling transparent polyethylene packaging bags with the pre-cooled loquat fruits; (6) deoxidizing packaging: adding a deoxidizing agent into each transparent polyethylene packaging bags with the pre-cooled loquat fruits, and hot-sealing the packaging bags; (7) process cooling; (8) storage the loquat fruits at the low temperature; (9) process heating, and discharging the loquat fruits. According to the method, the storage life of the loquat fruits can be remarkably prolonged, and original flavor and taste of the loquat fruits is effectively kept.

Description

technical field [0001] The invention relates to a fresh-keeping method for loquat deoxygenated packaging, which belongs to the technical field of fresh-keeping of fruits and vegetables. Background technique [0002] Oxygen scavenger is a new technology being researched and promoted in the field of fresh food preservation. Its main component is a group of chemical mixtures that can react with free oxygen or combined oxygen in the air, thereby Remove it. Put the deoxidizer into a highly air-permeable packaging bag and seal it together with the food, which can prevent food from oxidative discoloration, oil rancidity, and inhibit the growth of aerobic and aerobic microorganisms. Deoxidizers are not only used in food preservation, but also have great room for development in the fields of instrument preservation, metal smelting, fur, and medicine preservation. [0003] Loquat, also known as Luju, Jinwan, and Luzhi, is named for its leaves shaped like a lute. Ripe loquat tastes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152A23B7/148A23B7/04
Inventor 千春录高姗金昌海刘俊阚娟张年凤
Owner YANGZHOU UNIV
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