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Technology for preserving grapes by using tea polyphenol composite preservative

A composite fresh-keeping, tea polyphenol technology, applied in the preservation of fruits and vegetables, food preservation, preservation of food ingredients as anti-microbials, etc., can solve the problems of great harm to human health, damage to grape fruits, etc. The effect of the preservation effect

Inactive Publication Date: 2019-11-15
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But this method has certain damage to grape fruit, and its residue is very harmful to human health.

Method used

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  • Technology for preserving grapes by using tea polyphenol composite preservative
  • Technology for preserving grapes by using tea polyphenol composite preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1: a kind of tea polyphenol composite preservative is to grape fresh-keeping technology, is to dissolve tea polyphenols, chitosan and sodium nitroprusside respectively in water, make tea polyphenol solution (concentration 2%), chitosan Sugar solution (concentration 1%) and sodium nitroprusside solution (concentration 0.6%), get antistaling agent, then the fresh grape that picks is placed on tea polyphenol solution, chitosan solution and sodium nitroprusside solution successively and soaks treatment, process The time is 1s, 1min, and 3s in turn. After the last soaking, take it out to dry naturally, and pack it in a film fresh-keeping bag with micropores on the surface to keep it fresh at room temperature.

Embodiment 2

[0046] Embodiment 2: a kind of tea polyphenol composite preservative is to grape fresh-keeping technology, is to dissolve tea polyphenols, chitosan and sodium nitroprusside respectively in water, make tea polyphenol solution (concentration 1%), chitosan Sugar solution (concentration 0.5%) and sodium nitroprusside solution (concentration 0.4%), get antistaling agent, then the fresh grape that picks is placed on tea polyphenol solution, chitosan solution and sodium nitroprusside solution successively for soaking treatment, processing The time is 1s, 0.8min, and 2s in sequence. After the last soaking, take it out to dry naturally, and pack it in a film fresh-keeping bag with micropores on the surface to keep it fresh at room temperature.

Embodiment 3

[0047] Embodiment 3: a kind of tea polyphenol composite preservative is to grape fresh-keeping technology, is to dissolve tea polyphenols, chitosan and sodium nitroprusside respectively in water, make tea polyphenol solution (concentration 3%), chitosan Sugar solution (concentration 1.5%) and sodium nitroprusside solution (concentration 0.8%), get antistaling agent, then the fresh grape that picks is placed on successively tea polyphenol solution, chitosan solution and sodium nitroprusside solution soaking treatment, processing The time is 2s, 1.5min, and 5s in turn. After the last soaking, take it out to dry naturally, and pack it in a film preservation bag with microporous surface to keep it fresh at room temperature.

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Abstract

The invention discloses a technology for preserving grapes by using a tea polyphenol composite preservative. According to the invention, a tea polyphenol solution, a chitosan solution and a sodium nitroprusside solution are used as preservatives, and the grapes are preserved after being soaked. The fresh-keeping technology of the present invention is environmentally friendly, has low cost, and hasgood fresh-keeping effect of grapes at normal temperature.

Description

technical field [0001] The invention relates to a fresh-keeping technology, in particular to a technology for keeping grapes fresh by a tea polyphenol composite preservative. Background technique [0002] Grapes are berry fruits, which are typical respiratory climacteric fruits. Under normal temperature conditions, respiratory peaks and ethylene release peaks are likely to appear rapidly after harvesting, causing grapes to thresh, rot, dry stems, browning and other phenomena, which seriously affect the quality of the product. and economic value. In our country, every year, a large number of fruit farmers do not carry out timely and effective fresh-keeping treatment after harvesting grapes, so that the quality of grapes deteriorates or even completely deteriorates, resulting in huge economic losses. In the early days, sulfur-based chemicals were commonly used in the market to keep grapes fresh. For example, Qu Yanbo et al. used sodium metabisulfite fresh-keeping paper with d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2250/2132A23V2250/214A23V2250/511
Inventor 杨雪莲
Owner GUIZHOU UNIV
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