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Green sterilization and color protection method for fresh-cut fruits and vegetables

A fruit and vegetable, fresh-cut technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by radiation/electrical treatment, food preservation, etc., can solve the problems of lack of epidermal protection, decay quality, and cell damage in tissues, and achieve inhibition of bacterial growth. , The effect of preventing browning of fruits and vegetables and improving storage quality

Inactive Publication Date: 2019-06-11
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cells of fresh fruits and vegetables are damaged due to the cutting process, and the tissue lacks epidermal protection, so they are prone to rot and quality deterioration, and the shelf life is short
At present, chemical bactericides or physical sterilization methods alone cannot guarantee the complete killing of microorganisms that affect the sensory quality of fresh-cut fruits and vegetables. Therefore, an efficient fresh-cut fruit and vegetable sterilization method is urgently needed

Method used

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  • Green sterilization and color protection method for fresh-cut fruits and vegetables
  • Green sterilization and color protection method for fresh-cut fruits and vegetables
  • Green sterilization and color protection method for fresh-cut fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The green sterilization and color protection method of fresh-cut apples comprises the following steps:

[0025] S1. After cutting the fresh apples, place them in slightly acidic electrolyzed water and soak them under ultrasonic waves; the cutting can be cut into pieces, sliced ​​and cut according to the shape and size of the apples.

[0026] S2. Taking out the apples after ultrasonic soaking, and then irradiating the ultrasonically treated apples with ultraviolet light in the UV-C region.

[0027] In the fresh-cut apple green sterilization and color protection method, the slightly acidic electrolyzed water in S1 is produced by electrolyzing a hydrochloric acid solution with a volume concentration of 1%, wherein the pH of the slightly acidically electrolyzed water is 5.48, and the available chlorine concentration is 15.6 mg / L, the redox potential is 510mV. Slightly acidic electrolyzed water uses hydrochloric acid as a raw material, and electrolyzes hydrochloric acid in ...

Embodiment 2

[0033] The green sterilization and color protection method of fresh-cut apples comprises the following steps:

[0034] S1. After cutting the fresh apples, place them in slightly acidic electrolyzed water and soak them under ultrasonic waves; the cutting can be cut into pieces, sliced ​​and cut according to the shape and size of the apples.

[0035] S2. Taking out the apples after ultrasonic soaking, and irradiating the ultrasonically treated apples with ultraviolet light in the UV-C region.

[0036] In the method for green sterilization and color protection of fresh-cut apples, the slightly acidic electrolyzed water in S1 is produced by electrolyzing a hydrochloric acid solution with a volume concentration of 1%, wherein the pH of the slightly acidically electrolyzed water is 5.52, and the available chlorine concentration is 17mg / L, the redox potential is 520mV.

[0037] In the fresh-cut apple green sterilization and color protection method, soak in S1 for 7 minutes under ul...

Embodiment 3

[0042] The green sterilization and color protection method of fresh-cut Hami melon comprises the following steps:

[0043] S1. After cutting the fresh cantaloupe, put it in slightly acidic electrolyzed water, and soak it under ultrasonic; the cutting can be cut into pieces, sliced ​​and cut according to the shape and size of the cantaloupe.

[0044] S2. Take out the ultrasonically soaked Hami melon, and irradiate the ultrasonically treated Hami melon with ultraviolet light in the UV-C region.

[0045] In the method for green sterilization and color protection of fresh-cut cantaloupe, the slightly acidic electrolyzed water in S1 is produced by electrolyzing a hydrochloric acid solution with a volume concentration of 1%, wherein the pH of the slightly acidically electrolyzed water is 5.48, and the available chlorine concentration is 15.6 mg / L, the redox potential is 510mV.

[0046] In the method for green sterilization and color protection of fresh-cut cantaloupe, soak for 4 mi...

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Abstract

The invention discloses a green sterilization and color protecting method for fresh-cut fruits and vegetables. The method comprises the following steps: S1, cutting the fruits and vegetables, puttingthe cut fruits and vegetables into micro-acid electrolyzed water, and soaking the cut fruits and vegetables under ultrasonic waves; and S2, irradiating the ultrasonically treated fruits and vegetablesby using ultraviolet light in a UV-C region. The green sterilization and color protection method for the fresh-cut fruits and vegetables ultrasonically soaks the fruits and vegetables in the micro-acid electrolyzed water, and carries out ultraviolet irradiation, so that the propagation of harmful microorganisms can be effectively inhibited; the method has strong sterilization capability, and hasbetter effects of inhibiting bacterial growth, preventing browning of the fruits and vegetables and improving the storage quality compared with single water ultrasonic soaking, ultraviolet irradiationand single micro-acid electrolyzed water ultrasonic soaking.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products. More specifically, the present invention relates to a method for green sterilization and color protection of fresh-cut fruits and vegetables. Background technique [0002] Fresh-cut fruits and vegetables refer to fresh fruit and vegetable raw materials that have been processed by cutting, cleaning, sterilization, preservation, packaging, etc., and are made into fresh fruit and vegetable products that can be eaten directly or cooked directly. However, the cells of fresh fruits and vegetables are damaged due to the cutting process, and the tissues lack epidermal protection, so they are prone to rot and quality deterioration, and the shelf life is short. Currently, chemical bactericides or physical sterilization methods alone cannot guarantee the complete killing of microorganisms that affect the sensory quality of fresh-cut fruits and vegetables. Therefore, an effici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/154A23B7/015A23L5/41
Inventor 唐选明孟明佳李贝贝
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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