A fresh-keeping method for prolonging the shelf life of bananas

Abstract

The invention discloses a fresh-keeping method for prolonging the shelf life of bananas. Specifically, the banana color card is used as a standard, and bananas with an initial state of 4 and no mechanical damage and black spots are selected, placed under a UV-C lamp tube, and subjected to UV -C irradiation, spraying citric acid solution on the surface of bananas during the irradiation process, completely immersing the bananas after UV-C treatment and preserving them in rice husks, the preferred rice husks are dried after spraying the banana leaf extract aqueous solution Gained; the present invention solves the problems of toxic residue, drug resistance and environmental protection caused by chemical fungicides as fresh-keeping agents for post-harvest bananas in the prior art, and has slow browning and rot speed, good quality, and greatly prolongs the shelf life of bananas , Improve the economic value of bananas.

Description

technical field

[0001] The invention relates to the technical field of fruit preservation, in particular to a preservation method for extending the shelf life of bananas. Background technique

[0002] After harvesting, bananas need to be ripened before they can be eaten. Before ripening, the banana peel is green, and the flesh is astringent and hard, making it inedible. However, it has strong disease resistance and is not easy to rot. After ripening, the banana peel turns yellow and the pulp becomes soft, so it has edible value, but ripe bananas are extremely perishable, and the general shelf life is only 2-3 days. If they cannot be sold or eaten within 2-3 days, the bananas will be very Quickly lose commodity value and edible value, all cause economic loss to seller and consumer.

[0003] The substance that causes bananas to ripen is an endogenous hormone called ethylene. After the bananas are harvested, they will automatically ripen through the ethylene produced by themse...

Examples

Embodiment 1

[0042] Using the banana color card as the standard, select bananas with an initial state of 4, the same size, no mechanical damage and black spots, wipe them with a clean cloth, and place them in a container with holes; put the bananas in a 36W UV 50cm below the -C lamp tube, carry out UV-C irradiation, the irradiation time is 1min, and store at room temperature. Observe and record the banana storage situation, see Table 1;

Embodiment 2

[0044] Using the banana color card as the standard, select bananas with an initial state of 4, the same size, no mechanical damage and black spots, wipe them with a clean cloth, and place them in a container with holes; spray 0.2% citric acid solution, Let dry and store at room temperature. Observe and record the banana storage situation, see Table 1;

Embodiment 3

[0046] Using the banana color card as the standard, select bananas with an initial state of 4, the same size, no mechanical damage and black spots, wipe them with a clean cloth, and place them in a container with holes; put the bananas in a 36W UV -50cm below the lamp tube of C, carry out UV-C irradiation, and the irradiation time is 1min; spray 0.2% citric acid solution, dry in the air, and store at room temperature. Observe and record the banana storage situation, see Table 1;

technical field

[0001] The invention relates to the technical field of fruit preservation, in particular to a preservation method for extending the shelf life of bananas. Background technique

[0002] After harvesting, bananas need to be ripened before they can be eaten. Before ripening, the banana peel is green, and the flesh is astringent and hard, making it inedible. However, it has strong disease resistance and is not easy to rot. After ripening, the banana peel turns yellow and the pulp becomes soft, so it has edible value, but ripe bananas are extremely perishable, and the general shelf life is only 2-3 days. If they cannot be sold or eaten within 2-3 days, the bananas will be very Quickly lose commodity value and edible value, all cause economic loss to seller and consumer.

[0003] The substance that causes bananas to ripen is an endogenous hormone called ethylene. After the bananas are harvested, they will automatically ripen through the ethylene produced by themse...

Examples

Embodiment 1

[0042] Using the banana color card as the standard, select bananas with an initial state of 4, the same size, no mechanical damage and black spots, wipe them with a clean cloth, and place them in a container with holes; put the bananas in a 36W UV 50cm below the -C lamp tube, carry out UV-C irradiation, the irradiation time is 1min, and store at room temperature. Observe and record the banana storage situation, see Table 1;

Embodiment 2

[0044] Using the banana color card as the standard, select bananas with an initial state of 4, the same size, no mechanical damage and black spots, wipe them with a clean cloth, and place them in a container with holes; spray 0.2% citric acid solution, Let dry and store at room temperature. Observe and record the banana storage situation, see Table 1;

Embodiment 3

[0046] Using the banana color card as the standard, select bananas with an initial state of 4, the same size, no mechanical damage and black spots, wipe them with a clean cloth, and place them in a container with holes; put the bananas in a 36W UV -50cm below the lamp tube of C, carry out UV-C irradiation, and the irradiation time is 1min; spray 0.2% citric acid solution, dry in the air, and store at room temperature. Observe and record the banana storage situation, see Table 1;

Images